CN103468464A - Beer taste drink with high maltol and furaneol contents - Google Patents
Beer taste drink with high maltol and furaneol contents Download PDFInfo
- Publication number
- CN103468464A CN103468464A CN2013103513508A CN201310351350A CN103468464A CN 103468464 A CN103468464 A CN 103468464A CN 2013103513508 A CN2013103513508 A CN 2013103513508A CN 201310351350 A CN201310351350 A CN 201310351350A CN 103468464 A CN103468464 A CN 103468464A
- Authority
- CN
- China
- Prior art keywords
- raw liquid
- fermenation raw
- heat treated
- furanone
- voitol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/28—After-treatment, e.g. sterilisation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/025—Low-alcohol beverages
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a method of producing a heated liquid to be fermented and heated liquid to be fermented produced by the method. The method of producing a heated liquid to be fermented which at least comprises heating at least a portion of a liquid to be fermented to thereby form maltol and furaneol in the liquid to be fermented; a heated liquid to be fermented which is obtained by this method; and a beer taste drink having an enriched taste and a spicy aroma which is produced by using the heated liquid to be fermented as described above. The heating treatment is carried out preferably at 122 DEG C to 141 DEG C for 5 to 90 minutes. It is preferable that the liquid to be fermented has been heated at 30 DEG C to 80 DEG C for 5 minutes or longer before the heating treatment.
Description
The application is to be dividing an application of patent application that on December 12nd, 2008, denomination of invention, the application number that is " beer flavor beverage of high voitol and high furanone content " was 200880117959.6 applying date.
Technical field
The present invention relates to beer flavor beverage and manufacture method thereof, it is characterized in that, when manufacturing beer flavor beverage, utilize the reaction under high temperature to make sugar and protein decomposition product carry out pyroreaction, thereby contain than in the past many voitols as resultant of reaction, furanone, make thus the mellow sense of the taste of beer flavor beverage, aromaticity strengthen.
Background technology
Be accompanied by recent years the variation of taste and preference, expect to develop the beverage with various fragrance characteristics.For from improving in essence the fragrance of beverage, need to hold the feature of raw material used while manufacturing beverage, thereby extract fully the significantly raising of the fragrance that makes beverage by the beneficiating ingredient by wherein.
As a kind of beer, the sparkling wine in beer flavor beverage, using Fructus Hordei Germinatus as main raw material, is that raw material is manufactured as auxiliary material with the starchy material such as wheat, rice, corn, Chinese sorghum, potato, starch, carbohydrate and hops, Flos lupuli (Flos Humuli Lupuli) extract, water.
Following record is arranged in non-patent literature 1, when manufacturing beer, sparkling wine, in order to give mellow sense, the aromaticity of taste, at 100 ℃, boil wheat juice.
Put down in writing the protein hydrolystate that contains total free aminoacids and peptide of the range protein hydrolysis being manufactured with enzyme in patent documentation 1.And it is effective to the improvement of flavour of food products to put down in writing this protein hydrolystate.And then record is in order to strengthen the local flavor of the total free aminoacids in protein hydrolystate, by L-glutamic acid and the combination of 5'-ribonucleotide.And the open strengthening as other local flavors, make total free aminoacids and sugar carry out Maillard reaction, and its resultant of reaction is used for to food etc.Known this Maillard reaction is in conditioning, while manufacturing food, in the situation that apply between the sugar of high temperature in food and total free aminoacids, occurs.And the resultant of record Maillard reaction shows sharp flavour and fragrance.
But patent documentation 1 is also not mentioned when manufacturing beer flavor beverage, in order to improve the local flavor of beverage, specifically under which kind of condition, which kind of material is heated to be.
Open in patent documentation 2: as by color and the local flavor of regulating fermented drink liquid with protein decomposition product and sugared Maillard reaction thing or its modulator, to give natural colourity, the local flavor of similar beer.Put down in writing Maillard reaction in patent documentation 2 carries out at the temperature of 105～121 ℃.In addition, record in patent documentation 2, when manufacturing fermented drink, can using any in the furfural composition of Maillard reaction thing or its modulator, 3-methylthiopropionaldehyde composition or phenylacetic aldehyde composition more than a kind as index.
Thereby put down in writing the pulverizing barley will suspended in water in patent documentation 3 and carried out the manufacture method of process barley for brewing materials that heat treated is processed into the pulverizing barley of pasty state under 90 ℃～125 ℃.
No. 3836117 communique of patent documentation 2 Japan's special permissions
Non-patent literature 1 palace ground elegant husband's work " beer brewing technology " food industries news agency publishes, in December, 1999 distribution, the 242nd page
Summary of the invention
The beer flavor beverage that utilizes above-mentioned technology to obtain, although aromatising flavour etc. how much improved, not talkative fully.The invention provides beer flavor beverage and the manufacture method thereof of the fragrance excellence of mellow sense with taste and aromaticity, and the fermenation raw liquid that can be used for manufacturing this beverage.
The present inventor is when manufacturing beer flavor beverage, use various conditions for the mellow sense that makes taste, the method that aromaticity strengthens is studied, found that with the enzyme in Fructus Hordei Germinatus, the enzyme agent makes as beer, the Fructus Hordei Germinatus of the raw material of sparkling wine, wheat, rice, corn, Chinese sorghum, potato, starch, after the starchy materials such as carbohydrate carry out saccharification, by the temperature of reaction below 141 ℃ more than 122 ℃, make sugar and/or protein decomposition product carry out pyroreaction, thereby contain than in the past many voitols as the pyroreaction resultant, furanone, can improve the fragrance of beverage thus, so completed the present invention.
Be specially: in the present invention by fermenation raw liquid is carried out to heat treated, make sugar and protein decomposition product at high temperature, preferably reaction under 122 ℃～141 ℃, thereby in fermenation raw liquid generation voitol and furanone.Fermenation raw liquid after this heat treated, preferably containing voitol and be 1.2～17ppm and/or containing furanone is 0.7～3.5ppm.By using the fermenation raw liquid after this heat treated, can obtain containing voitol is the mellow sense that 1.3ppm is above and/or furanone is the above taste of 0.5ppm and the beer flavor beverage that aromaticity is enhanced.Because beer flavor beverage of the present invention is not in the situation that used colored malt to manufacture, so colourity is preferably the scope of 5～20EBC.
The present invention includes the pyroreaction resultant that utilizes sugar and protein decomposition product, be specially voitol and furanone makes the mellow sense of the taste of beer flavor beverage, the method for aromaticity enhancing.Voitol and furanone have unique fragrance, and voitol has caramel odor, and furanone has the fragrance that makes us associating marsh-mallow.From mellow sense, the aromaticity aspect of taste, preferably contain in a large number the beverage of these compositions.
Be that the present invention is as described below.
