JPH0373265B2 - - 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 an alcoholic beverage using specific yeasts, utilizing various proteins, minerals, vitamins, etc. contained in germinated wort and whey, respectively. This invention relates to a fermented beverage containing a mixture of germinated wort and whey, which has an excellent drinkable flavor by combining secondary flavors resulting from simultaneous fermentation and lactic acid fermentation using common lactic acid bacteria for food, and a method for producing the same.

BACKGROUND ART Various fermented beverages have been proposed in which processed grains or lactic acid products are used as main raw materials, and these are subjected to alcohol 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 takes advantage of the characteristics of raw materials, we found that by fermenting a mixed system of germinated wort and whey with a specific yeast and general food-grade lactic acid bacteria, and In particular, when malt extract is used as germinated wort, lactic acid fermentation and alcohol fermentation can be suitably adjusted, and a fermented beverage with a complex flavor that is excellent for drinking can be obtained, and the present invention has been completed. .

That is, the present invention adds Kluyveromyces lactis and/or Kluyveromyces fragilis to the mixed system of germinated wort and whey.
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 with common food-grade 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 about 2/3 to 3/4 of the grains. The seeds germinated about 1.5 to 2.0 times the size of the grains.
This is called long malt, which has the strongest enzymatic power.It is dried to remove the bitter roots, and then coarsely crushed and slowly extracted with warm water.The resulting extract is filtered, for example. Malt extract is concentrated using a concentration method that does not cause decomposition of the active ingredients. 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.

In the present invention, a mixed system of germinated wort and whey as described above is subjected to so-called symbiotic fermentation. The whey is
It is used as a nutritional substance necessary for symbiotic fermentation, and 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 is added with processed vegetables and/or fruits is subjected to symbiotic fermentation, 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
Carlsvengensis (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. In particular, the ethyl alcohol content is 1%.
In the symbiotic fermentation stage of less than (W/V), a fermented beverage with an extremely 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 (in terms of solid matter) = 5/1 to 40/1 (weight ratio). The resulting fermented liquid has a particularly good flavor. In addition, in the same mixing system, the concentration of malt extract was adjusted to 5 to 50%.
It is convenient to express it in % (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, or a mixed solution of these and processed vegetables and/or fruits, is adjusted to pH 5.5 to 3.5 using an alkaline agent such as calcium bicarbonate. After adjusting and heat 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 product. The amount of yeast and lactic acid bacteria added depends on their properties, activity, desired quality of fermentation liquid, etc., but approximately 1 mL of substrate is added.
×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 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 flavor of the resulting fermented liquid will be poor. Yeast and lactic acid bacteria were added to the predetermined mixed system as described above, and symbiotic fermentation was carried out at a temperature of 25 to 40°C for 20 to 35 hours, pH 3.8 to 5.0, and ethyl alcohol.
0.5~<1.0% (W/V), lactic acid 100~500mg%
(W/V, titratable acidity converted into lactic acid, hereinafter the same) is best.

Figure 1 shows a mixed aqueous solution containing 15% (W/V) of malt extract (Sankyo Foods Co., Ltd., Sankyo Malt B ₂ ) and 1.5% (W/V) of powdered whey.
Adjust the pH to 5.7 with calcium bicarbonate and heat this to 95℃.
After heat sterilization at reaching temperature and cooling to 30°C, pre-cultured Cleveromyces lactis and separately pre-cultured Lactobacillus bulgaricus and Streptococcus thermophilus were added and fermented statically at 30°C. It is a graph illustrating the state of symbiotic fermentation. In addition, Figure 2 shows malt extract (same as in Figure 1) at 18% (W/V),
1.7% (W/V) of powdered whey and 10% of carrot processed material (juice extracted from washed and sorted carrots by a pulper equipped with a wire mesh with 2 mm diameter pores)
(W/V) It is a graph illustrating a symbiotic fermentation situation when a mixed aqueous solution containing each is subjected to static fermentation in the same manner as in the case of FIG. 1 below.

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 the stage of 20 to 30 hours (in the figure, curves 11 and 12 = lactic acid (mg%, W/V), curves 21 and 22 = ethyl alcohol (%) , W/V, liquid chromatography, the same applies hereinafter), curves 31, 32 = PH, curve 41,
42 = Yeast viable count (logN/1ml, hereafter the viable counts are the same), curves 51, 52 = Lactobacillus bulgaricus viable count, curves 61, 62 = Streptococcus thermophilus viable count, the horizontal axis is fermentation Time (hour)].

