JPH0328185B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a fermented beverage and a method for producing the same, and more specifically, to enriching various proteins, minerals, vitamins, etc. contained in germinated wort and whey by proteolytic treatment of the whey. Utilizing various amino acids, peptides, etc., and combining the secondary flavors through simultaneous fermentation of alcoholic fermentation using these specific yeasts and lactic acid fermentation using general food-grade lactic acid bacteria, we have created an excellent flavor for drinking. The present invention relates to a fermented beverage containing a mixture of germinated wort and whey treated with a proteolytic enzyme, and a method for producing the same.

Various fermented beverages have been proposed that are made by using processed shellfish products or dairy products as main ingredients and subjecting them to alcoholic fermentation and lactic acid fermentation.

For example, fermented milk drinks made by alcohol fermentation of lactic acid-fermented milk under high osmotic pressure (Special Publication No. 50-22102), carbonic acid-containing fermented milk made by alcohol-fermenting lactic acid-fermented milk by adding yeast at a high concentration (Special Publication No. 17812-1977) No.) etc. However, in these conventional methods, lactic acid fermentation and alcohol fermentation are performed separately, so the fermentation involves two steps, and the resulting fermented liquid lacks depth and richness in flavor.

On the other hand, fermented milk products in which lactic acid bacteria and yeast coexist in milk (Special Publication No. 11432, 1973), and soy-lactic acid beverages in which lactic acid bacteria and yeast coexist in processed soymilk treated with proteolytic enzymes (Special Publication No. 51-36340). There are also lactic acid drinks (Special Publication No. 32078, 1983), which are made by coexisting lactic acid bacteria and yeast in soybean milk to which processed steamed rice has been added. These methods perform lactic acid fermentation and alcohol fermentation simultaneously, so fermentation only takes one step, and the resulting fermented liquid has a deeper and richer flavor than the above-mentioned conventional methods. However, with conventional means based on this kind of symbiosis, the raw material to be fermented is also a big problem, but it is possible to achieve lactic acid fermentation and alcohol fermentation by coexisting common food-grade lactic acid bacteria and common food-grade yeast such as Satucharomyces. Because both are carried out at the same time, it is difficult to mutually adjust lactic acid fermentation and alcoholic fermentation in order to obtain a fermented beverage that is excellent for drinking. itself and especially its lack of balance.

The present inventors solved the above-mentioned conventional drawbacks, and
As a result of intensive research to obtain a new fermented beverage with low alcohol content that utilizes the characteristics of raw materials, we have developed a system in which a specific yeast and general food-grade lactic acid bacteria coexist in a mixed system of germinated wort and whey treated with proteolytic enzymes. It has been discovered that by fermentation, and especially when malt extract is used as germinated wort, lactic acid fermentation and alcohol fermentation can be suitably adjusted, and a fermented beverage having a complex flavor that is excellent for drinking can be obtained, and the present invention has been made based on the present invention. I was able to complete it.

That is, the present invention provides a method for adding Kluyveromyces lactis and/or Kluyveromyces fragilis to a mixed system of germinated wort and whey treated with a proteolytic enzyme.
The present invention relates to a fermented beverage and a method for producing the same, in which alcoholic fermentation and lactic acid fermentation are carried out at the same time by symbiotically coexisting L. fragilis) with food-grade general lactic acid bacteria.

In the present invention, germinated wort is produced by applying appropriate moisture and temperature to barley, wheat, wheat, rye, oats, etc. alone or as a mixture, and utilizing the nutritional components contained in the endosperm of these products. It is a juice obtained from sprouted seeds. If a malt extract that is already commercially available is used as such germinated wort, the objects of the present invention can be better achieved in addition to ease of handling such as acquisition and storage in mass production processing sites. Normally, the malt used in the production of beer is called short malt, in which young germs have germinated at about 2/3 to 3/4 of the grains. This is called long malt, which has germinated to about 1.5 to 2.0 times the grain size and has the strongest oxygen power.It is dried, the bitter roots are removed, and it is further crushed and boiled in warm water. Malt extract is produced and extracted, and the resulting extract is concentrated using a concentration method that does not decompose the active ingredients, such as filter concentration. This malt extract is
Rich in minerals and vitamins.