1. beer flavor beverage, thereby it is for carrying out by least a portion of fermenation raw liquid the beer flavor beverage that heat treated generates voitol and furanone, at least adds method that yeast is fermented to obtain in the fermenation raw liquid obtained in fermenation raw liquid by comprising, it is characterized in that, the voitol concentration in beverage is more than 1.3ppm and/or the furanone concentration in beverage is more than 0.5ppm.
2. according to above-mentioned 1 described beer flavor beverage, it is characterized in that, the voitol concentration in beverage is more than 1.3ppm, and furanone concentration is more than 0.5ppm.
3. according to above-mentioned 1 or 2 described beer flavor beverages, it is characterized in that, the colourity of beverage is 5～20EBC.
4. according to the described beer flavor beverage of any one in above-mentioned 1～3, it is characterized in that, the heat treated of described fermenation raw liquid for to process 5～90 minutes under 122 ℃～141 ℃.
5. according to the described beer flavor beverage of any one in above-mentioned 1～4, it is characterized in that, beverage is beer, sparkling wine, assorted wine, Liquor, ardent spirits or low-alcoholic drink.
6. the manufacture method of beer flavor beverage, is characterized in that, comprising:
Thereby at least a portion of fermenation raw liquid is carried out to the operation 1 that heat treated generates voitol and furanone in fermenation raw liquid, and
The operation 2 that at least adds yeast to be fermented in the fermenation raw liquid obtained by operation 1.
7. according to the manufacture method of above-mentioned 6 described beer flavor beverages, it is characterized in that, the heat treated of described fermenation raw liquid for to process 5～90 minutes under 122 ℃～141 ℃.
8. according to above-mentioned 6 or the manufacture method of 7 described beer flavor beverages, it is characterized in that, before being included in described heating treatment step 1, by fermenation raw liquid heat treatment more than 5 minutes at the temperature below 80 ℃ more than 30 ℃.
9. the manufacture method of beer flavor beverage, is characterized in that, comprising:
Thereby at least a portion of fermenation raw liquid is carried out to the operation 1 that heat treated generates voitol and furanone in fermenation raw liquid, and
The fermenation raw liquid that will be obtained by operation 1 and the operation 2 that fermenation raw liquid of heat treated is not mixed,
The operation 3 that at least adds yeast to be fermented in the mixture of the fermenation raw liquid obtained by operation 2.
10. the fermenation raw liquid after heat treated, thereby it is for carrying out the fermenation raw liquid after heat treated generates the heat treated that the method for voitol and furanone obtains in fermenation raw liquid by comprising by least a portion of fermenation raw liquid, it is characterized in that, the voitol concentration in the fermenation raw liquid after this heat treated is that the furanone concentration in the fermenation raw liquid after 1.2～17ppm and/or this heat treated is 0.7～3.5ppm.
11. the fermenation raw liquid according to after above-mentioned 10 described heat treated, is characterized in that, the voitol concentration in the fermenation raw liquid after heat treated is 1.2～17ppm, and furanone concentration is 0.7～3.5ppm.
12. the fermenation raw liquid according to after above-mentioned 10 or 11 described heat treated is characterized in that the heat treated of described fermenation raw liquid for to process 5～90 minutes under 122 ℃～141 ℃.
13. beer flavor beverage, is characterized in that, dilutes the fermenation raw liquid after the described heat treated of any one in above-mentioned 10～12 by water or Soda Ash Light 99.2min. and make.
14. the manufacture method of the fermenation raw liquid after heat treated, it is characterized in that, thereby comprise and at least a portion of fermenation raw liquid is generated respectively in fermenation raw liquid to voitol and the furanone of 1.2～17ppm and 0.7～3.5ppm 122 ℃～141 ℃ lower heat treated in 5～90 minutes.
15. the manufacture method according to the fermenation raw liquid after above-mentioned 14 described heat treated, it is characterized in that, before being included in the heat treated of described fermenation raw liquid, 30～80 ℃ of heat treatments 10～30 minutes, then make described heat treated carry out 20～40 minutes fermenation raw liquid.
In the manufacture method of beer flavor beverage of the present invention, by fermenation raw liquid heating being generated in fermenation raw liquid to voitol and furanone, can manufacture easily mellow sense with excellent taste and the beverage of aromaticity.In addition, in the manufacture method of beer flavor beverage of the present invention, in the situation that raw material Fructus Hordei Germinatus is not used colored malt, can regulate the colourity of beverage.Because colored malt has unique fragrance, do not like drinking in addition the human consumer of the beer (for example dark beer, black beer) that has used the more amount colored malt, the beverage of the present invention of manufacturing so do not use colored malt, compare with black beer etc., have advantages of and meet more taste and preferences.
The accompanying drawing explanation
Fig. 1 is illustrated at each temperature fermenation raw liquid was carried out to heat treated in the time of 30 minutes, the voitol concentration in fermenation raw liquid (upper figure) and furanone concentration (figure below).
Embodiment
Below the present invention is described in detail.
(fermenation raw liquid)
In the present invention, " fermenation raw liquid " refers to by adding yeast to ferment before the fermentation that can form fermented drink and do not add the liquid of yeast.As the kind of fermenation raw liquid, wheat juice, sparkling wine wheat juice, non-Fructus Hordei Germinatus fermenation raw liquid for beer in the time of can exemplifying the beer flavor beverage manufacture, the fruit juice when fruit brewing wine is manufactured, the grain extract when cereal brewing wine is manufactured etc.
Contain carbohydrate in fermenation raw liquid.Carbohydrate can be the commercially available carbohydrates such as liquid glucose, or the sugar that also can the abundant saccharification of starchy material such as Fructus Hordei Germinatus, wheat, rice, corn, Chinese sorghum, potato, starch, carbohydrate be obtained for the enzyme by with in Fructus Hordei Germinatus, enzyme agent.
Contain protein decomposition product in fermenation raw liquid.Protein decomposition product is material-peptide, the amino acid that protein obtains after by hydrolysis such as enzymes.The protein decomposition product contained in fermenation raw liquid can be the protein decomposition product contained in the cereal materialses such as Fructus Hordei Germinatus, wheat, rice.In addition, can be also commercially available protein decomposition product.And then, the resolvent obtained after also can decomposing for the protein that makes to contain in cereal materials with protein decomposition enzyme, enzyme agent.
