CN101805676A - Use yeast extract beer flavor beverage method for improving fragrance and improve fragrance after beer flavor beverage - Google Patents
Use yeast extract beer flavor beverage method for improving fragrance and improve fragrance after beer flavor beverage Download PDFInfo
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- CN101805676A CN101805676A CN201010111762A CN201010111762A CN101805676A CN 101805676 A CN101805676 A CN 101805676A CN 201010111762 A CN201010111762 A CN 201010111762A CN 201010111762 A CN201010111762 A CN 201010111762A CN 101805676 A CN101805676 A CN 101805676A
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Abstract
The present invention will use the unhappy peculiar smell of the yeast extract uniqueness in the beer flavor beverage of yeast extract to reduce.Be specially, when the beer flavor beverage of yeast extract has been used in manufacturing, use brown rice as part of raw materials.Brown rice rate of utilization with respect to yeast extract is preferably 1.5～50 by weight.In addition, preferably, yeast extract is dropped in the boiling pot in brown rice input charging pot or the charge chute.
Description
Technical field
The present invention relates to the manufacture method of sapid beer flavor beverage, relate in further detail: when making with yeast extract as the beer flavor beverage of one of raw material, by using brown rice as part of raw materials, the unhappy fragrance that brings to beer flavor beverage that yeast extract is had reduces, thereby makes the method for sapid beer flavor beverage.
Background technology
Because the relation of Japanese alcohol duty, fresh product in recent years the Fructus Hordei Germinatus rate of utilization be lower than 2/3 sparkling wine, do not use the beer flavor beverage, owned by France in the low various beer flavor beverages of Fructus Hordei Germinatus rate of utilization such as beer flavor beverage of tasty and refreshing drinks category of Fructus Hordei Germinatus fully according to alcohol duty.But, this beer flavor beverage because yeast normally ferment the indispensable rate of utilization that contains the Fructus Hordei Germinatus that enriches amino acid, protein, mineral substance be lower than beer, so in fermentation procedure, be difficult to sometimes ferment normally.
Put down in writing in the patent documentation 1 when the soy proteinaceous fermented alcohol drink of potassium content increase has been used in manufacturing, as working in coordination with the raw material that promotes Yeast proliferation with potassium ion, yeast extract or malt amylase liquid are effective.
Patent documentation 1 TOHKEMY 2008-178405 communique
Summary of the invention
As mentioned above, low because the low beer flavor beverage of Fructus Hordei Germinatus rate of utilization is compared the rate of utilization of Fructus Hordei Germinatus with beer, so in fermentation procedure, there is the problem that is difficult to normally ferment.In order to address this problem, when using yeast extract as fermentation accelerant, the unhappy peculiar smell of yeast extract uniqueness can bring beverage, has the problem of the local flavor of infringement beer flavor beverage.
The result that solution to the problems described above is studied intensively, the present inventor finds when making beer flavor beverage, by using yeast extract, fermentation is carried out smoothly, by using brown rice, the unhappy peculiar smell from yeast extract, taste in the beverage are reduced simultaneously as one of raw material.That is: the present invention is as described below.
1. the manufacture method of beer flavor beverage is characterized in that, when the beer flavor beverage of yeast extract has been used in manufacturing, uses brown rice as the part of raw materials of using in this drink manufacturing.
2. as above-mentioned 1 described manufacture method, wherein,, be 1.5～50 by weight with respect to the brown rice rate of utilization (brown rice/yeast extract) of yeast extract.
3. as above-mentioned 1 or 2 described manufacture method, wherein, before boiling operation or among boiling operation, drop into yeast extract.
As above-mentioned 1～3 in each described manufacture method, wherein,, further use Fructus Hordei Germinatus as part of raw materials, the Fructus Hordei Germinatus ratio is 15～90%.
As above-mentioned 1～4 in each described manufacture method, wherein, brown rice be not the germination brown rice.
As above-mentioned 1～5 in each described manufacture method, wherein, beer flavor beverage is an alcoholic beverage.
7. as above-mentioned 6 described manufacture method, wherein, the alcohol number of degrees of beer flavor beverage are 1～7%.
8. method, it is characterized in that for improving the method for the fragrance that uses the beer flavor beverage that yeast extract makes, uses brown rice as the part of raw materials of using in this drink manufacturing.
9. method, it is characterized in that for reducing the method for the yeast extract peculiar smell in the beer flavor beverage made from yeast extract, uses brown rice as the part of raw materials of using in this drink manufacturing.
