Fermented beverage and its manufacturing method

Abstract

To provide a new beverage having a light and fruity brewing flavor, and to provide a method for producing the same.SOLUTION: A fermented beverage is obtained through fermentation of a raw material that contains unsprouted grains, the beverage having a diacetyls (t-VDK) concentration of 0.05 to 0.5 ppm.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Beer is generally produced by preparing wort from malt, fermenting the wort, and aging the wort. Meanwhile, techniques for providing beer-like beverages without using malt are also known. For example, Patent Document 1 (JP 2004-24151 A) discloses a method for producing a beer-flavored beverage that does not use substantially malt as a raw material, but instead uses a starch raw material containing one or more types of barley starch raw material selected from a specific group, adds an exogenous enzyme for saccharification, and then ferments the resulting beverage. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2004-24151 Summary of the Invention [Problem to be solved by the invention]

[0004] Malt-based beer has a malt-derived grain aroma that gives it a heavy taste. The inventors are considering providing a new beverage that has a light, fruity brewing aroma, rather than a beer-like beverage with such a heavy taste. Therefore, an object of the present invention is to provide a new beverage that has a light and fruity brewed aroma and a method for producing the same. [Means for solving the problem]

[0005] The present inventors have found that the above problems can be solved by adopting the following measures. [1] A fermented beverage obtained by fermenting raw materials containing ungerminated grains, with a diacetyl (t-VDK) concentration of 0.05 to 0.5 ppm. [2] The fermented beverage according to [1], wherein the ratio of malt used in the raw materials is 5% or less. [3] The fermented beverage according to [1] or [2], wherein the 2-ethyl-3-methylpyrazine concentration is 0.03 ppb or less. [4] The fermented beverage according to any one of [1] to [3], wherein the ungerminated grains include barley. [5] The fermented beverage according to any one of [1] to [4], which has a color of 5° EBC or less. [6] The fermented beverage according to any one of [1] to [5], which has a bitterness value of 1 to 15 BU. [7] A fermented beverage according to any one of [1] to [6], which does not contain hops. [8] A method for producing a fermented beverage, comprising the steps of preparing a raw material liquid containing ungerminated grains, fermenting the raw material liquid to prepare a fermented liquid, and using the fermented liquid to prepare a fermented beverage having a diacetyl (t-VDK) concentration of 0.05 to 0.5 ppm. [9] The method for producing a fermented beverage described in [8] further comprises a step of boiling the raw material liquid between the step of preparing the raw material liquid and the step of preparing the fermentation liquid, and in the boiling step, the raw material liquid is boiled for a boiling time of 1 to 15 minutes.

[10] A method for producing a fermented beverage according to [8] or [9], wherein the process for preparing the fermented beverage comprises a step of maturing the fermented liquid and a step of filtering the fermented liquid after the step of maturing the fermented liquid, and the maturing step is carried out for a period of time such that the concentration of diacetyls (t-VDK) in the fermented liquid is 0.05 to 0.5 ppm. [Effects of the Invention]

[0006] According to the present invention, a new beverage having a light and fruity brewed aroma and a method for producing the same are provided. DETAILED DESCRIPTION OF THE INVENTION

[0007] An embodiment of the present invention will be described below. The beverage according to this embodiment is a fermented beverage obtained by fermenting raw materials containing ungerminated grains. This fermented beverage has a diacetyl (t-VDK) concentration of 0.05 to 0.5 ppm. By adopting this configuration, a fermented beverage having a light, wine-like fruity aroma can be obtained.

[0008] The ungerminated grains are not particularly limited as long as they are ungerminated. For example, barley, oats, wheat, corn, etc. can be used as grains, and barley is preferred. By using ungerminated grains as a raw material, a light beverage can be obtained.

[0009] The proportion of ungerminated grains used in the raw materials (the proportion of ungerminated grains in the raw materials other than water) is, for example, 50% by mass or more, preferably 75% by mass or more, more preferably 90% by mass or more, and even more preferably 95% by mass or more.

[0010] In this specification, diacetyls (t-VDK) is a general term for diacetyl and 2,3-pentanedione, i.e., t-VDK concentration means the total concentration of diacetyl and 2,3-pentanedione.

[0011] A t-VDK concentration of 0.05 ppm or higher makes it easier to detect a wine-like brewing aroma, while a t-VDK concentration of 0.5 ppm or lower makes it difficult to detect unpleasant odors.

[0012] The t-VDK concentration can be measured by the method described in the Examples below.