(heat treated)
In the manufacture method of fermentation beer flavor beverage of the present invention, thereby being carried out to heat treated, at least a portion of fermenation raw liquid generates voitol and the furanone as the reacting by heating resultant in fermenation raw liquid.Temperature during heat treated, so long as promote the temperature that the reacting by heating thing generates, be not particularly limited, but be preferably more than 110 ℃, more preferably more than 120 ℃, more preferably more than 122 ℃.Wherein, most preferably be that the generation of voitol and furanone sharply increases more than 130 ℃.Temperature during heat treated is without the special upper limit, but while surpassing 150 ℃, according to the concentration of Fructus Hordei Germinatus composition, the difference in reaction times, find because being charred, fragrance to be reduced, sometimes also can give offending fragrance, so be preferably below 150 ℃, be particularly preferably below 141 ℃.Therefore, temperature during heat treated, be preferably 110 ℃～150 ℃, more preferably 120 ℃～150 ℃, more preferably 122 ℃～150 ℃, more preferably 122 ℃～141 ℃, most preferably is 130 ℃～141 ℃.Particularly because 122 ℃～141 ℃, and the temperature range of 130 ℃～141 ℃ can extract very efficiently the Fructus Hordei Germinatus composition, therefore preferably.When pressure during heat treated is 0.1～0.3MPa, burnt flavor is few, can obtain the fragrant fragrance produced by appropriate Maillard reaction and caramelization, therefore preferably.
Heat treated can be used the heating unit that resistance to pressure is arranged that can pressurize to carry out.For example can use the airtight heating unit of adding pressure type.
The treatment time of heat treated, suitably set and get final product according to conditions such as temperature, pressure, be preferably 5～90 minutes, more preferably 10～60 minutes, most preferably be 20～40 minutes.
Can carry out heat treated to total fermenation raw liquid or a part of supplying with fermentation, for example can to 1～100 % by weight in total fermenation raw liquid of supplying with fermentation, be preferably 5～75 % by weight, more preferably 10～50 % by weight, more preferably 12.5～25 % by weight, most preferably be 18.8～25 % by weight and carry out heat treated.When the part in fermenation raw liquid is carried out to heat treated, can take out a part from the fermenation raw liquid of manufacturing in advance, only the part of taking-up be carried out to heat treated, and then join in original fermenation raw liquid; Perhaps the fermenation raw liquid after heat treated can be mixed with the fermenation raw liquid that does not carry out heat treated of manufacturing in addition.
(voitol, furanone)
By fermenation raw liquid is carried out to heat treated, can in fermenation raw liquid, generate the mellow sense that contributes to taste, voitol and the furanone of aromaticity.Voitol (3-hydroxy-2-methyl-4H-pyrans-4 ketone, molecular weight 126.1) is the compound with following structure, has the fragrance of similar caramel.
Furanone (2,5-dimethyl-4-hydroxyl-3(2H)-furanone, molecular weight 128.1) be the compound with following structure, have and make the people recall the fragrance of marsh-mallow.
These voitols and furanone have the effect of improving fragrance.The present inventor confirms can improve the fragrance of beer by add voitol or furanone in ordinary beer.
In fermenation raw liquid after heat treated of the present invention, preferably containing voitol is more than 1.1ppm and/or furanone is more than 0.3ppm.More preferably voitol is that 1.2～17ppm and/or furanone are 0.7～3.5ppm.Further preferably voitol is that 3.0ppm～17ppm and/or furanone are 1.2～3.5ppm.Further preferably voitol is that 5.0ppm～17ppm and/or furanone are 1.7～3.5ppm.As while considering the balance of fragrance, in the fermenation raw liquid after heat treated of the present invention, preferably contain voitol and furanone for more than certain value, preferably containing specifically voitol and be the above and furanone of 1.2ppm is more than 0.7ppm.Most preferably, in the fermenation raw liquid after heat treated, containing voitol is that 1.2～17ppm and furanone are that 0.7～3.5ppm gets final product.Further preferably containing voitol is that 3.0ppm～17ppm and furanone are 1.2～3.5ppm, and most preferably containing voitol is that 5.0ppm～17ppm and furanone are 1.7ppm～3.5ppm.
(pre-treatment)
In the present invention, before above-mentioned heat treated, can, more than 30 ℃ below 80 ℃, preferably at the temperature below 75 ℃ more than 50 ℃, to fermenation raw liquid, carry out pre-treatment (heat treatment).This pre-treatment is also nonessential, but has the effect of the reaction while promoting heat treated.The pretreated treatment time is not particularly limited, but can be approximately 1 minute～240 minutes, is preferably approximately 5 minutes～240 minutes, more preferably approximately 5 minutes～60 minutes, more preferably approximately 5 minutes～30 minutes, most preferably is approximately 10～30 minutes.
As pretreated effect, think can further promote to make the saccharification react that amylolysis is carbohydrate and make protein transduction turn to the hydrolysis reaction of protein decomposition product.Because pre-treatment promotes in the reaction when follow-up heat treated the generation as the reducing sugar of substrate, so effective especially while carrying out after saccharification using for the raw material that will contain starch.
When pre-treatment, by adding salt or regulate the pH of malt extracted solution or add the enzymes such as diastatic enzyme and proteolytic enzyme in malt extracted solution, can make the hydrolysis reaction of starch, protein carry out more effectively.In addition, in pre-treatment, by regulating the ratio of solids component weight and water weight, can make hydrolysis reaction more effectively carry out.
Salt described herein, comprise sodium-chlor, calcium chloride, calcium sulfate, ammonium sulfate etc., but, so long as the applicable salt of manufacturing food gets final product, be not particularly limited to these salts.In addition, when regulating pH, can use lactic acid, phosphoric acid, succsinic acid, acetic acid, oxysuccinic acid, magnesium hydroxide, potassium hydroxide, sodium hydroxide, calcium hydroxide etc., but be not particularly limited to these materials.
In addition, as enzyme, can use diastatic enzyme, the various proteases etc. such as amylase, glucuroide, glucose grape amylase, Starch debranching enzyme, cellulase, amyloglucosidase, Glycosylase, but be not limited to these enzymes.
Pre-treatment can be carried out with device, for example saccharifying tank of temperature-adjustable.
(beer flavor beverage)
Use the fermenation raw liquid after the above-mentioned heat treated that contains voitol and furanone can manufacture beer flavor beverage of the present invention.For example with the same domain technician, method commonly used is filtered the fermenation raw liquid after heat treated, adds hops or Flos lupuli (Flos Humuli Lupuli) extract, is boiled as required, filters, and water or Soda Ash Light 99.2min. dilution, can be made into beer flavor beverage.In addition, by the common operations such as operation, storage wine operation, filter progress, the container of packing into, sterilization process by fermentation of the fermenation raw liquid after heat treated, can be made into beer flavor beverage.
Can add hops in fermenation raw liquid after heat treated.The common hop pellet, hops powder, the Flos lupuli (Flos Humuli Lupuli) extract that when hops can be manufactured beer etc. according to the suitable choice for use of desired fragrance, use.In addition, also can use the hops processed goods such as isomerized Flos lupuli, six hydrogen isomerized Flos lupuli, tetrahydro isomerized hops.
