JP4361010B2 - Fermented alcoholic beverage and method for producing the same - Google Patents

Description

  The present invention relates to a fermented alcoholic beverage excellent in taste and flavor, and a method for producing the same, and more specifically, an enzyme-degraded wheat gluten and / or brewer's yeast high-availability amino acid-rich protein raw material such as soybean protein or a preparation thereof Method for producing a fermented alcoholic beverage using the product as a part of the raw material and improving the taste and flavor of the fermented alcoholic beverage and improving the workability in the production of the fermented alcoholic beverage, and a method for producing the fermented alcoholic beverage It is related with the fermented alcoholic beverage excellent in the taste and flavor manufactured by.

  Beer and happoshu, which are fermented alcoholic beverages, are produced using malt as the main ingredient, starchy raw materials such as rice, wheat, corn, and starch as auxiliary ingredients, and hops and water as raw materials. The liquor tax law stipulates three types of beer in which the amount of malt used, excluding water, is 50% to less than 66.7%, 25% to less than 50%, and less than 25% by weight.

  Happoshu belongs to miscellaneous sake using wheat or malt as a raw material under the Japanese liquor tax law, but both beer and happoshu are purified from malt active enzymes, molds, etc. This is common in that malt and starch, which is an auxiliary material, are saccharified using the prepared enzyme, the saccharified solution is fermented, decomposed into alcohol and carbon dioxide, and used as an alcoholic beverage. Therefore, neither the method of making beer nor the method of making sparkling liquor is fundamentally different.

  On the other hand, “sake” having a sparkling property is classified in the Japanese liquor tax law into the above-mentioned “sparkling wine” using wheat or malt as a part of the raw material and “other sakes” other than the sparkling sake. Here, “other miscellaneous sake” is a product that does not use wheat or malt, decomposes plant proteins such as beans and cereals with enzymes to obtain the necessary nitrogen source and fermented by adding a saccharified solution It is. Therefore, the method of making “other miscellaneous sake” is not fundamentally different from that of beer or happoshu, and can be made using a beer or happoshu production apparatus.

  In recent years, in fermented alcoholic beverages such as beer, happoshu and other miscellaneous sakes, fermented alcoholic beverages having various tastes and flavors using various raw materials and various additives for the purpose of diversifying flavors, etc. A manufacturing method is disclosed. As a raw material other than malt, for example, wort is prepared from glucose syrup and soluble protein material based on starch obtained from wheat, potato, corn, corn, barley, rice, or tapioca, water and hops. A method for producing a beer-type beverage by fermenting bean (Japanese Patent Laid-Open No. 2001-37462), a method for producing a fermented beverage of low alcohol using grains such as rice, wheat, barnyard millet and millet (Japanese Patent Laid-Open No. 2001-37463) No. Gazette) etc. are disclosed.

  In these methods for producing a fermented alcoholic beverage, in any case, raw materials were mixed to prepare a pre-fermentation solution, and the pre-fermentation solution was heated and boiled to deactivate the enzyme and adjust the chromaticity. Later, a method of fermenting using brewer's yeast has been taken, but carbon sources and nitrogen sources as nutrient sources for brewer's yeast used for fermentation in the method for producing a fermented alcoholic beverage are malt and beer in sake and beer. Decomposed products of various protein-containing materials in order to supplement the shortage of nitrogen sources, especially in the case of Happoshu, which is supplied from auxiliary materials and uses less malt, and “other miscellaneous sake” that does not use wheat or malt. Replenishment of soluble proteins such as

  On the other hand, various materials are used as a raw material for fermented alcoholic beverages as described above. One of the materials used for the raw materials for fermented alcoholic beverages is wheat. Wheat is positioned as one of the world's three major grains together with rice and corn, and most of the wheat is processed into flour and used as the main raw material for bread, noodles and confectionery. In addition, starch and gluten are separated from wheat flour, starch is used for foods such as sea urchins and confectionery, pharmaceuticals such as tablets, and gluten is used for foods such as aquatic products and strawberries. For beer brewing, Baizen beer using wheat malt has been popular for a long time in southern Germany and the like, and wheat has been used as an auxiliary material for various beers. However, wheat is expensive compared to other grains such as corn, and the filterability of wort is inferior, so many of these beers are special or locally limited. Use as a raw material is not as general as barley.