Further, in the present invention, whey is a common residual by-product with low fat obtained in the manufacturing process of cheese and the like. This whey contains soluble proteins such as lactalbumin and lactobrobulin, minerals,
Rich in water-soluble vitamins such as vitamin _B2 . Whey of various properties is already commercially available, and any of them may be used in the present invention, but powdered whey is convenient. Then, such whey or a hydrolyzed solution of whey is treated with a proteolytic enzyme. Specifically, for example, 0.1 to 0.2% (W/V) of protease (Protease Amano A, Protease Amano P, Proleather, etc. manufactured by Amano Pharmaceutical Co., Ltd.) is added to an approximately 15% (W/V) aqueous solution of powdered whey. ) and 37-40℃
×Enzyme treatment for about 4 hours. By enzymatically treating the whey in this way, the proteins in the whey are decomposed into amino acids and peptides, which has a positive effect on the mixed system fermentation itself and the flavor of the fermented liquid obtained by the fermentation, which will be described later. In fact, amino acid analysis of whey and proteolytic products of whey reveals that lysine, anserine, phenylalanine, threonine, and valine are produced by the enzyme treatment. Usually, these proteolytic enzyme-treated whey products are used after removing insoluble matter by filtration or centrifugation.

In the present invention, a mixed system of germinated wort and whey treated with a proteolytic enzyme as described above is subjected to so-called symbiotic fermentation. Whey treated with proteolytic enzymes is used as a nutritional substance necessary for symbiotic fermentation, and is also used as an adjunct that imparts drinkable flavor, richness, and mellowness to the resulting fermented liquid. At this time, if a mixed system of germinated wort and whey treated with proteolytic enzymes and vegetable and/or fruit treatments is further co-fermented, a fermented liquid with an even more excellent complex flavor can be obtained. Vegetables include tomatoes, carrots, etc., and fruits include apples, grapes, and any other desired items. After washing and sorting, these are peeled and cored as necessary, and then processed using a pulper or finisher. It is sufficient to use the squeezed liquid that has been filtered through a sieve, and heat treatment may be performed before and after the sieve.

In the symbiotic fermentation of the present invention, the yeast used for alcoholic fermentation is Klevomyces lactis and/or Klevomyces fragilis.
As with the conventional methods mentioned above, Satucharomyces
Carlsbergensis (Saccharomyces)
If general yeasts commonly used for food such as Saccharomyces cerevisiae (carlsbergensis) or Saccharomyces cerevisiae are used, the fermentation balance with the lactic acid fermentation that is occurring at the same time is poor, and the flavor of the resulting fermented liquid is inferior. On the other hand, in the symbiotic fermentation of the present invention, the lactic acid bacteria used for lactic acid fermentation are Lactobacillus bulgaricus.
bulugaricus), Streptococcus thermophilus, Bifidobacterium longum
It is a general food-use lactic acid bacterium such as L. longum). These can also perform more preferable symbiotic fermentation by allowing two or more types of lactic acid bacteria to coexist.

Targeting the mixed system mentioned above, Kleveromyces
When alcoholic fermentation using C. lactis and/or Cleveromyces fragilis and lactic acid fermentation using general food-grade lactic acid bacteria proceed simultaneously, the production of ethyl alcohol is relatively slow, and alcoholic fermentation and lactic acid fermentation are difficult to achieve in relation to flavor. Especially in the symbiotic fermentation stage where the ethyl alcohol content is less than 1%, a fermented beverage with an excellent complex flavor that can be consumed as is is obtained. At this time, it is preferable to use malt extract as the germination wort, and in the mixed system for symbiotic fermentation, malt extract/whey treated with proteolytic enzymes (solid matter equivalent) = 5/1 to 40/ 1 (weight ratio)
When this is done, the resulting fermented liquid has a particularly good flavor. Further, in a similar mixing system, it is convenient to adjust the concentration of malt extract to 5 to 50% (W/V). In this case, even if malt extract is contained at a high concentration, there will be no adverse effect on the symbiotic fermentation, and the resulting fermentation liquid will also have a correspondingly higher concentration, making it easier to store and handle the fermentation liquid, and to use it in other products. .

