JPH04615B2 - - Google Patents

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a method for producing a lactic acid fermented beverage, and more specifically, to an efficient method for producing a lactic acid fermented beverage by directly utilizing various minerals, vitamins, etc. contained in malt extract and whey. The present invention relates to a method for producing a lactic acid fermented beverage that has an excellent drinkable flavor by combining secondary flavors caused by lactic acid fermentation.

<Prior art and its problems> Alcoholic beverages such as beer and whiskey produced by alcohol fermentation of malt are widely consumed as typical examples of fermented beverages using malt as a raw material.

On the other hand, as another example of a fermented beverage using malt or grain germ as raw materials, a lactic acid fermented beverage obtained by fermenting malt or grain germ with lactic acid has been proposed (Japanese Patent Publication No. 41223-1983, Japanese Patent Publication No. 37315-1983). In addition, lactic acid fermented drinks made from whey etc. (Japanese Patent Application Laid-open No. 129164/1982) and lactic acid fermented drinks made from enzyme-treated milk protein solids (Japanese Patent Application Laid-open No. 77859/1982) have also been proposed. .

Unlike widely consumed alcoholic beverages, these lactic acid fermented beverages are unique in that they are non-alcoholic beverages, and they also utilize various minerals, vitamins, etc. contained in malt, whey, etc. It has characteristics.

However, such conventional products have the problem that the lactic acid fermentation used to obtain them is generally inefficient, and it is difficult to say that they have an excellent flavor for drinking.

<Problems to be Solved by the Invention and Means for Solving the Problems> The present invention provides an improved method for producing lactic acid fermented beverages that solves the conventional problems as described above.

Therefore, the present inventors have developed a non-alcoholic lactic acid fermented beverage that utilizes various minerals, vitamins, etc. contained in malt and whey, in which lactic acid fermentation is carried out efficiently as a whole, and which is excellent for drinking. As a result of intensive research to obtain a flavored lactic acid fermented beverage, we obtained a fermentation mother liquor by lactic acid fermentation of a mixed solution of malt extract and a proteolytic enzyme-treated product of whey, which contains a predetermined amount of the malt extract. The inventors have found that this is correct and suitable, and have completed the present invention.

That is, the present invention is a mixed solution of malt extract and whey treated with a proteolytic enzyme, which contains 30 to 60% (W/V) of the malt extract, after adjusting the pH, sterilizing it, and cooling it. , a fermentation mother liquor is obtained by adding pre-cultured lactic acid bacteria and carrying out lactic acid fermentation,
The present invention relates to a method for producing a lactic acid fermented beverage, which comprises preparing the fermented mother liquor by diluting it with water.

In the present invention, commercially available malt extracts can be used. The malt extract is easier to handle in terms of acquisition and storage in mass-production processing sites than malt used in the production of alcoholic beverages. Normally, the malt used for beer production has young buds that are about 2/2 of the size of the grains.
It is called short malt that has germinated to the extent of 3 to 3/4, but the raw material for the malt extract used in the present invention is short malt that has germinated to the extent of 1.5 to 2.0 times the germination of the grains and has the strongest enzymatic power. This is called long germination,
This is dried to remove the bitter roots, and then crushed and slowly extracted with warm water, and the resulting extract is concentrated using a concentration method that does not decompose the active ingredients, such as filter concentration. It is malt extract. This malt extract is rich in minerals and vitamins.

Further, in the present invention, as the whey, a common residual by-product with low fat obtained in the manufacturing process of cheese and the like can be used. This whey is mainly composed of lactose, but also contains soluble proteins such as lactalbumin and lactobrobulin, minerals, and vitamins.
Rich in water-soluble vitamins such as _B2 . Whey of various properties is 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 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.
% (W/V) and enzyme treatment at 37-40°C for about 4 hours. By enzymatic treatment in this way,
Proteins in whey are decomposed into amino acids and peptides, which has a significant positive effect on the fermentation efficiency in lactic acid fermentation of a mixed solution, which will be described later, and on the flavor of the fermentation mother liquor obtained by the fermentation. In fact, when we analyze the amino acids of whey and the proteolytic enzyme-treated product of whey, we find that
It can be seen that lysine, anserine, phenylalanine, threonine, and valine are particularly produced by the enzyme treatment. Usually, these proteolytic enzyme-treated whey products are used after removing insoluble matter by filtration, centrifugation, or the like.