  Moreover, wheat gluten is mentioned as a preparation manufactured from wheat as mentioned above. Wheat gluten is produced as a by-product of wheat starch. Wheat starch is in stable demand for food, and wheat gluten produced as a by-product is characterized by a lower price than other protein materials. As a method for producing fermented alcoholic beverages of wheat gluten, for example, a method of adding a partially decomposed product of wheat gluten or the like as a foaming protein after fermentation and ripening of malt beverages (Japanese Patent Publication No. 8-502641) In the method for producing a colorless alcoholic beverage, a saccharide material containing a fermentable carbohydrate and a hop-boiled extract prepared separately using a protein hydrolysis product obtained by degrading wheat gluten with a proteolytic enzyme as a nitrogen source material A method for producing a colorless beer-like alcoholic beverage that is mixed and fermented (Japanese Patent Laid-Open No. 10-191954) is known.

  Furthermore, soybean is a material used as a raw material for fermented alcoholic beverages. Soybeans contain 35%, 20%, and 25% by weight of protein, lipid, and carbohydrate, respectively, are rich in minerals such as vitamins, iron, and calcium, are excellent in nutritional value, and lipid is a good edible oil. In addition, it is used as a raw material for chocolate and cream, and protein is used as a dietary supplement, aquatic products such as kamaboko, ham and sausage, and processed foods such as hamburger and shumai. As for use in fermented alcoholic beverages of soybeans, for example, it is known that enzymatic decomposition products of soybeans and soybean flour are used as a nitrogen source for fermentation by beer yeast in the production of beer and beer-like alcoholic beverages. (Japanese Patent Laid-Open No. 51-148096, WO 2004/000990 A1). It has also been reported that soy materials are used for the production of wine, soy liquor and the like.

  Soy protein is a preparation made from soy and soy flour. The soybean protein can be produced by, for example, extracting defatted soybean obtained by defatting soybean with water, acid-precipitating the extracted defatted soymilk to prepare a soybean protein curd, and sterilizing and drying the soybean protein curd. Currently, soy protein is used in various foods as a vegetable protein material and as a food material utilizing its functionality, but it is not often used as a raw material for producing fermented alcoholic beverages.

JP-A-51-148096. Japanese translation of PCT publication No. 8-502641. JP-A-10-191954. JP 2001-37462 A. JP 2001-37463 A. WO2004 / 000990 A1.

  An object of the present invention is to prepare a pre-fermentation solution by mixing raw materials, heating and boiling the pre-fermentation solution, deactivating the enzyme and adjusting the chromaticity, and then fermenting using beer yeast A method for producing a fermented alcoholic beverage excellent in taste and flavor by promoting fermentation by brewer's yeast and enhancing the taste and flavor of the fermented alcoholic beverage At the same time, it is intended to provide a method for producing a fermented alcoholic beverage capable of improving the workability in the production of a fermented alcoholic beverage and capable of producing a fermented alcoholic beverage excellent in flavor by a method having no restriction on the production process.

  The present inventor has intensively studied to solve the above-mentioned problems, and finds that proteins such as wheat gluten and soy protein contain a high content of brewer's yeast high-efficiency amino acids. Prepare a pre-fermentation solution by mixing, heat and boil the pre-fermentation solution, deactivate the enzyme and adjust the chromaticity, and then ferment alcohol using beer yeast and fermented alcohol such as beer and miscellaneous sake In the beverage production method, by using a decomposed product of a brewer's yeast high-efficiency amino acid-rich protein raw material such as wheat gluten or soy protein or a preparation thereof as part of the raw material, fermentation by brewer's yeast is promoted. To improve the taste and flavor of fermented alcoholic beverages, and to produce fermented alcoholic beverages with a clean and tasteless body and a sense of body and excellent taste and flavor. It found that you can, and have completed the present invention.

  In addition, when enzymatically decomposed products of wheat flour and soybean flour are used, these raw materials do not have bark like barley, so when filtering a pre-fermentation solution like wort, poor filtration In the present invention, by using a degradation product of the protein raw material or a preparation thereof, those limitations are eliminated and workability in the production of fermented alcoholic beverages is improved. And found that a fermented alcoholic beverage excellent in flavor can be produced by a method having no restriction in the production process, and the present invention was made.