Specifically, in symbiotic fermentation, a mixed solution of germinated wort and whey treated with proteolytic enzymes (and further processed vegetables and/or fruits) is adjusted to a pH of about 6.3 with an alkaline agent such as calcium bicarbonate. After heating and sterilizing to a temperature of about 95°C, the pre-cultured yeast mentioned above and separately pre-cultured general lactic acid bacteria for food are added to the cooled mixture. The amount of yeast and lactic acid bacteria added depends on their properties, activity, desired quality of fermentation liquid, etc., but approximately 1x per ml of substrate.
10 ⁵ to 5×10 ⁶ cells. During fermentation, bacterial contamination from the outside is strictly prevented, and the fermentation temperature may be in the range of 20 to 50°C, but preferably maintained at 25 to 40°C. If the fermentation temperature is too low, symbiotic fermentation will take a long time,
On the other hand, if the fermentation temperature is too high, the flavor of the fermented liquid obtained will be poor. Yeast and lactic acid bacteria are added to the predetermined mixed system as described above, and symbiotic fermentation is carried out at a temperature of 25 to 40°C for 20 to 35 hours, pH 4.0 to 5.0, and ethyl alcohol 0.5 to
The best fermentation liquid is 1.0% (W/V) and lactic acid 100-300 mg% (W/V, titratable acidity converted into lactic acid, the same applies hereinafter).

Figure 1 shows a product containing 10% (W/V) of malt extract (Sankyo Malt B ₂ manufactured by Sankyo Foods Co., Ltd.) and a proteolytic enzyme-treated whey product [15% (W/V) of powdered whey.
V) Add 0.20% (W/V) of protease (manufactured by Amano Pharmaceutical Co., Ltd., Protease Amano P) to the aqueous solution.
Centrifuged liquid from ~40°C x 4 hours enzyme treatment]
A mixed aqueous solution containing 2% (W/V) of K. lactis was adjusted to pH 6.3 with calcium bicarbonate, heat sterilized at 95°C, cooled for 30 minutes, and precultured Cleveromyces lactis was added to 1 ml of substrate. Win 3x
10 ⁵ cells, separately precultured Lactobacillus bulgaricus and Streptococcus thermophilus each at 3x per ml of substrate.
It is a graph illustrating the symbiotic fermentation situation when 10 ⁵ cells were added and fermented statically at 30°C.
In addition, Figure 2 shows malt extract (same as in Figure 1) at 18% (W/V) and whey proteolytic enzyme-treated product (same centrifuged liquid as in Figure 1) at 1.7%.
A mixed aqueous solution containing 10% (W/V) and 10% (W/V) of tomato processed product (juice extracted from washed and sorted tomatoes by a finisher equipped with a 0.5 mm diameter wire screen) was prepared as shown in Figure 1 below. It is a graph illustrating the symbiotic fermentation situation when static fermentation is carried out similarly to.

As illustrated in Figures 1 and 2, the production of ethyl alcohol is relatively slow, and the fermentation balance between alcoholic fermentation and lactic acid fermentation is well adjusted in relation to flavor, and within the range of each figure, ethyl alcohol is produced relatively slowly. A fermented liquid suitable for drinking was obtained at a time of 25 to 30 hours (in the figure, curves 11 and 21 = lactic acid (mg%, (W/V), curves 12 and 22 = ethyl alcohol ( %, (W/V), liquid chromatography), curves 13, 23 = PH, curves 14, 24 = yeast viable count (logN/1ml, hereinafter the viable counts are the same), curves 15, 25 = Clatobacillus. bulgaricus viable count, curve 16, 26 = Streptococcus thermophilus viable count, the horizontal axis is fermentation time (hours)].

The fermented liquid thus obtained is useful as a whole, so it can be used as a product (for example, a chilled product, or After sterilization, it can be made into regular bottles or canned products, and if necessary, the fermented liquid can be concentrated or
Dry and/or adjust the product. Concentration may be carried out, for example, by reverse osmosis or vacuum, and drying may be carried out, for example, by spray drying or freeze drying. Sugars, fragrances, etc. can also be added at the final stage of commercialization. Of course, when the germinated wort is co-fermented at a high concentration, or when the fermentation liquid is concentrated or dried, it is diluted as appropriate when producing a product or drinking it. In addition, if the fermented liquid is to be manufactured into a product with a concentrated solution that can be drunk as it is, a refreshing fermented beverage can be obtained by carbonation. In this case, carbonation is preferably such that the carbon dioxide volume in the product is about 2.0 to 2.5.

