JP6266524B2 - 改良したアルコール飲料の製造方法及びこの製造方法によって製造された製品 - Google Patents
改良したアルコール飲料の製造方法及びこの製造方法によって製造された製品 Download PDFInfo
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- JP6266524B2 JP6266524B2 JP2014540632A JP2014540632A JP6266524B2 JP 6266524 B2 JP6266524 B2 JP 6266524B2 JP 2014540632 A JP2014540632 A JP 2014540632A JP 2014540632 A JP2014540632 A JP 2014540632A JP 6266524 B2 JP6266524 B2 JP 6266524B2
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Classifications
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
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- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9728—Fungi, e.g. yeasts
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- A—HUMAN NECESSITIES
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
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- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9794—Liliopsida [monocotyledons]
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- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
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- A61P39/06—Free radical scavengers or antioxidants
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q5/00—Preparations for care of the hair
- A61Q5/02—Preparations for cleaning the hair
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/008—Hop surrogates
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/28—After-treatment, e.g. sterilisation
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- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
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- C12G1/00—Preparation of wine or sparkling wine
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- C12G3/00—Preparation of other alcoholic beverages
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- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- Toxicology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Medicines Containing Antibodies Or Antigens For Use As Internal Diagnostic Agents (AREA)
Description
糖原料を準備し、前記糖原料から果醪を抽出する工程と、
前記果醪を一次発酵にさらす工程と、
前記果醪に対し、公知の浄化工程、公知の安定化工程、公知の清澄化工程及び公知のろ過工程を適用する工程と、を含み、