  That is, in the production method of fermented alcoholic beverages such as beer and miscellaneous sake fermented with brewer's yeast, in order to produce fermented alcoholic beverages with excellent flavor, activation of brewer's yeast during fermentation with brewer's yeasts is attempted. In this case, the presence of a nitrogen source that is a nutrient source for yeast is a particularly important factor. In beer and happoshu, the nitrogen source required for yeast nutrition is supplied from malt and auxiliary materials. However, the percentage of “Happoshu” in miscellaneous sake is determined by the Japanese liquor tax law, and the proportion of malt used as the main ingredient and starchy ingredient used as a secondary ingredient is determined. It must be less than 25% by weight based on the total raw materials except. For this reason, the nitrogen necessary for yeast fermentation is not sufficiently supplied, resulting in insufficient fermentation, which may cause a sulfurous odor or immature odor. Therefore, in miscellaneous sake such as “Happoshu”, supplementation of a nitrogen source necessary for yeast nutrition is important, and soluble proteins such as degradation products of various protein-containing materials are added.

  In addition, “other miscellaneous sake” in miscellaneous sake is prohibited from the use of wheat under Japanese liquor tax law, so for example, proteins of beans such as soybeans and peas are used as a nitrogen source. If the nutrients such as nitrogen sources necessary for nutrition are not sufficiently replenished, the finished fermented liquid has a flat plate with no body feeling and lacks a response to drinking. In order to enhance the beer-like flavor of the fermentation broth, there is a method that uses a large amount of barley and wheat auxiliary materials, but as “other miscellaneous sake”, there is a limit to the use of these barleys. The raw material cannot be used as a nitrogen source in “other miscellaneous sake”.

  As described above, in the production method of fermented alcoholic beverages such as beer and miscellaneous sake fermented with brewer's yeast, to produce fermented alcoholic beverages with excellent flavor, activation of brewer's yeast during fermentation with brewer's yeast In the production of the fermented alcoholic beverage, the supply of a nitrogen source serving as a nutrient source for yeast for that purpose has been intensively studied. It has been found that the nitrogen source to be produced, for example, the type of amino acid to be constructed, that is, the assimilation property of the amino acid, is particularly important for the activation of brewer's yeast during fermentation. Then, it is found that wheat gluten and soybean protein contain a high content of highly efficient amino acids, and a decomposition product of the brewer's yeast highly efficient amino acid-rich protein raw material or a preparation thereof is used as a fermentation raw material. By using it in a part, it promotes fermentation by brewer's yeast, enhances the taste and flavor of fermented alcoholic beverages, has a clean taste with no off-flavors and immature odors, and has a bodily feel, taste and flavor It has been found that an excellent fermented alcoholic beverage can be produced.

  Beer yeast highly-utilizing amino acid-rich protein raw materials such as wheat gluten and soy protein used in the present invention have high protein content [Table 1: Comparison of characteristics of wheat and wheat gluten: (Japanese food standard ingredients) From the table (five revisions), all are per 100g of edible portion], and contain a high content of highly efficient amino acids of yeast (see Table 9 below). Conventionally, when enzymatically decomposed products of wheat flour and soybean flour are used for supplementing nitrogen sources, etc., since these raw materials do not have barley like barley, the pre-fermentation solution such as wort is filtered. However, in the present invention, when a degradation product of a protein raw material such as wheat gluten or soy protein or a preparation thereof is used, the filtration is performed. It has been found that it is possible to improve the workability, improve the workability in the production of fermented alcoholic beverages, and to produce the fermented alcoholic beverages by a method without any restrictions in the production process. Moreover, the protein raw material can be used as a nitrogen source raw material for miscellaneous sakes such as beer and happoshu, and also in “other miscellaneous sakes” where the use of wheat is restricted under the liquor tax law, It can be used as a nitrogen source material.

