CN103468464B - The beer flavor beverage of high voitol and high furanone content - Google Patents
The beer flavor beverage of high voitol and high furanone content Download PDFInfo
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- CN103468464B CN103468464B CN201310351350.8A CN201310351350A CN103468464B CN 103468464 B CN103468464 B CN 103468464B CN 201310351350 A CN201310351350 A CN 201310351350A CN 103468464 B CN103468464 B CN 103468464B
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- raw liquid
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- 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
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- 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
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- 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
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- 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
Abstract
Fermenation raw liquid after the manufacture method that the present invention relates to the fermenation raw liquid after heat treated and the heat treated obtained by the method, the method at least comprises carrying out fermenation raw liquid heat treated at least partially thus generate voitol and furanone in fermenation raw liquid.What the invention still further relates to the fermenation raw liquid manufacture after using this heat treated has the mellow sense of taste, the beer flavor beverage of aromaticity.Heat treated condition optimization is process 5 ~ 90 minutes at 122 DEG C ~ 141 DEG C.Fermenation raw liquid preferably before heat treated at 30 DEG C ~ 80 DEG C heat treatment more than 5 minutes.
Description
The divisional application of the application's to be the applying date be December 12, denomination of invention in 2008 to be the application number of " beer flavor beverage of high voitol and high furanone content " be patent application of 200880117959.6.
Technical field
The present invention relates to beer flavor beverage and manufacture method thereof, it is characterized in that, when manufacturing beer flavor beverage, the reaction under high temperature is utilized to make sugar and protein decomposition product carry out pyroreaction, thus containing the many than ever voitol as resultant of reaction, furanone, make the mellow sense of the taste of beer flavor beverage, aromaticity enhancing thus.
Background technology
In recent years along with the variation of taste and preference, expect to develop the beverage with various fragrance characteristic.In order to inherently improve the fragrance of beverage, need to hold the feature of raw material that uses when manufacturing beverage, by beneficiating ingredient wherein being extracted fully thus making the significantly raising of the fragrance of beverage.
As a kind of beer, sparkling wine in beer flavor beverage, use Fructus Hordei Germinatus as main raw material, use the starchy material such as wheat, rice, corn, Chinese sorghum, potato, starch, carbohydrate and hops, Flos lupuli (Flos Humuli Lupuli) extract, water to manufacture for raw material as auxiliary material.
In non-patent literature 1, there is following record, when manufacturing beer, sparkling wine, in order to give mellow sense, the aromaticity of taste, boiling wheat juice at 100 DEG C.
The protein hydrolystate containing total free aminoacids and peptide manufactured by various proteolysis with enzyme is described in patent documentation 1.And it is effective to record the improvement of this protein hydrolystate to flavour of food products.And then the local flavor recorded to strengthen 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, makes total free aminoacids and sugar carry out Maillard reaction, its resultant of reaction is used in food etc.Known this Maillard reaction is when nursing one's health, manufacturing food, occurs between the sugar when applying high temperature in food and total free aminoacids.And the resultant recording 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 what conditions by which kind of heating materials as well.
Open in patent documentation 2: the color and the local flavor that are regulated fermented drink liquid by the Maillard reaction thing or its modulator using protein decomposition product and sugar, give natural colourity, the local flavor of similar beer.Describe Maillard reaction in patent documentation 2 to carry out at the temperature of 105 ~ 121 DEG C.In addition, record in patent documentation 2, when manufacturing fermented drink, can using in the furfural composition of Maillard reaction thing or its modulator, 3-methylthiopropionaldehyde composition or phenylacetic aldehyde composition any more than a kind as index.
Describe in patent documentation 3 and the pulverizing barley suspended in water carried out heat treated at 90 DEG C ~ 125 DEG C thus the manufacture method being processed into the brewing materials process barley of the pulverizing barley of pasty state.
Patent documentation 1 Japanese Unexamined Patent Application Publication 2004-511241 publication
Patent documentation 2 Japanese Patent No. 3836117 publication
Patent documentation 3 Japanese Unexamined Patent Publication 2005-348677 publication
Ground, non-patent literature 1 palace elegant husband work " beer brewing technology " food industries news agency publishes, in December, 1999 distribution, the 242nd page
Summary of the invention
Utilize the beer flavor beverage that above-mentioned technology obtains, although it is not how many aromatising flavours etc. are improved, fully talkative.The invention provides the beer flavor beverage and manufacture method thereof with the mellow sense of taste and the fragrance excellence of aromaticity, and can be used for the fermenation raw liquid manufacturing this beverage.
Present inventor is when manufacturing beer flavor beverage, use various condition for the mellow sense making taste, the method that aromaticity strengthens is studied, found that with the enzyme in Fructus Hordei Germinatus, 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, sugar and/or protein decomposition product is made to carry out pyroreaction by the temperature of reaction of more than 122 DEG C less than 141 DEG C, thus containing the voitols as pyroreaction resultant many than ever, furanone, the fragrance of beverage can be improved thus, so complete the present invention.
Be specially: in the present invention by fermenation raw liquid is carried out heat treated, sugar and protein decomposition product at high temperature, preferably reacted at 122 DEG C ~ 141 DEG C, thus in fermenation raw liquid, generates voitol and furanone.Fermenation raw liquid after this heat treated, preferably containing voitol be 1.2 ~ 17ppm and/or containing furanone be 0.7 ~ 3.5ppm.By using the fermenation raw liquid after this heat treated, the beer flavor beverage that mellow sense containing voitol to be more than 1.3ppm and/or furanone the be taste of more than 0.5ppm and aromaticity are enhanced can be obtained.Because beer flavor beverage of the present invention can manufacture when not using colored malt, so colourity is preferably the scope of 5 ~ 20EBC.