Each product is enriched with various proteins, minerals, vitamins, etc. contained in the raw materials, germinated wort and whey (and processed vegetables and/or fruits), as well as by processing the whey with proteolytic enzymes. Various amino acids, peptides, etc. are utilized, and it has a complex flavor that is excellent for drinking. In fact, a sensory evaluation of these products and a fermented beverage with the same other conditions but differing only in the use of Saccharomyces as the yeast (proteolytic enzyme-treated germinated wort or whey was used) The same applies to cases where the content of raw materials is missing or different, such as when the ingredients are not present), but a positive result for the fermented beverage according to the present invention is significantly tested at a risk rate of 1% (20 inspectors x 3). (times repeated x 2 points or 3 points preference ranking method).

Example 1 80 parts by volume of a 40% (W/V) aqueous solution of malt extract (mentioned above) and protease-treated whey [6% (W/V) aqueous solution of powdered whey were mixed with protease (Amano Pharmaceutical Co., Ltd.)] manufactured by Protease Amano A)
0.15% (W/V) was added, enzyme-treated at 38°C for 4 hours, and the treated solution was centrifuged] A mixed solution of 20 parts by weight was adjusted to pH 6.3 with calcium bicarbonate,
After heating and sterilizing this at a temperature of 95°C and cooling it to 35°C, pre-cultured Cleveromyces lactis and separately pre-cultured Lactobacillus bulgaricus were added at a density of 2 x 10 ⁶ cells per ml of substrate. While preventing bacterial contamination from outside,
Static fermentation was performed at 35°C for 30 hours. Ethyl alcohol 1.2% (W/V), lactic acid 420mg% of the obtained fermentation liquid
(W/V), PH4.1. This fermentation liquid was centrifuged to obtain a fermentation mother liquor.

Then, dilute the fermentation mother liquor 3 times with water, and dilute the diluted solution with 99% water.
After adjusting the ratio of + 200 g of sugar + 0.5 g of fragrance (lemon type), the mixture was heat sterilized at a temperature of 95°C and cooled to 10°C to produce a fermented beverage (Example).

A fermented beverage (comparative example) was produced in parallel with the other conditions being the same, but the only difference was that Saccharomyces cerevisiae was used as the yeast. Sensory evaluation of the example and comparative example showed that the example had a preference. The effect was significantly tested (20 inspectors x 2 repetitions x 2)
point preference x risk rate 1%).

Example 2 Fermentation mother liquor was obtained in the same manner as in Example 1.

Then, dilute the fermentation mother liquor 3 times with water, and dilute the diluted solution with 99% water.
A chilled (5° C.) fermented beverage (Example) was produced by adjusting the ratio of +200g sugar +0.5g flavor (citrus).

The sensory evaluation was the same as in Example 1.

Example 3 Fermentation mother liquor was obtained in the same manner as in Example 1.

Then, the fermentation mother liquor was diluted 3 times with water, and then adjusted, heat sterilized, cooled (5°C), and centrifuged in the same manner as in Example 1, and then carbonated to a carbon dioxide gas volume of 2.3 to obtain a fermented beverage ( Example) was manufactured.

The sensory evaluation was the same as in Example 1.

Example 4 Fermentation mother liquor was obtained in the same manner as in Example 1.

Then, the fermentation mother liquor was concentrated under reduced pressure (80°C),
It was further freeze-dried. 30 g of dried product + 6 sugar
Adjust the ratio of g + fragrance (lemon type) 0.001 g,
Fermented beverage by dissolving this in 300ml of water (Example)
was manufactured.

The sensory evaluation was the same as in Example 1.