  In the present invention, as the degradation product of the brewer's yeast highly efficient amino acid-rich protein raw material of the present invention, an enzymatic degradation product of a protein raw material such as wheat gluten or soybean protein is used. It is possible to use a preparation that has been made into a preparation. In the present invention, the degradation product of the brewer's yeast high-efficiency amino acid-rich protein raw material of the present invention or a preparation thereof retains the original flavor of beer, happoshu or “other miscellaneous sake”, and enhances fermentability. Beer in fermented liquor for producing fermented alcoholic beverages with excellent taste and flavor. The total amount of highly efficient amino acids for yeast is preferably adjusted to 400 mg / L or more, more preferably 500 mg / L or more. Moreover, it is preferable that the addition rate of wheat gluten does not exceed 50 weight% with respect to the total raw material except water among the decomposition products of the high-amino acid high content protein raw material of beer yeast, or its preparation.

That is, the present invention specifically relates to (1) preparing a pre-fermentation solution by mixing raw materials, heating and boiling the pre-fermentation solution, deactivating the enzyme and adjusting the chromaticity, and then brewer's yeast In a method for producing a fermented alcoholic beverage that ferments using a brewer's fermented alcoholic beverage, a part of the raw material is a wheat gluten and / or soybean protein degradation product or a preparation thereof containing a high amino acid content of beer yeast. A method for producing a fermented alcoholic beverage characterized by enhancing the taste and flavor and improving workability in the production of a fermented alcoholic beverage, and ( 2 ) the total amount of beer yeast highly-utilizing amino acids in the fermented liquid, the method of manufacturing and the (1) fermented alcoholic beverages, wherein the adjusting than 400 mg / L, (3) degradation product or a preparation of wheat gluten and / or soy protein , The addition rate of the wheat gluten, said characterized in that not more than 50% by weight relative to the total raw materials except water (1) or (2) a method for producing fermented alcoholic beverage according, (4) Fermentation alcohol The beverage is beer or miscellaneous sake, and consists of the method for producing a fermented alcoholic beverage according to any one of (1) to (3) above.

Moreover, this invention consists of the fermented alcoholic beverage excellent in the taste and flavor manufactured by the manufacturing method of the fermented alcoholic beverage in any one of (5) said (1)-(4) .

  According to the method for producing a fermented alcoholic beverage of the present invention, in the production of a fermented alcoholic beverage such as beer, happoshu or “other miscellaneous sake”, the total amount of brewer's yeast highly efficient amino acids is increased and adjusted, and fermentability To improve the taste and flavor of fermented alcoholic beverages by promoting fermentation by brewer's yeast, with a refreshing taste free of off-flavors and immature odors, and with a sense of body and excellent taste and flavor Fermented alcoholic beverages can be produced. In addition, the method for producing a fermented alcoholic beverage of the present invention eliminates restrictions on the production process, such as poor filtration, which has been a problem in the case of using an enzymatically decomposed product of wheat flour or soy flour. The workability | operativity in manufacture of this is aimed at, and it becomes possible to manufacture the fermented alcoholic beverage excellent in flavor by the method without a restriction | limiting on a manufacturing process.

  The present invention prepares a pre-fermentation solution by mixing raw materials, heats and boils the pre-fermentation solution, deactivates enzymes and adjusts chromaticity, and then ferments beer and foam using brewer's yeast In a method for producing a fermented alcoholic beverage such as sake or “other miscellaneous sake”, a fermented alcoholic beverage can be obtained by using, as a part of the raw material, a decomposed product of a beer yeast highly-utilizing amino acid-rich protein raw material or a preparation thereof. It consists of a method for producing a fermented alcoholic beverage that aims to enhance the taste and flavor and improve the workability in the production of the fermented alcoholic beverage. In the present invention, wheat gluten and soy protein used as brewer's yeast high-availability amino acid-rich protein raw materials are prepared from wheat or soybean by a method known per se, or commercially available wheat gluten and soy protein are used. Can be used.

For example, wheat gluten is produced as a by-product of wheat starch, and the wheat gluten produced as a by-product is associated with other protein materials, as wheat starch is in stable demand for food. Supply at a low price is possible. Moreover, in this invention, when preparing wheat gluten from wheat flour, it can prepare with the following method, for example.
1. Add 60g-70g of water to 100g of flour.
2. Knead in a kneader for 20-30 minutes.
3. The finished dough is allowed to age for 10-30 minutes at room temperature.
4). Wash the aged dough with 3-5 times the amount of water and separate into bran, starch and wet gluten.
5. Wet gluten is dehydrated, dried with hot air and pulverized.
Known methods for producing wheat gluten include the Martin method and the batter method, but any method may be used. The wheat gluten to be used is not paste-like, but in a hot air-dried form due to storage and handling, moisture is 6-7 wt%, crude protein is 80 wt% or more, crude fat is 2 wt% or less, The carbohydrate is preferably around 10% by weight.

