JPH0357742B2 - - Google Patents

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a fermented beverage and a method for producing the same, more specifically, a fermented beverage using malt extract as the main raw material and utilizing various proteins, minerals, vitamins, etc. contained therein. , a fermented beverage with a low alcohol content that has an excellent drinkable flavor by combining secondary flavors resulting from the simultaneous fermentation of alcoholic fermentation using the specific yeast and lactic acid fermentation using general food-grade lactic acid bacteria, and a method for producing the same. Regarding.

<Prior art and its problems> BACKGROUND ART Conventionally, a large amount of beverages such as beer, which are made from germinated barley as a main ingredient and subjected to alcoholic fermentation, have been consumed in large quantities. However, this type of alcoholic beverage is usually alcohol-fermented using yeast of the genus Satucharomyces, which is widely used for food, contains several percent or more of alcohol, and has a unique flavor. Therefore, they have the problem that they are not suitable for easy consumption by the general public, including children, as a kind of health drink.

On the other hand, fermented beverages have been proposed in which yeast and lactic acid bacteria coexist in soybean milk or steamed rice (Special Publication No. 51).
-36340, Special Publication No. 54-32078). Because these processes carry out alcoholic fermentation and lactic acid fermentation at the same time,
Fermentation only takes one step, and the resulting fermented liquid has a correspondingly deep and rich flavor. However, with conventional methods based on this kind of symbiosis, the raw material to be fermented is a big problem, but as in the case above, common yeast commonly used for food, such as Saccharomyces spp. Because lactic acid bacteria coexist and alcoholic fermentation and lactic acid fermentation occur at the same time,
In order to obtain a fermented beverage with an excellent drinkable flavor, it is difficult to mutually adjust alcoholic fermentation and lactic acid fermentation, and the resulting fermented liquid lacks the flavor itself and especially its balance to be drinkable. There is a problem.

<Problems to be Solved by the Invention and Means for Solving the Problems> The present invention provides a novel fermented beverage that solves the conventional problems as described above, and a method for producing the same.

However, in view of the above-mentioned circumstances, the inventors of the present invention conducted extensive research to obtain a new fermented beverage with low alcohol content that takes advantage of the characteristics of the raw materials. A fermentation mother liquor is obtained by symbiotically coexisting with common lactic acid bacteria and performing alcoholic fermentation and lactic acid fermentation simultaneously under specified conditions.
They discovered that by diluting this with water and sterilizing it by heat, a fermented beverage with a complex flavor that is excellent for drinking could be obtained, and the present invention was completed.

In other words, in the present invention, malt extract is 5 to 50%
(W/V) Aqueous solution or malt extract containing 5
Kluyveromyces lactis and /
Or, by symbiotically coexisting Kluyveromyces fragilis and general food-grade lactic acid bacteria, the ethyl alcohol content is 1%.
(W/V), alcoholic fermentation and lactic acid fermentation are performed simultaneously to obtain a fermentation mother liquor from which bacterial cells have been removed or which contain bacterial cells, which is then diluted with water and heat sterilized. Regarding the manufacturing method.

In the present invention, malt extract is used as the main fermentation raw material. The malt extract can be a commercially available product, and is easy to handle in terms of 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 around 2/3 to 3/4 of the grains, but the raw material for the malt extract used in the present invention is It is said to be long malt that has germinated to about 1.5 to 2.0 times the amount of malt and has the strongest enzyme power.It is dried to remove the bitter roots, and then crushed and extracted by soaking in warm water. A malt extract is obtained by concentrating the resulting extract using a concentration method such as filter concentration that does not cause decomposition of the active ingredients. This malt extract is
Rich in minerals and vitamins.

Even when a single aqueous solution of malt extract is used as the main fermentation raw material, the resulting fermentation mother liquor has a complex flavor that is excellent for drinking. However, in the case of a mixed aqueous solution containing malt extract and processed vegetables and/or fruits, the resulting fermentation mother liquor has a complex flavor that is excellent for drinking. becomes even better. Vegetables include tomatoes, carrots, etc., and fruits include apples, grapes, etc., and all desired items are subject to cleaning and cleaning.
After sorting, the juice may be peeled and cored as needed and filtered through a net with a pulper, finisher, etc., and the juice may be subjected to heat treatment before or after the filtration.

In the present invention, a single aqueous solution of malt extract or a mixed aqueous solution of malt extract and processed vegetables and/or fruits as described above is subjected to so-called symbiotic fermentation. In the symbiotic fermentation, the yeast used for alcoholic fermentation is Cleveromyces lactis and/or Cleveromyces fragilis. These yeasts may be used alone or in combination.
Conventionally, when general yeasts commonly used for food such as Saccharomyces carlsbergensis and Saccharomyces cereviseae are used, it is difficult to obtain the fermentation mother liquor that is the objective of the present invention at the same time. It is difficult to adjust the fermentation with the progressing lactic acid fermentation, and the flavor of the resulting fermented mother liquor is inferior. On the other hand, in the symbiotic fermentation of the present invention, the lactic acid bacteria used for lactic acid fermentation include Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium longum.
It is a general food-use lactic acid bacterium such as L. longum). More preferable symbiotic fermentation can be achieved by using two or more of these in combination.