[0013] The t-VDK may be a component derived from the raw material used in fermentation, or may be a component added from outside after fermentation. For example, when a raw material liquid containing grains is fermented with yeast, amino acids (valine and leucine) are taken up by the yeast and metabolized to produce t-VDK. However, when the fermented liquid is aged, the t-VDK concentration decreases. Therefore, by adjusting the length of the aging period after the fermentation process, the t-VDK concentration can be controlled to a desired value.

[0014] The raw materials may contain germinated grains such as malt. However, the proportion of malt used in the ingredients (the proportion of malt in the ingredients other than water) is preferably 5% by mass or less, more preferably 1% by mass or less, even more preferably 0.1% by mass or less, and most preferably no malt is used. By reducing the proportion of malt used, the heavy taste caused by the grain aroma can be reduced, resulting in a lighter beverage.

[0015] In a preferred embodiment, the concentration of 2-ethyl-3-methylpyrazine in the beverage is 0.03 ppb or less. The concentration of 2-ethyl-3-methylpyrazine is a component contained in beverages made from malt or other raw materials, and is related to the intensity of the flavor. By keeping the concentration of 2-ethyl-3-methylpyrazine at 0.03 ppb or less, the intensity of the flavor can be reduced, resulting in a light and refreshing beverage.

[0016] In a preferred embodiment, the beverage has a color of 5° EBC or less. The beverage according to this embodiment is not a beverage reminiscent of beer, but rather a beverage with a fruity aroma like wine. By having a color of 5° EBC or less, the beverage has an appearance that is different from beer and that harmonizes with the taste. The color is preferably 3.5° EBC or less, more preferably 1 to 3.5° EBC. Color can be measured by the Analytica-EBC standard method of the European Brewery Convention (EBC) or a method conforming to it. EBC is a unit of color used in beer analysis, and is a numerical representation of the color intensity of beer (measured visually using a comparator with nine glass disks of EBC color, or calculated based on absorbance at a wavelength of 430 nm).

[0017] In a preferred embodiment, the beverage has a bitterness value of 1 to 15 BU. The bitterness value is more preferably 1 to 5 BU. A bitterness value of 1 to 15 improves the drinking experience. The bitterness value can be measured, for example, by the EBC method (Beer Analysis Methods, 8.15, 1990, published by the Japan Breweries Association). Specifically, the bitterness value can be obtained by adding an acid to a sample, extracting it with isooctane, and centrifuging the resulting isooctane layer. The absorbance at 275 nm of the isooctane layer is measured using pure isooctane as a control, and multiplying this value (BU) by a constant (50).

[0018] In a preferred embodiment, the beverage does not contain hops, which improves drinkability and provides a satisfying drinking experience similar to that of sake or wine.

[0019] In a preferred embodiment, the beverage is an alcoholic beverage, for example, having an alcohol content of 3.0 to 6.0 vol%, preferably 4.0 to 5.5 vol%.

[0020] In a preferred embodiment, the beverage is a carbonated beverage.

[0021] Next, an example of the method for producing a beverage according to this embodiment will be described. The beverage manufacturing method according to this embodiment includes the steps of preparing a raw material liquid containing ungerminated grains, fermenting the raw material liquid to prepare a fermented liquid, and using the fermented liquid to prepare a fermented beverage having a diacetyl (t-VDK) concentration of 0.05 to 0.5 ppm. Each step is described below.

[0022] (1) Preparation of raw material solution First, raw materials containing ungerminated grains and, if necessary, other ingredients are prepared and mixed with water. Furthermore, if necessary, an enzyme agent is added to the mixture to saccharify the raw materials. For example, the raw materials can be saccharified by heating the mixture to a temperature at which the saccharification reaction proceeds. After saccharification, filtration is carried out if necessary. This allows a raw material liquid to be obtained.

[0023] Preferably, after preparation of the raw material liquid, the raw material liquid is boiled. However, it is preferable to avoid boiling for a long time. By shortening the boiling time, extraction of negative flavors derived from grains is avoided, resulting in a clean taste. The boiling time is, for example, 1 to 15 minutes, preferably 1 to 10 minutes.

[0024] After boiling, solid components are preferably removed from the raw material liquid, for example, by using a whirlpool (a rotating separation tank).

[0025] (2) Fermentation Next, the raw material liquid is fermented to prepare a fermented liquid. For example, the raw material liquid can be fermented by adding yeast to the raw material liquid.