  The soybean protein used in the present invention can be prepared from soybean or defatted soybean and can be easily obtained as a commercially available soybean protein. World soybean production continues to increase every year, with approximately 200 million tons expected in 2003-4. Major producers are the United States, followed by Brazil, Argentina, and China. Japan's self-sufficiency rate for soybeans is about 3%, and most of them are imported from the United States, Brazil, etc. Soybeans contain about 35%, 20%, and 25% by weight of protein, lipid, and carbohydrate, respectively, are rich in minerals such as vitamins, iron, and calcium, and are excellent in nutritional value. Lipids are used as high-quality edible oils as well as chocolate and cream ingredients, and proteins are used as dietary supplements, aquatic products such as kamaboko, ham, and sausage, and processed foods such as hamburger and shumai.

  To produce soy protein from soybeans or soybean flour, for example, defatted soybeans that have been defatted soy are extracted with water, and the extracted defatted soymilk is acid-precipitated to prepare soy protein curd, which is then sterilized and dried. can do. Examples of the soy protein used in the present invention include water: 5-6% by weight, lipid: 1% by weight or less, carbohydrate: 3-4% by weight, ash: 4-5% by weight, and protein of 80% by weight or more. An example of soy protein having a desirable component composition can be given. The shape of commercially available soybean protein includes powder and granules, but any shape may be used.

  A degradation product of a brewer's yeast high-efficiency amino acid-rich protein raw material used in the present invention is prepared by degrading a brewer's yeast high-efficiency amino acid-rich protein raw material such as wheat gluten or soybean protein with a proteolytic enzyme. be able to. A commercially available enzyme can be used as the proteolytic enzyme. For example, any enzyme such as protease A Amano G, protease P Amano G, peptidase R (manufactured by Amano Enzyme) may be used, and these enzymes may be combined. In the present invention, an enzymatic degradation product of such a beer yeast highly-utilizing amino acid-rich protein raw material such as wheat gluten or soy protein is used. A preparation prepared by drying and powdering the degradation product is used. Can be used.

  In the present invention, the total amount of beer yeast highly-utilizing amino acids in the fermented liquid for producing a fermented alcoholic beverage excellent in taste and flavor is preferably adjusted to 400 mg / L or more, more preferably 500 mg / L. It is adjusted above. Moreover, it is preferable that the addition rate of wheat gluten does not exceed 50 weight% with respect to the total raw material except water among the decomposition products of the high-amino acid high-amino acid protein raw material or its preparation.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

[Comparison of filterability between ground wheat and wheat gluten]
Hot water of 45 ° C. is added to 9 g of each of the pulverized wheat flour and wheat gluten obtained by finely pulverizing wheat with a cutter mill to prepare a 3 wt% solution. Protease P Amano G (Amano Enzyme) was used as the proteolytic enzyme. Add 0.18 g of proteolytic enzyme (corresponding to 2% by weight with respect to the sample amount) and stir at 45 ° C. for 3 hours. Thereafter, the enzyme is inactivated by autoclaving at 90 ° C. for 10 minutes, ice-cooled to 20 ° C., and then filtered through a filter paper. The results are shown in Table 2. The wheat pulverized product was remarkably slow to filter and took a long time, so the operation was interrupted. In contrast, wheat gluten was treated with proteolytic enzymes and no filtration problems occurred. That is, according to this example, it was clarified that wheat gluten does not cause poor filtration during the beer / happoshu production process, unlike wheat.

[Analysis of wheat gluten / soy protein extract]
Add 3 times each of wheat gluten and soy protein, hot water (about 80 ° C) 100 times the sample amount to make a 1 wt% solution, stir and dissolve, and if there is any insoluble matter, filter with filter paper . Thereafter, the mixture is boiled in an autoclave at 95 ° C. for 90 minutes, and the resultant is used as an extract. Table 3 shows the total nitrogen content and α-amino nitrogen content of the extract. For comparison, the value of gluten meal, a kind of corn protein treated in the same manner, is shown. Although stirring was performed during the preparation of the extract, a considerable amount remained undissolved. It became clear that sufficient nitrogen and amino acids could not be obtained by simply dissolving wheat gluten, gluten meal and soy protein.