In the present invention, when the beer flavor beverage of yeast extract has been used in manufacturing, by using brown rice as one of raw material, the unhappy peculiar smell from yeast extract is reduced, can make sapid beer flavor beverage with good fermentation efficiency.Because brown rice is compared with other general fermentation raw materials such as W-Gum, pure white barley, liquid sugar, contain rich in protein, amino acid, lipid, mineral substance etc., has unique characteristic local flavor, think that it can bring assorted flavor to drinks, therefore up to the present do not use substantially as the raw material of drinks.For example, often use W-Gum, barley, pea etc., but think that brown rice can bring assorted flavor, bad aftertaste to beverage, so do not use substantially in the beer flavor beverage field.Make us feeling being very unexpectedly, be considered to so far to bring the original substantially brown rice of assorted flavor, bad aftertaste, compare when using raw material commonly used such as W-Gum, the unhappy peculiar smell of yeast extract is reduced to drinks by using.
Embodiment
The invention is characterized in, in the manufacturing process of the beer flavor beverage that uses yeast extract, use brown rice as one of raw material.
(yeast extract)
Yeast extract is: make with molasses etc. and come the cultivation slurries of culturing yeast gained as carbon source, directly or by adding enzyme carry out the zymic lysate that self-decomposition or enzymolysis obtain.Yeast specie in the yeast extract does not have special restriction, can use cereuisiae fermentum, bread yeast, torula etc.The preferred especially yeast that belongs to Saccharomycodes (Saccharomyces) that uses.
Yeast extract can also can be dry things such as powder for making the pasty state after the zymic lysate concentrates.The concentration method of zymic lysate or drying means can make and in all sorts of ways, and do not have restriction especially.For example drying can adopt spraying drying mode, roller drying mode etc.
In addition, also there is the yeast extract that has reduced its unique peculiar smell (yeast is smelly) in the yeast extract.For example handle by commercially available yeast extract being carried out desalination and centrifugation, the yeast that can reduce yeast extract is smelly.The yeast extract, the particularly yeast extract that also can use peculiar smell not reduce that can use these that peculiar smell has been reduced in the present invention.In the method for the present invention,, also can reduce the peculiar smell of the yeast extract uniqueness in the beverage even when the common yeast extract that uses peculiar smell particularly not reduce.
(rice)
In the present invention, rice is meant the seed of the paddy rice of grass.In the present invention rice, brown rice are referred to as rice.
(brown rice)
Brown rice is meant the rice without the state of pearling of removing rice hulls from the paddy as the seed of grass paddy rice.In addition, rice is meant by with the brown rice pearling, removes the endosperm part of being left behind the rice bran from brown rice.
The brown rice that uses among the present invention can be the brown rice that germinates, and also can be the brown rice that does not germinate.When using sprout brown rice, the method that can adopt the same domain technician to use always makes brown rice germination.For example can remove moisture by brown rice flood a night in 10～20 ℃ water, placement a couple of days under the situation of room temperature and high humidity and make its germination.In the present invention, even because the brown rice of Fa Yaing does not have the effect of abundant improvement drink flavour yet,, use the not sprout brown rice of the operation that do not need to germinate preferred from the cost aspect so compare with sprout brown rice that must the germination operation.
In the present invention, can directly use brown rice, also it can be pulverized and use.Whether pulverizing brown rice is not particularly limited.If but consider follow-up gelatinization, the efficient of saccharification, the preferred brown rice that uses through pulverizing.When pulverizing brown rice, the common pulverizer that can use the same domain technician to use always.In addition, during as required with the brown rice drying, the common drying machine that can use the same domain technician to use always.
(beer flavor beverage)
" beer flavor beverage " among the present invention is meant the beverage with similar beer flavor.That is to say, beer flavor beverage of the present invention, as do not have special stipulation, no matter whether pass through the zymic fermentation procedure, comprise the beverage that all has similar beer flavor.The present invention is the invention of making the beverage that makes the unpleasant flavor reduction that is mainly used in the yeast extract that promotes fermentation and add, but because consider the situation of when making beverage, using yeast extract to promote to ferment some purpose in addition, so in beer flavor beverage of the present invention, also comprise the beverage of the yeast extract manufacturing of using this non-fermentation.But if consider to add the common purpose of yeast extract, beer flavor fermented drink of the present invention is preferably the alcoholic beverage of operation manufacturing by fermentation.
