JP7498542B2 - Method for producing beer-flavored fermented alcoholic beverage - Google Patents
Method for producing beer-flavored fermented alcoholic beverage Download PDFInfo
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- 235000013334 alcoholic beverage Nutrition 0.000 title claims description 45
- 238000004519 manufacturing process Methods 0.000 title claims description 38
- 239000007788 liquid Substances 0.000 claims description 95
- LRFVTYWOQMYALW-UHFFFAOYSA-N 9H-xanthine Chemical compound O=C1NC(=O)NC2=C1NC=N2 LRFVTYWOQMYALW-UHFFFAOYSA-N 0.000 claims description 80
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 77
- 239000011701 zinc Substances 0.000 claims description 77
- 229910052725 zinc Inorganic materials 0.000 claims description 76
- 238000000855 fermentation Methods 0.000 claims description 64
- 230000004151 fermentation Effects 0.000 claims description 64
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 54
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 claims description 42
- 229940075420 xanthine Drugs 0.000 claims description 40
- 238000000034 method Methods 0.000 claims description 25
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
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- UYTPUPDQBNUYGX-UHFFFAOYSA-N guanine Chemical compound O=C1NC(N)=NC2=C1N=CN2 UYTPUPDQBNUYGX-UHFFFAOYSA-N 0.000 description 2
- FDGQSTZJBFJUBT-UHFFFAOYSA-N hypoxanthine Chemical compound O=C1NC=NC2=C1NC=N2 FDGQSTZJBFJUBT-UHFFFAOYSA-N 0.000 description 2
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- 150000003751 zinc Chemical class 0.000 description 2
- JIAARYAFYJHUJI-UHFFFAOYSA-L zinc dichloride Chemical compound [Cl-].[Cl-].[Zn+2] JIAARYAFYJHUJI-UHFFFAOYSA-L 0.000 description 2
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- OQRXBXNATIHDQO-UHFFFAOYSA-N 6-chloropyridine-3,4-diamine Chemical compound NC1=CN=C(Cl)C=C1N OQRXBXNATIHDQO-UHFFFAOYSA-N 0.000 description 1
- GFFGJBXGBJISGV-UHFFFAOYSA-N Adenine Chemical compound NC1=NC=NC2=C1N=CN2 GFFGJBXGBJISGV-UHFFFAOYSA-N 0.000 description 1
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- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
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- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
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- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 201000001431 Hyperuricemia Diseases 0.000 description 1
- UGQMRVRMYYASKQ-UHFFFAOYSA-N Hypoxanthine nucleoside Natural products OC1C(O)C(CO)OC1N1C(NC=NC2=O)=C2N=C1 UGQMRVRMYYASKQ-UHFFFAOYSA-N 0.000 description 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 1
- 244000131415 Zanthoxylum piperitum Species 0.000 description 1
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- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 description 1
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- 239000000654 additive Substances 0.000 description 1
- 229960000643 adenine Drugs 0.000 description 1
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- LRXTYHSAJDENHV-UHFFFAOYSA-H zinc phosphate Chemical compound [Zn+2].[Zn+2].[Zn+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O LRXTYHSAJDENHV-UHFFFAOYSA-H 0.000 description 1
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- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
本発明はビールテイスト発酵アルコール飲料の製造方法に関する。本発明はまた、ビールテイスト発酵アルコール飲料の製造における発酵液のキサンチン濃度の上昇抑制方法にも関する。 The present invention relates to a method for producing a fermented beer-taste alcoholic beverage. The present invention also relates to a method for suppressing an increase in the xanthine concentration in a fermentation liquid during the production of a fermented beer-taste alcoholic beverage.
発酵麦芽飲料であるビール中には、プリン体が４０～１００ｍｇ／Ｌ程度存在するといわれている。プリン体は、食餌として摂取された場合、尿酸に分解される。高尿酸血症における食餌制限では、このプリン体の摂取の制限がなされる場合があるが、肉、卵、肝等のプリン体高含有食物に加えて、ビール等の発酵麦芽飲料も食餌制限を受けることがある。このため、ビール等の発酵麦芽飲料についてもプリン体を低減した製品が望まれる。 It is said that beer, a fermented malt beverage, contains about 40 to 100 mg/L of purines. When ingested as food, purines are broken down into uric acid. Dietary restrictions for hyperuricemia may limit the intake of purines, but in addition to foods high in purines such as meat, eggs, and liver, fermented malt beverages such as beer may also be subject to dietary restrictions. For this reason, there is a demand for products with reduced purines in fermented malt beverages such as beer.
これまでに、ビール等の発酵麦芽飲料においてプリン体を低減化する技術としては、ビールの麦汁にヌクレオシド・フォスフォリラーゼおよび／またはヌクレオシダーゼを作用させて、麦汁中のヌクレオシドを分解させ、プリン体の濃度を低減させる技術（特許文献１）が知られている。また、発酵麦芽飲料の製造工程において、プリン体を選択的に吸着する吸着剤で仕込液からプリン体を吸着、除去することにより、発酵麦芽飲料のプリン体濃度を低減させる技術（特許文献２）も知られている。 To date, known techniques for reducing purines in fermented malt beverages such as beer include a technique (Patent Document 1) in which nucleoside phosphorylase and/or nucleosidase is applied to the wort of beer to decompose nucleosides in the wort and reduce the concentration of purines. Another known technique (Patent Document 2) is to reduce the purine concentration of a fermented malt beverage by adsorbing and removing purines from the starting liquid with an adsorbent that selectively adsorbs purines during the manufacturing process of the fermented malt beverage.