The present invention includes and utilize the pyroreaction resultant of sugar and protein decomposition product, be specially voitol and furanone and make 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 making us associating marsh-mallow.From the viewpoint of mellow sense, the aromaticity of taste, preferably a large amount of beverage containing these compositions.
Namely the present invention is as described below.
1. beer flavor beverage, it is for by comprising carrying out fermenation raw liquid heat treated at least partially thus generating voitol and furanone in fermenation raw liquid, at least add the beer flavor beverage that method that yeast carries out fermenting obtains in the fermenation raw liquid obtained, it is characterized in that, the voitol concentration in beverage is the furanone concentration in more than 1.3ppm and/or beverage is more than 0.5ppm.
2. the beer flavor beverage according to above-mentioned 1, is characterized in that, the voitol concentration in beverage is more than 1.3ppm, and furanone concentration is more than 0.5ppm.
3. the beer flavor beverage according to above-mentioned 1 or 2, is characterized in that, the colourity of beverage is 5 ~ 20EBC.
4. the beer flavor beverage according to any one of above-mentioned 1 ~ 3, is characterized in that, the heat treated of described fermenation raw liquid is process 5 ~ 90 minutes at 122 DEG C ~ 141 DEG C.
5. the beer flavor beverage according to any one of above-mentioned 1 ~ 4, 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:
Carrying out fermenation raw liquid heat treated at least partially thus generate the operation 1 of voitol and furanone in fermenation raw liquid, and
The operation 2 that yeast carries out fermenting at least is added in the fermenation raw liquid obtained by operation 1.
7. the manufacture method of the beer flavor beverage according to above-mentioned 6, is characterized in that, the heat treated of described fermenation raw liquid is process 5 ~ 90 minutes at 122 DEG C ~ 141 DEG C.
8. the manufacture method of the beer flavor beverage according to above-mentioned 6 or 7, 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 of less than 80 DEG C more than 30 DEG C.
9. the manufacture method of beer flavor beverage, is characterized in that, comprising:
Carrying out fermenation raw liquid heat treated at least partially thus generate the operation 1 of voitol and furanone in fermenation raw liquid, and
The fermenation raw liquid obtained by operation 1 and the fermenation raw liquid of non-heat treated are carried out the operation 2 mixed,
The operation 3 that yeast carries out fermenting at least is added in the mixture of the fermenation raw liquid obtained by operation 2.
10. the fermenation raw liquid after heat treated, it is for carrying out heat treated at least partially thus fermenation raw liquid after the heat treated that obtains of the method generating voitol and furanone in fermenation raw liquid by comprising by fermenation raw liquid, it is characterized in that, the voitol concentration in the fermenation raw liquid after this heat treated is the furanone concentration in the fermenation raw liquid after 1.2 ~ 17ppm and/or this heat treated is 0.7 ~ 3.5ppm.
Fermenation raw liquid after 11. heat treated according to above-mentioned 10, it 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.
Fermenation raw liquid after 12. heat treated according to above-mentioned 10 or 11, is characterized in that, the heat treated of described fermenation raw liquid is process 5 ~ 90 minutes at 122 DEG C ~ 141 DEG C.
13. beer flavor beverages, is characterized in that, by making with the fermenation raw liquid after the heat treated according to any one of water or Soda Ash Light 99.2min. dilution above-mentioned 10 ~ 12.
The manufacture method of the fermenation raw liquid after 14. heat treated, it is characterized in that, comprise the heat treated 5 ~ 90 minutes thus generate voitol and the furanone of 1.2 ~ 17ppm and 0.7 ~ 3.5ppm in fermenation raw liquid respectively at 122 DEG C ~ 141 DEG C at least partially of fermenation raw liquid.
The manufacture method of the fermenation raw liquid after 15. heat treated according to above-mentioned 14, it is characterized in that, before being included in the heat treated of described fermenation raw liquid, by fermenation raw liquid 30 ~ 80 DEG C of heat treatments 10 ~ 30 minutes, described heat treated is then made to carry out 20 ~ 40 minutes.
In the manufacture method of beer flavor beverage of the present invention, by fermenation raw liquid heating is generated voitol and furanone in fermenation raw liquid, can manufacture easily and there is the excellent mellow sense of taste and the beverage of aromaticity.In addition, in the manufacture method of beer flavor beverage of the present invention, when raw material Fructus Hordei Germinatus does not use colored malt, the colourity of adjustable beverage.Because colored malt has unique fragrance, do not like the human consumer drinking the beer (such as dark beer, black beer) employing more amount colored malt in addition, so the beverage of the present invention not using colored malt and manufacture, compared with black beer etc., there is the advantage meeting more taste and preferences.
Accompanying drawing explanation
Fig. 1 represents when at each temperature fermenation raw liquid being carried out heat treated 30 minutes, the voitol concentration (upper figure) in fermenation raw liquid and furanone concentration (figure below).
Embodiment
The present invention is described in detail below.
(fermenation raw liquid)
In the present invention, " fermenation raw liquid " refers to the liquid carrying out not adding before fermentation can form the fermentation of fermented drink yeast by adding yeast.As the kind of fermenation raw liquid, beer wheat juice, sparkling wine wheat juice, non-Fructus Hordei Germinatus fermenation raw liquid when beer flavor beverage manufactures can be exemplified, fruit juice when fruit brewing wine manufactures, the grain extract etc. when cereal brewing wine manufactures.
