JP4542989B2 - 発泡性炭酸飲料 - Google Patents
発泡性炭酸飲料 Download PDFInfo
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- JP4542989B2 JP4542989B2 JP2005376818A JP2005376818A JP4542989B2 JP 4542989 B2 JP4542989 B2 JP 4542989B2 JP 2005376818 A JP2005376818 A JP 2005376818A JP 2005376818 A JP2005376818 A JP 2005376818A JP 4542989 B2 JP4542989 B2 JP 4542989B2
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Images
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- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
(1)アルカリ条件下で洗浄した酵母細胞壁をpH10.0〜12.0に調整して、加水分解し、該加水分解物を固液分離した上清溶液から、さらに熱凝固物を除去することで得られた酵母マンナンとホップまたはホップ加工品と炭酸ガスを含有し、酵母マンナンの配合量が2000ppm〜4000ppmであることを特徴とする泡品質が向上した発泡性炭酸飲料。
(2)発泡性炭酸飲料がアルコール飲料である発泡性炭酸飲料。
(3)原料の全部または一部に麦芽を用いることを特徴とする(1)または(2)に記載の発泡性炭酸飲料。
(4)原料に麦芽を用いないことを特徴とする(1)または(2)に記載の発泡性炭酸飲料。
(5)アルカリ条件下で洗浄した酵母細胞壁をpH10.0〜12.0に調整して、加水分解し、該加水分解物を固液分離した上清溶液から、さらに熱凝固物を除去することで得られた酵母マンナンを泡安定剤として2000ppm〜4000ppm添加することを特徴とする発泡性炭酸飲料の製造方法。
各実施例では、図1に示すフローに従って、ビールまたはビアテイスト飲料を調製し、泡分析を行った。
(酵母マンナンの調製)
酵母細胞壁は酵母菌体を17時間55℃に加温して自己消化させた後、遠心分離機で上清を除去して得た。
特願2004-250129記載の方法により得られたマンナンタンパク質放出酵母株AB9を20Lの合成培地(Difco社 Yeast Nitrogen Base w/o Amino acid and Ammonium sulfate 0.17%,Glucose 2%,アミノ酸0.13%)で50Lジャーファメンターで培養し(30℃、pH5.5、通気量1vvm、攪拌600rpm)、培養開始後48時間後に、7000rpm、15分の遠心分離にて培養上清を回収した。上清をセラミック限外ろ過膜(Membralox社製)にてクロスフローろ過し、100kDa(膜面積:0.35m2、ポアサイズ50nm)の分子量で分画濃縮した。限外ろ過残留液に加水し、分画濃縮と同じ条件で限外ろ過を行うことで脱塩した。脱塩後の残留液をスプレードライヤーで乾燥し粉体とし、培養上清1Lあたり0.2gのマンナンタンパク質が回収された。
得られた麦汁を煮沸釜4に移し、これにホップ2.5kg、酵母マンナン0,1,2,4kg/KLとなるように加えて、100℃で90分間煮沸した。煮沸した麦汁をワールプール槽5に入れて、沈殿により生じたタンパク質などの粕を除去した。この際、煮沸後麦汁2700リットル(糖度14.5%)に温水400リットルを加えて糖度12.7%に調整した。次いで、これをプレートクーラー6により、5℃まで冷却して、冷却した麦汁3000リットルを得た。
得られた麦汁を煮沸釜4に移し、これに液糖250kg、ホップ2.5kg、及び酵母マンナン0,1,2,4kg/KLとなるように加えて、100℃で90分間煮沸した。煮沸した麦汁をワールプール槽5に入れて、沈殿により生じたタンパク質などの粕を除去した。この際、煮沸後麦汁2700リットル(糖度14.5%)に温水400リットルを加えて糖度12.7%に調整した。次いで、これをプレートクーラー6により、5℃まで冷却して、冷却した麦汁3000リットルを得た。
2 仕込槽
3 麦汁濾過槽
4 煮沸釜
5 ワールプール
6 プレートクーラー
7 発酵タンク
Claims (5)
- アルカリ条件下で洗浄した酵母細胞壁をpH10.0〜12.0に調整して、加水分解し、該加水分解物を固液分離した上清溶液から、さらに熱凝固物を除去することで得られた酵母マンナンとホップまたはホップ加工品と炭酸ガスを含有し、酵母マンナンの配合量が2000ppm〜4000ppmであることを特徴とする泡品質が向上した発泡性炭酸飲料。
- 発泡性炭酸飲料がアルコール飲料であることを特徴とする請求項1記載の発泡性炭酸飲料。
- 原料の全部または一部に麦芽を用いることを特徴とする請求項1または2に記載の発泡性炭酸飲料。
- 原料に麦芽を用いないことを特徴とする請求項1または2に記載の発泡性炭酸飲料。
- アルカリ条件下で洗浄した酵母細胞壁をpH10.0〜12.0に調整して、加水分解し、該加水分解物を固液分離した上清溶液から、さらに熱凝固物を除去することで得られた酵母マンナンを泡安定剤として2000ppm〜4000ppm添加することを特徴とする発泡性炭酸飲料の製造方法。
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JP5695322B2 (ja) * | 2009-02-12 | 2015-04-01 | サントリーホールディングス株式会社 | 酵母エキスを用いたビールテイスト飲料の香味改善方法および香味改善したビールテイスト飲料 |
WO2011145670A1 (ja) | 2010-05-19 | 2011-11-24 | サントリーホールディングス株式会社 | 泡の安定化された非発酵のノンアルコールビールテイスト飲料 |
WO2014103011A1 (ja) | 2012-12-28 | 2014-07-03 | サントリーホールディングス株式会社 | 味の締まりが付与された、ノンアルコールのビールテイスト飲料 |
CA2855649C (en) * | 2011-11-22 | 2017-04-25 | Suntory Holdings Limited | Non-alcohol beer-taste beverage |
WO2013146201A1 (ja) * | 2012-03-28 | 2013-10-03 | サッポロビール株式会社 | 植物原料液及び飲料並びにこれらに関する方法 |
JP2014068559A (ja) * | 2012-09-27 | 2014-04-21 | Sapporo Breweries Ltd | 原料液、飲料及びこれらに関する方法 |
JP6284311B2 (ja) * | 2012-11-30 | 2018-02-28 | サッポロビール株式会社 | 発泡性飲料、原料液、添加剤及びこれらに関する方法 |
JP6371071B2 (ja) * | 2014-02-20 | 2018-08-08 | アサヒビール株式会社 | 発酵麦芽飲料 |
JP6371070B2 (ja) * | 2014-02-20 | 2018-08-08 | アサヒビール株式会社 | 発酵麦芽飲料 |
JP6457746B2 (ja) * | 2014-05-29 | 2019-01-23 | サッポロビール株式会社 | 発泡性飲料、原料液、添加剤及びこれらに関する方法 |
JP7061458B2 (ja) * | 2017-12-25 | 2022-04-28 | サッポロビール株式会社 | 発泡性飲料及びその製造方法並びに発泡性飲料の泡持ちを損なうことなく炭酸ガス圧を高める方法 |
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JPH04228060A (ja) * | 1990-05-23 | 1992-08-18 | Merck & Co Inc | 泡安定化麦芽飲料 |
JPH1098A (ja) * | 1996-02-16 | 1998-01-06 | Quest Internatl Bv | 酵母からの乳化剤 |
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