JPH0544266B2 - - Google Patents

Description

[Detailed Description of the Invention] [Background of the Invention] <Technical Field> The present invention provides a method for producing alcoholic beverages having a unique flavor by using multiple types of yeast, and also for producing this in a short period of time. Regarding the method. <Prior art> A technology for manufacturing alcoholic beverages by continuously passing brewing raw material liquid through two fermenters is disclosed in Japanese Patent Application Laid-Open No. 61-58573.
No., JP-A-61-70967, and JP-A-63-66190.
The issue of the publication is introduced. however,
These products reduce the concentration of diacetyl compounds when using a so-called bioreactor, and enable continuous brewing over a long period of time without bacterial contamination without boiling and sterilizing the raw material solution or adjusting the pH. It is not aimed at improving the flavor or flavor, which is the essence of alcohol. By the way, alcoholic beverages are meant to be enjoyed not only for the intoxicating feeling of the alcohol, but also for their flavor and aroma, but since alcoholic beverages have traditionally been brewed using a single yeast or the same type of yeast, they have limited flavor and aroma. It was something that was given to me. For example, when it comes to beer, bottom-fermenting yeast is generally used in Japan, so even if a beer with a flavor or aroma unique to the selected yeast is brewed, it is not possible to use bottom-fermenting yeast. It is unavoidable that it is within the framework that one has innately. Similar restrictions on flavor or flavor are commonly found in top-fermented beer, wine, sake, and other alcoholic beverages. [Summary of the Invention] <Summary> The purpose of the present invention is to eliminate the restrictions on flavor or flavor that have been imposed on conventional alcoholic beverages and to produce alcoholic beverages with unique flavor or flavor, by using multiple types of yeast. It is intended to achieve this objective by using multiple fermentation zones with and without yeast growth. That is, in the method for producing alcoholic beverages according to the present invention, the brewing raw material liquid is subjected to a first fermentation in a first fermentation zone that does not substantially involve the growth of yeast, and then subjected to the first fermentation in a second fermentation zone. It consists of subjecting it to a second fermentation that substantially involves the proliferation of yeast in a state where contamination with the yeast used is substantially avoided, and the first fermentation is carried out by adding yeast at a concentration of 0.4% or more to the brewing raw material liquid. The second fermentation is carried out in the presence of 0.4% of the brewing raw material liquid.
the first fermentation is carried out in the presence of immobilized yeast and the second fermentation is carried out in the presence of non-immobilized yeast, and the first fermentation and the second It is characterized by using different types of yeast in the second fermentation to obtain alcoholic beverages whose main flavor is the flavor formed in the first fermentation (however, the concentration of yeast is different from the type of yeast used in the dry yeast fermentation). Based on the weight (g)/brewing raw material liquid volume (ml) standard). <Effect> By using multiple types of yeast in the method of the present invention, that is, by the multiple fermentation method, alcoholic beverages with new, unique, or complex flavors or flavors can be brewed in a short period of time. I can do it. [Specific Description of the Invention] <Basic Matters> (1) Arrangement of multiple fermentation zones The method for producing alcoholic beverages according to the present invention consists of a fermentation zone that substantially involves the proliferation of yeast and a high yeast concentration; and a fermentation zone with a low yeast concentration and are connected in series in a manner that substantially avoids contamination of yeast from the leading zone to the trailing zone between the two zones, and the fermentation zone is connected from one fermentation zone to the other fermentation zone. The fermentation process consists of continuously or intermittently flowing the brewing raw material liquid into the fermenter to cause fermentation. The present invention then precedes a fermentation zone with a high yeast concentration, thus a zone substantially free of yeast growth. In the present invention, multiple types of yeast are distributed and used in such multiple fermentation zones, but the character of the product alcoholic beverage is usually determined by the yeast used in the high yeast concentration fermentation zone. Therefore, if the alcoholic beverage to be produced falls under the category of beer, fermentation with a high yeast concentration (and substantially without yeast growth) will be carried out using brewer's yeast. A "fermentation zone" in the present invention is not limited to the use of a single fermenter (including a column). Therefore, a plurality of fermenters can be connected in series or (and) in parallel to carry out a predetermined fermentation in the fermentation zone. Also, references to "first" or "second" fermentation zone are not limited to the first or second fermentation zone. Therefore, a step involving some kind of fermentation can be preceded. (2) Details of types of fermentation zones The two fermentation zones are either substantially accompanied by yeast proliferation or substantially not accompanied by yeast proliferation;
The former has a lower yeast concentration, while the latter has a higher yeast concentration. Fermentation "substantially involving yeast growth" can be achieved by employing conditions of relatively high temperature and aerobic conditions. On the other hand, fermentation "substantially not accompanied by yeast growth" can employ relatively low temperature and anaerobic conditions. In addition, the yeast concentration is expressed as the amount of yeast cells (dry matter equivalent) (g) relative to the brewing raw material liquid (ml), and if the yeast concentration in each zone is expressed as an absolute value, the former (yeast proliferation zone) is less than 0.4%,
In the latter (yeast non-proliferation zone) it is 0.4% or more.