Containing carbohydrate in fermenation raw liquid.Carbohydrate can be the commercially available carbohydrate such as liquid glucose, or also can for the sugar obtained by making the abundant saccharification of the starchy materials such as Fructus Hordei Germinatus, wheat, rice, corn, Chinese sorghum, potato, starch, carbohydrate with the enzyme in Fructus Hordei Germinatus, enzyme agent.
Containing protein decomposition product in fermenation raw liquid.Protein decomposition product is that protein is by the material-peptide, the amino acid that obtain after the hydrolysis such as enzyme.The protein decomposition product contained in fermenation raw liquid can for the protein decomposition product contained in the cereal materialses such as Fructus Hordei Germinatus, wheat, rice.In addition, also can be commercially available protein decomposition product.And then, also can for the resolvent obtained after making the breaks down proteins contained in cereal materials with protein decomposition enzyme, enzyme agent.
(heat treated)
In the manufacture method of fermentation beer flavor beverage of the present invention, fermenation raw liquid carried out heat treated thus the voitol generated in fermenation raw liquid as reacting by heating resultant and furanone at least partially.Temperature during heat treated, as long as promote the temperature that reacting by heating thing generates, is not particularly limited, but is preferably more than 110 DEG C, be more preferably more than 120 DEG C, more preferably more than 122 DEG C.Wherein, the generation most preferably being voitol and furanone more than 130 DEG C of sharply increasing.Temperature during heat treated without the special upper limit, but during more than 150 DEG C, 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 less than 150 DEG C, be particularly preferably less than 141 DEG C.Therefore, temperature during heat treated, is preferably 110 DEG C ~ 150 DEG C, is more preferably 120 DEG C ~ 150 DEG C, more preferably 122 DEG C ~ 150 DEG C, more preferably 122 DEG C ~ 141 DEG C, most preferably is 130 DEG C ~ 141 DEG C.Particularly because Fructus Hordei Germinatus composition can be extracted very efficiently in the temperature range of 122 DEG C ~ 141 DEG C and 130 DEG C ~ 141 DEG C, therefore preferably.When pressure during heat treated is 0.1 ~ 0.3MPa, burnt taste is few, can obtain the fragrant fragrance produced by the Maillard reaction of appropriateness and caramelization, therefore preferably.
Heat treated can use the heating unit of resistance to pressure that has that can pressurize to carry out.Such as can use the airtight heating unit of adding pressure type.
In the treatment time of heat treated, suitably set according to the condition such as temperature, pressure, be preferably 5 ~ 90 minutes, be more preferably 10 ~ 60 minutes, most preferably be 20 ~ 40 minutes.
Heat treated can be carried out to total fermenation raw liquid of supply fermentation or a part, such as can to 1 ~ 100 % by weight in total fermenation raw liquid of supply fermentation, be preferably 5 ~ 75 % by weight, be 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 a part in fermenation raw liquid is carried out heat treated, a part can be taken out from the fermenation raw liquid manufactured in advance, only a part for taking-up be carried out heat treated, and then join in original fermenation raw liquid; Or the fermenation raw liquid after heat treated can be mixed with the fermenation raw liquid not carrying out heat treated manufactured in addition.
(voitol, furanone)
By fermenation raw liquid is carried out heat treated, can generate in fermenation raw liquid and contribute to the mellow sense of taste, the voitol of aromaticity and furanone.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, there is the fragrance making people recall marsh-mallow.
These voitols and furanone have the effect improving fragrance.Present inventor confirms by adding voitol or furanone in ordinary beer, can improve the fragrance of beer.
In fermenation raw liquid after heat treated of the present invention, be more than 1.1ppm and/or furanone be preferably more than 0.3ppm containing voitol.More preferably voitol is 1.2 ~ 17ppm and/or furanone is 0.7 ~ 3.5ppm.Preferably voitol is 3.0ppm ~ 17ppm and/or furanone is further 1.2 ~ 3.5ppm.Preferably voitol is 5.0ppm ~ 17ppm and/or furanone is further 1.7 ~ 3.5ppm.During as considered the balance of fragrance, in the fermenation raw liquid after heat treated of the present invention, be preferably more than certain value containing voitol and furanone, preferably containing voitol specifically and being more than 1.2ppm and furanone is more than 0.7ppm.Most preferably in fermenation raw liquid after a heating treatment, be 1.2 ~ 17ppm containing voitol and furanone is 0.7 ~ 3.5ppm.Further preferably be 3.0ppm ~ 17ppm containing voitol and furanone is 1.2 ~ 3.5ppm, be most preferably 5.0ppm ~ 17ppm containing voitol and furanone is 1.7ppm ~ 3.5ppm.
(pre-treatment)
In the present invention, before above-mentioned heat treated, can more than 30 DEG C less than 80 DEG C, preferably more than 50 DEG C, at the temperature of less than 75 DEG C, pre-treatment (heat treatment) is carried out to fermenation raw liquid.This pre-treatment is also nonessential, but has the effect of reaction when promoting heat treated.The pretreated treatment time is not particularly limited, but can be about 1 minute ~ 240 minutes, is preferably about 5 minutes ~ 240 minutes, more preferably about 5 minutes ~ 60 minutes, more preferably about 5 minutes ~ 30 minutes, most preferably is about 10 ~ 30 minutes.
As pretreated effect, think can promote further make amylolysis be the saccharification react of carbohydrate and make protein transduction turn to the hydrolysis reaction of protein decomposition product.Because pre-treatment promotes the generation as the reducing sugar of substrate in reaction when subsequent heat process, so for effective especially when using after the raw material containing starch is carried out saccharification.