本発明者らは今般、ビールテイスト発酵アルコール飲料の製造において、所定の亜鉛濃度の仕込液を用いることにより、発酵中に生成されるキサンチン量を低減することができ、キサンチン濃度が低減されたビールテイスト発酵アルコール飲料を製造できることを見出した。本発明者らはまた、この知見は麦芽使用比率によらずにビールテイスト発酵アルコール飲料の製造に適用可能であることを見出した。本発明はこれらの知見に基づくものである。 The present inventors have now found that by using a brewing solution with a specific zinc concentration in the production of a fermented beer-taste alcoholic beverage, the amount of xanthine produced during fermentation can be reduced, making it possible to produce a fermented beer-taste alcoholic beverage with a reduced xanthine concentration . The present inventors have also found that this finding is applicable to the production of fermented beer-taste alcoholic beverages regardless of the malt usage ratio. The present invention is based on these findings.
本発明は、キサンチン濃度が低減されたビールテイスト発酵アルコール飲料の製造方法と、ビールテイスト発酵アルコール飲料の製造における発酵液中のキサンチン濃度の上昇を抑制する方法を提供することを目的とする。 The present invention aims to provide a method for producing a fermented beer-flavored alcoholic beverage having a reduced xanthine concentration , and a method for suppressing an increase in the xanthine concentration in a fermentation liquid during the production of a fermented beer-flavored alcoholic beverage.
本発明によれば以下の発明が提供される。
［１］ビールテイスト発酵アルコール飲料の製造方法であって、麦芽使用比率が０～５０％の場合には発酵開始時点の亜鉛濃度が０．１ｐｐｍ以上の仕込液を用いて発酵を行い、麦芽使用比率が５０％超～１００％の場合には発酵開始時点の亜鉛濃度が０．２ｐｐｍ以上の仕込液を用いて発酵を行うことを特徴とする、製造方法。
［２］麦芽使用比率が０～５０％の場合には発酵開始時点における仕込液の亜鉛濃度が０．１ｐｐｍ以上となるように仕込液の亜鉛濃度を調整し、麦芽使用比率が５０％超～１００％の場合には発酵開始時点における仕込液の亜鉛濃度が０．２ｐｐｍ以上となるように仕込液の亜鉛濃度を調整する工程を含んでなる、上記［１］に記載の製造方法。
［３］仕込液の亜鉛濃度の調整を、発酵開始時点よりも前における亜鉛源の添加により行う、上記［２］に記載の製造方法。
［４］亜鉛源が、硫酸亜鉛である、上記［３］に記載の製造方法。
［５］仕込液の亜鉛濃度の調整を、発酵開始時点よりも前におけるプロテアーゼ処理により行う、上記［２］に記載の製造方法。
［６］ビールテイスト発酵アルコール飲料のプリン体濃度が、１０．０ｍｇ／１００ｍＬ未満である、上記［１］～［５］のいずれかに記載の製造方法。
［７］ビールテイスト発酵アルコール飲料の製造における発酵液のキサンチン濃度の上昇を抑制する方法であって、麦芽使用比率が０～５０％の場合には発酵開始時点の亜鉛濃度が０．１ｐｐｍ以上の仕込液を用いて発酵を行い、麦芽使用比率が５０％超～１００％の場合には発酵開始時点の亜鉛濃度が０．２ｐｐｍ以上の仕込液を用いて発酵を行うことを特徴とする、方法。
According to the present invention, the following inventions are provided.
[1] A method for producing a beer-flavored fermented alcoholic beverage, characterized in that when the malt usage ratio is 0 to 50%, fermentation is carried out using a starter liquid having a zinc concentration of 0.1 ppm or more at the start of fermentation, and when the malt usage ratio is more than 50% to 100%, fermentation is carried out using a starter liquid having a zinc concentration of 0.2 ppm or more at the start of fermentation.
[2] The method according to [1] above, further comprising the steps of: adjusting the zinc concentration of the brewing liquid so that the zinc concentration of the brewing liquid at the start of fermentation is 0.1 ppm or more when the malt usage ratio is 0 to 50%; and adjusting the zinc concentration of the brewing liquid so that the zinc concentration of the brewing liquid at the start of fermentation is 0.2 ppm or more when the malt usage ratio is more than 50% to 100%.
[3] The manufacturing method described in [2] above, in which the zinc concentration of the starting liquid is adjusted by adding a zinc source prior to the start of fermentation.
[4] The method according to the above [3], wherein the zinc source is zinc sulfate.
[5] The manufacturing method described in [2] above, in which the zinc concentration of the starting liquid is adjusted by protease treatment prior to the start of fermentation.
[6] The method for producing a beer-flavored fermented alcoholic beverage according to any one of [1] to [5] above, wherein the purine concentration of the beer-flavored fermented alcoholic beverage is less than 10.0 mg/100 mL.
[7] A method for suppressing an increase in the xanthine concentration of a fermentation liquid in the production of a beer-flavored fermented alcoholic beverage, the method being characterized in that when the malt usage ratio is 0 to 50%, fermentation is carried out using a fermentation liquid having a zinc concentration of 0.1 ppm or more at the start of fermentation, and when the malt usage ratio is more than 50% to 100%, fermentation is carried out using a fermentation liquid having a zinc concentration of 0.2 ppm or more at the start of fermentation.
