Sake lees composition, food and beverages, and method for producing the sake lees composition

Abstract

The primary objective of this technology is to effectively remove the components that cause brewing aromas contained in sake lees, including those that cannot be sufficiently removed by washing with polar solvents. [Solution] As a result of diligent research, the inventors have discovered that by decomposing the starch contained in sake lees, it is possible to suitably remove the components that cause brewing aromas contained in sake lees, including those that cannot be sufficiently removed by washing with polar solvents.

Description

Technical Field

[0001] This technology relates to sake lees compositions, food and drink products, and a method for producing sake lees compositions.

Background Art

[0002] Conventionally, developments have been made towards the effective utilization of rice raw material fermented foods such as sake lees.

[0003] For example, Patent Document 1 below discloses that by washing liquefied sake lees with an aqueous KOH solution, the strong flavor of the liquefied sake lees itself can be reduced and it can be added without impairing the flavor of other ingredients.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] In the brewing process of alcoholic beverages such as Japanese sake, mirin, and shochu, sake lees, which are the residues obtained after squeezing the fermented moromi and separating the liquid component, the alcoholic beverage, have a high protein content and are expected to be used as raw materials for food and drink products. However, since sake lees have a strong brewing aroma (so-called sake lees odor) generated during the brewing process of alcoholic beverages, they are often disposed of and cannot be widely used as raw materials for food and drink products. In addition, depending on the causative components of the brewing aroma, there are components that cannot be sufficiently removed even by washing with a polar solvent such as an aqueous KOH solution or distilled water.

[0006] The main object of this technology is to suitably remove the causative components of the brewing aroma contained in sake lees, including those that cannot be sufficiently removed even by washing with a polar solvent.

Means for Solving the Problems

[0007] As a result of diligent research, the inventors have discovered that by decomposing the starch contained in sake lees, it is possible to suitably remove the components that cause brewing aromas contained in sake lees, including those that cannot be sufficiently removed by washing with polar solvents.

[0008] In other words, this technology provides a sake lees composition having a starch content of 15% by mass or less. The starch content may also be 10% by mass or less. The starch content is preferably measured by a hot water extraction method. It is preferable that the sake lees composition of this technology contains 2-phenylethyl acetate at a concentration of 35 ppm or less. Furthermore, it is preferable that the protein content of the sake lees composition of this technology is 30% by mass or more. This technology provides a food or beverage containing the sake lees composition of this technology. This food or beverage may be consumed for protein supplementation.

[0009] Next, this technology provides a method for producing a sake lees composition, which involves subjecting a dispersion of sake lees to a starch decomposition treatment, and then separating and removing the liquid components from the dispersion. The starch decomposition treatment is preferably carried out by adding amylase and performing a hydrolysis reaction by the amylase. Furthermore, the separation may be carried out by centrifugation. [Modes for carrying out the invention]

[0010] Preferred embodiments of the present technology are described below. However, the embodiments shown below are merely examples of typical embodiments of the present technology, and the present technology is not limited to these preferred embodiments, but can be freely modified within the scope of the present technology.

[0011] [Method for producing sake lees composition] In this technology, a sake lees composition can be suitably produced by first performing a starch decomposition treatment on a dispersion of sake lees, and then separating and removing the liquid components from the dispersion.

[0012] In this specification, "sake lees" refers to the residue obtained after the fermentation of alcoholic beverages such as sake, mirin, and shochu is completed by pressing the mash and separating the liquid component, the alcoholic beverage (sake, mirin, shochu, etc.). Specifically, it includes sake lees obtained from sake brewing, mirin lees obtained from mirin brewing, and shochu lees obtained from the shochu manufacturing process, as well as sake lees-like components remaining after the brewing of alcoholic beverages. Sake lees may contain multiple components, such as microorganisms involved in fermentation, proteins, carbohydrates such as starch, dietary fiber, amino acids, and organic acids. The proportion of these components is influenced by the raw materials and the brewing process of the alcoholic beverage, but it is generally high in protein.