Example 5 70 parts by volume of a 15% (W/V) aqueous solution of malt extract (mentioned above) and protease-treated whey [2% (W/V) aqueous solution of powdered whey were mixed with protease (Amano Pharmaceutical Co., Ltd.)] manufactured by Protease Amano P)
Added 0.10% (W/V) and treated in the same manner as in Example 1] 20 volume parts and tomato processed product [washed and sorted tomatoes (variety: Kagome 81) were crushed and heated to 85°C. After heating, the juice was squeezed using a pulper equipped with a mesh with a 2 mmφ hole diameter, and the squeezed liquid was cooled to 30°C. A mixed solution of 10 parts by volume was adjusted to pH 6.3 with sodium bicarbonate. After heating and sterilizing at 95°C and cooling to 30°C, Klebelomyces lactis, Klebelomyces fragilis, Lactobacillus brigaricus, and Streptococcus thermophilus were each precultured separately at 3 x 10 ⁵ per ml of substrate. 30 cells while preventing bacterial contamination from the outside.
Static fermentation was carried out at ℃ for 27 hours. Ethyl alcohol 0.9% (W/V), lactic acid 260mg% of the obtained fermentation liquid
(W/V), PH4.1.

And centrifuged liquid of this fermentation liquid 99 + sugar
After adjusting the ratio of 200g + 0.5g of fragrance (lemon type), it was heat sterilized at 95°C and cooled to 10°C to produce a fermented beverage (Example).

The sensory evaluation was the same as in Example 1.

[Brief explanation of drawings]

FIGS. 1 and 2 are graphs illustrating the symbiotic fermentation situation in the present invention. 11,21...Lactic acid curve, 12,22...Ethyl alcohol curve, 13,23...PH curve, 1
4,24...Yeast viable count curve, 15,25...Lactobacillus bulgaricus viable count curve, 16,
26...Streptococcus thermophilus viable count curve.

Claims (1)

[Scope of Claims] 1. A fermentation liquid resulting from the symbiosis of Cleveromyces lactis and/or Cleveromyces fragilis in a mixed system of germinated wort and whey treated with proteolytic enzymes and food-grade general lactic acid bacteria, and concentration of the fermentation liquid. A fermented beverage containing less than 1% (W/V) ethyl alcohol, the main component of which is a dried product of the fermented liquor. 2. The fermented beverage according to claim 1, which uses malt extract as the germinated wort. 3. Fermentation liquid produced by the symbiosis of Cleveromyces lactis and/or Cleveromyces fragilis in a mixed system of germinated wort and whey treated with proteolytic enzymes and food-grade general lactic acid bacteria, a concentrate of the fermentation liquid, or a fermentation liquid of the fermentation liquid. Mainly composed of dry matter, containing yeast and lactic acid bacteria, with an ethyl alcohol content of 1% (W/
V) Fermented beverages with less than 4. The fermented beverage according to claim 3, which uses malt extract as the germinated wort. 5 Cleveromyces lactis and/or Cleveromyces lactis mixed with a proteolytic enzyme-treated product of germinated wort and whey and a vegetable and/or fruit treated product
Fermented liquid resulting from the symbiosis of L. fragilis and general food-grade lactic acid bacteria, a concentrate of the fermented liquid, or a dried product of the fermented liquid as the main component, with an ethyl alcohol content of 1%.
(W/V) Fermented beverage. 6. The fermented beverage according to claim 5, which uses malt extract as the germinated wort. 7. A mixed system of germinated wort and whey treated with a proteolytic enzyme is adjusted to pH, sterilized and cooled, and then pre-cultured yeast Kleberomyces lactis and/or Kleberomyces fragilis is added to a food product that is pre-cultured separately. So-called alcohol fermentation and lactic acid fermentation are carried out simultaneously by adding common lactic acid bacteria, and the fermentation is terminated when the ethyl alcohol content is less than 1%.Then, yeast and lactic acid bacteria are separated to obtain a fermentation liquid, which is used as needed. A method for producing a fermented beverage, concentrating, drying and/or adjusting accordingly. 8. The method for producing a fermented beverage according to claim 7, which comprises carbonating the fermented beverage. 9. The method for producing a fermented beverage according to claim 7 or 8, using malt extract as the germinated wort. 10. The method for producing a fermented beverage according to claim 9, which is directed to a mixed system of malt extract/whey treated with a proteolytic enzyme (in terms of solid matter) = 5/1 to 40/1 (weight ratio). 11. The method for producing a fermented beverage according to claim 9 or 10, which comprises fermenting the malt extract at a concentration of 5 to 50% (W/V). 12. The method for producing a fermented beverage according to any one of claims 7 to 11, wherein the fermentation is carried out at a temperature of 25 to 40°C.