本発明によれば、プリン体濃度が２．０ｍｇ／１００ｍＬ未満に低減されつつもビールテイスト発酵アルコール飲料としての風味や香味を保持したビールテイスト発酵アルコール飲料を製造することができる。このため本発明は、消費者の健康志向等、多様なニーズに応えることができる点で有利である。 According to the present invention, it is possible to produce a beer-flavored fermented alcoholic beverage that retains the flavor and aroma of a beer-flavored fermented alcoholic beverage while reducing the purine concentration to less than 2.0 mg/100 mL. Therefore, the present invention is advantageous in that it can meet a variety of needs, such as the health consciousness of consumers.
本発明において「ビールテイスト」は、通常にビールを製造した場合、すなわち、酵母等による発酵に基づいてビールを製造した場合に得られるビール特有の味わい、香りを意味する。 In the present invention, "beer taste" refers to the unique taste and aroma of beer that is obtained when beer is produced in the usual way, i.e., when beer is produced based on fermentation by yeast, etc.
本発明において「ビールテイスト発酵アルコール飲料」は、炭素源、窒素源および水等を原料として酵母により発酵させた飲料を意味し、ビール、発泡酒、その他の醸造酒および原料として麦芽を使用するビールや発泡酒にアルコールを添加してなる飲料（例えば、酒税法上、「リキュール（発泡性）（１）」に分類されるリキュール系新ジャンル飲料）が挙げられる。 In the present invention, "beer-flavored fermented alcoholic beverage" refers to a beverage fermented by yeast using a carbon source, a nitrogen source, water, and the like as ingredients, and examples of such beverages include beer, happoshu, other brewed alcoholic beverages, and beverages obtained by adding alcohol to beer or happoshu that use malt as an ingredient (for example, a new genre of liqueur beverages classified as "liqueur (sparkling) (1)" under the Liquor Tax Act).
本発明においてビールテイスト発酵アルコール飲料は、麦芽および／または未発芽の麦類を原料の少なくとも一部とするものや、麦芽および麦類を使用しないものとすることができ、好ましくは、麦由来の原料として少なくとも麦芽（例えば、小麦麦芽、大麦麦芽）を使用するものとすることができる。その場合の麦芽使用比率は、例えば、１０％未満、１０％以上、２０％未満、２０％以上、２５％未満、２５％以上、５０％未満、５０％以上、６０％未満、６０％以上、７０％未満、７０％以上、８０％未満、８０％以上、９０％未満、９０％以上、３分の２未満あるいは３分の２以上とすることができる。本発明において「麦芽使用比率」とは、醸造用水を除く全原料の質量に対する麦芽質量の割合をいう。 In the present invention, the beer-flavored fermented alcoholic beverage may be one that uses malt and/or ungerminated malts as at least a part of the raw materials, or one that does not use malt or malts, and preferably one that uses at least malt (e.g., wheat malt, barley malt) as the malt-derived raw material. In such cases, the malt usage ratio may be, for example, less than 10%, 10% or more, less than 20%, 20% or more, less than 25%, 25% or more, less than 50%, 50% or more, less than 60%, 60% or more, less than 70%, 70% or more, less than 80%, 80% or more, less than 90%, 90% or more, less than two-thirds, or two-thirds or more. In the present invention, the "malt usage ratio" refers to the ratio of the mass of malt to the mass of all raw materials excluding the brewing water.
本発明において「仕込液」は、醸造用水および醸造原料（例えば、麦芽、副原料等）の混合物を糖化し、濾過して得られた溶液（醸造原料が麦芽または麦を含む場合は「麦汁」ということがある）に場合によりホップを添加した後、煮沸し、煮沸した溶液を冷却することにより得られる溶液を意味する。仕込液とは、酵母を添加すれば発酵を開始できる状態の溶液であり、発酵前液または麦汁ともよばれる。 In the present invention, "brewing liquid" refers to a solution obtained by saccharifying a mixture of brewing water and brewing raw materials (e.g., malt, auxiliary raw materials, etc.), filtering the resulting solution (sometimes called "wort" when the brewing raw materials contain malt or barley), optionally adding hops, boiling the solution, and cooling the boiled solution. Brewing liquid is a solution in a state where fermentation can be started by adding yeast, and is also called pre-fermentation liquid or wort.
本発明で使用される「亜鉛源」は、亜鉛を含む原材料であれば特に限定されず、亜鉛および亜鉛を含む化合物（以下、「亜鉛化合物」ということがある。）並びに亜鉛または亜鉛化合物を含有する天然由来の素材が挙げられる。亜鉛化合物とは、亜鉛原子を含む化合物であり、無機亜鉛塩、有機亜鉛塩並びにこれらの水和物等のいずれの形態であってもよい。亜鉛源は、１種単独で使用しても、複数種を組み合わせて使用してもよい。本発明の製造方法において使用する亜鉛源のうち亜鉛化合物としては、例えば、硫酸亜鉛（ＺｎＳＯ４）、塩化亜鉛（ＺｎＣｌ２）、酢酸亜鉛（ＺｎＣ４Ｈ６Ｏ４）、リン酸亜鉛（Ｚｎ３（ＰＯ４）２）およびグルコン酸亜鉛（Ｃ１２ Ｈ２２Ｏ１４Ｚｎ）並びにこれらの溶媒和物（例えば、水和物）が挙げられ、好ましくは硫酸亜鉛およびその水和物である。また本発明の製造方法において使用する亜鉛源のうち天然由来の素材としては、酵母、酵母エキス並びに酒税法で定める原料および副原料のうち亜鉛を豊富に含むものが挙げられ、好ましくは酵母、酵母エキス、牡蠣、小麦、小麦麦芽、大麦、大麦麦芽、米、コーングリッツであり、より好ましくは酵母、酵母エキス、米、コーングリッツおよび牡蠣である。 The "zinc source" used in the present invention is not particularly limited as long as it is a raw material containing zinc, and examples thereof include zinc and compounds containing zinc (hereinafter, sometimes referred to as "zinc compounds"), and naturally derived materials containing zinc or zinc compounds. The zinc compound is a compound containing a zinc atom, and may be in any form such as inorganic zinc salts, organic zinc salts, and hydrates thereof. The zinc source may be used alone or in combination of multiple types. Examples of zinc compounds among the zinc sources used in the production method of the present invention include zinc sulfate (ZnSO 4 ), zinc chloride (ZnCl 2 ), zinc acetate (ZnC 4 H 6 O 4 ), zinc phosphate (Zn 3 (PO 4 ) 2 ), and zinc gluconate (C 12 H 22 O 14 Zn), as well as solvates thereof (e.g., hydrates), and preferably zinc sulfate and its hydrates. Furthermore, naturally occurring materials among the zinc sources used in the manufacturing method of the present invention include yeast, yeast extract, and raw materials and auxiliary materials specified by the Liquor Tax Act that are rich in zinc, preferably yeast, yeast extract, oysters, wheat, wheat malt, barley, barley malt, rice, and corn grits, and more preferably yeast, yeast extract, rice, corn grits, and oysters.