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 a processed grain product or the like is subjected to symbiotic fermentation at a high concentration, or when the fermented liquid is concentrated or dried, it is diluted as appropriate when it is manufactured into a product or consumed. Also,
When the fermented liquid is produced as a concentrated solution that can be drunk as it is, carbonation produces a refreshing fermented beverage. Carbonation in this case means that the carbon dioxide volume in the product is 2.0 to 2.5.
It is best to keep the amount within a certain range.

Each product utilizes various proteins, minerals, vitamins, etc. contained in the raw materials, germinated wort and whey (as well as processed vegetables and/or fruits), and has a complex flavor that is excellent for drinking. has. In fact, sensory evaluations of these products and fermented beverages that differ only in the use of Satucharomyces as the yeast while keeping other conditions the same (as when no germinated wort or whey is used)
The same applies to cases where the content of raw materials is missing or different), but a positive result for the fermented beverage according to the present invention is significantly tested at a risk of 1% (inspector
20 people x 3 repetitions x 2 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 20 parts by volume of a processed whey product [a product obtained by centrifuging a 6% (W/V) aqueous solution of powdered whey] PH6.3 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 6x per ml of substrate.
The cells were added at a concentration of 10 ⁵ cells, and fermented for 30 hours at 30° C. while preventing bacterial contamination from the outside. The ethyl alcohol content of the obtained fermentation liquid was slightly less than 1.0% (W/
V), lactic acid 470 mg% (W/V), and pH 3.8. 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 results were tested for significance (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), 20 parts by volume of a whey-treated product [2% (W/V) aqueous solution of powdered whey], and a tomato-treated product [The washed and sorted tomatoes (variety: Kagome 81) are crushed and heated to 85℃, then squeezed with a pulper equipped with a mesh with a 2 mm diameter hole, and the squeezed liquid is heated to 30℃.
] A mixed solution of 10 parts by volume was adjusted to pH 6.3 with sodium bicarbonate, heat sterilized at 95°C, cooled to 30°C, and precultured separately. Cleveromyces lactis,
Cleveromyces fragilis, Lactobacillus bulgaricus, and Streptococcus thermophilus were each added at 5 x 10 ⁵ cells per ml of substrate, and fermented statically at 30°C for 27 hours while preventing external bacterial contamination. did. Ethyl alcohol 0.9% (W/V) and lactic acid 290mg of the obtained fermentation liquid
% (W/V) and PH3.9.

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]

FIG. 1 and FIG. 2 are graphs illustrating the state of symbiotic fermentation 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...Lactobacillus bulgaricus viable count curve, 61,
62...Streptococcus thermophilus viable count curve.

Claims (1)

[Scope of Claims] 1. A fermented liquid produced by the symbiosis of Kluyveromyces lactis and/or Kluyveromyces fragilis in a mixed system of germinated wort and whey with common food-grade lactic acid bacteria, and said fermented liquid. A fermented beverage with an ethyl alcohol content of less than 1% (W/V), which is mainly composed of a concentrate or a dried product of the fermented liquor. 2. The fermented beverage according to claim 1, which uses malt extract as the germinated wort. 3 Fermented liquid, concentrate of the fermented liquid, or fermented liquid produced by the symbiosis of Kluyveromyces lactis and/or Kluyveromyces fragilis in a mixed system of germinated wort and whey with general lactic acid bacteria for food use The main component is dried liquid, 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 Kluyveromyces lactis and/or Kluyveromyces fragilis in a mixed system of germinated wort, whey, and processed vegetables and/or fruits
A fermented beverage with an ethyl alcohol content of less than 1% (W/V), the main component of which is a fermented liquor produced by the symbiosis of a common food-grade lactic acid bacterium, a concentrate of the fermented liquor, or a dried product of the fermented liquor. 6. The fermented beverage according to claim 5, which uses malt extract as the germinated wort. 7 After adjusting the pH of the mixed system of germinated wort and whey, sterilizing it, and cooling it, the pre-cultured yeast Kluyveromyces lactis was added.
lactis) and/or Kluyveromyces fragilis and separately precultured general food-grade lactic acid bacteria, so-called alcoholic fermentation and lactic acid fermentation are simultaneously carried out, resulting in an ethyl alcohol content of less than 1% (W/V). A method for producing a fermented beverage, in which fermentation is completed in one step, and then yeast and lactic acid bacteria are separated to obtain a fermented liquid, which is concentrated, dried, and/or adjusted as necessary. 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 Malt extract/whey (solid equivalent) = 5/
The method for producing a fermented beverage according to claim 9, which is directed to a mixed system with a weight ratio of 1 to 40/1. 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.