JP2003310241A - Technique for producing sparkling wine with fruit flavor and taste using malt and high-acidity fruit mainly such as passionfruit - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce a sparkling wine having characteristics including fruit taste and flavor, with high palatability of good balance between acidity and sweetness even in case of excessive fruit acidity or insufficient saccharinity, by using fruits and malt in beer production equipment. <P>SOLUTION: The sparkling wine with high palatability is produced by the following process. In the step of preparing beer with malt as a raw material, the activity of a saccharogenic amylase is regulated by changing the saccharifying temperature in a malt-saccharifying process to alter the ratio of dextrin to maltose in the resulting wort to regulate its sweetness and mellowness, thereby regulating the balance to the acidity of fruits to be added thereafter, alternatively, fruits are added in the boiling stage of wort, and if the acidity of the fruits is excessive, calcium carbonate is added to neutralize organic acids to decrease the acidity to regulate the balance between sweetness and acidity. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a sparkling liquor containing fruit beer produced using fruits and malt, in which the difference in quality of fruits is eliminated or when originally unsuitable fruits are used as raw materials. Manufacturing technology of Happoshu.

[0002]

2. Description of the Related Art In the process of producing beer, the fruit itself or fruit juice or puree or concentrated fruit juice is added as a base during boiling of wort, transfer of the wort to a fermentation tank, fermentation or aging. It added fruit flavor, taste and color to the beer. Furthermore, when the desired characteristics cannot be reproduced with only natural raw materials derived from fruits, additives such as flavors, sweeteners, acidulants, and pigments were often added.

[0003]

In recent years, there has been an increasing need for processed foods that do not use additives, due to the increasing tendency toward natural and health. However, when reproducing the characteristics of fruits without using additives, it is necessary to add a large amount of fruits and natural raw materials derived from fruits. The quality of the product depended on the quality of the fruit, since the desirable characteristics such as the scent of the fruit increased with the increase of the use ratio of the fruit, while the sourness of the fruit and other unfavorable characteristics were developed.

Therefore, in order to produce a low-malt beer without using artificial additives, it is necessary to select only fruits suitable for brewing as raw materials. Generally, fruits suitable for brewing have a high acidity. It is very expensive as a raw material for brewing because it often has a good balance of sugar content, a good fragrance, and a sufficient quality for raw food. On the other hand, cheap fruits for processing are generally immature, have a high acidity, a low sugar content, and often have a weak scent.

For the above reasons, the production of fruit-flavored low-malt beer without using artificial additives has had problems such as securing raw materials and increasing production costs. The present invention solves the above problems and provides a method for producing a sparkling liquor suitable for drinking with high palatability, even if a fruit having an excessive acidity or a low sugar content is used. It is a thing.

[0006]

According to the present invention as set forth in claim 1, when the fruit has excessive sourness, the saccharifying enzyme activity is adjusted in the saccharification stage of malt to increase the dextrin concentration in the obtained wort. It relates to the process of making. Even during fermentation, dextrin is not assimilated by yeast,
By remaining in the product, it brings a richness, which softens the sourness and improves the palatability.

According to the second aspect of the present invention, when the fruit has an excessively sour taste, calcium carbonate is added when mixing the wort and the fruit to reduce the acidity and reduce the irritation due to the sour taste.

By combining the steps according to the inventions of claims 1 and 2, it is possible to produce a sparkling liquor brewed with malt and fruits with high acidity such as passion fruit as shown in claim 3. .

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is a conventional beer brewing facility including a malt saccharification kettle, a filtration kettle, a wort boiling kettle, and a whirlpool tank, and is changed to a part of a general process for charging beer with malt as a main raw material. It is possible to reproduce by adding. That is, it includes a step of adjusting dextrin production in the saccharification step after crushing and mashing malt, and a step of mixing fruit juice or puree during wort boiling and adding calcium carbonate at that time.

The mixed wort prepared by the process according to the invention is subjected to whirlpool refining, cooling, and transfer to a fermentation tank according to a conventional method for producing beer or low-malt beer.
It can be fermented.

In the present invention, the fruit is added at the boiling stage of the wort, and the resulting mixed wort is subjected to whirlpool clarification and transfer to the fermentation tank. Therefore, the fruit is squeezed in advance. Therefore, it is desirable to keep the state of less solids.

Further, by using the inventions of claims 1 and 2 in combination, it is possible to produce a sparkling liquor using fruits of high acidity and malt as claimed in claim 3.