While being fermented, can use cereuisiae fermentum, wine yeast etc. to brewage and use yeast.Preferably beer yeast wherein.Can be in the situation that consider that the kind, purpose fragrance, fermentation condition etc. of the fermented drink that will manufacture freely select cereuisiae fermentum.Such as using the commercially available cereuisiae fermentum such as Weihenstephan-34 strain.
For yeast, yeast suspension directly can be added in fermenation raw liquid, also the slurry after by centrifugation or sedimentation, yeast being concentrated can be added in fermenation raw liquid.In addition, also can be added on after centrifugation the product after supernatant liquor is removed fully.The addition of yeast in fermenation raw liquid can suitably be set, and is for example approximately 5 * 10
6cells/ml～1 * 10
8cells/ml.
The present invention does not select fermentation process.For example, while manufacturing the beer flavor fermented drink, can be 8～25 ℃ of bottom fermentations of leavening temperature of usually beer, sparkling wine 1 week～10 days.For the intensification in fermentation, cooling, pressurization etc., be not particularly limited.
In the present invention, if can in the liquid after fermenation raw liquid or just fermentation, add pigment, whipping agent, spices etc. while needing.As pigment, such as using in right amount caramel colorant etc., the color that can give the similar beer of beverage.As whipping agent, such as using in right amount the protein substances such as plant extract saponins material, bovine serum albumin such as soybean saponin, quillaja-saponin etc., can form the foam of similar beer.In addition, can use in right amount there is beer flavor spices to give the local flavor of the similar beer of beverage.
Beer flavor beverage of the present invention is manufactured with the fermenation raw liquid after the heat treated that contains voitol and furanone, contains from the voitol in the fermenation raw liquid after heat treated and furanone.Voitol content in beer flavor beverage of the present invention depends on usage quantity and the ratio of the fermenation raw liquid after heat treated, but from the viewpoint of fragrance, can be for more than 1.3ppm, more than being preferably 1.7ppm, more preferably 1.7～17ppm, more preferably 1.7～2.5ppm.In addition, the content of the furanone in beverage depends on usage quantity and the ratio of the fermenation raw liquid after heat treated, but from the viewpoint of fragrance, can be for more than 0.4ppm, more than being preferably 0.5ppm, more preferably 0.5～2.8ppm, more preferably 0.5～0.8ppm.Consider the balance of fragrance, preferred beer flavor beverage of the present invention contains voitol and furanone is more than certain value.More preferably to contain voitol be that the above and furanone of 1.3ppm is more than 0.5ppm to beverage of the present invention.
Beer flavor beverage of the present invention preferably has 5～20EBC, more preferably has the colourity of 5～15EBC.Colourity can be measured based on ANALYCA-EBC9.6.In addition, use the colourity of the dark beer of colored malt manufacture to be generally approximately 40～60EBC, the colourity that is to say black beer is about 150～400EBC.
As beer flavor beverage of the present invention, the regulation according to its raw material, manufacture method and japanese wine tax law, can have various classification, but so long as have the beverage of similar beer flavor, can, for any beverage, be not particularly limited.That is to say, while being not particularly limited, no matter whether pass through the fermentation procedure of yeast, beer flavor beverage of the present invention comprises all beer flavor beverages.For example comprise sparkling wine, beer, tasty and refreshing drinks, other assorted wine in the title of japanese wine tax law defined, comprise in addition the fermented drink (such as alcoholic content lower than 1% fermented drink) of low alcoholic content, strong drinks, alcohol-free beer flavor beverage, the refreshment drink of beer flavor etc.
Ethanol concn in beer flavor beverage of the present invention is not particularly limited, but is preferably 0～40%(v/v), 1～15%(v/v more preferably).Particularly more preferably with as beer flavor beverages such as beer, sparkling wines and liked the ethanol concn of the alcoholic beverage equal extent of drinking by the human consumer, i.e. 1～6%(v/v).
(container)
Beer flavor beverage of the present invention, can similarly be filled in the sealed vessels such as bottle, tank, bucket or PET bottle with common beverage, makes container-packed beverage.
Embodiment
Followingly according to embodiment, the present invention is more specifically described, but technical scope of the present invention is not limited to these illustrations.
In the present invention, the concentration of voitol and furanone, use Journal of Chromatography, A2003,1010,95-103(Quantitative determination of sotolone, maltol and free furaneol in wine by solid-phase extraction and gas chromatography-ion-trap mass spectrometry.) in, the gas chromatograph-mass spectrometer (GC-MS) of record is obtained.
About the sensory evaluation of fermenation raw liquid and beverage, the mellow sense, the aromaticity that by 5 trained judging panels, adopt following 4 grades to suit one's taste are respectively estimated.
The mellow sense of taste:
4 tastes have mellow sense, feel consumingly thick and heavy sense
3 tastes have mellow sense, slightly feel to have thick and heavy sense
2 tastes are almost without mellow sense, almost imperceptible thick and heavy sense
1 taste is without mellow sense, imperceptible thick and heavy sense
Aromaticity:
4 have extraordinary fragrant fragrance
3 have fragrant fragrance
2 imperceptible fragrant fragrance almost
1 without fragrant fragrance
5 judging panels' of statistics evaluation result, its mean value be 1 or more lower than 2 o'clock with * expression, be lower than 3 o'clock, with △, to mean more than 2, be 4 with zero, to mean when following more than 3, adopt 3 grades as final evaluation.
Measure colourity by the method for ANALYCA-EBC9.6 regulation.
The modulation of the fermenation raw liquid after<heat treated (dependency of heat treated condition and fragrance) >
Be suspended in by the barley germ 3.0kg by after pulverizing in the warm water 12L of 55 ℃, and keep obtaining in 15 minutes wheat juice (fermenation raw liquid).It is heated in airtight pressure vessel, and the time point that starts to keep respectively 30 minutes when becoming 110 ℃, 120 ℃, 130 ℃, 140 ℃ from temperature takes out.For the fermenation raw liquid after the heat treated obtained, measure the content of voitol and furanone, measure colourity and carry out sensory evaluation.Result is as shown in table 1 and Fig. 1.
Table 1
Find that in the heat treated of 120 ℃～140 ℃ sensory evaluation is improved, and particularly demonstrates excellent fragrance in the heat treated of 130～140 ℃.In addition, as shown in Figure 1, the voitol concentration in fermenation raw liquid increases from approximately starting 120 ℃ the time, sharply increases surpassing at the temperature of 130 ℃ especially.The concentration of furanone increases from approximately starting 110 ℃ the time, when processing for 130 ℃, increase to 110 ℃ while processing more than 10 times.Improving fragrance is relevant to the content of voitol and furanone.