本発明の製造方法は、麦芽使用比率に従って所定の亜鉛濃度の仕込液を発酵に用いること以外は、通常のビールテイスト発酵アルコール飲料の製造手順に従って実施することができる。すなわち、麦芽、ホップ、副原料、醸造用水等の醸造原料から調製された所定の亜鉛濃度の仕込液に発酵用ビール酵母を添加して発酵を行い、場合によっては得られた発酵液を低温にて貯蔵し、次いで、濾過工程により酵母を除去することにより、キサンチン濃度が低減されたビールテイスト発酵アルコール飲料を製造することができる。 The production method of the present invention can be carried out in accordance with the usual production procedure for a beer-taste fermented alcoholic beverage, except that a brewing liquid with a predetermined zinc concentration according to the malt usage ratio is used for fermentation. That is, a beer-taste fermented alcoholic beverage with a reduced xanthine concentration can be produced by adding fermentation beer yeast to a brewing liquid with a predetermined zinc concentration prepared from brewing raw materials such as malt, hops, auxiliary materials, and brewing water, and then fermenting the brewing liquid, optionally storing the resulting fermented liquid at low temperature, and then removing the yeast by a filtration step.
本発明の製造方法において、所定の亜鉛濃度の仕込液の調製は、特に限定されることなく、亜鉛源の添加により実施することができる。例えば、亜鉛源を仕込液に添加することにより所定の亜鉛濃度の仕込液を調製することができる。あるいは、亜鉛源を、醸造用水、醸造原料およびこれらの混合物の少なくともいずれかに添加することにより所定の亜鉛濃度の仕込液を調製してもよく、これを亜鉛源の仕込液への添加と組み合わせてもよい。本発明の製造方法において亜鉛源を添加するタイミングは、発酵工程の開始前が望ましく、発酵工程の開始前であれば特に限定されない。亜鉛源の添加は、例えば、調製が完了した仕込液への添加だけでなく、仕込液の調製中、すなわち、醸造原料の配合、混合、糖化、濾過、煮沸、冷却等の仕込工程のいずれの段階における添加であってもよい。また、亜鉛はタンパク質に結合しており、タンパク質の分解を促進することにより、遊離の亜鉛量は増加することから、本発明の製造方法においては、タンパク質の分解促進処理（例えば、プロテアーゼ処理、タンパク休止工程の導入、タンパク休止時間の延長）により亜鉛濃度を調整してもよく、これらの方法を亜鉛源の添加と組み合わせてもよい。タンパク質の分解促進処理は、例えば、仕込液の調製中（例えば、糖化段階）に実施することができる。 In the production method of the present invention, the preparation of the brewing liquid with a predetermined zinc concentration can be carried out by adding a zinc source without any particular limitation. For example, the brewing liquid with a predetermined zinc concentration can be prepared by adding a zinc source to the brewing liquid. Alternatively, the brewing liquid with a predetermined zinc concentration can be prepared by adding a zinc source to at least one of the brewing water, the brewing raw materials, and a mixture thereof, and this may be combined with the addition of the zinc source to the brewing liquid. In the production method of the present invention, the timing of adding the zinc source is preferably before the start of the fermentation process, and is not particularly limited as long as it is before the start of the fermentation process. The addition of the zinc source may be, for example, not only to the brewing liquid whose preparation has been completed, but also during the preparation of the brewing liquid, that is, at any stage of the brewing process such as blending, mixing, saccharification, filtration, boiling, and cooling of the brewing raw materials. In addition, since zinc is bound to proteins and the amount of free zinc increases by promoting the decomposition of proteins, in the production method of the present invention, the zinc concentration may be adjusted by a protein decomposition promotion treatment (for example, protease treatment, introduction of a protein resting step, extension of the protein resting time), and these methods may be combined with the addition of the zinc source. The protein degradation promotion process can be carried out, for example, during the preparation of the feed liquid (e.g., during the saccharification stage).
本発明の製造方法において亜鉛源の仕込液等への配合量は、所定の亜鉛濃度の仕込液が調製される限り、特に限定されることなく、醸造用水および醸造原料に含まれる亜鉛量に参照しつつ、適宜定めることができる。 In the manufacturing method of the present invention, the amount of zinc source to be added to the brewing liquid, etc. is not particularly limited, as long as a brewing liquid with a predetermined zinc concentration is prepared, and can be determined appropriately with reference to the amount of zinc contained in the brewing water and brewing raw materials.