When alcoholic fermentation using Klevomyces lactis and/or Klevomyces fragilis and lactic acid fermentation using general food-grade lactic acid bacteria are simultaneously performed on the above-mentioned single aqueous solution or mixed aqueous solution, the production of ethyl alcohol is relatively slow. Therefore, alcoholic fermentation and lactic acid fermentation are adjusted in relation to flavor, and especially in the symbiotic fermentation stage where the ethyl alcohol content is less than 1%, even if the obtained fermentation mother liquor is directly diluted with water, it is extremely drinkable. A fermented beverage with excellent complex flavors is obtained. At this time, both the single aqueous solution and the mixed aqueous solution have a malt extract concentration of 5 to 50.
% (W/V). This is because a fermentation mother liquor with an excellent complex flavor can be obtained through efficient symbiotic fermentation, and the fermentation mother liquor obtained also has a high concentration, so the fermentation mother liquor must be preserved and used for other products diluted with water. This is because it will be easier to deploy and use it.

Specifically, in symbiotic fermentation, the above-mentioned single aqueous solution or mixed aqueous solution is adjusted to a pH of about 6.3 with an alkaline agent such as calcium bicarbonate, heat sterilized to a temperature of about 95℃, and then cooled. This is carried out by adding the cultured yeast described above and separately precultured general lactic acid bacteria for food use. The amount of yeast and lactic acid bacteria added depends on their properties, activity, desired quality of fermentation liquid, etc., but is approximately 1 x 10 ⁵ per ml of substrate.
~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 45°C, but preferably maintained at 25 to 40°C. If the fermentation temperature is too low, the symbiotic fermentation will take a long time, and if the fermentation temperature is too high, the resulting fermentation mother liquor will have a bad flavor. Add yeast and lactic acid bacteria as described above to the specified single aqueous solution or mixed aqueous solution, and heat at 25 to 40℃.
Symbiotic fermentation for 20-35 hours at a temperature of PH4.0-5.0,
Ethyl alcohol 0.5~<1.0% (W/V), lactic acid
A fermentation mother liquor with a concentration of 100 to 500 mg% (W/V, titratable acidity converted to lactic acid, the same applies hereafter, including in the drawings) is best.

Figure 1 shows 15% (W/V) of malt extract (Sankyo Foods Co., Ltd., Sankyo Malt B ₂ , the same malt extract is used in the following examples). W/V display) A single aqueous solution was adjusted to PH4.3 with calcium bicarbonate, heated and sterilized at 95°C, cooled to 30°C, and precultured separately for Cleveromyces lactis and Cleveromyces fragilis. Streptococcus thermophilus and Lactobacillus bulgaricus that were pre-cultured separately were added to the same number of bacteria, and static fermentation was carried out at 30°C. This is a graph illustrating the symbiotic fermentation situation. .
In addition, Figure 2 shows a mixed aqueous solution containing 18% malt extract and 10% processed carrot product (juice extracted from washed and sorted carrots using a pulper equipped with a 2 mm diameter filtration wire mesh) with sodium bicarbonate to a pH of 7.0.
This is a graph illustrating the symbiotic fermentation situation when static fermentation is carried out in the same manner as in the case of Fig. 1 [In each figure, curves 11 and 12 = lactic acid (mg%), curve 2
1,22 = ethyl alcohol (%, analyzed by liquid chromatography, same below), curves 31, 32
= PH, curves 41, 42 = yeast viable count (log N/1
ml, below the number of viable bacteria is the same), curves 51, 52 = Streptococcus thermophilus viable count, curve 6
1,62 = Lactobacillus bulgaricus viable count, horizontal axis is fermentation time (hours)].

As illustrated in Figures 1 and 2, the production of ethyl alcohol is relatively slow, and in terms of flavor, the fermentation balance between alcoholic fermentation and lactic acid fermentation is well adjusted when ethyl alcohol is less than 1%. Therefore, fermentation time is 25% within the range of each drawing.
A fermentation mother liquor suitable for drinking was obtained at the stage of ~30 (hours).

The fermentation mother liquor obtained in this way is useful because the bacteria contained therein are themselves useful, so it is diluted with water and sterilized by heating, either while containing the bacteria or after removing the bacteria by filtration or centrifugation. . When diluting with water,
Depending on the desired final product, sugars, flavors, etc. can also be added.

Each product utilizes various proteins, minerals, vitamins, etc. contained in malt extract, vegetable and/or fruit processing, and has a complex flavor that is excellent for drinking. In fact, these products and
Even if we sensory-evaluate fermented beverages that differ only by using Satucharomyces genus, such as Satucharomyces cerevisiae, as yeast while keeping other conditions the same (as in the case where malt extract is not used, the raw material content is lacking or (Although the same applies if the difference is different), 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 repetitions x 2 or 3 points preference ranking method). ).