Then, as a comparison case, same wheat juice is heated in airtight pressure vessel, start to keep when becoming 100 ℃ to take out 30 minutes, 45 minutes, 60 minutes, measure the voitol of each sample and the content of furanone, measure colourity and carry out sensory evaluation.Its result is not all found the effect of improving of fragrance in any sample, and the content of voitol and furanone is also almost unchanged.Result is as shown in table 2.
Table 2
From the above, since 100 ℃ higher to 140 ℃ of temperature of carrying out heat treated, the growing amount of voitol, furanone composition is just more.In addition, the growing amount of voitol, furanone, compared with the heat treated time, and the impact that is subject to Heating temperature is larger, and compares more than 130 ℃, and in the time of 100 ℃, 110 ℃, the formation speed of these compositions is extremely slow.
<pretreating effect >
Be suspended in by the barley germ 3.0kg by after pulverizing in the warm water 12L of 90 ℃, and keep obtaining in 15 minutes wheat juice (sample 9).In addition, by barley germ 3.0kg being suspended in the warm water 12L of 55 ℃, and keep obtaining testing in 15 minutes wheat juice (said sample 4).In addition, by barley germ 3.0kg being suspended in the warm water 12L of 55 ℃ and keeping 15 minutes, then be warming up to 65 ℃ and keep 25 minutes, obtain testing wheat juice (sample 11).Various wheat juice is heated in airtight pressure vessel, all carry out processing in 30 minutes at 130 ℃.For the sample after the heat treated obtained, carry out evaluation similarly to Example 1.Result is as shown in table 3.
Table 3
As can be seen here, due to pretreated method difference, the voitol in the fermenation raw liquid after heat treated and the content of furanone and fragrance have a great difference.By making fermenation raw liquid remain on 55 ℃ before heat treated, the voitol in the fermenation raw liquid after heat treated and furanone content all increase.In addition, by after making the method fermenation raw liquid remain on 55 ℃, further remain on 65 ℃, the voitol in the fermenation raw liquid after heat treated and the content of furanone further increase.
In addition, for sample 4 and sample 11, be determined at respectively 130 ℃ and carry out voitol before 30 minutes heat treated and the content of furanone, result is indifference almost.Hence one can see that, when keeping for 65 ℃, generates hardly voitol and furanone, still, by when carrying out just remaining on 65 ℃ before heat treated in 30 minutes for 130 ℃, very easily generates the state of voitol and furanone in the time of can being formed on follow-up heat treated.
The manufacture of<beer >
Manufacture beer by the part of the fermenation raw liquid after heat treated.Making the usage rate of the fermenation raw liquid after the heat treated in total fermenation raw liquid is 12.5～25 % by weight., barley germ 7.5kg be suspended in the warm water 20L of 59 ℃ and keep 5 minutes, keep within 25 minutes, obtaining wheat juice after being warming up to 65 ℃, keep 30 minutes after this wheat juice is warming up to 130 ℃, obtain the fermenation raw liquid after heat treated.Then, modulation is suspended in barley germ 22.5kg in the warm water 100L of 59 ℃ and the suspension formed.After ratio by these according to table 4 record mixes, at 65 ℃, keep 40 minutes.After being warming up to 77 ℃, removed by filter cot.The adjusting pol is 12w/w%, boils approximately 1 hour after adding hops, then is cooled to approximately 10 ℃, adds yeast and is fermented.In fermentation, approximately within 1 week, with slaking, approximately filtered after 2 weeks.Adjusting alcohol is 5.0v/v%, obtains beer.
Product in contrast, using and regulate colourity and modulate beer with black malt as the part of raw material as purpose., barley germ 4.5kg and black malt 3.0kg be suspended in the warm water 20L of 59 ℃ and keep 5 minutes, keep obtaining in 30 minutes reaction solution after being warming up to 100 ℃.Then, above-mentioned reaction solution is blended in and barley germ 22.5kg is suspended in the warm water 100L of 59 ℃ and, in the suspension formed, keeps 40 minutes at 65 ℃.Removed by filter cot after being warming up to 77 ℃.Then carry out and above-mentioned same operation.
The beverage obtained by this embodiment and the analytical results of reference substance, Analyses Methods for Sensory Evaluation Results (being undertaken by 5 judging panels of company) are as shown in table 4.
Table 4
By this results verification, the usage rate of the fermenation raw liquid after heat treated is 12.5% when above, the savory generation that improves effect and voitol, furanone.When above in particular for 18.8%, effect is remarkable.
Generated the fermenation raw liquid after the heat treated of voitol, furanone by use, can make in beer to contain than the more voitol of product, furanone in the past, can manufacture mellow sense with excellence that method for making can't realize in the past and the beer of aromaticity.
The Production Example 1 of<sparkling wine >
Manufacture sparkling wine by the part of the fermenation raw liquid after heat treated.Be specially: add water 20L in the Fructus Hordei Germinatus 6kg after the known method pulverizing with the same domain technician, stir after 15 minutes under 55 ℃, added to depress at 130 ℃, 30 minutes and carry out heat treated.Add the approximately water 20L of 15 ℃ after decompress(ion), be blended in advance in addition and add in the feed liquids of water 40L formation after 55 ℃ are stirred 30 minutes in the Fructus Hordei Germinatus 10kg after pulverizing of modulation.For the mixed solution obtained, carry out saccharification at 65 ℃ and be warming up to 77 ℃ after 60 minutes.After synthermal lower filtration wheat juice, add the fermentable sugar ratio and be approximately 80% starch saccharification (adding rattan chemical company system) in this wheat juice, making it is about 75 % by weight by former wheat juice extract concentration conversion, is added water, stirring, adds the about 100g of hops and also boils 90 minutes.After being cooled to 15 ℃, add the about 300g of acrasis, regulating former wheat juice extract concentration after fermenting 10 days is 12 % by weight, obtains sparkling wine.Voitol in the sparkling wine that mensuration obtains and the content of furanone, result is respectively 5.3ppm and 1.8ppm.The result of sensory evaluation is that mellow sense and the aromaticity of taste is very good.
Embodiment 5
The Production Example 2 of<sparkling wine >
Fermenation raw liquid after the use heat treated is manufactured sparkling wine.Be specially: add water 40L in the Fructus Hordei Germinatus 20kg after the known method pulverizing with the same domain technician, 55 ℃ of stirrings, after 15 minutes, added to depress at 130 ℃, 30 minutes and carry out heat treated.Add the approximately water 20L of 15 ℃ after decompress(ion), then add excessive amyloglucosidase (AMG300L:Novozyme company system) and Starch debranching enzyme (Promozyme:Novozyme company system), carry out saccharification in 100 minutes under 65 ℃.After synthermal lower filtration wheat juice, add approximately 99% liquid glucose (LA67: Mitsui sugaring company system) of sucrose purity in this wheat juice, making it is about 85 % by weight by former wheat juice extract concentration conversion, is added water, stirring, adds the about 100g of hops and also boils 90 minutes.After being cooled to 15 ℃, add the about 300g of acrasis, regulating former wheat juice extract concentration after fermenting 10 days is 6.5 % by weight, obtains sparkling wine.Now the saccharic value is 0.4g/100ml.Voitol in the sparkling wine that mensuration obtains and the content of furanone, be respectively 5.3ppm and 1.8ppm.The result of sensory evaluation is that mellow sense and the aromaticity of taste is very good.