前記一次発酵の工程中に同時にマメ科の植物性素材を加える工程と、それによってアルコール飲料に独特の風味及び香りをつけることに有用な植物性素材からポリフェノールの抽出を促進する工程を含む。
デンプン物質を準備し、前記デンプン物質から糖原料に変換する工程と、
前記糖原料から麦芽汁を抽出する工程と、
前記麦芽汁を散布する工程及び前記麦芽汁に公知のろ過方法を適用する工程と、
前記麦芽汁を煮沸する工程及び前記麦芽汁にマメ科の植物性素材の形式で香料添加剤を加える工程と、
そしてその後、前記麦芽汁を発酵工程にさらす工程とを含み、
前記植物性素材は、前記ビール飲料に対し、独特の風味、香り及び食感をつけることに有用である。
図1に関連して、本発明の第1の側面に従った、低硫黄アルコール飲料の改良された製造過程は一般に、図示番号10によって示される。
原料及び方法
この実験のために、南アフリカの西ケープ州で出願者から供給されたシラーズぶどうから2012シラーズワインを生産した。250kgのシラーズぶどうのサンプルを収穫し、以下で定めるいろいろな処理の間での同質性を確実にするために一斉に混ぜ合わせた。このワインは、通常では実験用ワインを生産するためにDVOで用いられる方法を使用するパイロットスケールで生産した。ぶどうは果軸を取り除き、出芽酵母を植え付け、25℃で発酵させた。発酵の二日目に0.5g/L DAPの添加をした。ぶどうの果皮は色合いとタンニン抽出のために、一日に二度ぶどう果汁と混ぜ合わせた。酵母菌を植え付ける直前に、次のような処理(20kgごとに)を用いた:
・発酵前に30mg/LのSO2を添加、MLF後に50mg/L;
・SO2又は植物性素材の添加なし;
・(発酵した)ルイボスを5g/Lで添加、SO2の添加なし;
・(発酵した)ルイボスを10g/Lで添加、SO2の添加なし;
・ハニーブッシュを5g/Lで添加、SO2の添加なし;及び
・ハニーブッシュを10g/Lで添加、SO2の添加なし。
1) 発酵前のSO2添加なしで、80mg/LのSO2がH2O2による処理の直前に添加される;
2) SO2及び植物性素材の添加はなし;
3) 発酵前に30mg/LのSO2の添加、ボトル詰め時に50mg/L;
4) 発酵したルイボスが5g/Lでぶどう液に添加され、SO2添加なし;
5) 発酵したルイボスが10g/Lでぶどう液に添加され、SO2添加なし
6) 発酵したルイボスが10g/Lでぶどう液に添加され、H2O2処理の直前に追加の10g/Lが添加され、SO2添加なし;
7) ハニーブッシュが5g/Lでぶどう液に添加され、SO2添加なし;
8) ハニーブッシュが10g/Lでぶどう液に添加され、SO2添加なし;及び
9) ハニーブッシュが10g/Lでぶどう液に添加され、H2O2処理の直前に追加の10g/Lが添加され、SO2の添加なし。
9人の熟練した味見班を使用した。こうした味見を行うために用いられた方法は記述的分析であった。サンプルについての最初の議論の後、味見班は次のワインの香りを記述した。ベリー、ドライフルーツ、プルーン、ローズ、ブラックペッパー、バニラ、ルイボス、ハニーブッシュ、グリーンアップル、シェリー及び硫黄化合物。
味見班の実演はPanelCheck(R) software (Version 1.4.0, Nofima, As, Norway)を使用することで評価された。主成分分析(PCA)は、計量及び中心化が適用された(Unscrambler X, version 10.1 , CAMO Inc., Oslo, Norway)後で平均データを使用して行なった。分散分析(ANOVA)が、二つの化学化合物の間の十分な差異と相互作用を調査するために使用され、応答曲面のグラフがともに獲得される(Statistica, version 10, Statsoft Inc., Tulsa, USA)。
ワインのサンプルは、色合いの濃度、赤色顔料の総量、及び全フェノールを、感覚的分析直後のアセトアルデヒド濃度と同様に、分光測定で観察した。アセトアルデヒド濃度は酵素法を使用することによってKronelab robotで測定された。
表1は、異なる処理のアセトアルデヒド濃度を表している。
本明細書において、以下の用語及び略称が用いられる。
この表2に関連する本発明に従ったアルコール飲料の改良された製造過程は、一般的に参照番号40で示される。
以下の各種の分析を行なった;
― 標準CTA(一次発酵の終わり);
― BU分析(ホップ算産出);
― 発酵進度の監視;
― GC分析(ラガーリング)
― 感覚的分析
パイロットスケール実験の結果は以下の一連の表において提示される。これらの結果は、上のさらなる詳細で記述されたような、及び以下で要約されるような、使用された過程のパラメーターの表形式化を含み、マメ科植物性素材とホップの代用品の各々の程度を示している。その上、BU及びOGの測定に関する分析はまた、ハニーブッシュ及びルイボスマメ科素材の試験に基づいて詳述される。表4から表18は発酵したビールに関連する。