When pre-treatment, by adding salt or regulate the pH of malt extracted solution or add the enzyme such as diastatic enzyme and proteolytic enzyme in malt extracted solution, the hydrolysis reaction of starch, protein can be made to carry out more effectively.In addition, in pre-treatment, by regulating the ratio of solids by weight and water weight, hydrolysis reaction can be made more effectively to carry out.
Salt described herein, comprises sodium-chlor, calcium chloride, calcium sulfate, ammonium sulfate etc., as long as but be applicable to the salt manufacturing food, be not particularly limited to these salts.In addition, when regulating pH, lactic acid, phosphoric acid, succsinic acid, acetic acid, oxysuccinic acid, magnesium hydroxide, potassium hydroxide, sodium hydroxide, calcium hydroxide etc. can be used, but be not particularly limited to these materials.
In addition, as enzyme, diastatic enzyme, the various proteases etc. such as amylase, glucuroide, glucose grape amylase, Starch debranching enzyme, cellulase, amyloglucosidase, Glycosylase can be used, but be not limited to these enzymes.
Pre-treatment can use the device of temperature-adjustable, such as saccharifying tank to carry out.
(beer flavor beverage)
Use the fermenation raw liquid after the above-mentioned heat treated containing voitol and furanone can manufacture beer flavor beverage of the present invention.Such as by the method that same domain technician commonly uses, the fermenation raw liquid after heat treated is filtered, add hops or Flos lupuli (Flos Humuli Lupuli) extract, carry out as required boiling, filtering, with water or Soda Ash Light 99.2min. dilution, can be made into beer flavor beverage.In addition, by the common operation such as operation, storage wine operation, filter progress, loading container, sterilization process by fermentation of the fermenation raw liquid after heat treated, can be made into beer flavor beverage.
Hops can be added in fermenation raw liquid after a heating treatment.Common hop pellet, hops powder, Flos lupuli (Flos Humuli Lupuli) extract that hops can use when according to desired fragrance, suitable choice for use manufactures beer etc.In addition, the hops processed goods such as isomerized Flos lupuli, six hydrogen isomerized Flos lupuli, tetrahydro isomerized hops can also be used.
Cereuisiae fermentum, wine yeast etc. can be used when fermenting to brewage and to use yeast.Wherein preferably beer yeast.Can when considering the kind, object fragrance, fermentation condition etc. of fermented drink that will manufacture unrestricted choice cereuisiae fermentum.Such as can use the cereuisiae fermentum that Weihenstephan-34 strain etc. is commercially available.
For yeast, yeast suspension directly can be added in fermenation raw liquid, also the slurry after being concentrated by yeast by centrifugation or sedimentation can be added in fermenation raw liquid.In addition, the product after being removed completely by supernatant liquor after centrifugation can also be added.The addition of yeast in fermenation raw liquid can suitably set, such as, be about 5 × 10
6cells/ml ~ 1 × 10
8cells/ml.
The present invention does not select fermentation process.Such as, when manufacturing beer flavor fermented drink, can at leavening temperature 8 ~ 25 DEG C of bottom fermentations 1 week ~ 10 days of usual beer, sparkling wine.For heating, cooling, pressurization etc. in fermentation, be not particularly limited.
In the present invention, if pigment, whipping agent, spices etc. can be added in the liquid after fermenation raw liquid or just fermentation when needing.As pigment, such as, can use caramel colorant etc. in right amount, the color of the similar beer of beverage can be given.As whipping agent, such as, can use the protein substances etc. such as the plant extract such as soybean saponin, quillaja-saponin saponins material, bovine serum albumin in right amount, the foam of similar beer can be formed.In addition, the spices with beer flavor can be used in right amount to give the local flavor of the similar beer of beverage.
Fermenation raw liquid after beer flavor beverage of the present invention uses the heat treated containing voitol and furanone manufactures, and 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 more than 1.3ppm, be preferably more than 1.7ppm, be 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 more than 0.4ppm, be preferably more than 0.5ppm, be 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 beverage of the present invention contains voitol and is more than 1.3ppm and furanone is more than 0.5ppm.
Beer flavor beverage of the present invention preferably has 5 ~ 20EBC, more preferably has the colourity of 5 ~ 15EBC.Colourity can measure based on ANALYCA-EBC9.6.In addition, use the colourity of the dark beer of colored malt manufacture to be generally about 40 ~ 60EBC, that is the colourity of black beer is about 150 ~ 400EBC.
As beer flavor beverage of the present invention, according to the regulation of its raw material, manufacture method and japanese wine tax law, various classification can be had, as long as but there is the beverage of similar beer flavor, can be any beverage, be not particularly limited.That is, when being not particularly limited, no matter whether through the fermentation procedure of yeast, beer flavor beverage of the present invention comprises all beer flavor beverages.Such as comprise the sparkling wine in the title of japanese wine tax law defined, beer, tasty and refreshing drinks, other assorted wine, comprise the fermented drink fermented drink of 1% (the such as alcoholic content lower than) of low alcoholic content, the refreshment drink etc. of strong drinks, alcohol-free beer flavor beverage, beer flavor in addition.
Ethanol concn in beer flavor beverage of the present invention is not particularly limited, but is preferably 0 ~ 40%(v/v), be more preferably 1 ~ 15%(v/v).Particularly be more preferably and the ethanol concn being liked the alcoholic beverage equal extent of drinking as the beer flavor beverage such as beer, sparkling wine by human consumer, i.e. 1 ~ 6%(v/v).
(container)
Beer flavor beverage of the present invention, can be filled in the sealed vessels such as bottle, tank, bucket or PET bottle, make container-packed beverage in the same manner as usual beverage.