The invention described in claim 1 is a technique of mashing ground malt to adjust the temperature of saccharification to adjust the activity of a saccharifying enzyme and change the ratio of maltose and dextrin produced. That is, when the sugar content of the fruit to be used later is lower than appropriate or the acidity is high, the saccharification temperature is set to 67 ° C. to 69 ° C. to increase the activity of α-amylase and promote the production of dextrin while suppressing the production of maltose. . When fermented with wort that contains more dextrin than usual, dextrin remains without being assimilated by yeast, which contributes to the richness and sweetness and reduces the irritation caused by fruit-derived organic acids, and the palatability of the product. Improve.

On the contrary, when the sugar content is higher than appropriate or the acidity is lower, the β-amylase activity is strengthened by setting the saccharification temperature of the mash to 62 ° C. to 66 ° C. to promote the production of maltose and suppress the production of dextrin. . Products fermented with dextrin-poor wort suppress the richness and sweetness, emphasize the acidity and give a refreshing taste.

According to the second aspect of the invention, the wort obtained from the mash is boiled, and fruit juice or puree is added to the wort while calcium carbonate is added to neutralize the organic acid to reduce the acidity. It is a technology to let you. That is, in the usual 1 to 2 hours wort boiling step, a required amount of fruit juice or puree obtained from fruits is added, and calcium carbonate is added according to the acidity of the fruits. The addition of calcium carbonate neutralizes excess organic acids present in the mixed wort, reducing the acidity. The proper acidity improves the balance of sourness, sweetness, and richness, and makes it possible to produce Happoshu with high taste.

The mixed wort prepared by the steps according to the inventions described in claims 1 and 2 is clarified by whirlpool, and the supernatant mixed wort is cooled and transferred to a fermentation tank.

The yeast used for fermentation is preferably top-fermenting beer yeast, but any brewer's yeast can be selected depending on the target product characteristics, whether it is top-facing or bottom-fermenting yeast.

The present invention does not give a specific numerical value regarding the saccharification temperature of mash, the amount of calcium carbonate added during boiling, etc., and the process is performed according to the target characteristics such as taste and flavor of each product. Can be adjusted.

[0019]

[Example] 25 kg of crushed malt in a saccharification filter
2.7 times the amount of hot water was added to and mixed with, and the mixture was adjusted to 68 ° C. and saccharified for 60 minutes. The temperature was raised to 78 ° C., wort was circulated to form a filter layer, and the clarified product was designated as No. 1 squeezed wort.

Then, sparging was carried out to obtain and mix wort after the second pressing. The sugar content of the wort before boiling was adjusted to 12.5%, and the wort amount was 155 L at this time.

Hop was added while boiling vigorously for 60 minutes to give a bitter taste, and 12 minutes before the end of boiling, 12 kg of passion fruit juice squeezed in advance was added. Calcium carbonate 1
50 g was added and boiled for 15 minutes.

The added passion fruit bures had a pH of 2.89 and a sugar content of 15.0. The pH of the mixed wort after boiling was 4.20 and the sugar content was 14.6.

The mixed wort was subjected to whirlpool to precipitate a solid, and the supernatant extract was cooled to 20 ° C. and transferred to a fermentation tank while blowing oxygen gas. After that, the same operation as in the production of normal top-fermented beer was performed to obtain a finished product.

As a result of a sensory test, it was judged that the sourness, sweetness and richness were well balanced and the scent of passion fruit was moderately felt, and that the scent, flavor and taste were suitable for commercialization.

[0025]

EFFECTS OF THE INVENTION According to the present invention, when fruits are used as a raw material for Happoshu, it is possible to produce Happoshu of the quality intended by the manufacturer, regardless of the quality of the fruits.

By adding a large amount of fruits, a sparkling liquor having characteristics such as flavor and taste of fruits can be produced without using additives.

It is possible to use, as a raw material, a fruit having an excessively high acidity or a fruit having a low sugar content, which is originally unsuitable as a raw material for brewing.

[0028] Since the drawbacks of fruits can be eliminated and the advantages such as aroma can be reproduced in the product, it is possible to adopt types and varieties that have not been suitable for brewing, and to brew a sparkling liquor with new characteristics. Is possible.

Claims (3)

[Claims] 1. A step of producing a sparkling liquor using malt as a main raw material and fruit as an auxiliary raw material, the ratio of dextrin and maltose in wort obtained from malt is adjusted according to the sugar content and acidity of the fruit to be added later, A manufacturing method for improving the palatability of a product while maintaining a good balance between sweetness and sourness. 2. In the step of producing a sparkling liquor using malt as a main raw material and fruit as an auxiliary raw material, the fruit is added when the wort is boiled, and calcium carbonate is added according to the acidity of the fruit at this time to adjust the acidity. A manufacturing method for adjusting the taste of a product by adjusting it. 3. A fruit flavor and a fruit flavor produced by using one or both of the production method according to claim 1 and claim 2 as a raw material, mainly fruit having a high acidity such as passion fruit and malt. Happoshu with a taste.