[0013] In addition to the sake, mirin, and shochu mentioned above, other alcoholic beverages that produce sake lees during the brewing process include, for example, wine, beer, Shaoxing wine, awamori, and makgeolli.

[0014] In this specification, "sake lees composition" refers to a composition processed using sake lees as a raw material. For example, the sake lees composition of this technology can be suitably produced by using sake lees as a raw material and carrying out the method for producing the sake lees composition of this technology.

[0015] In this specification, "washing with a polar solvent" refers to the operation of washing sake lees with a polar solvent without performing starch decomposition treatment. Specifically, this refers to operations such as the distilled water treatment in Comparative Example 2 and the KOH treatment in Comparative Example 3, described below.

[0016] In the method for producing the sake lees composition of this technology, first, a dispersion of sake lees is prepared, and then the dispersion is subjected to a starch decomposition treatment. It is presumed that by performing the starch decomposition treatment, the solubility of the components that cause brewing aromas, which interact with starch and are contained in sake lees, can be improved. It is presumed that these components that cause brewing aromas and interact with starch are difficult to dissolve in polar solvents due to their interaction with starch, and cannot be sufficiently removed even by washing with polar solvents.

[0017] In the method for producing the sake lees composition of the present technology, it is presumed that by performing the decomposition treatment of starch, the solubility of the causative components of the brewing aroma that interact with starch in the dispersion medium is improved. Therefore, after the decomposition treatment of starch, by removing the liquid component from the dispersion liquid, it is presumed that the causative components of the brewing aroma contained in the sake lees, including those that cannot be sufficiently removed by washing with a polar solvent, can be preferably removed.

[0018] Examples of the causative components of the brewing aroma that are presumed to interact with starch and are contained in the sake lees include 2-phenylethyl acetate, isobutanol, isoamyl alcohol, octanol, capric acid, ethyl caproate, ethyl heptanoate, 4-vinylguaiacol, and the like.

[0019] In addition, in the method for producing the sake lees composition of the present technology, in addition to the causative components of the brewing aroma that are presumed to interact with the above-mentioned starch, the causative components of the brewing aroma that can be removed by washing with a conventional polar solvent (the causative components of the brewing aroma that are presumed not to interact with starch) can also be preferably removed. Examples of such causative components of the brewing aroma include hexanol, ethyl acetate, isoamyl acetate, β-phenethyl alcohol, caprylic acid, diethyl succinate, and the like.

[0020] Moreover, in the method for producing the sake lees composition of the present technology, since the decomposition treatment of protein is not performed, it is possible to suppress a decrease in the protein content contained in the sake lees. The sake lees composition obtained by the production method of the present technology can maintain the protein content, and thus can be prepared as a high-protein-containing food and beverage raw material from which the causative components of the brewing aroma have been preferably removed.

[0021] In the method for producing the sake lees composition of the present technology, the dispersion medium used for the dispersion liquid of the sake lees is not particularly limited as long as it is a liquid capable of dispersing the sake lees. For example, distilled water, a buffer adjusted to a pH suitable for the decomposition treatment of starch, and the like can be preferably used as the dispersion medium.

[0022] The suitable concentration of sake lees in the dispersion can be adjusted to any concentration at which the sake lees can be dispersed, according to the starch decomposition method employed. For example, 1% (w / v) or more is preferable, 5% (w / v) or more is more preferable, and 10% (w / v) or more is even more preferable. Also, the upper limit of the concentration is not particularly limited, but for example, 50% (w / v) or less is preferable, 40% (w / v) or less is more preferable, and 30% (w / v) or less is even more preferable.

[0023] In addition, in order to sufficiently dissolve and disperse the sake lees in the dispersion medium, stirring or heating may be performed. In this case, after the sake lees are sufficiently dissolved and dispersed in the dispersion medium, the dispersion may be cooled to a temperature suitable for the starch decomposition treatment.

[0024] In the method for producing the sake lees composition of the present technology, the method for the starch decomposition treatment is not particularly limited. For example, starch can be preferably decomposed by methods such as hydrolysis reaction with amylase, hydrolysis with an acid, etc.