Kind as beer flavor beverage of the present invention, for example comprise sparkling wine, tasty and refreshing drinks, other assorted wine in the title of japanese wine tax law defined, and, also comprise the fermented drink (for example alcohol is lower than 1% fermented drink) of low alcohol, strong drinks, alcohol-free beer flavor beverage, the refreshment drink of beer flavor etc.In addition, define the raw material that can use in the japanese wine tax law in beer, yeast extract is not included among the raw material that can use in beer.Therefore, in present japanese wine tax law, use the alcoholic beverage of yeast extract manufacturing not to be classified as beer, and be classified as sparkling wine or other drinks.
The alcoholic strength of beer flavor beverage of the present invention is not particularly limited, but is preferably 0～40% (v/v), 1～15% (v/v) more preferably.Special expectation for the concentration of the ethanol concn equal extent of being liked by the human consumer as beer flavor beverages such as beer, sparkling wines drinking, the i.e. scope of 1～7% (v/v).
(manufacturing of beer flavor beverage)
Beer flavor beverage among the present invention can adopt the known usual method manufacturing of same domain technician.That is: with in raw material inputs such as cereal, starch, carbohydrate, bitter taste material or colouring matter charging pot such as wheat (barley, wheat, Fructus Hordei Germinatus etc.), rice (rice, brown rice etc.), corn, Chinese sorghum, potato or the charge chute (saccharification groove), add enzymes such as amylase as required, carry out gelatinization, saccharification, filter then.Then add hops etc. as required and boil (boiling operation), in settling tank, solids components such as solidifying protein are removed.When making fermented drink, then add yeast and ferment (fermentation procedure), employing strainer etc. is removed yeast and is made beverage.
In the present invention, in this manufacturing process, add yeast extract.Because yeast extract has the effect that promotes fermentation, so preferably adding before the fermentation procedure or among the fermentation procedure.During particularly because of interpolation yeast extract when boiling, make yeast extract mixed dissolution in wheat juice easily, and can obtain sterilization effect, so yeast extract preferably adds before boiling operation or among boiling operation by boiling also.
The usage quantity of the yeast extract among the present invention does not have special restriction, use with respect to removing and anhydrate and the weight ratio of whole raw materials of hops when representing, be preferably about 0.001%～10%, more preferably 0.01%～5%, more preferably 0.1%～5%, more preferably 1%～5%, more preferably 1%～3%, most preferably 1%～2%.
In addition in the present invention, use brown rice as part of raw materials.Described in the present invention " use brown rice as part of raw materials " be meant, the meaning of adding brown rice in any stages such as the charging pot of making beverage or charge chute, boiling pot, fermentor tanks.By using brown rice fully to discharge, can improve reduction effect, so preferably brown rice is added in the experience saccharification operation charging pot or charge chute before from the unhappy peculiar smell of yeast extract as the fragrance that raw material produced.Especially preferably brown rice is added in the charging pot and heats, make the abundant gelatinization of starch (αization) in the brown rice, with while saccharification such as Fructus Hordei Germinatus.And then when being added on brown rice in the charging pot, as dropping into brown rice and Fructus Hordei Germinatus simultaneously, it is better that the local flavor of beverage can become, so preferably.
In the present invention, when charging pot is meant that raw material after will pulverizing and water stir, can keep the container more than room temperature～100 ℃.The charging pot is the known title of same domain technician, is also sometimes referred to as boiling pot, steam cooker etc., in the present invention, these Container Names is referred to as the charging pot.As the charging pot, the container that can under certain certain temperature, handle when it stirs for the raw material after will pulverizing and water or suitable warm water, so long as can surpass 80 ℃ temperature, 100 ℃ of containers that boil for example, the function of its size, material, intensification ability, agitator etc. do not have special restriction.In addition, can provide pyritous container more than 100 ℃ as required in addition, this container is also included within the charging pot.For example the charging pot is designed to the capacity of about 500ml～100kL mostly, has the ability that heated up more than 2 ℃ in per 1 minute, but does not have special restriction.Because the slurry of handling is sent in the charge chute usually,, but there is not special restriction so the capacity of charging pot is designed to the about 2/3 of charge chute mostly in charging pot.The certain material of handling of process that also will be contained in sometimes in the charge chute is put in the charging pot.Material is general how identical with the material of charge chute, but does not have special restriction.