In the present invention, a mixed solution of malt extract and whey treated with a proteolytic enzyme as described above, which contains 30 to 60% (W/V) of the malt extract, is subjected to lactic acid fermentation. Even if it is a malt extract alone, a whey proteolytic enzyme-treated product alone, or even a mixed solution of malt extract and whey proteolytic enzyme-treated product, if the malt extract content is outside the above range, lactic acid fermentation will occur. The efficiency is poor, and the resulting fermentation liquid or fermentation mother liquor is inferior in flavor. In the malt extract, we use proteolytic enzyme-treated whey as a substance required for nutrition by lactic acid bacteria, and we also use whey protein as an adjunct to give the resulting fermentation mother liquor excellent flavor, body, and mellowness. The enzyme-treated product is used.

Figure 1 shows a single 40% (W/V) aqueous solution system of malt extract (Sankyo Foods Co., Ltd., Sankyo Malt B ₂ ),
80 parts by volume of the aqueous solution and the proteolytic enzyme-treated whey [0.15% (W/V) of protease (Protease Amano A, manufactured by Amano Pharmaceutical Co., Ltd.) was added to an 8% (W/V) aqueous solution of powdered whey, and the above-mentioned [Centrifuged liquid of enzyme-treated product] 20 volumes of mixed system and pre-cultured Lactobacillus bulgaricus were added to each 2 x 10 ⁶ cells per ml of substrate, and fermented statically at 37°C. This is a graph illustrating the state of lactic acid fermentation (the titratable acidity in the figure is the equivalent value of lactic acid produced by lactic acid fermentation; the same applies hereinafter). Figure 2 shows 38% of the malt extract (mentioned above).
(W/V) 80 parts by volume of aqueous solution and proteolytic enzyme-treated whey [12% (W/V) aqueous solution of powdered whey with 0.20% (W/V) of protease (Protease Amano P manufactured by Amano Pharmaceutical Co., Ltd.) In addition, add pre-cultured Lactobacillus brigaricus to 20 volumes of the centrifuged solution treated with the enzyme as described above at a concentration of 4 x 10 ⁶ cells per 1 ml of substrate.
It is a graph illustrating the lactic acid fermentation situation in the case of static fermentation at 37°C. As is clear from FIGS. 1 and 2, the lactic acid fermentation of the mixed solution of malt extract and whey treated with proteolytic enzymes in the present invention is extremely efficient compared to the case of malt extract alone. It can be seen that

Figure 3 shows whey treated with protease [protease (Protease Amano P, manufactured by Amano Pharmaceutical Co., Ltd.) at 0.15% in a 10% (W/V) aqueous solution of powdered whey.
% and the centrifuged solution treated as described above]
Seven types of mixed systems in which malt extract (as listed above) was added to 100 parts by volume of an aqueous solution containing 20 parts by volume at a concentration of 10 to 70% (W/V) were used to incubate pre-cultured Lactobacillus brigaricus. It is a graph illustrating the lactic acid fermentation situation when the substrate is added at 1×10 ⁶ cells per ml and fermented statically at 37°C. As is clear from Fig. 3, the concentration of malt extract (all expressed in W/V) in the mixed solution of malt extract, which serves as a lactic acid fermentation substrate, and whey proteolytic enzyme-treated product is in the range of 30 to 60%. And the other 10
%, 20% and 7%, lactic acid fermentation is more efficient. If a mixed solution containing malt extract is subjected to lactic acid fermentation at a high concentration of 30 to 60% compared to a low concentration of at least 10% or 20%, the concentration of the fermentation mother liquor obtained will be that much higher, and therefore, This makes it easier to store and handle the fermentation mother liquor, and it also becomes easier to develop various products from the fermentation mother liquor. In the present invention, the concentration of malt extract in the mixed solution of malt extract and whey proteolytic enzyme-treated product is adjusted to 30 to 60%.
This is the reason for making it (W/V). Under such lactic acid fermentation conditions, the fermentation mother liquor obtained was sensory evaluated using the 2-point preference or 3-point preference ranking method.
Comparing the results of the significant difference test of the risk ratio, we can see that the ratio (weight ratio) of malt extract and whey proteolytic enzyme-treated product in a mixed solution of malt extract/whey proteolytic enzyme-treated product (solid equivalent )
=5/1 to 40/1, lactic acid fermentation is carried out more efficiently and the resulting fermentation mother liquor has a complex flavor that is more drinkable.

