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1、 US 20090123598A1 (i9) United States (i2) Patent Application Publication (i ) Pub. N .: US 2009/0123598 A1 Amano et al. (43) Pub. Date: May 14,2009 (54) PROCESS FOR PRODUCTION OF BEER OR BEER-LIKE BEVERAGE (75) Inventors: Hitoshi Amano, Gifu (JP); Shotaro Yamaguchi, Gifu (JP) (73) (21) (22) Correspo
2、ndence Address: EDWARDS ANGELL PALMER & DODGE LLP P.O. BOX 55874 BOSTON, MA 02205 (US) Assignee: AMANO ENZYME INC., Nagoya-shi, Aichi (JP) Appl.No.: 11/988,130 PCT Filed: Jun. 5, 2006 (86) PCTNo.: PCT/JP2006/311215 371 (c)(1), (2), (4) Date: Dec. 31, 2007 (30) Foreign Application Priority Data Jul.
3、7, 2005 (JP) . 2005-198238 Publication Classification (51) Int.Cl. C12H1/15 (2006.01) C12C11/00 (2006.01) (57) ABSTRACT Disclosed is a process for producing a beer or beer-like beverage having mellowness, a special flavor and a good taste. The beer or beer-like beverage can be produced by allowing a
4、 protein deamidase to act on at least a part of a raw material during the production process. Patent Application Publication May 14, 2009 US 2009/0123598 A1 US 2009/0123598 A1 1 May 14, 2009 PROCESS FOR PRODUCTION OF BEER OR BEER-LIKE BEVERAGE TECHNICAL FIELD 0001 The present invention relates to a
5、method for producing a beer or a beer-like beverage. More particularly, the present invention relates to a method for producing a beer or a beer-like beverage having improved flavor, good taste and the like. BACKGROUND ART 0002 The content and composition of protein and a degradation product thereof
6、, i.e., peptide and free amino acid in wort have an important effect on the metabolism of yeast, resulting in largely changing the content of flavor components such as higher alcohol, ester, and diacetyl that are very important components for the quality of a beer. Furthermore, in a beer and a beer-
7、like beverage, the foaming property and the continuation of foam are extremely important. Foam of a beer and a beer-like beverage has a role of preventing oxidation when the beer and beer-like beverage are poured into a glass and preventing carbon dioxide from being released. Foam which has a high d
8、ensity and which is not easily broken is ideal. It is known that a specified protein in a beer is involved in foam. Furthermore, it is generally said that protein largely contributes to the foam stability in food and that a solution of a higher molecular protein and a solution of a protein with high
9、er concentration and higher viscosity form stable foam (see, for example, non-patent document 1). 0003 Conventionally, it was almost impossible to control the concentration and composition of protein, peptide and amino acid in wort because the concentration and composi- tion are largely dependent up
10、on the quality of malt. Recently, in order to produce highly pure beer and beer-like beverage, it is known that an enzyme preparation is used in a production process of wort, and for the purpose of increasing the nitrogen content in wort, protease (protease) has been generally used. 0004 For example
11、, it has been proposed that protease be added in the production process of wort for beer brewing (see, for example, patent documents 1 and 2). However, this method improves only the content of free amino acid and the object of this method is to improve a flavor of a beer. Furthermore, a production p
12、rocess of wort, in which protease is added together with a barley raw material, has been proposed (see, for example, patent documents 3 and 4). However, this method aims to use barley as a raw material. Furthermore, in the process of fermentation and storage of a beer, for the purpose of degrading p
13、rotein that is a cause of turbidity, the use of protease such as papain has been known conventionally. However, it is said that this method deteriorates the continuation of foam of a beer. 0005 On the other hand, a method of adding a protein degradation product in a production process of a beer or a
14、 beer-like beverage is disclosed. Patent document 5 discloses a method for improving the continuation of foam by adding a vegetable protein degradation product having a molecular weight of3,500 to 30,000 at the terminal stage or end of main fermentation. Patent document 6 discloses a method for pro-
15、 ducing a beer having a new flavor, which has never been obtained by any conventional methods, by adding peptide having a molecular weight of200 to 4,000 into a fermentation raw material solution before the initial stage of the main fermentation. 0006 Patent document 1 Japanese Patent Application Un
16、examined Publication No. H6-78740 0007 Patent document 2 Japanese Patent Application Unexamined Publication No. H10-225287 0008 Patent document 3 Japanese Patent Application Examined Publication No. S55-38109 0009 Patent document 4 Japanese Patent Application Examined Publication No. S55-38110 0010