[Enzymatic degradation of wheat gluten and soy protein]
9 g each of wheat gluten and soy protein are dissolved in 300 cc of hot water at 45 ° C., 1.8 g of proteolytic enzyme (2% by weight based on the sample amount) is added and stirred for 3 hours. Thereafter, the enzyme is inactivated by autoclaving at 90 ° C. for 10 minutes, cooled to 20 ° C., and filtered through filter paper. Table 4 shows the total nitrogen content and α-amino nitrogen content of the obtained enzymatic decomposition solution. Protease P Amano G (Amano Enzyme) was used as the proteolytic enzyme. For comparison, the value of glue meal treated by the same method is shown. By enzymatic degradation of wheat gluten and soy protein, total nitrogen and amino acids were eluted, and their contents greatly exceeded that of Glutenmeal. That is, from the results of this Example and Example 2, wheat gluten and soy protein are not decomposed by simply boiled and extracted, but by treating with a proteolytic enzyme, nitrogen necessary for the growth of yeast is eluted and fermented. It became clear that it would be possible to use alcoholic beverages as nitrogen raw materials.

[Fermentation test]
There are reports on the use of soy protein in alcoholic beverages for beer, but there is little information about wheat gluten. In order to investigate the possibility of using wheat gluten in alcoholic beverages, the effect of adding wheat gluten decomposition solution to sparkling wort was investigated.

[Preparation of fermentation broth]
(1) "Moromi" filtrate obtained by pulverizing and mixing 25% by weight of malt, 35% by weight of milled barley and starchy raw material (rice, etc.), and saccharifying it in a temperature range of 50 ° C to 120 ° C.
(2) Liquid sugar 40% by weight.
(3) Mix (1) and (2), add hops to this, boil, remove solids by filtration, etc., cool the filtrate to obtain a saccharified solution.
(4) On the other hand, 35 g of wheat gluten and 0.7 g of proteolytic enzyme (equivalent to 2% by weight of wheat gluten) were dissolved in 2 liters of hot water at 45 ° C. to prepare a 1.75% by weight wheat gluten solution, and 3 hours Stir. Thereafter, the enzyme is inactivated by autoclaving at 90 ° C. for 10 minutes, ice-cooled to 20 ° C., and the filtrate filtered through filter paper is used as a gluten decomposition solution. Protease P Amano G (Amano Enzyme) was used as the proteolytic enzyme.
(5) As a control, saccharified solution 100% by weight (3), saccharified solution 80% by weight + gluten decomposition solution 20% by weight, saccharified solution 80% by weight + water 20% by weight were prepared as beer. Add yeast and ferment at 5-14C.

[Analysis of pre-fermentation solution and fermentation broth]
Table 5 shows the sugar content, pH, total nitrogen content, α-amino nitrogen content for the pre-fermentation solution, and pH, total nitrogen content and consumption, and α-amino nitrogen content and consumption for the fermentation broth. 1 and Table 6 show the tasting results. The sugar content of the pre-fermentation solution decreases with the addition of wheat gluten decomposition solution and water. The pH hardly changes. Total nitrogen / α-amino nitrogen decreased according to the amount added (20 wt%) when water was added, but increased significantly when wheat gluten decomposition solution was added. As shown in Table 5, the pH of the fermentation broth was slightly higher than that of the control when the wheat gluten decomposition solution was added. Similar to the pre-fermentation solution, the content and consumption of total nitrogen / α-amino nitrogen were reduced by about 20% by weight in comparison with the control, depending on the amount added. Addition of wheat gluten decomposition solution resulted in 2-3 times the content and 1.6-1.7 times the consumption compared to the control.

  As shown in the change in sugar content in FIG. 1, the fermentation of the control and water addition progressed with the difference in the concentration of the solution before fermentation. Addition of wheat gluten decomposition solution has a faster rate of sugar removal than control and water addition.