[0025] In the method for producing the sake lees composition of the present technology, when the starch decomposition treatment is performed by adding amylase and carrying out the hydrolysis reaction with the amylase, the amylase is added to the dispersion, and the dispersion after the addition of amylase is maintained at a reaction temperature suitable for the amylase, thereby promoting the starch decomposition reaction.

[0026] Here, "amylase" refers to an enzyme that hydrolyzes starch. In the method for producing the sake lees composition of the present technology, the amylase that can be used for the starch decomposition treatment is not particularly limited. For example, any amylase such as α - amylase, β - amylase, glucoamylase, pullulanase, etc. can be preferably used. These can be used alone or in combination of multiple types.

[0027] In the above case, the concentration of amylase added to the dispersion can be adjusted to a concentration suitable for the starch decomposition reaction according to the amylase used. For example, a concentration of 0.1 U / ml or more is preferred, 1 U / ml or more is more preferred, and 5 U / ml or more is even more preferred. There is no particular upper limit to the concentration, but for example, 30 U / ml or less is preferred, 20 U / ml or less is more preferred, and 10 U / ml or less is even more preferred.

[0028] In the method for producing the sake lees composition of this technology, when starch decomposition is performed using amylase, the reaction temperature can be adjusted to a suitable temperature according to the amylase used. For example, 20°C or higher is preferred, 30°C or higher is more preferred, and 40°C or higher is even more preferred. There is no particular upper limit to the reaction temperature, but for example, 80°C or lower is preferred, 70°C or lower is more preferred, and 60°C or lower is even more preferred. The reaction time can also be adjusted to a reaction time suitable for the starch decomposition reaction according to the amylase used. For example, 0.5 hours or more is preferred, 1 hour or more is more preferred, and 2 hours or more is even more preferred. There is no particular upper limit to the reaction time, but for example, 24 hours or less is preferred, 10 hours or less is more preferred, and 5 hours or less is even more preferred.

[0029] In the method for producing the sake lees composition of this technology, when starch decomposition is performed using amylase, a buffer adjusted to a pH suitable for the amylase used can be used as the dispersion medium. The pH depends on the amylase used, but for example, 3 or higher is preferred, 5 or higher is more preferred, and 6 or higher is even more preferred. Furthermore, there is no particular upper limit to the pH, but for example, 11 or lower is preferred, 9 or lower is more preferred, and 8 or lower is even more preferred.

[0030] When using amylase to decompose starch, after the starch decomposition process is complete, the amylase used may be deactivated to stop the hydrolysis reaction of starch by the amylase. Examples of treatments to deactivate the amylase include heating.

[0031] Here, "completion of starch decomposition treatment" refers to the state in which the sake lees composition obtained by the manufacturing method of this technology has undergone a decomposition level that corresponds to the starch content of the sake lees composition of this technology described later.

[0032] In the method for producing the sake lees composition of this technology, the sake lees composition can be prepared by separating and removing the liquid component from a dispersion obtained by starch decomposition treatment. In the method for producing the sake lees composition of this technology, the separated sake lees composition may be dried in order to more reliably remove the liquid component.

[0033] The method for separating the above-mentioned liquid components is not particularly limited. For example, the liquid components can be suitably separated and removed from the dispersion obtained by starch decomposition treatment using any method such as centrifugation or filtration. In particular, from the viewpoint of reducing brewing aroma, it is preferable to perform the separation by centrifugation.

[0034] When drying the above-mentioned sake lees composition, the drying method is not particularly limited. For example, the separated sake lees composition can be suitably dried by any method such as freeze-drying, heat drying, spray drying, or forced-air drying. Furthermore, in the method for producing the sake lees composition of this technology, the content of components that cause brewing aroma can be more suitably reduced by further drying treatment.

[0035] [Sake lees composition] The sake lees composition of this technology has a starch content of 15% by mass or less. By adjusting the starch content of the sake lees composition of this technology to the above range, the content of brewing aroma components that are presumed to interact with starch and were present in the raw sake lees can be kept below a certain range.