Embodiment 6
The Production Example 3 of<sparkling wine >
Manufacture sparkling wine by the part of the fermenation raw liquid after heat treated.Be specially: add water 20L in the Fructus Hordei Germinatus 10kg after the known method pulverizing with the same domain technician, stir after 15 minutes under 65 ℃, added to depress at 140 ℃, 60 minutes and carry out heat treated.The feed liquid that adds the water 20L of 15 ℃ after decompress(ion) is blended in and adds water 40L in the Fructus Hordei Germinatus 10kg after pulverizing modulated in addition in advance and stir in the feed liquid formed after 15 minutes under 55 ℃.Add excessive amyloglucosidase (AMG300L:Novozyme company system) and Starch debranching enzyme (Promozyme:Novozyme company system) in this mixed solution, carry out saccharification in 100 minutes under 65 ℃.After synthermal lower filtration wheat juice, add approximately 99% liquid glucose (LA67: Mitsui sugaring company system) of sucrose purity in this wheat juice, making it is about 84 % by weight by former wheat juice extract concentration conversion, is added water, stirring, adds the about 100g of hops and also boils 90 minutes.After being cooled to 15 ℃, add the about 300g of acrasis, regulating former wheat juice extract concentration after fermenting 10 days is 6.5 % by weight, obtains sparkling wine.Now the saccharic value is 0.4g/100ml.Voitol in the sparkling wine that mensuration obtains and the content of furanone, be respectively 51.1ppm and 3.7ppm.The result of sensory evaluation is that mellow sense and the aromaticity of taste is very good.
Embodiment 7
The Production Example of<Liquor >
Manufacture Liquor by the part of the fermenation raw liquid after heat treated.Be specially: add water 20L in the Fructus Hordei Germinatus 6kg after the known method pulverizing with the same domain technician, 55 ℃ of stirrings, after 15 minutes, added to depress at 130 ℃, 30 minutes and carry out heat treated.Add the approximately water 20L of 15 ℃ after decompress(ion), be blended in advance in addition and add water 40L and stir in the feed liquid formed after 30 minutes under 55 ℃ in the Fructus Hordei Germinatus 10kg after pulverizing of modulation.Carry out saccharification and be warming up to 77 ℃ after 60 minutes under 65 ℃.After synthermal lower filtration wheat juice, add the fermentable sugar ratio and be approximately 80% starch saccharification (adding rattan chemical company system) in this wheat juice, making it is about 75 % by weight by former wheat juice extract concentration conversion, is added water, stirring, adds the about 100g of hops and also boils 90 minutes.After being cooled to 15 ℃, add the about 300g of acrasis, regulating former wheat juice extract concentration after fermenting 10 days is 11.5 % by weight, the wheat ardent spirits that to add therein the alcohol number of degrees be 43%, and making former wheat juice extract concentration is 12.0%, obtains Liquor.Voitol in the Liquor that mensuration obtains and the content of furanone, result is respectively 5.3ppm and 1.8ppm.The result of sensory evaluation is that mellow sense and the aromaticity of taste is very good.
The Production Example of<beer >
Manufacture beer by the part of the fermenation raw liquid after heat treated.Making the usage rate of the fermenation raw liquid after the heat treated in total fermenation raw liquid is 95 % by weight., barley germ 22.5kg is suspended in the warm water 60L of 30 ℃ and after keeping 240 minutes, keep 30 minutes after being warming up to 125 ℃, obtain the fermenation raw liquid after heat treated.Then, modulation is suspended in barley germ 22.5kg in the warm water 100L of 59 ℃ and the suspension formed.After these are mixed according to above-mentioned ratio, under 65 ℃, keep 40 minutes.After being warming up to 77 ℃, removed by filter cot.The adjusting pol is 12w/w%, boils approximately 1 hour after adding hops, then is cooled to approximately 10 ℃, adds yeast and is fermented.In fermentation, approximately within 1 week, with slaking, approximately filtered after 2 weeks.Adjusting alcohol is 5.0v/v%, obtains beer.Voitol in the beer that mensuration obtains and the content of furanone, result is respectively 2.7ppm and 1.3ppm.The result of sensory evaluation is that mellow sense and the aromaticity of taste is very good.
Embodiment 9
The Production Example of<beer >
Manufacture beer by the part of the fermenation raw liquid after heat treated.Making the usage rate of the fermenation raw liquid after the heat treated in total fermenation raw liquid is 5 % by weight., barley germ 7.5kg is suspended in water, keep 5 minutes after being warming up to 80 ℃, keep 60 minutes after the wheat juice obtained is warming up to 122 ℃, obtain the fermenation raw liquid after heat treated.Then, modulation is suspended in barley germ 22.5kg in the warm water 100L of 59 ℃ and the suspension formed.After these are mixed according to above-mentioned ratio, at 65 ℃, keep 40 minutes.Removed by filter cot after being warming up to 77 ℃.The adjusting pol is 12w/w%, boils approximately 1 hour after adding hops, then is cooled to approximately 10 ℃, adds yeast and is fermented.In fermentation, approximately within 1 week, with slaking, approximately filtered after 2 weeks.Adjusting alcohol is 5.0v/v%, obtains beer.Voitol in the beer that mensuration obtains and the content of furanone, result is respectively 3.8ppm and 0.8ppm.The result of sensory evaluation is that mellow sense and the aromaticity of taste is very good.
Embodiment 10
The Production Example of<beer >
Barley germ 7.5kg is suspended in water 20L, keeps 15 minutes after being warming up to 65 ℃, then be warming up to 130 ℃ and keep 50 minutes, obtain the fermenation raw liquid after heat treated.Fermenation raw liquid after this heat treated is blended in and barley germ 22.5kg is suspended in the warm water 100L of 59 ℃ and, in the suspension formed, making its mixture ratio is 50 % by weight.This mixed solution is kept 40 minutes after 65 ℃, removed by filter cot after being warming up to 77 ℃.The adjusting pol is 12w/w%, boils approximately 1 hour after adding hops, then is cooled to approximately 10 ℃, adds yeast and is fermented.In fermentation, approximately within 1 week, with slaking, approximately filtered after 2 weeks.Adjusting alcohol is 5.0v/v%, obtains beer.Voitol in the beer that mensuration obtains and the content of furanone, result is respectively 20.2ppm and 3.0ppm.The result of sensory evaluation is that mellow sense and the aromaticity of taste is very good.