Can remain on the container of certain certain temperature when in the present invention, charge chute is meant the raw material after pulverizing and water stirred.Charge chute is the known title of same domain technician, is also sometimes referred to as saccharification groove etc., in the present invention these Container Names is referred to as charge chute, and the function of its size, material, agitator etc. do not have special restriction.Though particularly do not need and can boil at 100 ℃, expectation can be warming up to about 80 ℃, also can be designed to boil certainly.For example charge chute be designed to mostly about 500mL～100kL capacity, have the ability that heated up in per 1 minute more than 1 ℃, but do not have special restriction.The feed liquid of handling in the charging pot can be dropped into charge chute, also can feed pot in charge chute, delivering to through all or part of of the material of certain certain processing.In addition, charge chute also has filtering function sometimes.The material of charge chute generally mostly is copper, chromium nickel steel system, stainless steel etc., does not have restriction especially.
The usage quantity of the brown rice among the present invention does not have special restriction, use with respect to removing and anhydrate and the weight ratio of whole raw materials of hops when representing, be preferably 0.001%～90%, more preferably 0.01%～50%, more preferably 0.1%～50%, more preferably 0.1%～30%, more preferably 1%～30%, more preferably 3%～30%, most preferably be 5%～20%.
In the present invention, do not have special restriction, but preferably be about 1.0～100 times by weight with respect to the brown rice rate of utilization of yeast extract, more preferably about 1.5～50 times, more preferably about 3～30 times, further be preferably about 3.5～21 times, most preferably be about 5～20 times.
(raw material of beer flavor beverage)
Described in the present invention " raw material of beer flavor beverage " is meant the raw material that is used for making beer flavor beverage and uses, i.e. water, cereal, carbohydrate, hops and various additive.As cereal, for example can exemplify wheat (Fructus Hordei Germinatus of barley, wheat, Job's tears, rye, oat, these wheat classes etc.), rice (rice, brown rice etc.), corn, Chinese sorghum, potato, beans (soybean, pea etc.), buckwheat, chestnut, barnyard grass and the starch that from these materials, obtains etc.As carbohydrate, can exemplify and to decompose with acid or enzyme etc. and the commercially available saccharification liquid that obtains, commercially available malt sugar etc. from the starch of cereal.At this moment, there is not special restriction as the form of carbohydrate, can be aqueous for solution etc., and also can be solid state, Powdered.In addition, the decomposition condition etc. that becomes the process for purification of kind, starch of the cereal of starch source and enzymolysis, acidolysis etc. does not all have special restriction, for example can use by improving the carbohydrate etc. that enzymolysis, acidolysis condition have improved the maltose ratio yet.In addition, also can use sucrose, fructose, glucose, maltulose, trehalose, trisaccharide maltose and these sugared solution (liquid glucose) etc.As various additives, can exemplify protein, protein decomposition product, bitter taste material, colouring matter, yeast extract, whipping agent, spices, fermentation accelerant etc.Implement regulation can be used in the order raw material in the alcohol duty method of Japan and alcohol duty method in beer and be Fructus Hordei Germinatus, hops, water, wheat and the article determined in other government decrees, the article of determining in government decree as the raw material of beer are defined as wheat, rice, corn, Chinese sorghum, potato, starch, carbohydrate or finance and economize bitter taste material or colouring matter definite in the order.
In the manufacture method of beer flavor beverage of the present invention, use brown rice and yeast extract at least.Also can suitably use other raw material as required.
(Fructus Hordei Germinatus)
Fructus Hordei Germinatus ratio in the beer flavor beverage of the present invention does not have special restriction, can not use Fructus Hordei Germinatus fully.But, because by using Fructus Hordei Germinatus can increase the preferred local flavor of beer uniqueness, so preferably use brown rice and Fructus Hordei Germinatus.Fructus Hordei Germinatus is seed germination, the drying of instigating wheat classes such as barley, wheat, rye, wild avena sativa, oat, Job's tears, the Fructus Hordei Germinatus after digging up the roots.Wherein, as the Fructus Hordei Germinatus that the present invention uses, the preferred barley germ that uses as one of the most frequently used Fructus Hordei Germinatus of the raw material of Japanese beer flavor beverage.Two barleys, six kinds such as barley are arranged in the barley, can use any.In addition, the place of production of Fructus Hordei Germinatus is not particularly limited.
Preferred Fructus Hordei Germinatus ratio is 10～95%, more preferably 10～90% in the beer flavor beverage of the present invention, as when regulating sense after the drink of beverage and crossing the balance of frankness sense of larynx, most preferably be 15～66%, with respect to the ratio of the brown rice of Fructus Hordei Germinatus, be preferably 0.01～2 times, more preferably 0.1～1 times.