[0036] The sake lees composition of this technology is produced by a method that allows the starch content to be adjusted to 15% by mass or less. As an example of this method, the sake lees composition of this technology can be suitably produced by carrying out the production method of the sake lees composition of this technology.

[0037] The starch content of the sake lees composition of this technology can be adjusted, for example, preferably to 15% by mass or less, more preferably to 10% by mass or less, even more preferably to 5% by mass or less, and particularly preferably to 2% by mass or less, thereby suitably reducing the brewing aroma caused by components that are presumed to interact with starch. Furthermore, the lower the starch content of the sake lees composition of this technology, the lower the content of components that are presumed to interact with starch and cause brewing aromas, thereby reducing the brewing aroma caused by these components.

[0038] The starch content of the sake lees composition of this technology can be determined by measurements taken using the hot water extraction method described below.

[0039] <Measurement of starch content by hot water extraction method> ◆Removal of soluble sugars The soluble sugars contained in the sake lees composition are removed by following the procedure below.

[0040] First, 5 ml of 80% ethanol is added to 0.1 g of the sake lees composition to prepare a dispersion, and this dispersion is then subjected to a water bath at 80°C for 15 minutes. After that, the dispersion is shaken for 30 minutes, and then the dispersion is centrifuged to remove the liquid components and collect the residue.

[0041] Next, 2.5 ml of 80% ethanol is added to the obtained residue to prepare a dispersion, and this dispersion is placed in a water bath at 80°C for 15 minutes. After that, the dispersion is shaken for 30 minutes, then the dispersion is centrifuged to remove the liquid components and the residue is recovered.

[0042] ◆ Starch extraction The starch contained in the sake lees composition is extracted using the following procedure.

[0043] The residue from which the soluble sugars have been removed is left to stand in an 80°C water bath for 10 minutes to remove ethanol. Then, 5 ml of ultrapure water is added to the residue and heated in a boiling water bath for 30 minutes to gelatinize it. Next, after cooling to room temperature, the supernatant (first supernatant) is collected by centrifugation. 5 ml of ultrapure water is added to the residue after centrifugation and the supernatant (second supernatant) is collected again by centrifugation. The collected first and second supernatants are combined to obtain the starch extract.

[0044] ◆ Measurement of absorbance The starch content of the sake lees composition is determined by following the procedure below.

[0045] To create a standard curve of starch content based on absorbance measured by a spectrophotometer, a standard solution is used in which pure starch is dissolved in ultrapure water and heated and gelatinized in a boiling water bath for 30 minutes. This standard solution is then diluted with ultrapure water to the desired concentration.

[0046] The starch used in the standard solution is not particularly limited as long as its purity is specified. For example, commercially available starches such as Wako Pure Chemical Industries' starch (soluble starch) can be suitably used.

[0047] The starch extract from the sake lees composition obtained above is diluted with ultrapure water as needed to prepare a sample solution.

[0048] To 1 ml each of the standard solution and sample solution, add 3.8 ml of hydrochloric acid aqueous solution (100 ml of ultrapure water with 0.3 ml of 6N hydrochloric acid added) and 0.2 ml of 0.025 M iodine solution. Then, measure the absorbance of each standard solution and sample solution at 600 nm using a spectrophotometer.

[0049] Based on the absorbance measurement results of standard solutions, a standard curve for starch content is created. From this standard curve, the starch content of the sample solution is calculated, and the starch content of the sake lees composition is determined.