  Table 6 shows the results of tasting by the in-house new product development panel for the fermented liquor prepared in this example. By adding the wheat gluten decomposition solution, an evaluation result was obtained that the off-flavor and immature odor peculiar to happoshu disappeared and the fermentation solution became refreshing and easy to drink.

  From Example 4, it was found that adding the wheat gluten decomposition solution to the sparkling wort increases the amount of nitrogen that can be used by the yeast and promotes the fermentation of the sparkling wort. The obtained fermented liquor disappeared the odor and immature odor peculiar to happoshu and became a clean and easy-to-drink fermented liquor. Thus, it was clarified that the addition of wheat gluten decomposition solution had a favorable effect on fermentation.

[Analysis of pre-fermentation solution and fermentation broth of wheat gluten and soy protein]
A solution obtained by degrading “wheat gluten 50% by weight + soybean protein 50% by weight” and “soy protein 100% by weight” with a proteolytic enzyme was fermented with beer yeast. Protease P Amano G (Amano Enzyme) was used as the proteolytic enzyme.

[Production of fermentation broth]
In the present invention, the pre-fermentation solution to be fermented is as follows.
(1) From the measured values, wheat gluten 2.9 g + soy protein 2.4 g, soy protein 4.8 g and proteolysis so that the α-amino nitrogen content is about 120 mg / l, which is considered to be sufficient for yeast fermentation. Enzyme (2% by weight with respect to the sample amount) is added to hot water at 45 ° C. and 200 ml and stirred for 3 hours. Thereafter, the enzyme was inactivated by autoclaving at 90 ° C. for 10 minutes, cooled to 20 ° C., and filtered through a filter paper.
(2) Liquid sugar.
The fermentation procedure is as follows.
[1] Mix (1) and (2) above, add hops to this, and boil.
[2] Remove solids by filtration.
[3] Cool the filtrate.
[4] Add brewer's yeast.
[5] Fermentation is performed at 5 to 14 ° C.

[Analysis of pre-fermentation solution and fermentation broth]
For the pre-fermentation solution, the sugar content, pH, total nitrogen content and α-amino nitrogen content were analyzed, and for the fermentation broth, the pH, total nitrogen content and consumption amount, α-amino nitrogen content and consumption amount were analyzed, and the results were analyzed. It is shown in Table 7.

  As shown in Table 7, the sugar content, pH, total nitrogen, and α-amino nitrogen content of the pre-fermentation solution were not significantly different, and the conditions before fermentation were almost the same. The total nitrogen content of the fermentation broth was almost the same in both test sections. As for α-amino nitrogen, the content of wheat gluten + soybean protein was small, which indicates that the amount consumed by yeast was large.

  Table 8 shows the tasting results of the in-house new product development panel for the fermented liquor prepared in this example. As a result, soy protein is characterized by a light flavor, but by mixing wheat gluten with soy protein and fermenting, it was possible to improve the light flavor of soy protein alone to a beer-like taste with a body feeling. The evaluation result was obtained.

From the results of Example 5, the following became clear.
(1) Soy protein had good sugar content, good fermentation, no odor was felt in the fermented liquid, and the fermented liquid had a refreshing taste. However, the flavor is flat and the body feeling is slightly insufficient.
(2) What decomposed | mixed and decomposed | disassembled wheat gluten and soy protein fermented at the level which does not have a problem with much consumption of nitrogen and (alpha) -amino nitrogen by yeast. In addition, the fermented liquor had a body feeling and became like brewed sake.
(3) From the above, it is considered as follows: That is, a mixture of wheat gluten and soy protein has no problem in fermentation, and can produce a fermentation broth having a good analytical value and flavor.

[2kl brewing test]
In order to perform flavor evaluation and more detailed analysis when the scale is increased, test brewing in a 2 series 2 kl plant using 50% by weight of wheat gluten + 50% by weight of soy protein and 100% by weight of soy protein as nitrogen source did.