[0026] (3) Preparation of fermented beverages The fermented liquid is then used to obtain the desired fermented beverage. Preferably, the fermented liquid is aged. For example, the fermented liquid is aged in a sealed container at a low temperature (e.g., 8.0°C to 11.0°C). As mentioned above, the t-VDK concentration in the fermented liquid decreases during aging. Therefore, aging is carried out for a period such that the diacetyl (t-VDK) concentration is maintained within the range of 0.05 to 0.5 ppm. The aging period is, for example, 3 to 13 days, preferably 5 to 10 days.

[0027] After aging, the fermented liquid is filtered and filled into containers. After filling into containers, it may be subjected to a heat treatment, if necessary. This gives a fermented beverage.

[0028] As described above, according to this embodiment, ungerminated grains are used as ingredients, resulting in a light beverage without the heavy taste of beer. Furthermore, the inclusion of t-VDK at a concentration of 0.05 ppm or more allows for a fruity brewing aroma. In other words, a fermented beverage can be obtained that is light and has a fruity brewing aroma. [Example]

[0029] EXAMPLES In the following, examples will be described in more detail to explain the present invention, but the present invention should not be construed as being limited to the following examples.

[0030] (Preparation of prototype) 60 kg of ungerminated barley and 0.8 kg of enzyme preparation were added to 160 L of water, and the mixture was saccharified at approximately 60°C. The enzyme was then inactivated at 76°C. The resulting raw material liquid (wort) was filtered. After filtration, the wort was placed in a boiling kettle, and water was added to make the total volume 180 L, followed by boiling for 5 minutes. After boiling, the wort was introduced into a whirlpool (swirl separator) for solid-liquid separation. After solid-liquid separation, the wort was cooled using a heat exchanger. After cooling, yeast was added to the wort, and fermentation was carried out to obtain a fermented liquid. After fermentation, the fermented liquid was placed in an aging tank and aged at 8.0°C for 7 days. After aging, the fermented liquid was filtered and clarified. The clarified fermented liquid was filled into a container and heated at 65°C for 10 minutes. This produced a fermented beverage according to a prototype (Example 2). The color of the resulting fermented beverage was 3.0±0.5°EBC. The bitterness value was within the range of 1 to 5 BU. The alcohol content was within the range of 3 to 6 vol%. The carbon dioxide pressure was within the range of 0.22 to 0.26 MPa.

[0031] The 2-ethyl-3-methylpyrazine concentration and t-VDK concentration of the prototype (Example 2) were measured by the methods described below. The results are shown in Table 1. The 2-ethyl-3-methylpyrazine concentration of the prototype was 0.016 ppb. The t-VDK concentration of the prototype was 0.25 ppm.

[0032] (Comparative Example 1 and Example 1) VDK reductase was added to the prototype (Example 2), thereby reducing the t-VDK concentration, and beverages with different t-VDK concentrations were obtained according to Comparative Example 1 and Example 1. The 2-ethyl-3-methylpyrazine and t-VDK concentrations of each beverage were measured, and the results are shown in Table 1.

[0033] (Example 3 and Comparative Example 2) t-VDK was added to the prototype (Example 2) to increase the t-VDK concentration. This resulted in beverages with different t-VDK concentrations according to Example 3 and Comparative Example 2. The 2-ethyl-3-methylpyrazine and t-VDK concentrations of each beverage were measured, and the results are shown in Table 1.

[0034] (sensory evaluation) A sensory evaluation was conducted by six panelists specializing in beer for the beverages of Examples 1 to 3 and Comparative Examples 1 and 2. The evaluation items were "heavy taste" and "strength of brewed aroma," and each was rated on a five-point scale from "1" to "5." In the evaluation, a commercially available beer (Asahi Super Dry) was used as a control. That is, the control was given a rating of "3," and for "heavy taste," the higher the number, the heavier the taste. For "strength of brewed aroma," the higher the number, the stronger the perceived strength of the brewed aroma. The results were the average scores of the six panelists obtained from the sensory evaluation. The results, along with their comments, are shown in Table 1.

[0035] As shown in Table 1, the beverages according to Examples 1 to 3, which had t-VDK concentrations in the range of 0.05 to 0.5 ppm, had a taste intensity of less than 3, making them lighter than the control beer. On the other hand, the intensity of the brewed aroma was 3.0 or higher. In other words, the beverages were light yet possessed a fruity brewed aroma. Furthermore, no negative comments were received. In contrast, Comparative Example 1, in which the t-VDK concentration was below 0.05, had a weak brewing aroma. In addition, negative comments such as "unreliable," "unsatisfying," and "watery" were received. In addition, in Comparative Example 2, in which the t-VDK concentration exceeded 0.5 ppm, the taste intensity exceeded 3.0, and negative comments were received such as it was unbalanced, tasted like pickles, and smelled like cold rice.