[0050] <Flavor components suspected to interact with starch and cause brewing aromas> The sake lees composition of this technology has a starch content below a certain range, and therefore, it is presumed that the content of brewing aroma components that are thought to interact with starch is also low. Among the brewing aroma components that are thought to interact with starch, for example, the content of 2-phenylethyl acetate is preferably 35 ppm or less, more preferably 30 ppm or less, and even more preferably 20 ppm or less. The content of isobutanol is preferably 100 ppm or less, and more preferably 10 ppm or less. The content of isoamyl alcohol is preferably 300 ppm or less, and more preferably 30 ppm or less. The content of octanol is preferably 0.05 ppm or less, and more preferably 0.01 ppm or less. The content of capric acid is preferably 1 ppm or less, and more preferably 0.1 ppm or less. The content of ethyl caproate is preferably 5 ppm or less, and more preferably 0.5 ppm or less. The content of ethyl heptanoate is preferably 10 ppm or less, and more preferably 5 ppm or less. The content of 4-vinylguaiacol is preferably 0.1 ppm or less, and more preferably 0.02 ppm or less. In the sake lees composition, the lower the content of these components, the more the brewing aroma caused by these components can be reduced.

[0051] The amount of each brewing aroma component contained in the sake lees composition of this technology can be determined by the method described below.

[0052] <Measurement of the content of components that cause brewing aroma> Transfer 0.1 g of the sake lees composition to a vial, add 1 mL of water, and mix gently. Simultaneously, prepare a standard solution of the standard substance responsible for the brewing aroma at a known concentration, add it to each vial using a microsyringe, and mix gently. Then, introduce the components in the vials into a GC / MS using the headspace method and perform the measurement.

[0053] Since spectra of the components responsible for brewing aromas in the composition are obtained by adding standard substances at each stage, the content of each component responsible for brewing aromas in the composition can be identified by comparing their peak areas. In comparing the peak areas, calibration may be performed using standard substances, and the peak areas of both may be compared.

[0054] <Protein> Although it is affected by the raw materials and the brewing process of the alcoholic beverage, sake lees are generally high in protein, so it is preferable that the sake lees composition of this technology retains the protein derived from the sake lees used as raw material and maintains its content.

[0055] The protein content of the sake lees composition of this technology is, for example, 30% by mass or more, preferably 40% by mass or more, and more preferably 50% by mass or more. There is no particular upper limit to the protein content of the sake lees composition of this technology, and it can be adjusted within a realistic range of protein content depending on the application and purpose of use of the sake lees composition. For example, it can be adjusted within a range of 70% by mass or less, 65% by mass or less, 60% by mass or less, etc.

[0056] In this specification, the protein content refers to the value calculated based on the mass of the dry matter (dried powder). Furthermore, the protein content contained in the sake lees composition can be measured, for example, according to the procedure in the "Analysis Manual for the Standard Tables of Food Composition in Japan 2015 (Seventh Revised Edition)" published by the Ministry of Education, Culture, Sports, Science and Technology.

[0057] <Other ingredients> The sake lees composition of this technology may contain components other than those described above. Other components may include microorganisms involved in fermentation derived from the sake lees used as raw material, carbohydrates, dietary fiber, amino acids, organic acids, etc., and other components may be added as appropriate depending on the intended use of the sake lees composition, as long as they do not significantly impair the desired physical properties.

[0058] [Food and beverages] The sake lees composition of this technology retains useful components derived from the sake lees used as raw material, such as protein, while suitably removing components that cause brewing aromas, making it suitable for use as a raw material for food and beverages. In particular, since the sake lees composition of this technology retains and maintains the protein derived from the sake lees used as raw material, it can also be suitably used for food and beverages consumed for protein supplementation.

[0059] In this specification, "food and beverages" means beverages and foodstuffs. "Beverages" means liquid foods that can be ingested orally. Examples of beverages include water, juice, milk, coffee, tea, and alcoholic beverages. "Foodstuffs" means solid or semi-solid foods that are consumed by humans, and include all substances that are ingested orally.

[0060] Examples of beverages containing the sake lees composition of this technology include beverages in which the sake lees composition of this technology is dispersed. Examples of food products containing the sake lees composition of this technology include food products manufactured by mixing the sake lees composition with other ingredients, and food products in which the sake lees composition is added in a separable form, such as as a topping. Examples include rice crackers, Japanese confectionery, Western confectionery, frozen desserts, seasonings, processed meat products, processed fish and seafood products, processed milk and egg products, processed vegetable products, processed fruit products, and processed grain products.