In this case, the fermentation liquid from the first fermentation zone is also referred to as the brewing raw material liquid in the second fermentation zone. Low yeast concentration fermentations are carried out using free, muddy yeast, and high yeast concentration fermentations are carried out using immobilized yeast. Immobilized yeast and the production of alcoholic beverages and other fermented products using it are already well known, and details thereof can be found in the literature, for example, "Application Technology of Vacureactors" CMC Publishing (1986). It would be permissible to substitute . The descriptions in the publications and public notices mentioned above may be referred to as necessary. It is also well known to produce alcoholic beverages by fermenting brewing stock liquid with yeast. Note that in the present invention, "alcoholic beverages" refers to alcohol-containing beverages, and does not mean alcoholic beverages under the Liquor Tax Law. <Specific matters> (1) Yeast The yeast in each fermentation zone used in the present invention is a known yeast that is generally used in brewing.
Any yeast may be used as long as the desired alcoholic beverage can be obtained. Examples of combinations of yeast types are as follows. First fermentation zone Second fermentation zone Bottom-fermenting beer yeast Top-fermenting beer yeast Bottom-fermenting beer yeast Wine yeast Bottom-fermenting beer yeast Sake yeast Wine yeast Sake yeast Various combinations are possible, including the reverse combination. (2) Brewing raw material liquid The brewing raw material liquid as used in the present invention is not particularly limited as long as it provides a prescribed alcoholic beverage. For example, it may be a known sugar solution, fruit juice, wort juice, or a saccharified solution made from grains, and may also be a natural product containing various nutritional components, mainly sugars and nitrogen components necessary for fermentation or proliferation of yeast. , it may be a synthetic product. Since the brewing stock liquid in the second fermentation zone is the fermentation liquid in the first fermentation zone, the term "brewing stock liquid" as used in the present invention includes those that have already undergone some fermentation. That's what I did. (3) Fermentation zone accompanied by yeast proliferation The purpose of this fermentation zone accompanied by yeast proliferation is to bring the nitrogen component concentration of the target alcoholic beverage to a predetermined concentration by yeast proliferation. The method, aeration amount, temperature and culture time can be selected arbitrarily, and the fermentation method can be batch-type,
It is also possible to arbitrarily select a continuous type. (4) Fermentation zone that does not involve the proliferation of yeast The purpose of providing this fermentation zone that does not involve the proliferation of yeast is to complete the fermentation in a short period of time, and also to improve the flavor of the alcoholic beverage to be obtained. The purpose is also to form a major quantity. Therefore, the fermentation zone is characterized by a high yeast concentration. As a method for maintaining this high concentration, the present invention employs yeast immobilization by adsorption or entrapment methods. Further, it is possible to arbitrarily select whether the fermentation method is a batch type or a continuous type. (5) Prevention of yeast contamination when fermentation liquid obtained from the first fermentation zone is subjected to fermentation in the second fermentation zone. It is. This separation operation can be simplified or omitted by immobilizing yeast according to a conventional method for high yeast concentrations.