本発明の製造方法において発酵工程開始時点の仕込液の亜鉛濃度は、ビールテイスト発酵アルコール飲料の麦芽使用比率に応じて定めることができる。麦芽使用比率が５０％以下のビールテイスト発酵アルコール飲料の製造における発酵工程開始時点の仕込液の亜鉛濃度の下限値は、０．１ｐｐｍとすることができ、好ましくは０．１５ｐｐｍ、より好ましくは０．２ｐｐｍ、さらに好ましくは０．３ｐｐｍ、特に好ましくは０．４ｐｐｍであり、上記亜鉛濃度の上限値は、１００ｐｐｍとすることができる。これらの下限値および上限値はそれぞれ任意に組み合わせることができ、上記亜鉛濃度の範囲は、例えば、０．１～１００ｐｐｍとすることができる。麦芽使用比率が５０％を超えるビールテイスト発酵アルコール飲料における発酵工程開始時点の仕込液の亜鉛濃度の下限値は、０．２ｐｐｍとすることができ、好ましくは０．２５ｐｐｍ、より好ましくは０．３ｐｐｍ、さらに好ましくは１．０ｐｐｍであり、上記亜鉛濃度の上限は、１００ｐｐｍとすることができる。これらの下限値および上限値はそれぞれ任意に組み合わせることができ、上記亜鉛濃度の範囲は、例えば、０．２～１００ｐｐｍとすることができる。 In the production method of the present invention, the zinc concentration of the preparation liquid at the start of the fermentation process can be determined according to the malt usage ratio of the beer-taste fermented alcoholic beverage. In the production of a beer-taste fermented alcoholic beverage with a malt usage ratio of 50% or less, the lower limit of the zinc concentration of the preparation liquid at the start of the fermentation process can be 0.1 ppm, preferably 0.15 ppm, more preferably 0.2 ppm, even more preferably 0.3 ppm, and particularly preferably 0.4 ppm, and the upper limit of the zinc concentration can be 100 ppm. These lower and upper limits can be combined arbitrarily, and the zinc concentration range can be, for example, 0.1 to 100 ppm. In a beer-taste fermented alcoholic beverage with a malt usage ratio of more than 50%, the lower limit of the zinc concentration of the preparation liquid at the start of the fermentation process can be 0.2 ppm, preferably 0.25 ppm, more preferably 0.3 ppm, and even more preferably 1.0 ppm, and the upper limit of the zinc concentration can be 100 ppm. These lower and upper limits can be combined in any combination, and the zinc concentration range can be, for example, 0.2 to 100 ppm.
本発明において亜鉛（Ｚｎ）の濃度は、ＩＣＰ発光分光分析装置により測定することができる。 In the present invention, the zinc (Zn) concentration can be measured using an ICP optical emission spectrometer.
本発明の製造方法では、所定の亜鉛濃度の仕込液を使用して発酵用ビール酵母を添加して発酵を行った場合、通常の仕込液を使用して発酵を行った場合と比較して、発酵中に生成されるキサンチン量が低減される。本発明において「キサンチン」とは、プリン体を構成するプリン体塩基４種のうちの１種である。 In the production method of the present invention, when a brewing liquid having a predetermined zinc concentration is used and fermentation is performed by adding fermentation yeast, the amount of xanthine produced during fermentation is reduced compared to when a normal brewing liquid is used for fermentation. In the present invention, "xanthine" refers to one of the four purine bases that constitute purines.
本発明のビールテイスト発酵アルコール飲料において、キサンチン濃度およびプリン体濃度の低減は、例えば、本発明の所定の亜鉛濃度の仕込液を使用して発酵を行った発酵液と、通常の亜鉛濃度の仕込液（例えば、亜鉛源の添加や亜鉛濃度を上昇させる手段を講じていない仕込液）を使用して発酵を行った発酵液とについて、キサンチン濃度およびプリン体濃度を測定し、比較することにより確認することができる。キサンチン濃度およびプリン体の測定は、プリン体の測定に用いられる公知の方法によって行うことができ、例えば、過塩素酸による加水分解後にＬＣ－ＭＳ／ＭＳ（液体クロマトグラフィー質量分析法）を用いて検出する方法（「酒類中のプリン体の微量分析のご案内」、一般財団法人・日本食品分析センター、URL:http://www.jfrl.or.jp/item/nutrition/post-31.html 参照）により測定することができる。なお、本明細書中、「プリン体濃度」とは、アデニン、キサンチン、グアニン、ヒポキサンチンのプリン体塩基４種の総量を指す。 In the beer-flavored fermented alcoholic beverage of the present invention, the reduction in the xanthine concentration and purine concentration can be confirmed, for example, by measuring and comparing the xanthine concentration and purine concentration of a fermented liquid fermented using a fermentation liquid having a predetermined zinc concentration according to the present invention with that of a fermentation liquid having a normal zinc concentration (for example, a fermentation liquid to which no zinc source has been added or measures to increase the zinc concentration have been taken). The xanthine concentration and purine concentration can be measured by a known method used for measuring purines, for example, a method in which the xanthine concentration and purine concentration are detected using LC-MS/MS (liquid chromatography mass spectrometry) after hydrolysis with perchloric acid (see "Guide to the microanalysis of purines in alcoholic beverages," Japan Food Research Laboratories, URL: http://www.jfrl.or.jp/item/nutrition/post-31.html). In this specification, "purine concentration" refers to the total amount of the four purine bases, adenine, xanthine, guanine, and hypoxanthine.