[0061] Furthermore, this technology can be configured as follows: [1] A sake lees composition having a starch content of 15% by mass or less. [2] The sake lees composition according to [1], wherein the starch content is 10% by mass or less. [3] The sake lees composition according to [1] or [2], wherein the starch content is measured by hot water extraction. [4] The sake lees composition according to any one of [1] to [3], wherein the content of 2-phenylethyl acetate is 35 ppm or less. [5] A sake lees composition according to any one of [1] to [4], wherein the protein content is 30% by mass or more. Food and beverages containing the sake lees composition described in any of [6], [1] to [5]. [7] Foods and beverages as described in [6] that are consumed for protein supplementation. [8] After the dispersion of sake lees has been subjected to starch decomposition treatment, A method for producing a sake lees composition, comprising separating and removing liquid components from the aforementioned dispersion. [9] The method for producing the sake lees composition according to [8], wherein the starch decomposition treatment is carried out by adding amylase and a hydrolysis reaction by the amylase.

[10] The method for producing the sake lees composition according to [8] or [9], wherein the separation is carried out by centrifugation. [Examples]

[0062] The technology will be described in detail below based on specific examples. However, this technology is not limited in any way to the examples shown below.

[0063] [Preparation of sake lees composition] <Raw materials> • Sake lees obtained during the sake brewing process (hereinafter, the "untreated" sample in Comparative Example 1 refers to the freeze-dried powder of these sake lees.) • Amylase (Clistase T10S / manufactured by Amano Enzyme Co., Ltd.) • 25 mM KOH aqueous solution (KOH manufactured by Kanto Chemical Co., Ltd. dissolved in distilled water)

[0064] <Preparation of the sake lees composition using this technology> 50g of sake lees was mixed with 500ml of buffer and homogenized. The pH was then adjusted to 7.0 with 20% NaOH to prepare a sake lees dispersion. (Concentration of sake lees in the dispersion: 10% (w / v))

[0065] Amylase was added to the dispersion to a concentration of 0.3 U / ml, and the hydrolysis reaction of starch by amylase was carried out at 50°C for 4 hours.

[0066] The dispersion, after the starch decomposition treatment described above was completed, was centrifuged (3000 × g / 10 min) to separate and remove the liquid components. The resulting precipitate was freeze-dried to obtain the sake lees composition of this technology. (Hereinafter, the sample referred to as "Amylase Treatment A" in Example 1 refers to this freeze-dried powder.)

[0067] In addition, the sake lees composition of this technology was obtained under the same conditions, except that amylase was added to the dispersion at a concentration of 10 U / ml. (Hereinafter, the sample referred to as "Amylase Treatment B" in Example 2 refers to this freeze-dried powder.)

[0068] <Conventional method for preparing sake lees compositions> To prepare the sake lees dispersion, 500 ml of distilled water was added to 50 g of freeze-dried sake lees powder and stirred at room temperature for 30 minutes. The mixture was then left to stand overnight (18 hours at room temperature), immersing the sake lees in distilled water. The dispersion was then centrifuged (3000 × g / 10 min) to separate and remove the liquid components. The resulting precipitate was freeze-dried powder treated with distilled water to obtain the sake lees composition. (Hereafter, the "distilled water immersion" sample in Comparative Example 2 refers to this freeze-dried powder.)

[0069] To 30 g of freeze-dried sake lees powder, 90 ml of KOH aqueous solution was added and stirred at room temperature for 90 minutes to prepare a sake lees dispersion. The dispersion was then heated in boiling water for 30 minutes and cooled to room temperature. Afterward, the dispersion was centrifuged (3000 × g / 10 min) to separate and remove the liquid components. The resulting precipitate was freeze-dried powder and treated with KOH to obtain the sake lees composition. (Hereinafter, the "KOH washing" sample in Comparative Example 3 refers to this freeze-dried powder.)

