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Fermented alcoholic beverage excellent in color level and flavor and method of producing the same

A beverage and taste technology applied in the field of fermented alcoholic beverages

Inactive Publication Date: 2007-12-05
KIRIN BREWERY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is not known to directly use this reactant in order to positively impart a taste or color to fermented alcoholic beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] When using the preparation method of the present invention to prepare fermented alcoholic beverages, any one of the chromaticity, furfural component, 3-methylthiopropanal (methional) component or phenylacetaldehyde component of the Maillard reaction product or its preparation can be used The liquid color and the taste of the fermented alcoholic beverage are adjusted using more than one as an index. As an indicator for adjusting the liquid color and taste of fermented alcohol beverages, any one of the chromaticity, furfural component, 3-methylthiopropanal component, or phenylacetaldehyde component of the Maillard reaction product or its preparation is used When adjusting the liquid color and taste of the fermented alcohol beverage as above, the numerical value of the above-mentioned chroma or the concentration of each of the above-mentioned components is preferably: the above-mentioned chroma is 12EBC or more, the above-mentioned furfural component concentration is 300 bp...

Embodiment 1

[0032] (Preparation method of Maillard reactant)

[0033] Suspend 3 g of soybean protein in 100 ml of hot water at 45° C., add 0.06 g of commercially available peptidase, and stir for about 3 hours to obtain a protein decomposition solution. Protease Pamano G (manufactured by Amano Enzyme Co., Ltd.) was used as a proteolytic enzyme. Add commercially available maltose liquid sugar (DE47 or solid content 75%) or glucose liquid sugar (solid content 75%) or fructose liquid sugar (solid content 75%) 25g or 50g in it, heat in an airtight container, from reaching 100 °C or 115 °C or 120 °C for 30 minutes or 60 minutes and then taken out to obtain a Maillard reaction product.

[0034] Table 1 shows the conditions of the Maillard reaction in this example, the analysis of the obtained Maillard reaction product, and the sensory evaluation results (obtained by 6 test subjects in the company). Among them, "caramel feeling" is a main flavor characteristic, and represents a caramel taste m...

Embodiment 2

[0040] (Preparation example of fermented alcohol beverage)

[0041] In this example, the test example implemented when it was applied to the preparation of the miscellaneous wine which does not use malt and malt is shown. As an implementation facility, a 2 kL-scale test facility was used.

[0042] 10 kg of soybean protein was poured into 330 liters of hot water, and the protein was decomposed by a commercially available peptidase. Protease Pamano G G (manufactured by Amano Enzyme Co., Ltd.) was used as a proteolytic enzyme. 200 kg of commercially available maltose liquid sugar (DE47, 75% solid content) was added to the obtained protein decomposition liquid, heated in an airtight container, and kept for 60 minutes from the moment when it reached 120° C. to obtain a Maillard reaction liquid. Then, add the above-mentioned Maillard reaction product to hot water containing 200kg of malt sugar, adjust the sugar content to about 13°P, add hops and boil for about 1 hour, cool to abo...

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PUM

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Abstract

Concerning a fermented alcoholic beverage using beer yeast and a method of producing the same, it is intended to provide a fermented alcoholic beverage having a natural color level and a flavor like beer imparted thereto and a process for producing the same. By controlling the liquid color and the flavor of a fermented alcoholic beverage with the use of a Maillard reaction product obtained from a sugar and a protein digestion product and a preparation of the same, a fermented alcoholic beverage having a natural color level and a flavor like beer imparted thereto can be produced without resorting to a coloring agent such as caramel. This method of producing a fermented alcoholic beverage is applicable to sparkling liquors and miscellaneous liquors the color level and flavor of which as fermented alcoholic beverages should be reinforced due to restricted fermentation materials.

Description

technical field [0001] The present invention relates to a method for producing a fermented alcoholic beverage using brewer's yeast, using a maillard reaction product of sugar and protein breakdown product, adjusting the chroma (liquid color) and taste of the fermented alcoholic beverage to prepare liquid color and A fermented alcoholic beverage with excellent taste and a method for preparing the fermented alcoholic beverage. Background technique [0002] Beer or sparkling wine, as a fermented alcoholic beverage, uses malt as the main raw material; starchy raw materials such as rice, wheat, corn, and starch as auxiliary raw materials; hops and water are added as raw materials to prepare it. According to the Japanese Liquor Tax Law, For beer, three types of malt usage excluding water are specified: 50% by weight to less than 66.7% by weight, 25% to less than 50% by weight, and less than 25% by weight. [0003] Although sparkling wine is classified as miscellaneous wine using ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12C5/04
CPCC12C5/04C12C5/026
Inventor 太田雄人佐佐木宣义
Owner KIRIN BREWERY CO LTD
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