Therefore, in the present invention, "in a state in which contamination with the yeast used in the first fermentation is substantially avoided" means that the first fermentation is carried out using immobilized yeast, and the yeast from there is This means that there is virtually no outflow. In this case, yeast separation is also preferably performed anaerobically. In the present invention, the reason why yeast is prevented from entering the second fermentation zone from the first fermentation zone is to prevent the yeast from acting as yeast in the second fermentation zone. The fermentation liquor from the first fermentation zone can thus achieve this purpose without separating the yeast, or even by killing the yeast by heating. <Example> Example 1 Wort adjusted to a sugar content of 11°P was placed in the first fermenter at 8°C.
Flowed at 300 ml per hour at °C. The first fermenter is a top-fermenting brewer's yeast (Saccharomyces cerevisiae).
NCYC0240) was immobilized on a porous ceramic carrier (bead diameter: 3 mm, average pore diameter: 20 μm) to a wet weight of 5 w/v%, and this was packed into a 5000 ml cylindrical column. Next, the fermentation liquid coming out of the first fermenter was flowed into the second fermenter at 20° C. at a rate of 300 ml/hour. The second fermenter has a temperature of 20℃, a stirring speed of 200rpm, an aeration rate of 10ml/min.
Continuous fermentation was carried out in a volume of 4000 ml using bottom-fermenting brewer's yeast (Saccharomyces cerevisiae, a conventional brewer's yeast (concentration 0.2% (definition of % concentration described above)).The flavor of the resulting fermented liquid was similar to that of bottom-fermenting brewer's yeast. It had the unique characteristic of having the richness of top-fermenting beer yeast with the refreshing taste of beer.The composition of the fermented liquid at the outlet of the first fermenter and the outlet of the second fermenter is shown in Table 1. A blind tasting of Triangle was conducted using as a control the fermented liquid obtained by carrying out both the first fermenter and the second fermenter under the same conditions using top-fermenting brewer's yeast. As a result, 26 out of 30 people identified it, and 24 of them liked the flavor of the fermented liquid according to the present invention.This tasting result showed a significant difference at a risk rate of 0.1%.Implementation Example 2 Put wort adjusted to a sugar content of 11゜P into the first fermenter.
Flowed at 300 ml per hour at °C. In the first fermenter, wine yeast (Saccharomyces cerevisiae0c-2, obtained from Japan Brewing Association) was immobilized on a porous ceramic carrier (bead diameter 3 mm, average pore diameter 20 μ) at a wet weight of 5 W/V%. This was packed into a cylindrical column with a capacity of 5000 ml. Next, the fermentation liquid coming out of the first fermenter is heated at 13℃ at 300℃ per hour.
ml was poured into the second fermenter. The second fermenter has a temperature of 13
Continuous fermentation using bottom-fermenting brewer's yeast (Saccharomyces cerevisiae, conventional brewer's yeast) (concentration 0.2% (definition of % concentration is described above)) at ℃, stirring speed 500 r.pm, aeration rate 20 ml/min/liter, volume 5000 ml. I did it. The flavor of the resulting fermented liquid was unique, with the aroma characteristic of wine yeast combined with the refreshing taste of bottom-fermenting beer yeast. The compositions of the fermentation liquors at the outlet of the first fermenter and the outlet of the second fermenter were as shown in Table 1. Triangle was tasted in a blind test using the fermentation liquor obtained under the same conditions in both the first fermenter and the second fermenter using bottom-fermenting beer yeast as a control. As a result, 28 out of 30 people identified it, and 25 of them liked the flavor of the fermented liquid according to the present invention. The tasting results showed a significant difference at a risk rate of 0.1%. Example 3 Grape juice adjusted to a sugar content of 22°P was flowed into the first fermentation tank at 20°C at a rate of 300 ml/hour. The first fermenter contains wine yeast (Saccharomyces cerevisiae0c-2,
obtained from the Japan Brewing Association) to a porous ceramic carrier (bead diameter 3 mm,
The average pore diameter is 20μ) and the capacity is 5000.