Embodiment
According to embodiment, the present invention to be more specifically described below, but technical scope of the present invention is not limited to these illustrates.
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 record gas chromatograph-mass spectrometer (GC-MS) obtain.
About the sensory evaluation of fermenation raw liquid and beverage, the mellow sense adopting following 4 grades to suit one's taste respectively by 5 trained judging panels, aromaticity are evaluated.
The mellow sense of taste:
4 tastes have mellow sense, feel thick and heavy sense consumingly
3 tastes have mellow sense, slightly feel there is thick and heavy sense
2 tastes almost without mellow sense, almost imperceptible thick and heavy sense
1 taste without mellow sense, imperceptible thick and heavy sense
Aromaticity:
4 have extraordinary fragrant fragrance
3 have fragrant fragrance
2 almost imperceptible fragrant fragrance
1 without fragrant fragrance
Statistics 5 judging panels evaluation result, its mean value be more than 1 lower than 2 time with × represent, be more than 2 lower than 3 time represent with △, represent with zero when being below more than 34, adopt 3 grades as final evaluation.
The method specified with ANALYCA-EBC9.6 measures colourity.
Embodiment 1
Modulation (dependency of heat treated condition and the fragrance) > of the fermenation raw liquid after < heat treated
By the barley germ 3.0kg after pulverizing is suspended in the warm water 12L of 55 DEG C, and keep within 15 minutes, obtaining wheat juice (fermenation raw liquid).It heated in airtight pressure vessel, the time point kept respectively when becoming 110 DEG C, 120 DEG C, 130 DEG C, 140 DEG C from temperature 30 minutes 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
In the heat treated of 120 DEG C ~ 140 DEG C, find that sensory evaluation is improved, in the heat treated of 130 ~ 140 DEG C, particularly demonstrate excellent fragrance.In addition, as shown in Figure 1, the voitol concentration in fermenation raw liquid increases from when about 120 DEG C, sharply increases especially at the temperature more than 130 DEG C.The concentration of furanone increases from when about 110 DEG C, is increased to more than 10 times during 110 DEG C of process when 130 DEG C of process.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, keep taking out after 30 minutes, 45 minutes, 60 minutes from when becoming 100 DEG C, measure the voitol of each sample and the content of furanone, measure colourity and carry out sensory evaluation.Its result, does not all find the improvement effect 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, higher to 140 DEG C of temperature of carrying out heat treated from 100 DEG C, the growing amount of voitol, furanone composition is more.In addition, the growing amount of voitol, furanone, compared with heating treatment time, the impact being subject to Heating temperature is larger, and compared with more than 130 DEG C, 100 DEG C, 110 DEG C time, the formation speed of these compositions is extremely slow.
Embodiment 2
< pretreating effect >
By the barley germ 3.0kg after pulverizing is suspended in the warm water 12L of 90 DEG C, and keep within 15 minutes, obtaining wheat juice (sample 9).In addition, by barley germ 3.0kg is suspended in the warm water 12L of 55 DEG C, and keep within 15 minutes, obtaining test wheat juice (said sample 4).In addition, by keeping 15 minutes in the warm water 12L that barley germ 3.0kg is suspended in 55 DEG C, being then warming up to 65 DEG C and keeping 25 minutes, obtaining test wheat juice (sample 11).Various wheat juice is heated in airtight pressure vessel, all carries out process in 30 minutes at 130 DEG C.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, because pretreated method is different, 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 DEG C before heat treated, the voitol in the fermenation raw liquid after heat treated and furanone content all increase.In addition, further remain on 65 DEG C after remaining on 55 DEG C by making method fermenation raw liquid, the voitol in the fermenation raw liquid after heat treated and the content of furanone increase further.
In addition, for sample 4 and sample 11, be determined at the content that 130 DEG C are carried out voitol before 30 minutes heat treated and furanone respectively, result is indifference almost.It can thus be appreciated that, generate voitol and furanone hardly when keeping for 65 DEG C, but, by when carrying out just remaining on 65 DEG C before heat treated in 30 minutes for 130 DEG C, when can be formed in follow-up heat treated, very easily generate the state of voitol and furanone.
Embodiment 3
The manufacture > of < beer
A part for the fermenation raw liquid after heat treated is used to manufacture beer.The usage rate of the fermenation raw liquid after the heat treated in total fermenation raw liquid is made to be 12.5 ~ 25 % by weight.Namely, by barley germ 7.5kg to be suspended in the warm water 20L of 59 DEG C and to keep 5 minutes, keeping after being warming up to 65 DEG C obtaining wheat juice in 25 minutes, keep 30 minutes after this wheat juice is warming up to 130 DEG C, obtain the fermenation raw liquid after heat treated.Then, the suspension formed in warm water 100L barley germ 22.5kg being suspended in 59 DEG C is modulated.After these are mixed according to the ratio that table 4 is recorded, keep 40 minutes at 65 DEG C.After being warming up to 77 DEG C, carried out filtering cot.Adjustment pol is 12w/w%, boils about 1 hour after adding hops, is then cooled to about 10 DEG C, adds yeast and ferments.Within about 1 week, filter after about 2 weeks with slaking in fermentation.Adjustment alcohol is 5.0v/v%, obtains beer.
Product in contrast, use black malt as a part for raw material to modulate beer to regulate for the purpose of colourity.Namely, by barley germ 4.5kg and black malt 3.0kg to be suspended in the warm water 20L of 59 DEG C and to keep 5 minutes, keeping after being warming up to 100 DEG C obtaining reaction solution in 30 minutes.Then, above-mentioned reaction solution is blended in the suspension formed in warm water 100L barley germ 22.5kg being suspended in 59 DEG C, keeps 40 minutes at 65 DEG C.Filtration removing cot is carried out after being warming up to 77 DEG C.Then operation similar to the above is carried out.