― 酢酸エチル;
― n-プロパノール;
― iso-ブタノール;
― iso-酢酸アミル;及び
― アミルアルコール。
商業的に入手可能なビール製品の三つのサンプルが個別制御として使用した。
発酵の原則
リンゴ酒は、異なる二種類の発酵を受けたリンゴ果汁から作られる。一次発酵は計画的に添加されてきた又は自然にリンゴの果皮に存在する酵母菌によって行われる。この発酵は糖をエタノール、エステル、及びより高いアルコール(フーゼルアルコール)に変える。二次発酵、つまりマロラクティック発酵は、L(-)-リンゴ酸をL(+)-乳酸、及び二酸化炭素に変える。この発酵はリンゴ果汁の内に存在する乳酸菌、及び発酵が行われる領域に存在する乳酸菌によって行われる。マロラクティック発酵は酵母菌発酵と同時に起こりうるが、これよりも高い頻度で、通常はリンゴ酒が作られた翌年の晩春又は初夏において、それは完全に発酵したリンゴ酒が15℃に達するまで遅延される。
伝統的なリンゴ酒製造はリンゴを収穫することから始まる。これらのリンゴは熟成するために一週間寝かせられ、次にリンゴを潰す「スクラッチャー」中に放り込まれる。より近代的な設備では、リンゴはステンレス鋼製のより大きなタイプの粉砕機の中でパルプに変えられる。リンゴのパルプは「ポマース」又は「ポミー」として知られている。
麦汁と比べて、リンゴ果汁はpHがはるかに低く、可溶の窒素含量がはるかに少なく、また単糖類及び二糖類以外の糖を実質的に持たない。果汁の成分は使用されるリンゴの種類に応じて変化する。糖含量に関するリンゴ酒のリンゴ果汁の平均的な成分は、74%が果糖、15%がショ糖、11%がブドウ糖である。ほとんど他の糖が存在しないため、完全に発酵したリンゴ酒に残された残留重力は非常に少ない。
熟したリンゴは、無傷の果物1gごとに500以下の酵母菌に似た微生物を持っている。主な微生物は、Aureobasidium pullulans、Rhodotorula spp.、トルロプシス、ガンジダ菌、メチニコビア、及びKloeckera apiculataである。サッカロミニス種及び胞芽形成する他の酵母菌はめったに発見されない。Acetomonas spp.のような酸耐性の菌が通常存在する。乳酸菌は稀である。微生物の量は、果物は自然に落下するとき又は特に果皮が傷むとき、上昇する。酵母菌の総数は、リンゴが加工される工場の常在細菌叢が原因で上昇する。伝統的な棚及び布圧搾機はまた、汚染の主たる元である。
上記のリンゴ酒は自然に生じる酵母菌によって発酵する。純粋培養の発酵が使用されるとき似たような過程が生じることが仮定されるが、知られてはいない。
Claims (12)
- 糖原料を準備する工程と、
前記糖原料を、ルイボス(Aspalathus linearis)、ハニーブッシュ(Cyclopia)又はこれらの組合せから選択される植物性素材の存在下に、一次発酵に付す工程とを含み、
前記発酵工程は、アルコール飲料の天然防腐剤として機能する植物性素材から、ポリフェノール、アミルアルコール及び防腐効果があり、独特の芳香転移特性を有する他の化合物を含む抽出可能な化合物の抽出を促進する改良したアルコール飲料の製造方法。 - 前記糖原料は、デンプン物質、ブドウ品種、リンゴ品種又は西洋ナシ品種のいずれか1以上である請求項1に記載の改良したアルコール飲料の製造方法。
- 前記アルコール飲料は、ワイン製品、ビール製品又はリンゴ酒製品である請求項1又は2に記載の改良したアルコール飲料の製造方法。
- 前記改良した製造方法は、低硫黄アルコールワインの製造であり、
糖原料を準備し、前記糖原料から果醪を抽出する工程と、
前記果醪を一次発酵に付す工程と、
前記果醪に対し、公知の浄化工程、公知の安定化工程、公知の清澄化工程及び公知のろ過工程を適用する工程とを含み、
前記発酵工程中に同時に、ルイボス(Aspalathus linearis)、ハニーブッシュ(Cyclopia)又はこれらの組合せから選択される植物性素材を加え、それによって植物性素材から防腐効果があり、独特の芳香転移特性を有するポリフェノールの抽出を促進する工程をさらに含む請求項1〜3のいずれか1つに記載の改良したアルコール飲料の製造方法。 - 二次発酵の工程中に、ルイボス(Aspalathus linearis)、ハニーブッシュ(Cyclopia)又はこれらの組合せから選択される植物性素材を任意に加える工程を、さらなる及び/又は追加で含み、