ml cylindrical column was used. Next, the fermentation liquid coming out of the first fermenter was flowed into the second fermenter at 20° C. at a rate of 300 ml/hour. The second fermenter is
Temperature 20℃, stirring speed 200r.pm, aeration volume 10ml/
Continuous fermentation was carried out using bottom-fermenting brewer's yeast (Saccharomyces cerevisiae, conventional brewer's yeast) (concentration 0.22% (definition of % concentration described above)) in a volume of 6000 ml per liter. The flavor of the obtained fermented liquid had the characteristic aroma characteristic of wine yeast, which had the refreshing taste of bottom-fermenting beer yeast. The compositions of the fermentation liquid at the outlet of the first fermenter and the outlet of the second fermenter were as shown in Table 1. Triangle was tasted in a blind test using the fermentation liquid obtained in both the first fermenter and the second fermenter under the same conditions using wine yeast as a control. As a result, 29 out of 30 people identified it, and 26 of them liked the flavor of the fermented liquid according to the present invention. The tasting results showed a significant difference at a risk rate of 0.1%. Example 4 Grape juice adjusted to a sugar content of 22°P was flowed into the first fermenter at 20°C at a rate of 300ml/hour. The first fermenter contains wine yeast (Saccharomyces cerevisiae0c-2,
obtained from the Japan Brewing Association) to a porous ceramic carrier (bead diameter 3 mm,
The average pore diameter is 20μ) and the capacity is 5000.
ml cylindrical column was used. Next, the fermentation liquid coming out of the first fermenter was flowed into the second fermenter at 12° C. at a rate of 300 ml/hour. The second fermenter is
Temperature 12℃, stirring speed 300r.pm, aeration volume 10ml/
Continuous fermentation was carried out using sake yeast (Saccharomyces cerevisiae, No. 7, obtained from the Japan Brewing Association) (concentration 0.25% (definition of % concentration described above)) in a volume of 6400 ml per liter. The flavor of the obtained fermented liquid had the characteristic aroma characteristic of wine yeast, which had the richness of sake yeast. The compositions of the fermentation liquors at the outlet of the first fermenter and the outlet of the second fermenter were as shown in Table 1. Triangle was tasted in a blind test using the fermentation liquid obtained in both the first fermenter and the second fermenter under the same conditions using wine yeast as a control. As a result, 25 out of 30 people identified it, and 23 of them liked the flavor of the fermented liquid according to the present invention. The tasting results showed a significant difference at a risk rate of 0.1%. 【table】

Claims (1)

[Scope of Claims] 1. A brewing raw material liquid is subjected to a first fermentation in a first fermentation zone that does not substantially involve the growth of yeast, and then in a second fermentation zone, the yeast used in the first fermentation is subjected to a first fermentation. It consists of subjecting it to a second fermentation that substantially involves the growth of yeast while substantially avoiding contamination, and the first fermentation is carried out in the presence of yeast at a concentration of 0.4% or more based on the brewing raw material liquid. At the same time, the second fermentation is carried out in the presence of yeast at a concentration of less than 0.4% with respect to the brewing raw material solution, the first fermentation is carried out in the presence of immobilized yeast, and the second fermentation is carried out in non-immobilized yeast. It is characterized by carrying out in the presence of yeast and using different types of yeast in the first fermentation and the second fermentation to obtain an alcoholic beverage whose main flavor is the flavor formed in the first fermentation. , alcoholic beverage manufacturing method (however, yeast concentration shall be based on dry yeast cell weight (g)/brewing raw material liquid volume (ml)). 2. The method for producing an alcoholic beverage according to claim 1, wherein the fermentation with a higher yeast concentration is fermentation using brewer's yeast, and the alcoholic beverage produced falls under the category of beer.