When using Fructus Hordei Germinatus, preferably at least a portion and the brown rice with Fructus Hordei Germinatus adds in the charging pot simultaneously.With respect to the ratio of the brown rice of Fructus Hordei Germinatus, be 0.1～10 times by weight in this fashion material pot, be preferably about 1～5 times.At this moment, preferably remaining Fructus Hordei Germinatus is dropped in the charge chute, with the content of charging pot and the contents mixed of charge chute.With respect to the Fructus Hordei Germinatus that drops in the charging pot, the ratio of the Fructus Hordei Germinatus that drops in charge chute is 1～30 times, preferred 2～10 times, more preferably about 3～15 times by weight.
When using Fructus Hordei Germinatus,, can use the definite colourity of EBC (European BrewingConvention, European brewage association) to be more than 10, be preferably the Fructus Hordei Germinatus (colored malt) more than 50 as the part of Fructus Hordei Germinatus.The degree of depth of EBC chrominance representation Fructus Hordei Germinatus color, it is the index of same domain technician widespread use, for example references " revision BCOJ beer analysis method 4.3.8, the brewage combination international technology council (the analysis council) compile consortium as a juridical person Japan and brewage association " etc., same domain technician can easily measure.EBC colourity is that the colored malt more than 10 can utilize following method: for example or stoving temperature, the time of the barley seed after adjust germinateing, perhaps EBC colourity is lower than 10 Fructus Hordei Germinatus and carries out heat treated and be equal to those skilled in the art's known method and make.Also can use commercially available colored malt in addition.As EBC colourity is the example of the colored malt more than 10, can exemplify wine brewing (Brew) Fructus Hordei Germinatus (EBC colourity is about 10), melanoidin Fructus Hordei Germinatus (EBC colourity is about 50), Fructus Hordei Germinatus (parched to brown) (EBC colourity is about 150), sprout of Secale cereale L. (EBC colourity is about 1800), roasted malt, chocolate Fructus Hordei Germinatus, quartzy Fructus Hordei Germinatus etc., but be not limited to these.The usage quantity that the preferred usage quantity of colored malt is whole with respect to Fructus Hordei Germinatus is 1～50%, more preferably 5～50%, more preferably 5～45%, more preferably 5～40% by weight, most preferably be about 10～30%.When using colored malt, preferably in the pot different, drop into colored malt with brown rice.Be specially in the pot of preferably the brown rice input being feeded, colored malt is dropped in the charge chute.In addition, when dropping into colored malt in the charge chute, drop into simultaneously in the charge chute if colored malt and EBC colourity are lower than 10 Fructus Hordei Germinatus, the saccharification of Fructus Hordei Germinatus more can be carried out smoothly, so preferred.
Do not have special restriction when using Fructus Hordei Germinatus, but, promote the amylolysis in the saccharification operation, so preferably because when using the Fructus Hordei Germinatus of high protein.The Fructus Hordei Germinatus of high protein is meant the Fructus Hordei Germinatus that proteinic amount is more more than common Fructus Hordei Germinatus.Be meant that specifically TN (full nitrogen) value is more than 1.8, be preferably more than 1.9, more preferably more than 1.95, most preferably be the Fructus Hordei Germinatus more than 2.0.TN (full nitrogen) value is as the index of proteinic amount in the Fructus Hordei Germinatus, be brewers malt industrial community numerical value commonly used, can adopt same domain technician known method easily to measure (for example with reference to " revision BCOJ beer analysis method 4.5, the brewage combination international technology council (the analysis council) compile consortium as a juridical person Japan and brewage association ").In addition, because same reason, preferably use the Fructus Hordei Germinatus of enzymatic activity high.The Fructus Hordei Germinatus of enzymatic activity high is meant enzymic activity (amylase activity, be also referred to as DP) than the high Fructus Hordei Germinatus of common Fructus Hordei Germinatus, specifically be meant the DP value be more than 280, be preferably more than 320, more preferably more than 360, the Fructus Hordei Germinatus more than 400 most preferably.Enzymic activity (amylase activity, DP) value is as the index of the amylolytic activity of Fructus Hordei Germinatus, be brewers malt industrial community numerical value commonly used, can adopt same domain technician known method easily to measure (for example with reference to " revision BCOJ beer analysis method 4.4.1, the brewage combination international technology council (the analysis council) compile consortium as a juridical person Japan and brewage association ").