[0070] [Evaluation of sake lees composition] For the "untreated" sake lees described above, and for each of the sake lees compositions prepared using "amylase treatment A," "amylase treatment B," "distilled water immersion," and "KOH washing," the starch content was determined by measurements taken using the hot water extraction method described above. The results are shown in Table 1.

[0071] The protein content of each of the aforementioned sake lees and sake lees compositions was measured according to the "combustion method (modified Dumas method)" procedure in the "Analysis Manual for the 2015 Edition (Seventh Revised Edition) of the Standard Tables of Food Composition in Japan" published by the Ministry of Education, Culture, Sports, Science and Technology. The results are shown in Table 1.

[0072] The content of 2-phenylethyl acetate in each of the aforementioned sake lees and sake lees compositions was determined by the method used to measure the content of the components causing the brewing aroma. The results are shown in Table 1.

[0073] For each of the sake lees and sake lees compositions, five experienced researchers evaluated the brewing aroma (sake lees odor) as a taste according to the evaluation criteria shown below. The evaluation results shown in Table 1 are the average values of the researchers' evaluation results.

[0074] Evaluation Criteria 5: Do not feel any brewing aroma at all 4: Almost do not feel any brewing aroma 3: Slightly feel a brewing aroma 2: Somewhat feel a brewing aroma 1: Feel a strong brewing aroma

[0075]

Table 1

[0076] From the results shown in Table 1, it can be confirmed that the sake lees compositions of the present technology (Examples 1 and 2: sake lees compositions related to amylase treatment A and amylase treatment B) retain the proteins derived from the raw sake lees (Comparative Example 1: sake lees related to untreated) while reducing the starch content. Furthermore, it can be confirmed that along with the reduction of the starch content, the brewing aroma (sake lees odor) can also be effectively reduced. In particular, in the sake lees composition of the present technology, while retaining the proteins, the water-soluble components in the raw sake lees can be effectively removed, so it is considered that the protein content is relatively improved.

[0077] To confirm whether the causative components of the brewing aroma can actually be removed, for each of the sake lees and sake lees compositions, the content of the causative components of the brewing aroma was measured by the following method.

[0078] Transfer 0.1 g of each of the sake lees and sake lees compositions to a vial, add 1 mL of water, cover it, and mix gently. Then, introduce the components in the vial into GC / MS by headspace solid-phase microextraction method and perform measurement under the conditions shown below.

[0079] <GC / MS measurement conditions> ·Measurement equipment: Agilent 8890GC System, Agilent 5977B GC / MSD • SPME fiber: 50 / 30μm DVB / CAR / PDMS fiber (manufactured by SUPELCO) • Incubation temperature: 65℃ • Incubation time: 20 minutes ·Inlet temperature: 250℃ • Column: DB-WAX (60m x 0.250mm x 0.25μm) Carrier gas: He • Ionization method: EI method m / z:35-300 GC heating conditions: 40°C (hold for 5 minutes) → heating at 5°C / minute → 240°C (hold for 15 minutes)

[0080] A library search was performed on the spectra obtained from the above measurements to estimate the causative components of each brewing aroma and calculate their peak areas. For each brewing aroma-causing component contained in each sake lees and sake lees composition, the relative ratio (%) was determined based on the calculated peak area, with the peak area of ​​untreated sake lees (Comparative Example 1) as the baseline (100%). The results are shown in Table 2 below.

[0081] [Table 2]

[0082] As shown in Table 2, the sake lees composition of this technology (Example 1: Sake lees composition related to amylase treatment 1) can effectively remove 2-phenylethyl acetate, isobutanol, isoamyl alcohol, octanol, capric acid, ethyl caproate, ethyl heptanoate, and 4-vinylguaiacol, which are presumed to be components that interact with starch contained in the raw material sake lees (Comparative Example 1: Untreated sake lees), and are the cause of brewing aroma. Furthermore, it can be confirmed that, in addition to these components, the sake lees composition of this technology can also suitably remove brewing aroma components that can be removed by conventional washing with polar solvents (brewing aroma components that are presumed not to interact with starch).