本発明の製造方法により製造されたビールテイスト発酵アルコール飲料は、キサンチン濃度が低減されており、その濃度は、例えば、２．０ｍｇ／１００ｍＬ未満であり、これよりも低い濃度（例えば、１．５ｍｇ／１００ｍＬ未満、１．０ｍｇ／１００ｍＬ未満、０．５ｍｇ／１００ｍＬ未満、０．４ｍｇ／１００ｍＬ未満、０．３ｍｇ／１００ｍＬ未満、０．２ｍｇ／１００ｍＬ未満、０．１ｍｇ／１００ｍＬ未満、０．０５ｍｇ／１００ｍＬ未満）に設定することができる。 The beer-flavored fermented alcoholic beverage produced by the production method of the present invention has a reduced xanthine concentration, which is, for example, less than 2.0 mg/100 mL, and can be set to a lower concentration (for example, less than 1.5 mg/100 mL, less than 1.0 mg/100 mL, less than 0.5 mg/100 mL, less than 0.4 mg/100 mL, less than 0.3 mg/100 mL, less than 0.2 mg/100 mL, less than 0.1 mg/100 mL, less than 0.05 mg/100 mL).
本発明の製造方法により製造されたビールテイスト発酵アルコール飲料のプリン体濃度は、例えば、１０．０ｍｇ／１００ｍＬ未満であり、これよりも低い濃度（例えば、８．０ｍｇ／１００ｍＬ未満、６．０ｍｇ／１００ｍＬ未満、３．０ｍｇ／１００ｍＬ未満、２．０ｍｇ／１００ｍＬ未満、１．５ｍｇ／１００ｍＬ未満、１．０ｍｇ／１００ｍＬ未満、０．５ｍｇ／１００ｍＬ未満、０．１ｍｇ／１００ｍＬ未満、０．０５ｍｇ／１００ｍＬ未満）に設定することができる。なお、プリン体濃度が０．５ｍｇ／１００ｍＬ未満の飲料は「プリン体ゼロ飲料」に対応する。 The purine concentration of the beer-flavored fermented alcoholic beverage produced by the production method of the present invention is, for example, less than 10.0 mg/100 mL, and can be set to a lower concentration (for example, less than 8.0 mg/100 mL, less than 6.0 mg/100 mL, less than 3.0 mg/100 mL, less than 2.0 mg/100 mL, less than 1.5 mg/100 mL, less than 1.0 mg/100 mL, less than 0.5 mg/100 mL, less than 0.1 mg/100 mL, less than 0.05 mg/100 mL). Note that beverages with a purine concentration of less than 0.5 mg/100 mL correspond to "zero purine beverages."
本発明のビールテイスト発酵アルコール飲料の製造では、麦芽以外の醸造原料を使用してもよい。使用可能な醸造原料としては、未発芽の麦類（例えば、未発芽大麦（エキス化したものを含む）、未発芽小麦（エキス化したものを含む））；米、とうもろこし、こうりゃん、馬鈴薯、でんぷん、糖類（例えば、液糖）、果実（例えば、乾燥果実、煮詰めた果実、果汁、濃縮果汁）、コリアンダーまたはその種、香辛料またはその原料（例えば、こしょう、シナモン、クローブ、さんしょう）、ハーブ（例えば、カモミール、セージ、バジル、レモングラス）、野菜（例えば、かんしょ、かぼちゃ等の乾燥野菜または煮詰めた野菜）、そばまたはごま、含糖質物（例えば、ハチミツ、黒糖）、食塩、みそ、花、茶、コーヒー、ココア（茶、コーヒーおよびココアはその調製品を含む）、海産物（例えば、牡蠣、こんぶ、わかめ、かつお節）等の副原料；タンパク質分解物や酵母エキス等の窒素源；香料、色素、起泡・泡持ち向上剤、水質調整剤、発酵助成剤等のその他の添加物等が挙げられる。 In the production of the beer-flavored fermented alcoholic beverage of the present invention, brewing raw materials other than malt may be used. Usable brewing raw materials include ungerminated wheat (e.g., ungerminated barley (including extracts), ungerminated wheat (including extracts)); rice, corn, koryan, potatoes, starch, sugars (e.g., liquid sugar), fruits (e.g., dried fruits, stewed fruits, fruit juice, concentrated fruit juice), coriander or its seeds, spices or ingredients thereof (e.g., pepper, cinnamon, cloves, Japanese pepper), herbs (e.g., chamomile, sage, basil, lemon, etc.), and other raw materials. These include secondary ingredients such as ginger, vegetables (e.g., dried or boiled vegetables such as sweet potato and pumpkin), buckwheat or sesame, carbohydrate-containing substances (e.g., honey, brown sugar), salt, miso, flowers, tea, coffee, cocoa (including tea, coffee, and cocoa preparations), and seafood (e.g., oysters, kelp, wakame seaweed, and bonito flakes); nitrogen sources such as protein hydrolysates and yeast extract; and other additives such as flavorings, colorings, foaming and foam retention improvers, water conditioners, and fermentation aids.