17、Patent document 5 Japanese Patent Application Examined Publication No. S39-14490 0011 Patent document 6 Japanese Patent Application Unexamined Publication No. H9-47276 0012 Patent document 7 Japanese Patent Application Unexamined Publication No. 2000-50887 0013 Patent document 8 Japanese Patent Appl
18、ication Unexamined Publication No. 2001-218590 0014 Non-patent document 1 Functionality of Proteins in Food., J. F. Zayas, ed., Springer-Verlag Berlin Heidelberg 1997, p.272-274 DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention 0015 An object of the present invention is to provide a
19、 method for producing a beer or a beer-like beverage having mellowness, a special flavor and a good taste. In particular, an object of the present invention is to provide a method for producing a beer or a beer-like beverage having a flavor and a good taste that have never been obtained by conventio
20、nal addition of protease/peptidases or usual addition of protein and peptide. Furthermore, an object of the present invention is to provide a method for producing a beer or a beer-like beverage in which the continuation of foam is improved. Means to Solve the Problems 0016 The present inventors have
21、 searched for a new production method in order to provide a beer or a beer-like beverage having a flavor and a good taste, which are different from those obtained by a conventional method, and having a mellowness. As a result, the present inventors have found an improvement method of improving a fla
22、vor and the like of a beer or a beer-like beverage by using the effect of protein- deamidating enzyme, which is a method that is utterly different from conventional methods. That is to say, the present invention provides the below-mentioned production method and the below-mentioned beer or a beer-li
23、ke beverage. 0017 1 A production method of a beer or a beer-like beverage, comprising allowing a protein-deami dating enzyme to act on at least a part of a raw material in the course of production. 0018 2 The production method described in 1 , wherein the protein-deamidating enzyme is added in at le
24、ast a part of the production process of a beer or a beer-like beverage. 0019 3 The productionmethoddescribedin 2, wherein the protein-deamidating enzyme is added in a preparation process, a fermentation process, or an aging process. 0020 4 The production method described in 2 or 3, wherein a proteas
25、e is further added in at least a part of the production process of a beer or a beer-like beverage. 0021 5 The production method described in 1 , wherein deamidated protein and/or deamidated peptide obtained by the action of protein-deamidating enzyme is added in at least a part of the production pro
26、cess of a beer or a beer-like beverage. US 2009/0123598 A1 2 May 14, 2009 0022 6 The production method described in 1 , wherein deamidated peptide obtained by the actions of protein-dea- mi dating enzyme and protease is added in at least a part of the production process of a beer or a beer-like beve
27、rage. 0023 7 Theproductionmethoddescribedinany of 1 to 6, wherein the protein-deamidating enzyme is an enzyme derived from a genus of Chryseobacterium, Flavobacterium, Empedobacter, Sphingobacterium, Aureobacterium or Myroides. 0024 8 The production method described in any of 1 to 6, wherein the pro
28、tein-deamidating enzyme is a peptide glutaminase or a protein deamidase. 0025 9 A beer or a beer-like beverage produced by a production method described in any of 1 to 8. 0026 10 A beer or a beer-like beverage containing deamidated protein and/or deamidated peptide obtained by the action of protein-
29、deamidating enzyme. 0027 Note here that some examples of the use of protein- deamidating enzyme in the field of food have been known. For example, Japanese Patent Application Unexamined Publication No. 2000-50887 (patent document 7) and No. 2001- 218590 (patent document 8) disclose a method of impro
30、ving the functions, that is, an emulsifying property, a foaming property, and a solubility of food protein by using protein- deamidating enzyme. However, any documents do not describe a method of using this enzyme for the purpose of producing a beer or a beer-like beverage, or a method of using deam
31、idated protein and/or peptide for producing a beer or a beer-like beverage. An example of food on which protein- deamidating enzyme is allowed to act, which are described in these documents, includes coffee whiteners, juices, dressings, mayonnaises, creams, batter for deep-fried foods, pancake, brea
32、d, crackers, biscuits, cookies, pizza, pie crust, mineral absorption promoter, amino acid based seasoning agents (HAP and HVP), miso, soy sauce, isolated soybean protein, concentrated soybean protein, infant foods, yoghurt, ham and sausage, and pudding-like foods. The above-mentioned documents do no
33、t describe the use of protein-deamidating enzyme in production of a beer or a beer-like beverage. Furthermore, an example of food protein on which protein-deamidating enzyme is allowed to act, which are described in these documents, includes proteins derived from milk, processed meat, fish meat, whe