[0083] [Evaluation of the method for producing the sake lees composition of this technology when using other sake lees as raw materials] The taste of sake lees compositions obtained using the manufacturing method of this technology was evaluated, using several types of sake lees different from those used in Examples 1 and 2, which are obtained during the sake brewing process.

[0084] In this evaluation, sake lees A to C, with the starch content shown in Table 3 below, were used as raw materials in their untreated state. For each of sake lees A to C, a sake lees composition was obtained under the same conditions as the "Amylase-treated A" sample in Example 1. The starch content was determined by the measured values ​​obtained by the hot water extraction method described above.

[0085] For each of the sake lees compositions obtained above, the starch content was determined by measurements taken using the hot water extraction method described above. The results are shown in Table 3. Furthermore, the brewing aroma (sake lees odor) as a taste characteristic of these sake lees compositions was evaluated using the same conditions and criteria as the sample of "Amylase Treatment A" in Example 1. The evaluation results shown in Table 3 are the average values ​​of the researchers' evaluation results.

[0086] [Table 3]

[0087] The results shown in Table 3 confirm that even when other types of sake lees are used as raw materials, the sake lees composition obtained by the manufacturing method of this technology can achieve a taste that is virtually free of any noticeable brewing aroma.

[0088] [Evaluation of food and beverages containing sake lees composition] <Preparation of control food> A dough was prepared by mixing cake flour, unsalted butter, powdered sugar, and water in the quantities shown below, and then left to rest in the refrigerator (4°C) for 1 hour. The dough was rolled out to a thickness of 3 mm, cut out shapes, and baked at 170°C for 20 minutes to obtain a cereal product [cookie] (a cereal product related to the "control food"). 9.0g all-purpose flour Unsalted butter 3.6g Powdered sugar 1.8g 3.1g water

[0089] <Preparation of food products containing sake lees composition> In addition to the raw materials for the dough of the control food described above, 4.5 g of sake lees composition obtained under the same conditions as the sample of "Amylase Treatment A" in Example 1 was kneaded in to prepare the dough. The dry matter protein content of the raw materials for this dough was 16.2%. The dough was processed under the same conditions as the control food described above to obtain a cereal product [cookie] (a cereal product related to "food containing sake lees composition").

[0090] For each of the aforementioned "control food" and "food containing sake lees composition," five experienced researchers evaluated the brewing aroma (sake lees odor) as a taste according to the evaluation criteria shown below. The evaluation results shown in Table 4 are the average values ​​of the researchers' evaluation results.

[0091] Evaluation Criteria 5: I can't detect any brewing aroma at all. 4: Almost no brewing aroma is noticeable. 3: A slight brewing aroma can be detected. 2: Slightly noticeable brewing aroma. 1: A strong brewing aroma can be detected.

[0092] [Table 4]

[0093] The results shown in Table 4 confirm that even when the sake lees composition of this technology is mixed with grain processed products to an extent that results in high-protein food and beverage products, it is possible to achieve a taste that is almost imperceptible to the brewing aroma.

Claims

1. A sake lees composition having a starch content of 15% by mass or less.

2. The sake lees composition according to claim 1, wherein the starch content is 10% by mass or less.

3. The sake lees composition according to claim 1, wherein the starch content is measured by a hot water extraction method.

4. The sake lees composition according to claim 1, wherein the content of 2-phenylethyl acetate is 35 ppm or less.

5. The sake lees composition according to claim 1, wherein the protein content is 30% by mass or more.

6. Food and beverages comprising the sake lees composition according to any one of claims 1 to 5.

7. Food and beverage according to claim 6, which is consumed for protein supplementation.

8. After the dispersion of sake lees is subjected to a starch decomposition treatment, A method for producing a sake lees composition, comprising separating and removing liquid components from the aforementioned dispersion.

9. The method for producing a sake lees composition according to claim 8, wherein the starch decomposition treatment is carried out by adding amylase and a hydrolysis reaction by the amylase.

10. The method for producing the sake lees composition according to claim 8 or 9, wherein the separation is carried out by centrifugation.

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