前記二次発酵の工程は、ワイン製品を製造するために、前記果醪に対し、公知の浄化方法、公知の安定化方法、公知の清澄化方法及び公知のろ過方法を適用する工程に先立つ請求項4に記載の改良したアルコール飲料の製造方法。 - ルイボス(Aspalathus linearis)、ハニーブッシュ(Cyclopia)又はこれらの組合せから選択される前記植物性素材は、根、茎、葉、枝、種、花、果実及び樹脂又はこれらの組合せを含む植物の部位を含む請求項1〜5のいずれか1つに記載の改良したアルコール飲料の製造方法。
- 前記植物性素材は、自然形態であるか又は加工形態である請求項6に記載の改良したアルコール飲料の製造方法。
- ルイボス(Aspalathus linearis)、ハニーブッシュ(Cyclopia)又はこれらの組合せから選択される前記植物性素材又はその構成要素の添加は、ワインの製造工程におけるオーク材又はオーク材抽出物の代用であるか、あるいは、オーク材相補材又はオーク材相補材抽出物の代用である請求項1〜7のいずれか1つに記載の改良したアルコール飲料の製造方法。
- 前記ブドウ品種は、いずれかの適したブドウ品種であり、より具体的にはメルロー、シラー、ピノタージュ、カベルネ・ソーヴィニヨン、シャルドネ、シュナン・ブラン、ソーヴィニヨン・ブラン、セミヨン又はこれらの組合せのいずれかである請求項1〜8のいずれか1つに記載の改良したアルコール飲料の製造方法。
- ルイボス(Aspalathus linearis)、ハニーブッシュ(Cyclopia)又はこれらの組合せから選択される前記植物性素材から抽出されたポリフェノールは、フラボノイド類又は非フラボノイド類のいずれかの化合物を含む請求項1〜9のいずれか1つに記載の改良したアルコール飲料の製造方法。
- 前記フラボノイド類は、ケルセチン、ルテオリン、オリエンチン、イソオリエンチン、ビテキシン、イソビテキシン及びアスパラチン並びにアミルアルコールを含む非フラボノイドを含む請求項10に記載の改良したアルコール飲料の製造方法。
- 前記抽出したポリフェノールを、ワイン製品中で天然防腐剤として機能させる請求項10に記載の改良したアルコール飲料の製造方法。
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KR101295368B1 (ko) * | 2011-07-18 | 2013-08-09 | 한국 한의학 연구원 | 허니부쉬 추출물 또는 이의 발효액을 유효성분으로 함유하는 피부 주름 개선용 조성물 |
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Also Published As
Publication number | Publication date |
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EP2776549B1 (en) | 2018-01-10 |
CL2014001223A1 (es) | 2014-12-19 |
NZ626061A (en) | 2016-02-26 |
DK2776549T3 (en) | 2018-04-23 |
MX359693B (es) | 2018-10-08 |
NO2776549T3 (ja) | 2018-06-09 |
ZA201403329B (en) | 2017-08-30 |
ES2663847T3 (es) | 2018-04-17 |
WO2013068999A1 (en) | 2013-05-16 |
HUE036814T2 (hu) | 2018-07-30 |
IL232553A0 (en) | 2014-06-30 |
CA2855376A1 (en) | 2013-05-16 |
PT2776549T (pt) | 2018-04-10 |
EP2776549A1 (en) | 2014-09-17 |
BR112014011374A2 (pt) | 2017-05-30 |
AU2012335175A1 (en) | 2014-07-03 |
MX2014005609A (es) | 2015-06-03 |
AU2012335175B2 (en) | 2016-08-25 |
JP2014533109A (ja) | 2014-12-11 |
CN104024395A (zh) | 2014-09-03 |
US20150030721A1 (en) | 2015-01-29 |
SG11201402203TA (en) | 2014-06-27 |
AP2014007619A0 (en) | 2014-05-31 |
EA201490983A1 (ru) | 2014-11-28 |
PL2776549T3 (pl) | 2018-06-29 |
CA2855376C (en) | 2018-04-24 |
CN104024395B (zh) | 2017-03-22 |
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