The beverage obtained by this embodiment and the analytical results of reference substance, Analyses Methods for Sensory Evaluation Results (being undertaken by company 5 judging panels) are as shown in table 4.
Table 4
By this results verification, when the usage rate of the fermenation raw liquid after heat treated is more than 12.5%, the savory generation improving effect and voitol, furanone.Especially more than 18.8% time Be very effective.
By using the fermenation raw liquid after generating the heat treated of voitol, furanone, can make to contain the more voitol of product, furanone than ever in beer, can manufacture and there is the mellow sense of the excellence that method for making in the past cannot realize and the beer of aromaticity.
Embodiment 4
The Production Example 1> of < sparkling wine
A part for the fermenation raw liquid after heat treated is used to manufacture sparkling wine.Be specially: add water in the Fructus Hordei Germinatus 6kg after pulverizing by the known method of same domain technician 20L, stirs after 15 minutes, add pressure carry out heat treated at 130 DEG C, 30 minutes at 55 DEG C.Add the water 20L of about 15 DEG C after decompress(ion), be blended in the Fructus Hordei Germinatus 10kg after being pulverized of in addition modulation in advance the 40L in 55 DEG C of feed liquids formed after stirring 30 minutes of adding water.For the mixed solution obtained, carry out saccharification at 65 DEG C and be warming up to 77 DEG C after 60 minutes.After synthermal lower filtration wheat juice, the starch saccharification (Jia Teng chemical company system) that fermentable sugar ratio is about 80% is added in this wheat juice, make it be about 75 % by weight by former wheat juice extract concentration conversion, carry out adding water, stirring, add hops and be about 100g and boil 90 minutes.After being cooled to 15 DEG C, adding acrasis and be about 300g, ferment after 10 days and regulate former wheat juice extract concentration to be 12 % by weight, obtain 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 the mellow sense of taste and aromaticity are very good.
Embodiment 5
The Production Example 2> of < sparkling wine
The fermenation raw liquid after heat treated is used to manufacture sparkling wine.Be specially: add water in the Fructus Hordei Germinatus 20kg after pulverizing by the known method of same domain technician 40L, after stirring 15 minutes, adds pressure carry out heat treated at 130 DEG C, 30 minutes at 55 DEG C.Add the water 20L of about 15 DEG C after decompress(ion), then add excessive amyloglucosidase (AMG300L:Novozyme Inc.) and Starch debranching enzyme (Promozyme:Novozyme Inc.), at 65 DEG C, carry out saccharification in 100 minutes.After synthermal lower filtration wheat juice, the liquid glucose (LA67: Mitsui sugaring Inc.) of sucrose purity about 99% is added in this wheat juice, make it be about 85 % by weight by former wheat juice extract concentration conversion, carry out adding water, stirring, add hops and be about 100g and boil 90 minutes.After being cooled to 15 DEG C, adding acrasis and be about 300g, ferment after 10 days and regulate former wheat juice extract concentration to be 6.5 % by weight, obtain sparkling wine.Now 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 the mellow sense of taste and aromaticity are very good.
Embodiment 6
The Production Example 3> of < sparkling wine
A part for the fermenation raw liquid after heat treated is used to manufacture sparkling wine.Be specially: add water in the Fructus Hordei Germinatus 10kg after pulverizing by the known method of same domain technician 20L, stirs after 15 minutes, add pressure carry out heat treated at 140 DEG C, 60 minutes at 65 DEG C.The feed liquid of the water 20L adding 15 DEG C after decompress(ion) is blended in the Fructus Hordei Germinatus 10kg after being pulverized of in addition modulation in advance the 40L stirring at 55 DEG C in the feed liquid formed after 15 minutes of adding water.In this mixed solution, add excessive amyloglucosidase (AMG300L:Novozyme Inc.) and Starch debranching enzyme (Promozyme:Novozyme Inc.), at 65 DEG C, carry out saccharification in 100 minutes.After synthermal lower filtration wheat juice, the liquid glucose (LA67: Mitsui sugaring Inc.) of sucrose purity about 99% is added in this wheat juice, make it be about 84 % by weight by former wheat juice extract concentration conversion, carry out adding water, stirring, add hops and be about 100g and boil 90 minutes.After being cooled to 15 DEG C, adding acrasis and be about 300g, ferment after 10 days and regulate former wheat juice extract concentration to be 6.5 % by weight, obtain sparkling wine.Now 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 the mellow sense of taste and aromaticity are very good.
Embodiment 7
The Production Example > of < Liquor
A part for the fermenation raw liquid after heat treated is used to manufacture Liquor.Be specially: add water in the Fructus Hordei Germinatus 6kg after pulverizing by the known method of same domain technician 20L, after stirring 15 minutes, adds pressure carry out heat treated at 130 DEG C, 30 minutes at 55 DEG C.Add the water 20L of about 15 DEG C after decompress(ion), be blended in the Fructus Hordei Germinatus 10kg after being pulverized of in addition modulation in advance the 40L stirring at 55 DEG C in the feed liquid formed after 30 minutes of adding water.At 65 DEG C, carry out saccharification be warming up to 77 DEG C after 60 minutes.After synthermal lower filtration wheat juice, the starch saccharification (Jia Teng chemical company system) that fermentable sugar ratio is about 80% is added in this wheat juice, make it be about 75 % by weight by former wheat juice extract concentration conversion, carry out adding water, stirring, add hops and be about 100g and boil 90 minutes.After being cooled to 15 DEG C, adding acrasis and be about 300g, ferment after 10 days and regulate former wheat juice extract concentration to be 11.5 % by weight, add the wheat ardent spirits that the alcohol number of degrees are 43% wherein, make former wheat juice extract concentration be 12.0%, obtain 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 the mellow sense of taste and aromaticity are very good.