Embodiment 11
The Production Example of<beer flavor beverage >
The part in syrup and yeast extract, the fermenation raw liquid of corn protein resolvent after raw material carries out heat treated is take in use, manufactures beer flavor beverage.Be specially: after syrup 2.5kg and yeast extract 50g, corn protein resolvent (state food flavouring system is broadcast by Japan) 50g are stirred in material water 6L and dissolving, added to depress at 130 ℃, 30 minutes and carry out heat treated.After decompress(ion) with the adding water 84L dissolve in syrup 7.5kg and yeast extract 150g, corn protein resolvent (state food flavouring system is broadcast by Japan) 150g of modulation in advance after aqueous solution.Add the about 20g of Flos lupuli (Flos Humuli Lupuli) extract in this mixed solution, boil 60 minutes at 100 ℃.After being cooled to 12 ℃, add the about 400g of acrasis, fermented approximately 2 weeks, obtain beer flavor beverage.
Product in contrast, using and regulate colourity and manufacture beer flavor beverage with caramel colorant as the part of raw material as purpose.Be specially: add water 90L and dissolve in syrup 10kg, yeast extract 200g, corn protein resolvent (state food flavouring system is broadcast by Japan) 200g, caramel (Ikeda saccharification system) 40g, add the about 50g of hops, boil 60 minutes at 100 ℃.Then carry out and above-mentioned same operation.
Relatively beer flavor beverage and the reference substance of the invention described above, found that beverage of the present invention compares with reference substance, has taste and the fragrance of sufficient similar beer.
The Production Example of<beer >
Manufacture beer by the part of the fermenation raw liquid after heat treated.Making the usage rate of the fermenation raw liquid after the heat treated in total fermenation raw liquid is 50 % by weight., barley germ 7.5kg is suspended in water 20L, be warming up to 141 ℃ and keep 10 minutes, obtain the fermenation raw liquid after heat treated.Then, modulation is suspended in barley germ 22.5kg in the warm water 100L of 59 ℃ and the suspension formed.After these are mixed according to above-mentioned ratio, at 65 ℃, keep 40 minutes.Removed by filter cot after being warming up to 77 ℃.The adjusting pol is 12w/w%, boils approximately 1 hour after adding hops, then is cooled to approximately 10 ℃, adds yeast and is fermented.In fermentation, approximately within 1 week, with slaking, approximately filtered after 2 weeks.Adjusting alcohol is 5.0v/v%, obtains beer.The result of sensory evaluation is that mellow sense and the aromaticity of taste is good.
Claims (15)
1. beer flavor beverage, thereby it is for carrying out by least a portion of fermenation raw liquid the beer flavor beverage that heat treated generates voitol and furanone, at least adds method that yeast is fermented to obtain in the fermenation raw liquid obtained in fermenation raw liquid by comprising, it is characterized in that, the voitol concentration in beverage is more than 1.3ppm and/or the furanone concentration in beverage is more than 0.5ppm.
2. beer flavor beverage according to claim 1, is characterized in that, the voitol concentration in beverage is more than 1.3ppm, and furanone concentration is more than 0.5ppm.
3. beer flavor beverage according to claim 1 and 2, is characterized in that, the colourity of beverage is 5～20EBC.
4. according to the described beer flavor beverage of any one in claim 1～3, it is characterized in that, the heat treated of described fermenation raw liquid for to process 5～90 minutes under 122 ℃～141 ℃.
5. according to the described beer flavor beverage of any one in claim 1～4, it is characterized in that, beverage is beer, sparkling wine, assorted wine, Liquor, ardent spirits or low-alcoholic drink.
6. the manufacture method of beer flavor beverage, is characterized in that, comprising:
Thereby at least a portion of fermenation raw liquid is carried out to the operation 1 that heat treated generates voitol and furanone in fermenation raw liquid, and
The operation 2 that at least adds yeast to be fermented in the fermenation raw liquid obtained by operation 1.
7. the manufacture method of beer flavor beverage according to claim 6, is characterized in that, the heat treated of described fermenation raw liquid for to process 5～90 minutes under 122 ℃～141 ℃.
8. according to the manufacture method of claim 6 or 7 described beer flavor beverages, it is characterized in that, before being included in described heating treatment step 1, by fermenation raw liquid heat treatment more than 5 minutes at the temperature below 80 ℃ more than 30 ℃.
9. the manufacture method of beer flavor beverage, is characterized in that, comprising:
Thereby at least a portion of fermenation raw liquid is carried out to the operation 1 that heat treated generates voitol and furanone in fermenation raw liquid, and
The fermenation raw liquid that will be obtained by operation 1 and the operation 2 that fermenation raw liquid of heat treated is not mixed,
The operation 3 that at least adds yeast to be fermented in the mixture of the fermenation raw liquid obtained by operation 2.
10. the fermenation raw liquid after heat treated, thereby it is for carrying out the fermenation raw liquid after heat treated generates the heat treated that the method for voitol and furanone obtains in fermenation raw liquid by comprising by least a portion of fermenation raw liquid, it is characterized in that, the voitol concentration in the fermenation raw liquid after this heat treated is that the furanone concentration in the fermenation raw liquid after 1.2～17ppm and/or this heat treated is 0.7～3.5ppm.
11. the fermenation raw liquid after heat treated according to claim 10, is characterized in that, the voitol concentration in the fermenation raw liquid after heat treated is 1.2～17ppm, and furanone concentration is 0.7～3.5ppm.
12. the fermenation raw liquid according to after the described heat treated of claim 10 or 11 is characterized in that the heat treated of described fermenation raw liquid for to process 5～90 minutes under 122 ℃～141 ℃.
13. beer flavor beverage, is characterized in that, makes by the fermenation raw liquid after the described heat treated of any one in water or Soda Ash Light 99.2min. dilution claim 10～12.
14. the manufacture method of the fermenation raw liquid after heat treated, it is characterized in that, thereby comprise and at least a portion of fermenation raw liquid is generated respectively in fermenation raw liquid to voitol and the furanone of 1.2～17ppm and 0.7～3.5ppm 122 ℃～141 ℃ lower heat treated in 5～90 minutes.