[Preparation of fermentation broth]
(1) Hot water is put on a saccharification pot, and 5 kg of wheat gluten + 5 kg of soy protein is added to one line, and 10 kg of soy protein is added to the other line.
(2) Add 240 g of proteolytic enzyme (2.4% by weight of the above raw material) to each saccharification pot and stir for 180 minutes. Protease P Amano G (Amano Enzyme) was used as the proteolytic enzyme.
(3) Fill a wort boiling kettle with 78 ° C. hot water, transfer (2) above, and dissolve 380 kg of liquid sugar in each system.
(4) For coloring, add 9 kg of caramel malt to the test group of wheat gluten + soy protein and 8 kg of soy protein.
(5) Hop alpha acids were added to 34 mg / l and 28 mg / l, respectively.
(6) Remove solids by filtration and cool the filtrate (7) Add yeast to 0.85 wt% (8) Ferment at 5-14C

  The amino acid contents of the main components of the pre-fermentation solution and the product are shown in Table 9 (Pre-fermentation solution, amino acid content of the product).

  Table 10 shows the results of tasting of the product (fermented liquid) produced in this example by 6 in-house new product development panels.

In addition, the amino acid in wort utilized by yeast is classified as follows according to the order used. (Jones & Pierce, 1964)
Group A (or Group I): an amino acid [asparagine, aspartic acid, arginine, glutamine, glutamic acid, threonine, serine, lysine] used as soon as fermentation begins.
Group B (or Group II: amino acids used throughout the fermentation period [isoleucine, valine, histidine, methionine, leucine].
Group C (or Group III): Amino acids [alanine, ammonia, glycine, tyrosine, tryptophan, phenylalanine] used after group A is mostly used.
Group D (or Group IV): A rarely used amino acid [proline].
Amino acids classified into group A (amino acids with high yeast utilization) are considered to be the most important for yeast fermentation because they are readily used for both top fermentation yeasts and bottom fermentation yeasts.

From the results of Example 6, the following became clear.
(1) The composition of amino acids is high in the ratio of asparagine (group A, hereinafter excluding “group”), leucine (B), phenylalanine (C), lysine (A) arginine (A) in soybean protein, and wheat gluten + Soy protein has a high ratio of glutamine (A), leucine (B), arginine (A), and phenylalanine (C). These proteins are shown in the total columns of amino acids A to D in Table 9. As shown, the total amount / ratio of amino acids classified as A in wheat gluten + soy protein is increasing.
(2) Tasting results showed the same tendency as in the laboratory. In other words, while the soy protein alone gives a flat and refreshing flavor, it can be improved to a beer-like flavor by mixing wheat gluten and soy protein.
(3) From the above, it is considered as follows: 1) Wheat gluten and soy protein mixture gives a better flavor compared to soy protein alone, but this is before fermentation. It is considered to increase the total amount of amino acids in the solution, in particular, the amino acid ratio of the yeast-utilizing amino acids (group A) important for yeast fermentation. 2) Wheat gluten improves the flavor of the product by increasing the amino acid ratio of Group A and promoting yeast fermentation. In addition, in terms of flavor balance, it is desirable to be 50% by weight or less based on the total raw materials excluding water.

In the Example of this invention, it is a figure which shows the change of the sugar content in the yeast fermented liquid at the time of using wheat gluten for a part of raw material of happoshu.

Claims (5)

In a method for producing a fermented alcoholic beverage prepared by mixing raw materials, preparing a pre-fermentation solution, heating and boiling the pre-fermentation solution, deactivating enzymes and adjusting chromaticity, and then fermenting using brewer's yeast In addition, the use of wheat gluten and / or soybean protein degradation products or preparations thereof containing high amino acid-rich amino acids for brewer's yeast as part of the raw materials, and the production of fermented alcoholic beverages The manufacturing method of the fermented alcoholic drink characterized by improving workability | operativity in. The method for producing a fermented alcoholic beverage according to claim 1 , wherein the total amount of brewer's yeast highly-utilizing amino acids in the fermentation broth is adjusted to 400 mg / L or more. Of decomposed product or the preparation of wheat gluten and / or soy protein, addition rate of the wheat gluten, according to claim 1 or 2, characterized in that not more than 50% by weight relative to the total raw material except water A method for producing a fermented alcoholic beverage. The method for producing a fermented alcoholic beverage according to any one of claims 1 to 3 , wherein the fermented alcoholic beverage is beer or miscellaneous sake. The fermented alcoholic beverage excellent in the taste and flavor manufactured by the manufacturing method of the fermented alcoholic beverage in any one of Claims 1-4 .