Embodiment 8
The Production Example > of < beer
A part for the fermenation raw liquid after heat treated is used to manufacture beer.The usage rate of the fermenation raw liquid after the heat treated in total fermenation raw liquid is made to be 95 % by weight.Namely, by barley germ 22.5kg to be suspended in the warm water 60L of 30 DEG C and after keeping 240 minutes, to keep 30 minutes after being warming up to 125 DEG C, obtain the fermenation raw liquid after heat treated.Then, the suspension formed in warm water 100L barley germ 22.5kg being suspended in 59 DEG C is modulated.By these according to after above-mentioned ratio mixing, keep 40 minutes at 65 DEG C.After being warming up to 77 DEG C, carried out filtering cot.Adjustment pol is 12w/w%, boils about 1 hour after adding hops, is then cooled to about 10 DEG C, adds yeast and ferments.Within about 1 week, filter after about 2 weeks with slaking in fermentation.Adjustment 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 the mellow sense of taste and aromaticity are very good.
Embodiment 9
The Production Example > of < beer
A part for the fermenation raw liquid after heat treated is used to manufacture beer.The usage rate of the fermenation raw liquid after the heat treated in total fermenation raw liquid is made to be 5 % by weight.Namely, by barley germ 7.5kg suspend in water, keep 5 minutes after being warming up to 80 DEG C, keep 60 minutes after the wheat juice obtained is warming up to 122 DEG C, obtain the fermenation raw liquid after heat treated.Then, the suspension formed in warm water 100L barley germ 22.5kg being suspended in 59 DEG C is modulated.By these according to after above-mentioned ratio mixing, keep 40 minutes at 65 DEG C.Filtration removing cot is carried out after being warming up to 77 DEG C.Adjustment pol is 12w/w%, boils about 1 hour after adding hops, is then cooled to about 10 DEG C, adds yeast and ferments.Filter after about 2 weeks in fermentation about 1 week and slaking.Adjustment 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 the mellow sense of taste and aromaticity are 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 DEG C, be then warming up to 130 DEG C and keep 50 minutes, obtain the fermenation raw liquid after heat treated.Fermenation raw liquid after this heat treated is blended in the suspension formed in warm water 100L barley germ 22.5kg being suspended in 59 DEG C, makes its mixture ratio be 50 % by weight.This mixed solution is kept 40 minutes after 65 DEG C, after being warming up to 77 DEG C, carries out filtration removing cot.Adjustment pol is 12w/w%, boils about 1 hour after adding hops, is then cooled to about 10 DEG C, adds yeast and ferments.Within about 1 week, filter after about 2 weeks with slaking in fermentation.Adjustment 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 the mellow sense of taste and aromaticity are very good.
Embodiment 11
The Production Example > of < beer flavor beverage
Use a part of to carry out for raw material with syrup and yeast extract, corn protein resolvent in the fermenation raw liquid after heat treated, manufacture beer flavor beverage.Be specially: 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 after dissolving, added pressure at 130 DEG C, 30 minutes and carry out heat treated.Aqueous solution after dissolving with the 84L that adds water in syrup 7.5kg and yeast extract 150g, corn protein resolvent (state food flavouring system is broadcast by Japan) 150g modulated in advance after decompress(ion).In this mixed solution, add Flos lupuli (Flos Humuli Lupuli) extract be about 20g, boil 60 minutes at 100 DEG C.After being cooled to 12 DEG C, adding acrasis and be about 400g, carry out fermenting about 2 weeks, obtain beer flavor beverage.
Product in contrast, use caramel colorant as a part for raw material to manufacture beer flavor beverage to regulate for the purpose of colourity.Be specially: the 90L that adds water in syrup 10kg, yeast extract 200g, corn protein resolvent (state food flavouring system is broadcast by Japan) 200g, caramel (Ikeda saccharification system) 40g dissolves, add hops and be about 50g, boil 60 minutes at 100 DEG C.Then operation similar to the above is carried out.
Compare beer flavor beverage and the reference substance of the invention described above, found that beverage of the present invention is compared with reference substance, there is taste and the fragrance of sufficient similar beer.
Embodiment 12
The Production Example > of < beer
A part for the fermenation raw liquid after heat treated is used to manufacture beer.The usage rate of the fermenation raw liquid after the heat treated in total fermenation raw liquid is made to be 50 % by weight.Namely, by barley germ 7.5kg be suspended in water 20L, be warming up to 141 DEG C and keep 10 minutes, obtain the fermenation raw liquid after heat treated.Then, the suspension formed in warm water 100L barley germ 22.5kg being suspended in 59 DEG C is modulated.By these according to after above-mentioned ratio mixing, keep 40 minutes at 65 DEG C.Filtration removing cot is carried out after being warming up to 77 DEG C.Adjustment pol is 12w/w%, boils about 1 hour after adding hops, is then cooled to about 10 DEG C, adds yeast and ferments.Within about 1 week, filter after about 2 weeks with slaking in fermentation.Adjustment alcohol is 5.0v/v%, obtains beer.The result of sensory evaluation is that the mellow sense of taste and aromaticity are good.