15. the manufacture method of the fermenation raw liquid after heat treated according to claim 14, it is characterized in that, before being included in the heat treated of described fermenation raw liquid, 30～80 ℃ of heat treatments 10～30 minutes, then make described heat treated carry out 20～40 minutes fermenation raw liquid.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007-323918 | 2007-12-14 | ||
| JP2007323918 | 2007-12-14 | ||
| CN2008801179596A CN101878292A (en) | 2007-12-14 | 2008-12-12 | Beer taste drink with high maltol and furaneol contents |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008801179596A Division CN101878292A (en) | 2007-12-14 | 2008-12-12 | Beer taste drink with high maltol and furaneol contents |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103468464A true CN103468464A (en) | 2013-12-25 |
| CN103468464B CN103468464B (en) | 2015-09-16 |
Family
ID=40795476
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310351350.8A Expired - Fee Related CN103468464B (en) | 2007-12-14 | 2008-12-12 | The beer flavor beverage of high voitol and high furanone content |
| CN2008801179596A Pending CN101878292A (en) | 2007-12-14 | 2008-12-12 | Beer taste drink with high maltol and furaneol contents |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008801179596A Pending CN101878292A (en) | 2007-12-14 | 2008-12-12 | Beer taste drink with high maltol and furaneol contents |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP5662024B2 (en) |
| CN (2) | CN103468464B (en) |
| WO (1) | WO2009078360A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110272789A (en) * | 2019-08-01 | 2019-09-24 | 赣州百惠酒业有限公司 | A kind of alcohol-free beer preparation method with strong faint scent |
| CN115087362A (en) * | 2020-02-06 | 2022-09-20 | 三得利控股株式会社 | Beer-flavored beverage |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SG10201606855XA (en) * | 2011-11-22 | 2016-10-28 | Suntory Holdings Ltd | LOW EXTRACT COMPONENT, BEER-TASTE BEVERAGE HAVING ADJUSTED pH |
| JP6276555B2 (en) | 2013-10-22 | 2018-02-07 | 花王株式会社 | Search method of odor control agent by furaneol |
| JP6243698B2 (en) | 2013-10-22 | 2017-12-06 | 花王株式会社 | Odor control by furaneol |
| CN105259266B (en) * | 2015-10-28 | 2017-06-30 | 青岛啤酒股份有限公司 | The method of the four kinds of wheats perfume class flavor substance in detection beer and wheat juice |
| JP6982381B2 (en) * | 2016-06-13 | 2021-12-17 | 宝酒造株式会社 | A method for producing distilled liquor, a method for producing liquor of shellfish, a method for producing sake, and a method for producing an alcoholic beverage containing fruit juice. |
| JP6845018B2 (en) * | 2017-01-04 | 2021-03-17 | アサヒビール株式会社 | Beer-like sparkling beverage and its manufacturing method |
| JP7249772B2 (en) * | 2018-12-19 | 2023-03-31 | キリンホールディングス株式会社 | Beer-flavored fermented malt beverage with controlled malt aroma |
| JP7471076B2 (en) | 2019-12-17 | 2024-04-19 | キリンホールディングス株式会社 | A fizzy drink with enhanced stimulation that contributes to the feeling of carbonation |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2205548A1 (en) * | 1994-12-09 | 1996-06-13 | Cultor Ltd. | Flavor modifying composition |
| JP4214517B2 (en) * | 2003-06-30 | 2009-01-28 | 塩野香料株式会社 | Flavor improver, fragrance composition and beer-like beverage containing the same |
| JP2005348677A (en) * | 2004-06-11 | 2005-12-22 | Sapporo Breweries Ltd | Method for producing processed barley for brew raw material, processed barley for brew raw material, method for producing wort, method for producing malt alcohol drink and method for improving true fermentation degree of malt alcohol drink |
| JP3836117B2 (en) * | 2004-12-16 | 2006-10-18 | 麒麟麦酒株式会社 | Fermented alcoholic beverage excellent in chromaticity and flavor, and method for producing the same |
| MX2008014721A (en) * | 2006-05-19 | 2008-12-03 | Heineken Supply Chain Bv | A method of producing a bright, yeast fermented beverage. |
-
2008
- 2008-12-12 CN CN201310351350.8A patent/CN103468464B/en not_active Expired - Fee Related
- 2008-12-12 CN CN2008801179596A patent/CN101878292A/en active Pending
- 2008-12-12 WO PCT/JP2008/072670 patent/WO2009078360A1/en active Application Filing
- 2008-12-12 JP JP2009546244A patent/JP5662024B2/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110272789A (en) * | 2019-08-01 | 2019-09-24 | 赣州百惠酒业有限公司 | A kind of alcohol-free beer preparation method with strong faint scent |
| CN115087362A (en) * | 2020-02-06 | 2022-09-20 | 三得利控股株式会社 | Beer-flavored beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2009078360A1 (en) | 2011-04-28 |
| WO2009078360A1 (en) | 2009-06-25 |
| CN101878292A (en) | 2010-11-03 |
| JP5662024B2 (en) | 2015-01-28 |
| CN103468464B (en) | 2015-09-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103468464B (en) | The beer flavor beverage of high voitol and high furanone content | |
| CN101821376B (en) | Low-sugar fermented drink and method of producing the same | |
| CN101878293B (en) | Flavor imparting agent and beer taste drink containing the same | |
| RU2687338C2 (en) | Method of preparing fermented beverage and beverage thus produced | |
| TWI638885B (en) | Dietary fiber-containing beer taste alcoholic beverage | |
| CA3019764C (en) | Beer-flavored beverage production method and beer-flavored beverage | |
| WO2004000990A1 (en) | Beer-like alcoholic beverage and process for producing the same | |
| JP6916660B2 (en) | How to make fermented alcoholic beverages | |
| CN102399654A (en) | Alcoholic beverage and beer-flavored beverage each having improved quality of taste and method of producing same | |
| JP6993407B2 (en) | Grape-flavored sweet wine manufacturing method and grape-flavored sweet wine | |
| JP2010130902A (en) | Low-glucide fermented beverage in new type and method for producing the same | |
| JP7052131B1 (en) | Beer taste beverage | |
| JP6966867B2 (en) | Fermented malt beverage | |
| JP2019205385A (en) | Malt-fermented beverage and method for producing the same | |
| JP7061458B2 (en) | Effervescent beverage and its manufacturing method and method of increasing carbon dioxide gas pressure without impairing the foam retention of the effervescent beverage | |
| CN110591875A (en) | 0.0% vol alcohol-free Lager beer and preparation method thereof | |
| JP7052132B1 (en) | Beer taste beverage | |
| JP3296433B2 (en) | Alcohol production method | |
| JP4494123B2 (en) | Production method of effervescent alcoholic beverage not using barley, wheat and malt, effervescent alcoholic beverage produced by the production method thereof, production method of malt alcoholic beverage and malt alcoholic beverage produced by the production method | |
| CN110564578A (en) | 0.0% vol alcohol-free dark beer and preparation method thereof | |
| JPH07168A (en) | Method for producing new sparkling liquor similar to beer | |
| JP7351998B1 (en) | Fermented beer-taste beverage and its manufacturing method | |
| JP5767385B1 (en) | Method for producing fermented beverage | |
| JP7303364B1 (en) | beer-taste beverages | |
| JP7365450B2 (en) | beer taste drinks |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150916 Termination date: 20191212 |