本発明の製造方法では、醸造用水以外の使用原料を少なくとも麦芽およびホップとすることができ、場合によっては更に糖類、米、とうもろこし、でんぷん等を使用原料とすることができる。なお、製造されるビールテイスト発酵アルコール飲料のうちオールモルトビールは、麦芽、ホップ、水から製造できることはいうまでもない。本発明の製造方法ではまた、麦芽および／または未発芽の麦類を原料として含まないものとするものとすることができ、この場合に製造されるビールテイスト発酵アルコール飲料は麦芽使用比率０％となる。 In the production method of the present invention, the raw materials used other than the brewing water can be at least malt and hops, and in some cases, sugars, rice, corn, starch, etc. can also be used as raw materials. Of the beer-flavored fermented alcoholic beverages produced, it goes without saying that all-malt beer can be produced from malt, hops, and water. The production method of the present invention can also be such that it does not contain malt and/or ungerminated wheat as raw materials, in which case the beer-flavored fermented alcoholic beverage produced will have a malt usage ratio of 0%.
本発明の別の面によれば、麦芽使用比率に従って所定の亜鉛濃度の仕込液を発酵に用いることを特徴とする、ビールテイスト発酵アルコール飲料の製造における発酵液のキサンチン濃度の上昇を抑制する方法が提供される。本発明の方法は、本発明のビールテイスト発酵アルコール飲料の製造方法についての記載に従って実施することができる。 According to another aspect of the present invention, there is provided a method for suppressing an increase in the xanthine concentration of a fermentation liquid in the production of a fermented alcoholic beverage with a beer taste, which is characterized by using a fermentation liquid with a predetermined zinc concentration according to the malt usage ratio for fermentation. The method of the present invention can be carried out according to the description of the method for producing a fermented alcoholic beverage with a beer taste of the present invention.
以下の例に基づき本発明をより具体的に説明するが、本発明はこれらの例に限定されるものではない。 The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.
例１：亜鉛のキサンチン低減効果
（１）ビールテイスト発酵アルコール飲料の製造
スプレーモルト（Muntons社）１２％を含む仕込液を調製することにより、麦芽比率１００％の仕込液を調製した。また、スプレーモルト（Muntons社）６％、マルトース４．８％、グルコース１．２％を含む仕込液を調製することにより麦芽比率５０％の仕込液を調製した。さらに、スプレーモルト（Muntons社）３％、マルトース７．２％、グルコース１．８％を含む仕込み液を調製することにより、麦芽比率２５％の仕込液を調製した。これらの仕込液のキサンチン濃度（仕込液キサンチン濃度）を測定した。
Example 1: Xanthine-reducing effect of zinc (1) Production of beer-flavored fermented alcoholic beverage A brewing liquid containing 12% spray malt (Muntons) was prepared to prepare a brewing liquid with a malt ratio of 100%. A brewing liquid containing 6% spray malt (Muntons), 4.8% maltose, and 1.2% glucose was prepared to prepare a brewing liquid with a malt ratio of 50%. A brewing liquid containing 3% spray malt (Muntons), 7.2% maltose, and 1.8% glucose was prepared to prepare a brewing liquid with a malt ratio of 25%. The xanthine concentrations of these brewing liquids (brewing liquid xanthine concentrations) were measured.
次いで、各種麦芽使用比率の仕込液それぞれに表１～３に示す濃度に対応する量の硫酸亜鉛（ＺｎＳＯ４）を添加し、仕込液の亜鉛濃度（仕込液亜鉛濃度）を測定した。この仕込液に酵母を添加して１５℃で７日間発酵を行い、得られた発酵終了時の発酵液のキサンチン濃度（発酵液キサンチン濃度）を測定した。この発酵液から酵母を除去することにより各種ビールテイスト発酵アルコール飲料（試験区１～１４）を得た。また、発酵液キサンチン濃度から仕込液キサンチン濃度を引くことにより、発酵中のキサンチン濃度の増加量を算出した。 Next, zinc sulfate (ZnSO 4 ) was added to each of the brewing liquids with various malt usage ratios in amounts corresponding to the concentrations shown in Tables 1 to 3, and the zinc concentration of the brewing liquid (brewing liquid zinc concentration) was measured. Yeast was added to the brewing liquid, and fermentation was carried out at 15°C for 7 days, and the xanthine concentration of the fermented liquid obtained at the end of fermentation (fermentation liquid xanthine concentration) was measured. Various beer-taste fermented alcoholic beverages (test plots 1 to 14) were obtained by removing the yeast from the fermentation liquid. The increase in xanthine concentration during fermentation was calculated by subtracting the brewing liquid xanthine concentration from the fermentation liquid xanthine concentration.
（２）亜鉛濃度の測定
仕込液の亜鉛（Ｚｎ）の濃度は、ＩＣＰ発光分光分析装置720 ICP-OES（Agilent Technologies社製）を用いて測定した。
(2) Measurement of zinc concentration The zinc (Zn) concentration of the feed liquid was measured using an ICP optical emission spectrometer 720 ICP-OES (manufactured by Agilent Technologies).
（３）キサンチン濃度およびプリン体濃度の測定
ＢＣＯＪビール分析法（ビール酒造組合、８．３０ プリン体；ＨＰＬＣ－ＵＶ法によるビール、発泡酒、新ジャンルの総プリン体定量）を参考に、試料を７０％過塩素酸で分解し、キサンチン濃度（ｐｐｍ）および遊離型のプリン体濃度（ｐｐｍ）を液体クロマトグラフィー質量分析計により測定した。
(3) Measurement of xanthine concentration and purine concentration Based on the BCOJ beer analysis method (Beer Brewers Association, 8.30 Purines; total purine quantification in beer, happoshu, and new genre beers by HPLC-UV method), samples were decomposed with 70% perchloric acid, and the xanthine concentration (ppm) and free purine concentration (ppm) were measured using a liquid chromatography mass spectrometer.