(hops)
In the present invention, also can use hops as required.When using hops, can suitably select to use employed common hop pellet when making beer etc., hops powder, Flos lupuli (Flos Humuli Lupuli) extract according to desired fragrance.In addition, also can use hops processed goods such as isomerized Flos lupuli, six hydrogen isomerized Flos lupuli, tetrahydro isomerized hops.
(yeast)
Use yeast when making fermented drink.The zymic kind does not have special restriction, but preferably is fit to the cereuisiae fermentum of beer brewing flavor beverage.The yeast that the present invention uses can consider that the kind, purpose fragrance, fermentation condition etc. of the fermented drink that should make carry out freely selecting.For example can use commercially available cereuisiae fermentum such as Weihenstephan-34 strain.Yeast can directly add yeast suspension in the fermenation raw liquid to, also can be with by centrifugation or concentrate the slurries that obtain behind the yeast by sedimentation and add in the fermenation raw liquid.In addition, also can add the product of removing fully after the centrifugation behind the supernatant.The addition of yeast in fermenation raw liquid can suitably be set, and for example is about 5 * 10
6Cell s/m1～1 * 10
8Cell s/ml.
The present invention does not select fermentation method.When for example making beer flavor beverage, day get final product in 8～25 ℃ of bottom fermentation 1 week～10 of leavening temperature of usually beer, sparkling wine.For the intensification in the fermentation, cooling, pressurization etc., there is not restriction especially.
(other)
In the present invention, can add colouring matter, whipping agent, spices etc. as required.Colouring matter is the material that is used for giving the similar beer color of beverage, can use caramel colorant etc.Whipping agent is to be used for making beverage to produce the foam of similar beer, perhaps in order to keep the foamy material of beverage, can suitably use plant extract saponins materials such as soybean saponin, quillaja-saponin, the plant protein of corn, soybean etc. and contain protein substances such as peptide material, bovine serum albumin etc.Spices is in order to give the material of similar beer flavor, can suitably use the spices with beer flavor.
(container)
The beverage that obtains according to the present invention can similarly be filled in the sealed vessels such as bottle, jar, barrel or PET bottle with common beverage, makes container-packed beverage.
Embodiment
Following illustration embodiments of the invention, but the present invention is not limited to these embodiment.
Embodiment 1
In the sparkling wine that adds yeast extract, illustration is used the example of brown rice as part of raw materials.
North America after pulverizing produced two barley germ 1kg and pulverize after Japan produce brown rice 4kg and 50 ℃ of warm water 15L and add simultaneously in the charging pot, carry out the well-beaten while 50 ℃ of maintenances 30 minutes, kept 10 minutes at 80 ℃ then, then kept 10 minutes at 100 ℃.On the other hand, two the barley germ 5kg of North America product after pulverizing, Europe product colored malt (EBC colourity about 200) 1kg and the 50 ℃ of warm water 30L after the pulverizing are dropped in the charge chute simultaneously, kept 10 minutes at 50 ℃.Content in the charging pot is sneaked in the charge chute, kept 60 minutes, kept 5 minutes at 80 ℃ then, filter then at 65 ℃.In the wheat juice that obtains, add commercially available liquid glucose 18kg and the commercially available about 600g of yeast extract, make the Fructus Hordei Germinatus ratio become 24%, extraction is adjusted former wheat juice extract and is about 10 wheat juice 200L after fully stirring, interpolation Europe is produced the about 200g of hops and was boiled 100 minutes, after being cooled to 10 ℃, add the brewage yeast of about 1kg, 1 time-of-week that ferments obtains sparkling wine (invention product 1).
Equally, the sprout brown rice behind the brown rice germination that uses in the use invention product 1 replaces this brown rice, obtains sparkling wine (invention product 2).
In addition, product use the North America to produce the brown rice that two barley germs replace invention product 1 to use in contrast, make sparkling wine (reference substance 1) under the situation of not using yeast extract.In addition, use the North America to produce the brown rice of two barley germs, W-Gum crushed material, Japan's product pure white barley replacement invention product 1, make sparkling wine (being respectively reference substance 2～4).For various sparkling wines, the visual observation fermentation appearance is estimated with good (zero), bad slightly (△), bad (*) these 3 grades.In addition, the yeast extract peculiar smell by 5 trained judging panels estimate sparkling wine is divided into 4 grade evaluations.
The yeast extract peculiar smell:
4 imperceptible yeast extract peculiar smell
3 fundamental sensations are less than the yeast extract peculiar smell
2 feel the yeast extract peculiar smell
1 feels the yeast extract peculiar smell very consumingly
Evaluation result to 5 judging panels adds up to, its mean value be lower than more than 1 at 3 o'clock and be expressed as *, 4 be expressed as zero when following more than 3, and estimate as final.In addition, if be evaluation (promptly zero) more than 3, because fundamental sensation is less than the yeast extract peculiar smell, so as beverage very preferably.