34、at, soybean and egg. The documents do not mention barley protein that is a raw material of a beer or a beer-like beverage. EFFECT OF THE INVENTION 0028 According to the method of the present invention, in the course of production of a beer or a beer-like beverage, by allowing protein-deamidating enz
35、yme to act on raw materials so as to provide a protein content and a protein composition, which are different from conventional ones, a beer or a beer- like beverage having a mellowness, a special flavor and a good taste can be obtained. Furthermore, with the effect of the protein-deamidating enzyme
36、, it is possible to enhance the solubility of protein that tends to become turbid. Thereby, it is possible to prevent the turbidity without deteriorating the continuation of foam. As a result, a beer or a beer-like beverage having an excellent continuation of foam can be obtained. BRIEF DESCRIPTION
37、OF THE DRAWINGS 0029 FIG. 1 shows results of analysis by SDS-polyacry- lamide gel electrophoresis of wort obtained in Example 1. Lanes 1 to 9 correspond to groups in which no enzyme, PG1, PG2, PG3, PG4, PG5, UM, PN, and UM+PN were added shown in Table 1 in this order. The lane M denotes a molecular
38、weight marker. BEST MODE OF CARRYING OUT THE INVENTION 0030 The production method of the present invention includes allowing protein-deamidating enzyme to act on at least a part of a raw material in the course of production. Typically, by adding a protein-deamidating enzyme in at least a part of a p
39、roduction process, a protein-deamidating enzyme is allowed to act on a raw material, that is, malt (a main raw material), auxiliary raw materials, and the like. On the other hand, in the production process of a beer or a beer-like beverage, protein and/or peptide that have been previously deamidated
40、 by the action of protein-deamidating enzyme may be added. Thus, in the production method of the present inven- tion, a protein-deamidating enzyme may not be directly added in the production process as long as a raw material that has been acted on by the protein-deamidating enzyme is used. 0031 The
41、production process of a beer or a beer-like beverage in the present invention includes: a preparation process of adding warm water to pulverized malt, or pulverized malt and an auxiliary material or only an auxiliary material, and mixing them in a saccharification tank; a process of obtaining wort b
42、y filtering the saccharified moromi (mash); a fermentation process of adding hop to this wort and boiling the mixture, followed by inoculation of yeast; and an aging process of removing yeast after fermentation and aging in a storage tank and the like. In any one of processes (or a plurality of proc
43、esses) of these processes, a protein-deamidating enzyme can be added. When a protein-deamidating enzyme is added in the preparation process, protein, which is derived from malt or auxiliary materials in the raw material and remains in the original beer cake, is deamidated so that the solubility is i
44、ncreased and thereby is released into the wort. Alternatively, peptide and amino acid, which were generated through degradation by the co-action of protease or peptidase in the malt with an enzyme in the separately added protease preparation, move toward the inside of the wort. With such effects, it
45、 is possible to supply yeast with necessary nitrogen- containing compound sufficiently. Alternatively, when a protein-deamidating enzyme is added in the fermentation pro- cess with yeast, protein and peptide in the wort is deamidated and tends to be assimilated easily by yeast with endogenous protea
46、se of yeast and peptidase. As a result, metabolism of yeast during fermentation is activated or changed, so that a flavor component of a beer is largely enhanced or changed. Furthermore, by allowing a protein-deamidating enzyme to act during the aging process, the solubility of protein that tends to
47、 become turbid is improved. Thereby, it is possible to prevent turbidity without deteriorating the continuation of foam. Peptide and amino acid, which are not assimilated by yeast but remain, increase. As compared with the case where protein-deamidating enzyme is not used, the content of glutamic ac
48、id is increased. Therefore, it is possible to produce a beer or a beer-like beverage having mellowness, special flavor and a good taste. 0032 The auxiliary material of the present invention denotes raw materials other than malt and hop regulated by Liquor Tax Law. An example of the auxiliary materia
49、l includes vegetable raw materials such as barley, wheat, rye, oats, com, rice, kaoliang, potato, soybean, pea, chickpea, and US 2009/0123598 A1 3 May 14, 2009 the like, and animal raw materials such as gelatin, or protein and/or peptide derived from these raw materials. 0033 In the present invention, protein previously deamidated by a protein-deamidating enzyme is not particularly limited. An example