Specifically, lactic acid fermentation involves using a mixed solution of malt extract and a proteolytic enzyme-treated whey product containing 30 to 60% (W/V) of the malt extract.
For example, use an alkaline agent such as sodium bicarbonate to
After adjusting the temperature to about 6.8 and heat sterilizing it to a temperature of about 95℃, pre-cultured lactic acid bacteria are added to the cooled mixture. The lactic acid bacteria used here are Lactobacillus brigaricus
bulugaricus), Streptococcus thermophilus, Bifidobacterium longum
lactic acid bacteria used in general foods such as
By allowing two or more types of lactic acid bacteria to coexist, more preferable lactic acid fermentation can be achieved. The amount of such bacterial cells added depends on the properties and activity of the lactic acid bacteria, the desired quality of the fermented liquid, etc., but approximately:
Aim for 1×10 ⁶ cells per ml of substrate. During fermentation, strict prevention of bacterial contamination from outside is carried out, and the fermentation temperature is
It is preferable to maintain the temperature at 25 to 40°C, and particularly preferably around 37°C. If the fermentation temperature is too low, lactic acid fermentation will take a long time; if the fermentation temperature is too high, the lactic acid bacteria will multiply too quickly, resulting in poor flavor of the fermented mother liquor. Lactic acid fermentation at around 37°C is completed in 12 to 24 hours.

The fermentation mother liquor obtained in this way is useful as a result of the bacteria contained therein, so it can be prepared either while containing the bacteria or after the bacteria have been removed by filtration or centrifugation, and then diluted with water as appropriate. into products (e.g. chilled products, or regular bottled or canned products after sterilization). Adding soluble ingredients such as sugars and flavorings at the final stage of product production makes it easier to drink. When carbonated, a refreshing lactic acid fermented beverage can be obtained. The carbonation in this case is
It is preferable that the carbon dioxide volume in the product is about 2.0 to 2.5.

The lactic acid fermented beverage thus obtained contains various minerals and vitamins contained in the malt extract and the proteolytic enzyme-treated whey, respectively, and various amino acids and vitamins enriched by the proteolytic enzyme treatment of the whey. Peptides, etc. are utilized, and it has a complex flavor that is excellent for drinking. In fact, a sensory evaluation of the lactic acid fermented beverage obtained by the present invention and lactic acid fermented beverages such as a single malt extract system and a single system of whey proteolytic enzyme-treated products obtained under the same conditions revealed that At a risk rate of 1%, a positive result for the lactic acid fermented beverage obtained by the present invention can be significantly tested (20 inspectors x 3 repetitions x
2-point or 3-point 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.)] 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 volumes was adjusted to pH 6.8 with sodium bicarbonate,
After heating and sterilizing this at a temperature of 95°C and cooling it to 37°C, pre-cultured Lactobacillus brigaricus was added at a density of 3 x 10 ⁶ cells per ml of substrate.
Static culture was performed at 37°C for 20 hours while preventing bacterial contamination from the outside. The resulting fermentation liquid had a pH of 4.01 and a titratable acidity of 200 mg%. 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 + 500 g of sugar + 1 g of fragrance (lemon type), the mixture was heat sterilized at 95°C and cooled to 10°C to produce a lactic acid fermented beverage (Example).

A malt extract-based lactic acid fermented beverage (comparative example) was manufactured in parallel with other conditions being the same, but when the sensory evaluation of the example and the comparative example was performed, a significant result was found that the example had a better result. (20 inspectors x 2 repetitions x 2 preferences x risk rate 1%).

●Example 2 A 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.) lactic acid fermented beverage (Example) was prepared by adjusting the ratio of +500g sugar +1g flavor (citrus).

The sensory evaluation was the same as in Example 1.

●Example 3 A fermentation mother liquor was obtained in the same manner as in Example 1.

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

The sensory evaluation was the same as in Example 1.

<Effects of the Invention> As is already clear, the present invention described above makes it possible to produce a lactic acid-fermented beverage having an excellent drinkable flavor through efficient lactic acid fermentation, and to produce a fermented mother liquor with a high concentration. This has the effect of facilitating storage, handling, and development into various products.

[Brief explanation of drawings]

Figure 1 is a graph illustrating the lactic acid fermentation situation in the present invention (however, the single product system in the figure is a comparative example), and Figures 2 and 3 are graphs illustrating each other lactic acid fermentation status in the present invention. Yes (however, 10 in Figure 3)
%, 20%, and 70% are comparative examples).

Claims (1)

[Claims] 1. A mixed solution of malt extract and whey treated with a proteolytic enzyme, the malt extract containing 30 to 60%.
After adjusting the pH of the mixed solution containing (W/V), sterilizing it and cooling it, pre-cultured lactic acid bacteria are added and fermented with lactic acid to obtain a fermentation mother liquor, and the fermentation mother liquor is diluted with water for adjustment. Characteristic method for producing lactic acid fermented beverages. 2. The method for producing a lactic acid fermented beverage according to claim 1, using a mixed solution of malt extract/whey treated with a proteolytic enzyme (in terms of solid matter) = 5/1 to 40/1 (weight ratio).