Claims (18)
1. beer flavor beverage, it is for by comprising carrying out fermenation raw liquid heat treated at least partially thus generating voitol and furanone in fermenation raw liquid, at least add the beer flavor beverage that method that yeast carries out fermenting obtains in the fermenation raw liquid obtained, it is characterized in that, the fermenation raw liquid carrying out described heat treated obtains by being suspended in water by the barley germ after pulverizing, and the voitol concentration in beverage is more than 1.7ppm.
2. beer flavor beverage according to claim 1, is characterized in that, and then the furanone concentration in beverage 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. beer flavor beverage according to claim 1 and 2, is characterized in that, the heat treated of described fermenation raw liquid is process 5 ~ 90 minutes at 122 DEG C ~ 141 DEG C.
5. beer flavor beverage according to claim 1 and 2, is characterized in that, beverage is beer, sparkling wine or Liquor.
6. beer flavor beverage according to claim 1 and 2, is characterized in that, beverage is assorted wine.
7. beer flavor beverage according to claim 1 and 2, is characterized in that, beverage is ardent spirits.
8. beer flavor beverage according to claim 1 and 2, is characterized in that, beverage is low-alcoholic drink.
9. the manufacture method of beer flavor beverage, is characterized in that, comprising:
Carrying out fermenation raw liquid heat treated at least partially thus generate the operation 1 of voitol of 5.0 ~ 17ppm in fermenation raw liquid, and
The operation 2 that yeast carries out fermenting at least is added in the fermenation raw liquid obtained by operation 1,
Wherein, the fermenation raw liquid carrying out described heat treated in operation 1 obtains by being suspended in water by the barley germ after pulverizing.
10. the manufacture method of beer flavor beverage according to claim 9, is characterized in that, the heat treated of described fermenation raw liquid is process 5 ~ 90 minutes at 122 DEG C ~ 141 DEG C.
The manufacture method of 11. beer flavor beverages according to claim 9 or 10, 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 of less than 80 DEG C more than 30 DEG C.
The manufacture method of 12. beer flavor beverages, is characterized in that, comprising:
Carrying out fermenation raw liquid heat treated at least partially thus generate the operation 1 of voitol of 5.0 ~ 17ppm in fermenation raw liquid, and
The fermenation raw liquid obtained by operation 1 and the fermenation raw liquid of non-heat treated are carried out the operation 2 mixed,
The operation 3 that yeast carries out fermenting at least is added in the mixture of the fermenation raw liquid obtained by operation 2,
Wherein, the fermenation raw liquid carrying out described heat treated in operation 1 obtains by being suspended in water by the barley germ after pulverizing.
Fermenation raw liquid after 13. heat treated, it is for carrying out heat treated at least partially thus fermenation raw liquid after the heat treated that obtains of the method generating voitol in fermenation raw liquid by comprising by fermenation raw liquid, it is characterized in that, the fermenation raw liquid carrying out described heat treated obtains by being suspended in water by the barley germ after pulverizing, and the voitol concentration in the fermenation raw liquid after this heat treated is 5.0 ~ 17ppm.
Fermenation raw liquid after 14. heat treated according to claim 13, is characterized in that, and then the furanone concentration in fermenation raw liquid after heat treated is 0.7 ~ 3.5ppm.
Fermenation raw liquid after 15. heat treated according to claim 13 or 14, is characterized in that, the heat treated of described fermenation raw liquid is process 5 ~ 90 minutes at 122 DEG C ~ 141 DEG C.
16. beer flavor beverages, is characterized in that, by making with the fermenation raw liquid after the heat treated according to any one of water or Soda Ash Light 99.2min. dilution claim 13 ~ 15.
The manufacture method of the fermenation raw liquid after 17. heat treated, it is characterized in that, comprise the heat treated 5 ~ 90 minutes thus generate the voitol of 5.0 ~ 17ppm in fermenation raw liquid at 122 DEG C ~ 141 DEG C at least partially of fermenation raw liquid, the fermenation raw liquid carrying out described heat treated obtains by being suspended in water by the barley germ after pulverizing.
The manufacture method of the fermenation raw liquid after 18. heat treated according to claim 17, is characterized in that, before being also included in the heat treated of described fermenation raw liquid, by fermenation raw liquid 30 ~ 80 DEG C of heat treatments 10 ~ 30 minutes.
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| JP2007-323918 | 2007-12-14 | ||
| CN2008801179596A CN101878292A (en) | 2007-12-14 | 2008-12-12 | Beer taste drink with high maltol and furaneol contents |
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| US20140328993A1 (en) * | 2011-11-22 | 2014-11-06 | Suntory Holdings Limited | 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 |
| 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 |
| 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 |
| JP7428731B2 (en) * | 2020-02-06 | 2024-02-06 | サントリーホールディングス株式会社 | beer taste drinks |
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| EP1772513A1 (en) * | 2004-06-11 | 2007-04-11 | Sapporo Breweries Limited | Process for producing processed barley as raw material for brewing, processed barley as raw material for brewing, process for producing wort, process for producing malt-derived alcoholic beverage, and method of improving real degree of fermentation of malt-derived alcoholic beverage |
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| BR9509899A (en) * | 1994-12-09 | 1997-12-30 | Cultor Oy | Flavor-modifying composition |
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| EP1772513A1 (en) * | 2004-06-11 | 2007-04-11 | Sapporo Breweries Limited | Process for producing processed barley as raw material for brewing, processed barley as raw material for brewing, process for producing wort, process for producing malt-derived alcoholic beverage, and method of improving real degree of fermentation of malt-derived alcoholic beverage |
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| CN103468464A (en) | 2013-12-25 |
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