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Process for production of sparkling fermented beverage

The technology of a fermented beverage and a manufacturing method is applied in the manufacturing field of foamable fermented beverages, which can solve the problems of rising liquid viscosity, low solubility of soybean protein, slow filtration, etc. Effect

Inactive Publication Date: 2013-03-20
ASAHI BREWERIES LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, when directly adding soybean protein, there will be problems in manufacturing such as increased liquid viscosity and slow filtration.
In addition, there are also problems of low solubility and poor utilization efficiency of soybean protein

Method used

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  • Process for production of sparkling fermented beverage
  • Process for production of sparkling fermented beverage
  • Process for production of sparkling fermented beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] According to the manufacturing method of the sparkling fermented drink of this invention, the sparkling fermented drink which uses malt as a raw material is manufactured.

[0045] First, 25 L of water and 1.5% by weight of neutral protease derived from the genus Bacillus were added to 0.7 kg of purified soybean protein. Enzyme reaction was performed at 50 degreeC for 2 hours, stirring, and the soybean protein decomposition product solution was obtained.

[0046] In addition, using alkaline protease instead of neutral protease as a control, and adjusting the pH of the purified soybean protein aqueous solution to 9.0 with potassium hydroxide before adding alkaline protease, in addition, follow the same operation to obtain soybean protein decomposition product solution.

[0047] The total nitrogen content and the phenylalanine content of these soybean protein breakdown product solutions were measured, and the ratio of the phenylalanine content to the total nitrogen conten...

Embodiment 2

[0060] A foamable fermented drink that does not use malt as a raw material is manufactured using soybean protein hydrolyzate decomposed by various proteases. Neutrase (manufactured by Novozymes) and α-enzyme (manufactured by Danisco) were used as neutral proteases, and Esperase (manufactured by Novozymes) and Alcalase (manufactured by Novozymes) were used as alkaline proteases. These enzymes are all enzymes from the genus Bacillus.

[0061] First, 200 mL of water and the protease listed in Table 3 were added to 6 g of purified soybean protein. Regarding the test plots 5 and 6, the pH was adjusted to 11.0 and 9.0, respectively, using sodium hydroxide before adding the enzyme. After performing an enzyme reaction at 50 degreeC for 2 hours, stirring, it boiled for 20 minutes, and obtained the soybean protein decomposition product solution. In addition, in Table 3, "the addition amount (weight%) of protease" means the ratio (weight%) with respect to soybean protein weight.

[00...

Embodiment 3

[0068] A sparkling fermented beverage using malt as a raw material is produced by the method for producing a sparkling fermented beverage of the present invention.

[0069] First, 25 L of water and 1.5% by weight of neutral protease derived from the genus Bacillus were added to 3.0 kg of defatted soybeans. Enzyme reaction was performed at 50 degreeC for 2 hours, stirring, and the soybean protein decomposition product solution was obtained.

[0070] The total nitrogen content and phenylalanine content of these soybean protein decomposition product solutions were measured, and the ratio of the phenylalanine content to the total nitrogen content was calculated. The results are shown in Table 4. In the soybean protein degradation product solution (test) obtained by neutral protease, the ratio of the phenylalanine content with respect to the total nitrogen amount was very low.

[0071] [Table 4]

[0072] Soybean Protein Decomposition Solution

test

Types of Pr...

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Abstract

The invention aims at providing a process for producing a sparkling fermented beverage which can have improved foam retention properties without affecting the flavor thereof. The process for producing a sparkling fermented beverage is characterized in that a soybean protein decomposition product which is produced by decomposing a soybean protein, defatted soybean or an enriched soybean protein with a neutral protease is used as a raw material for a fermentation raw solution prior to the fermentation with yeast. Preferably, the soybean protein decomposition product has a phenylalanine content of 5% or less relative to the total nitrogen content thereof.

Description

technical field [0001] The present invention relates to a method for producing a sparkling fermented beverage using a specific protein breakdown product as a raw material. Background technique [0002] In recent years, as a new type of alcoholic beverage following beer, low-fat liquor using a large amount of raw materials other than malt, such as rice and cornstarch, and a beer-like sparkling alcoholic beverage that does not use malt at all (fat liquor with a flavor like beer) have been developed. alcoholic beverages). However, as compared with beer, there are problems in that low-fat wine and beer-like sparkling alcoholic beverages are inferior in aroma and foam quality. Especially for beer, foam is an important appearance quality, and from the consumer's point of view, poor foam retention will halve the attractiveness of beer, etc., and the improvement of the foam quality is strongly expected. [0003] In order to solve problems such as aroma and brewing quality of spark...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12C5/00C12G3/02
Inventor 佐佐木克哉高桥浩一郎山口洋生富田秀俊
Owner ASAHI BREWERIES LTD
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