Example 1 40% aqueous solution of malt extract with calcium bicarbonate
Adjust the pH to 6.8 and sterilize it by heating to 95℃.
After cooling to 35°C, the pre-cultured Cleveromyces lactis was 5 x 10 ⁶ cells per ml of substrate, and the separately pre-cultured Streptococcus thermophilus and Lactobacillus bulgaricus were each 2 x 10 ⁶ cells per ml of substrate. The mixture was then fermented for 28 hours at 30°C while strictly preventing bacterial contamination from the outside. The obtained fermentation mother liquor contained slightly less than 1.0% ethyl alcohol, 440 mg% lactic acid (converted amount), and PH 3.9. This fermentation solution was centrifuged to remove bacterial cells, and then diluted 3 times with water.

Then, after adjusting the ratio of 99 water dilution + 200g sugar + 0.5g fragrance (lemon type), heat sterilize it at 95℃ and cool it to 10℃, fermented beverage (Example)
was manufactured.

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 results were tested for significance (20 inspectors x 2 repetitions x 2)
point preference x risk rate 1%).

Example 2 80 parts by volume of a 15% aqueous solution of malt extract and a processed tomato product [washed and sorted tomatoes (variety: Kagome 81)]
After crushing and heating to a temperature of 85℃, the juice was squeezed using a pulper equipped with a filtration net with a pore size of 2 mm], and the mixed solution with 20 parts by volume was diluted with calcium bicarbonate to pH 6.5.
After heating and sterilizing the mixture at 95°C and cooling it to 30°C, Klevomyces lactis, Klevomyces fragilis, Streptococcus thermophilus, and Lactobacillus bulgaricus, which were precultured separately, were used as substrates. 1
The cells were added at 3×10 ⁶ cells per ml, and fermented for 25 hours at 30° C. while strictly preventing bacterial contamination from the outside. Ethyl alcohol in the fermentation mother liquor obtained
0.9%, lactic acid (converted amount) 350 mg%, and pH 4.1.
This fermentation mother liquor was diluted 2 times with water while still containing bacterial cells.

After adjusting the ratio of 99% water dilution + 200g sugar + 0.5% fragrance (lemon type), the mixture 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.

<Effects of the Invention> As is already clear, the present invention described above utilizes the inherent characteristics of malt extract and produces fermented beverages with high productivity and excellent complex flavors through efficient symbiotic fermentation. This has the effect that it can be obtained.

[Brief explanation of drawings]

FIG. 1 and FIG. 2 are graphs illustrating each fermentation situation in the present invention. 11,12...Lactic acid curve, 21,22...Ethyl alcohol curve, 31,32...PH curve, 4
1,42...Yeast viable count curve, 51,52...Streptococcus thermophilus viable count curve,
61, 62...Lactobacillus bulgaricus viable count curve.

Claims (1)

[Scope of Claims] 1. Kluyveromyces lactis and/or Kluyveromyces fragilis in an aqueous solution containing 5 to 50% (W/V) malt extract.
A fermented beverage characterized in that it is made by diluting with water and heat sterilizing a fermented mother liquor after removing bacterial cells and having an ethyl alcohol content of less than 1% (W/V) due to symbiosis with common food-grade lactic acid bacteria. 2 Kluyveromyces lactis and/or Kluyveromyces fragilis in an aqueous solution containing 5 to 50% (W/V) malt extract
A fermented beverage characterized in that it is made by diluting with water and heat sterilizing a fermentation mother liquor containing bacteria with an ethyl alcohol content of less than 1% due to symbiosis with common food-grade lactic acid bacteria. 3 Kluyveromyces lactis and/or Kluyveromyces fragilis mixed aqueous solution containing 5 to 50% (W/V) malt extract and vegetable and/or fruit processed products
A fermented beverage characterized in that it is made by diluting with water and heat sterilizing a fermented mother liquor after removing bacterial cells and having an ethyl alcohol content of less than 1% (W/V) due to symbiosis with common food-grade lactic acid bacteria. 4 After adjusting the pH of an aqueous solution containing 5 to 50% (W/V) malt extract, sterilizing and cooling, precultured yeast Kluyveromyces lactis and/or Kluyveromyces fragilis was added. )
and food-grade general lactic acid bacteria precultured separately, so-called alcohol fermentation and lactic acid fermentation are performed simultaneously, and the fermentation is terminated when the ethyl alcohol content is less than 1% (W/V), and then the bacterial cells are A method for producing a fermented beverage, which comprises removing the fermentation mother liquor to obtain a fermentation mother liquor, diluting it with water, and sterilizing it by heating. 5. The method for producing a fermented beverage according to claim 4, wherein the fermentation is carried out at a temperature of 25 to 40°C.