[0036] (analysis of t-VDK concentration) The t-VDK concentration was measured according to the method described in "BCOJ Beer Analysis Methods (revised November 1, 2004) 8.16 Diacetyl 8.16.2 Gas Chromatography Method." Specifically, diacetyl, 2,3-pentanedione, and their precursors were measured by gas chromatography, and the total amount of t-VDK was calculated based on the peak heights of the chromatograms. The precursors were pretreated by aeration and then heated at 60°C to convert them to diketones, after which they were measured.

[0037] (Analysis method for 2-ethyl-3-methylpyrazine) The concentration of 2-ethyl-3-methylpyrazine was measured by gas chromatography-mass spectrometry (GC-MS) with sample pretreatment. Specifically, the measurement was performed under the following conditions: [Preprocessing] Solid-phase extraction was performed using an InertSep SAX solid-phase column (GL Sciences) with the sample to which an internal standard solution (2-methyl-3-propylpyrazine had been added. The flow-through fraction was collected and adjusted to pH 4.5-5.0 using sodium citrate buffer. [extraction] 5 g of NaCl and 5 ml of dichloromethane were added to the pre-treated solution and shaken to perform liquid-liquid extraction. After centrifugation, the dichloromethane layer was collected, and 5 ml of dichloromethane was added to the aqueous layer. Next, liquid-liquid extraction was performed by shaking, and the dichloromethane layer was collected. This series of operations was performed twice in total. Anhydrous sodium sulfate was added to the collected dichloromethane layer, and after dehydration, it was concentrated by nitrogen purging. [GC / MS conditions] Gas chromatography: GC-6890 (Agilent Technologies) Detector: MS-5973 (Agilent Technologies) Column: DB-17 (length: 30 m, inner diameter: 0.25 mm, film thickness: 0.5 μm) (Agilent Technologies) Oven temperature ramp conditions: 40°C (5 min) → 5°C / min → 220°C (0 min) → 10°C / min → 280°C (5 min) ·Inlet temperature: 230°C Injection conditions: Injection volume: 1 μl, pulsed splitless mode Flow rate: 1.0 ml / min (carrier gas: He) Ionization condition: 70 eV Measurement mode: Single ion-monitoring (SIM) mode Quantitation: Quantitation is performed according to the standard addition method using the peak areas of the target ions (TI) and qualifier ions (QI) of the aroma compounds and internal standards as listed in Table 2.

[0038] [Table 1] [Table 2]

Claims

1. It is obtained by fermenting raw materials containing ungerminated grains, The diacetyl (t-VDK) concentration is 0.05 to 0.5 ppm, The 2-ethyl-3-methylpyrazine concentration is 0.03 ppb or less; Fermented beverage.

2. The fermented beverage according to claim 1, wherein the ratio of malt used in the raw materials is 5% or less.

3. The fermented beverage according to claim 1 or 2, wherein the ungerminated grains include barley.

4. The fermented beverage according to any one of claims 1 to 3, which has a color of 5° EBC or less.

5. The fermented beverage according to any one of claims 1 to 4, which has a bitterness value of 1 to 15 BU.

6. The fermented beverage according to any one of claims 1 to 5, which does not contain hops.

7. A step of preparing a raw material liquid containing ungerminated grains; Fermenting the raw material liquid to prepare a fermented liquid; preparing a fermented beverage using the fermentation broth, the fermented beverage having a diacetyl (t-VDK) concentration of 0.05 to 0.5 ppm and a 2-ethyl-3-methylpyrazine concentration of 0.03 ppb or less; A method for producing a fermented beverage comprising:

8. Further, a step of boiling the raw material liquid is provided between the step of preparing the raw material liquid and the step of preparing the fermentation liquid, In the boiling step, the raw material liquid is boiled for a boiling time of 1 minute to 15 minutes. A method for producing the fermented beverage according to claim 7.

9. The step of preparing the fermented beverage includes: A step of maturing the fermentation liquid; and filtering the fermentation liquid after the step of maturing the fermentation liquid. The aging step is carried out for a period of time such that the concentration of diacetyls (t-VDK) in the fermentation liquid becomes 0.05 to 0.5 ppm. A method for producing the fermented beverage according to claim 7 or 8.

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