The result is as shown in table 1.In addition, " Fructus Hordei Germinatus ratio " in the table, " ratio of yeast extract ", " the cereal ratio outside the Fructus Hordei Germinatus ", expression with respect to remove anhydrate and hops after the ratio (weight ratio) of various compositions of raw material, " comparing " expression with respect to the usage quantity of the cereal outside the Fructus Hordei Germinatus of yeast extract usage quantity than (weight ratio).
Table 1
By the result of reference substance 1 and reference substance 2 as can be known, by an amount of use yeast extract, the zymamsis situation becomes well, on the other hand, can feel the distinctive yeast extract peculiar smell of yeast extract.When compare product 2 and invention product 1, find by using brown rice as part of raw materials, can reduce the unhappy fragrance that sparkling wine had (yeast extract peculiar smell) that has used yeast extract to reduce.And by the result of reference substance 3 and reference substance 4 as can be known, the peculiar smell that can't obtain this yeast extract when using general auxiliary material such as pure white barley (reference substance 4), W-Gum (reference substance 3) reduces effect.Making us very unexpected result is, by using obsolete substantially brown rice when making beer flavor beverage so far, compares with situations such as using frequent barley of using, W-Gum, can reduce the unhappy peculiar smell from yeast extract.According to the present invention,, also can produce sapid sparkling wine even use the sparkling wine of yeast extract.
Embodiment 2
Method test according to embodiment 1 record is brewageed sparkling wine.The usage quantity of yeast extract is fixed, inquire into the usage quantity of brown rice, analyze the reduction effect of unique peculiar smell of yeast extract.Sensory evaluation adopts the method for embodiment 1 record to implement.The result is as follows.
Table 2
As shown in table 2, even when changing the usage quantity of brown rice, also can confirm the effect of the reduction yeast extract peculiar smell of brown rice.
Embodiment 3
As the Production Example of the high beer flavor beverage of Fructus Hordei Germinatus ratio, illustration Fructus Hordei Germinatus ratio is about the Production Example of 90% beer flavor beverage.
With the North America after pulverizing produce two barley germ 2kg, Japan after pulverizing produces brown rice 3kg and 50 ℃ of warm water 20L and adds simultaneously in the charging pot, carry out the well-beaten while 50 ℃ of maintenances 30 minutes, kept 10 minutes at 80 ℃ then, then kept 10 minutes at 100 ℃.On the other hand, two the barley germ 22kg of North America product after pulverizing, Europe product colored malt (EBC colourity about 150) 2kg and the 50 ℃ of warm water 120L after the pulverizing are dropped in the charge chute simultaneously, kept 10 minutes at 50 ℃.Content in the charging pot is dropped in the charge chute, kept 60 minutes, kept 5 minutes at 80 ℃ then, filter then at 65 ℃.In the wheat juice that obtains, add the about 300g of yeast extract, extraction is adjusted former wheat juice extract and is about 10 wheat juice 200L after fully stirring, add Europe and produce the about 200g of hops, boiled 100 minutes, after being cooled to 10 ℃, add the brewage yeast of about 1kg, carry out the fermentation of 1 time-of-week, obtain beer flavor beverage (invention product 7).On the other hand, product 6 in contrast, do not use brown rice, make with the beer flavor beverage that replaces brown rice with the W-Gum of amount, and the comparative evaluation.Sensory evaluation adopts the method for embodiment 1 record to implement.
Table 3
As shown in table 3, can confirm in the Fructus Hordei Germinatus ratio is about 90% beer flavor beverage, by using brown rice, the yeast extract peculiar smell of the uniqueness that yeast extract has is reduced.
Claims (9)
1. the manufacture method of beer flavor beverage is characterized in that, when the beer flavor beverage of yeast extract has been used in manufacturing, uses brown rice as the part of raw materials of using in this drink manufacturing.
2. manufacture method as claimed in claim 1, wherein, with respect to the brown rice rate of utilization of yeast extract, promptly brown rice/yeast extract is 1.5～50 by weight.
3. manufacture method as claimed in claim 1 or 2 wherein, drops into yeast extract before boiling operation or among boiling operation.
4. manufacture method as claimed in claim 1 or 2 wherein, as part of raw materials, is further used Fructus Hordei Germinatus, and the Fructus Hordei Germinatus ratio is 15～90%.
