Process for Producing Fermented Beverages Using Fermentation Raw Material Solutions of Low Maltotriose Ratio
It is an object of the present invention to provide fermented beverages that give no sweetness in aftertaste and which have less off-flavors by a technique that will not affect the principal taste and aroma characteristics and which is highly acceptable to consumers. To attain this object, the proportion of trisaccharides in the assimilable sugars in the fermentation raw material solution or fermenting solution is adjusted, such that the yet-to-be assimilated sugars which remain in the fermenting step will not consist mainly of trisaccharides. Specifically, fermentation is performed while the proportion of trisaccharides in assimilable sugars in the fermentation raw material solution is adjusted to be no more than 25 wt %.
1 . A process for producing a fermented beverage, comprising performing fermentation at a controlled proportion of trisaccharides in assimilable sugars in a fermentation raw material solution or fermenting solution.
2 . The process according to claim 1 , wherein the proportion of trisaccharides in assimilable sugars in the fermentation raw material solution or fermenting solution is adjusted such that the sugars yet to be assimilated which remain during the fermentation step are not solely composed of trisaccharides, or such that, even if the remaining, yet-to-be assimilated sugars are solely composed of trisaccharides, the concentration of those trisaccharides which remain in the fermenting solution will be no more than 0.5 wt/vol %.
3 . The process according to claim 1 , wherein in the fermentation raw material solution at the start of fermentation, the proportion of trisaccharides in the assimilable sugars is controlled to be no more than 25 wt %.
4 . The process according to claim 3 , wherein in the fermentation raw material solution at the start of fermentation, the proportion of trisaccharides in the assimilable sugars is controlled to be no more than 20 wt %.
5 . The process according to claim 1 , which further comprises using a carbohydrate solution as an ingredient of the fermentation raw material solution.
6 . The process according to claim 5 , wherein a carbohydrate solution in which the proportion of trisaccharides in the assimilable sugars is no more than 20 wt % is used as an ingredient of the fermentation raw material solution.
7 . The process according to claim 5 , wherein a carbohydrate solution in which the proportion of trisaccharides in the assimilable sugars is no more than 15 wt % is used as an ingredient of the fermentation raw material solution.
8 . The process according to claim 1 , wherein the trisaccharides to be controlled are maltotriose and/or isomaltotriose.
9 . The process according to claim 1 , wherein the fermented beverage is a beer-taste fermented beverage.
10 . The process according to claim 9 , wherein the beer-taste fermented beverage is a member selected from the group consisting of regular beer, happoshu (low-malt beer), zasshu (other beers), liqueurs, spirits, and low-alcohol malt fermented beverages.
11 . The process according to claim 10 , wherein the fermented beverage has a low concentration of hydrogen sulfide and gives less sweetness in aftertaste.
12 . The process according to claim 1 , wherein the concentration of hydrogen sulfide in the fermented beverage when it has been fermented until the concentration of remaining sugars drops to 0.5 wt %/vol % or less is no more than 5 ppb.
13 . A fermented beverage as obtained by the process according to claim 1 , wherein the concentration of hydrogen sulfide is no more than 5 ppb, and the concentration of remaining sugars is no more than 0.5 wt %/vol %.
14 . The fermented beverage according to claim 13 , which is a beer-taste fermented beverage.