（４）結果
結果は、表１～３に示す通りであった。
例２：キサンチン濃度が低減されたビールテイスト発酵アルコール飲料の製造
（１）ビールテイスト発酵アルコール飲料の製造
小麦麦芽および液糖を含む仕込液を調製することにより、麦芽使用比率５６％の仕込液を調製した。また、大麦麦芽、大麦、コーンスターチおよび液糖を含む仕込液を調製することにより、麦芽使用比率２４％の仕込液を調製した。さらに、大豆タンパク分解物の溶解液に、果糖ブドウ糖液糖、ショ糖および水溶性食物繊維を添加して資化性糖の量を調整した発酵前液（モルトエキス含有）を調製することにより、麦芽使用比率０．１％の仕込液を調製した。これらの仕込液のキサンチン濃度（仕込液キサンチン濃度）を測定した。
Example 2: Production of beer-flavored fermented alcoholic beverage with reduced xanthine concentration (1) Production of beer-flavored fermented alcoholic beverage A brewing liquid containing wheat malt and liquid sugar was prepared to prepare a brewing liquid with a malt usage ratio of 56%. A brewing liquid containing barley malt, barley, corn starch and liquid sugar was also prepared to prepare a brewing liquid with a malt usage ratio of 24%. Furthermore, a pre-fermentation liquid (containing malt extract) was prepared by adding fructose glucose liquid sugar, sucrose and water-soluble dietary fiber to a solution of a soy protein hydrolyzate to adjust the amount of assimilable sugar, thereby preparing a brewing liquid with a malt usage ratio of 0.1%. The xanthine concentrations of these brewing liquids (brewing liquid xanthine concentrations) were measured.
次いで、各種麦芽使用比率の仕込液それぞれに表４～６に示す濃度に対応する量の硫酸亜鉛（ＺｎＳＯ４）を添加し、仕込液の亜鉛濃度（仕込液亜鉛濃度）を測定した。また、表４の試験区１５～１８、表５の試験区２０～２４はプロテアーゼ処理を行い、タンパク質の分解促進による亜鉛量の増強を行った。さらに、上記試験区においてプリンヌクレオシダーゼ処理も同時に行い、プリンヌクレオシドをプリン塩基へ分解した麦汁を調製した。この仕込液に酵母を添加して１５℃で７日間発酵を行い、得られた発酵終了時の発酵液のキサンチン濃度（発酵液キサンチン濃度）を測定した。さらにこの発酵液から酵母を除去し、目標エキス濃度に希釈することにより各種ビールテイスト発酵アルコール飲料（試験区１５～３０）を得た。得られた製品飲料中のプリン体濃度（製品プリン体濃度）を測定した。 Next, zinc sulfate (ZnSO 4 ) was added to each of the brewing liquids with various malt usage ratios in amounts corresponding to the concentrations shown in Tables 4 to 6, and the zinc concentration of the brewing liquid (brewing liquid zinc concentration) was measured. In addition, protease treatment was performed on test plots 15 to 18 in Table 4 and test plots 20 to 24 in Table 5 to increase the amount of zinc by promoting protein decomposition. Furthermore, purine nucleosidase treatment was also performed simultaneously in the above test plots to prepare wort in which purine nucleosides were decomposed into purine bases. Yeast was added to this brewing liquid and fermented at 15°C for 7 days, and the xanthine concentration of the fermented liquid at the end of fermentation (fermentation liquid xanthine concentration) was measured. Furthermore, yeast was removed from this fermentation liquid, and various beer-flavored fermented alcoholic beverages (test plots 15 to 30) were obtained by diluting to the target extract concentration. The purine concentration in the resulting product beverage (product purine concentration) was measured.
（２）亜鉛濃度の測定
例１（２）と同様の方法で測定した。
(2) Measurement of zinc concentration Measurement was carried out in the same manner as in Example 1(2).
（３）キサンチン濃度およびプリン体濃度の測定
例１（３）と同様の方法で測定した。
(3) Measurement of xanthine concentration and purine concentration Measurement was carried out in the same manner as in Example 1(3).
（４）結果
結果は、表４～６に示す通りであった。
例１および２の考察
表１～６の結果から、仕込液の亜鉛濃度を、麦芽使用比率が０～５０％のビールテイスト発酵アルコール飲料の仕込液においては０．１ｐｐｍ以上となるように、また、麦芽使用比率が５０％を超えるビールテイスト発酵アルコール飲料の仕込液においては０．２ｐｐｍ以上となるように調整することにより、発酵中のキサンチン濃度の増大を低減できることが示された。従って、所定の亜鉛濃度の仕込液を用いることにより、キサンチン濃度が低減されたビールテイスト発酵アルコール飲料を製造できることが確認された。なお、試験区１～３０の製品飲料は、ビールテイスト発酵アルコール飲料として遜色ない風味・香味を有していた。
The results of Tables 1 to 6 for Examples 1 and 2 show that the increase in xanthine concentration during fermentation can be reduced by adjusting the zinc concentration of the brewing liquid to 0.1 ppm or more in the brewing liquid for a beer-flavored fermented alcoholic beverage with a malt ratio of 0 to 50%, and to 0.2 ppm or more in the brewing liquid for a beer-flavored fermented alcoholic beverage with a malt ratio of more than 50%. Therefore, it was confirmed that a beer-flavored fermented alcoholic beverage with a reduced xanthine concentration can be produced by using a brewing liquid with a predetermined zinc concentration . The product beverages of Test Plots 1 to 30 had flavor and aroma comparable to those of a beer-flavored fermented alcoholic beverage.
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