5. manufacture method as claimed in claim 1 or 2, wherein, brown rice is the brown rice that does not germinate.
6. manufacture method as claimed in claim 1 or 2, wherein, beer flavor beverage is an alcoholic beverage.
7. manufacture method as claimed in claim 6, wherein, the alcohol number of degrees of beer flavor beverage are 1～7%.
8. method, it is characterized in that for improving the method for the fragrance that uses the beer flavor beverage that yeast extract makes, uses brown rice as the part of raw materials of using in this drink manufacturing.
9. method, it is characterized in that for reducing the method for the yeast extract peculiar smell in the beer flavor beverage made from yeast extract, uses brown rice as the part of raw materials of using in this drink manufacturing.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009-030386 | 2009-02-12 | ||
| JP2009030386 | 2009-02-12 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101805676A true CN101805676A (en) | 2010-08-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010111762A Pending CN101805676A (en) | 2009-02-12 | 2010-02-09 | Use yeast extract beer flavor beverage method for improving fragrance and improve fragrance after beer flavor beverage |
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| Country | Link |
|---|---|
| JP (1) | JP5695322B2 (en) |
| CN (1) | CN101805676A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102119772A (en) * | 2011-01-26 | 2011-07-13 | 深圳市多微生保健食品有限公司 | Health oral liquid and preparation method thereof |
| CN103492549A (en) * | 2011-12-01 | 2014-01-01 | 朝日啤酒株式会社 | Unfermented beer-flavoured beverage and manufacturing method therefor |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5653697B2 (en) | 2010-03-29 | 2015-01-14 | 富士フイルム株式会社 | Base makeup cosmetic and method for producing the same |
| EP2573161A4 (en) * | 2010-05-19 | 2015-09-30 | Suntory Holdings Ltd | Beer taste drink with stabilized foam |
| JP6068831B2 (en) * | 2012-05-14 | 2017-01-25 | サッポロビール株式会社 | Plant raw material liquid and beverage and method related thereto |
| JP5973799B2 (en) * | 2012-06-15 | 2016-08-23 | アサヒビール株式会社 | Method for producing low alcohol fermented malt beverage |
| JP6294660B2 (en) * | 2013-12-27 | 2018-03-14 | アサヒビール株式会社 | Fermented malt beverage |
| JP6415850B2 (en) * | 2014-05-19 | 2018-10-31 | キリン株式会社 | Brewing yeast culture method and medium |
| CN104762170B (en) * | 2015-04-26 | 2016-08-24 | 顾湘 | The manufacture method of germinated unpolished rice nutritious wine |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5129441B2 (en) * | 2004-10-27 | 2013-01-30 | サントリーホールディングス株式会社 | Method for producing a beer-taste fermented beverage having good brewing aroma |
| WO2006115224A1 (en) * | 2005-04-22 | 2006-11-02 | Sapporo Breweries Limited | Process for producing sparkling alcoholic drink and sparkling alcoholic drink produced by using the process |
| JP4542989B2 (en) * | 2005-12-28 | 2010-09-15 | アサヒビール株式会社 | Sparkling carbonated drink |
| JP5038663B2 (en) * | 2006-08-11 | 2012-10-03 | 高砂香料工業株式会社 | Process for producing flavor imparting agent for beer-based beverages and roasted beverages |
| JP2008043279A (en) * | 2006-08-18 | 2008-02-28 | Yamaga Kirara Kk | Method for producing beer |
| WO2009001825A1 (en) * | 2007-06-25 | 2008-12-31 | Sapporo Breweries Limited | Sparkling alcoholic beverage, and method for production thereof |
-
2010
- 2010-02-02 JP JP2010020888A patent/JP5695322B2/en not_active Expired - Fee Related
- 2010-02-09 CN CN201010111762A patent/CN101805676A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102119772A (en) * | 2011-01-26 | 2011-07-13 | 深圳市多微生保健食品有限公司 | Health oral liquid and preparation method thereof |
| CN102119772B (en) * | 2011-01-26 | 2015-04-08 | 深圳市多微生保健食品有限公司 | Health oral liquid and preparation method thereof |
| CN103492549A (en) * | 2011-12-01 | 2014-01-01 | 朝日啤酒株式会社 | Unfermented beer-flavoured beverage and manufacturing method therefor |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5695322B2 (en) | 2015-04-01 |
| JP2010207214A (en) | 2010-09-24 |
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Application publication date: 20100818 |