JP2004321004A - Method for producing fermented malt beverage - Google Patents
Method for producing fermented malt beverage Download PDFInfo
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- JP2004321004A JP2004321004A JP2003115674A JP2003115674A JP2004321004A JP 2004321004 A JP2004321004 A JP 2004321004A JP 2003115674 A JP2003115674 A JP 2003115674A JP 2003115674 A JP2003115674 A JP 2003115674A JP 2004321004 A JP2004321004 A JP 2004321004A
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- activated carbon
- fermented malt
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Images
Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は、ビールや発泡酒などの発酵麦芽飲料中のプリン体を除去する工程を含む発酵麦芽飲料の製造方法に関する。
【０００２】
【従来の技術】
ビールや発泡酒等の発酵麦芽飲料においては、消費者の嗜好の多様化にともない、多種多様の商品が上市されている。さらに、近年の消費者の健康志向から、発酵麦芽飲料における糖やカロリー量、さらにはプリン体量への関心が高まっている。中でもプリン体は肝臓で代謝されて尿酸となるが、血液中の尿酸値が一定値以上となると高尿酸血症になり、さらに結晶化した尿酸が関節にたまると痛風になる。このようなことから、従来のビール等が有する旨味等を保持した、低糖・低カロリー量である発酵麦芽飲料に加えて、低プリン体量である発酵麦芽飲料に対する消費者の期待が高まっている。
プリン体の除去に関しては、活性炭を用いてプリン体を除去する方法が知られている（例えば、特許文献１及び２参照。）。
一方、活性炭処理によってプリン体を除去する場合には、プリン体だけでなく色素や苦味物質等が同時に吸着除去される。従って、活性炭処理を行っていない発酵麦芽飲料と同様の香味等を付与するためには、活性炭処理後に色素、苦味物質、香料、酸味料等を添加する必要がある（例えば、特許文献３参照。）。しかし、これらの成分を添加する場合には、製造工程が煩雑になると共に、添加工程のための設備投資や原料の増加によるコストの増加を伴う。
【０００３】
【特許文献１】
特開昭５９−１０４３８３号公報
【特許文献２】
特開昭５９−１０４４００号公報
【特許文献３】
米国特許５２９４４５０号明細書
【０００４】
【発明が解決しようとする課題】
本発明は、活性炭処理によってプリン体を除去する場合であっても、活性炭処理後に色素、苦味物質、香料、酸味料等を添加することなく、活性炭処理を行っていない発酵麦芽飲料と同様の香味等を有する発酵麦芽飲料の製造方法を提供することを目的とする。
【０００５】
【課題を解決するための手段】
上記問題点に関して、本発明者らが鋭意検討した結果、麦汁における苦味価及び色度を調節することによって上記目的を達成できることがわかった。本発明は、上記知見に基づいて完成されたものである。
すなわち、本発明は、３３〜４５ＥＢＣ ＢＵの苦味価及び９〜１５°ＥＢＣの色度を有する麦汁を酵母により発酵させる工程、及び活性炭を用いて得られた発酵麦芽飲料中のプリン体含量を５ｍｇ／１００ｍｌ以下に低減する工程を含む、１８〜３０ＥＢＣ ＢＵの苦味価及び６〜１０°ＥＢＣの色度を有する発酵麦芽飲料の製造方法であって、活性炭を用いて発酵麦芽飲料中のプリン体を低減する工程後に色素、苦味物質、香料、酸味料を添加しないことを特徴とする前記製造方法を提供する。
【０００６】
【発明の実施の形態】
本発明において、「発酵麦芽飲料」とは、麦芽のみ、又は麦芽と他の澱粉原料により発酵原料液（麦汁）を生成し、この原料液を酵母により発酵させて生成した飲料をいい、ビール、発泡酒等を含むものである。
また、本発明において、「プリン体」には、遊離プリン塩基、プリンヌクレオチド、プリンヌクレオシド及び高分子核酸が含まれる。プリン塩基とは、プリン（９Ｈ−イミダゾ〔４，５−ｄ〕ピリミジン）の誘導体の総称であり、アデニン、キサンチン、グアニン等が含まれる。プリンヌクレオチドとは、プリンヌクレオシドの糖部分がリン酸とエステルを作っている化合物の総称であり、アデニル酸、イノシン酸、グアニル酸等が含まれる。プリンヌクレオシドとは、プリン塩基と糖の還元基とがＮ−グリコシド結合した配糖体化合物の総称であり、アデノシン、イノシン、グアノシン等が含まれる。
【０００７】
発酵麦芽飲料の製造工程は、通常行われている製造工程であれば、いずれの工程であってもよい。以下に好ましい実施態様として、具体的な製造工程を図１を参照して説明するが、本発明は以下の工程に限定されるものではない。
主原料である麦芽の粉砕物の一部及び澱粉質の副原料の全部又は一部を仕込釜に入れ、温水を加えてこれらの原料を混合して液化を行い、マイシェを作る。この操作は通常、開始時の液温を５０℃程度とし、徐々に昇温して所定温度（通常は６５〜６８℃）とした後、該温度に所定時間（通常は１０分間程度）保持し、更に昇温して段階的に所定の温度（通常は９０〜１００℃）まで液温を高め、この温度に２０分程度保持する。一方、仕込槽では、残りの麦芽粉砕物に温水を加えて混合し、所定温度（通常は３５〜５０℃）で所定時間（通常は２０〜９０分間程度）保持してマイシェを作った後、これに前記仕込釜のマイシェを仕込槽中のマイシェに加えて合一する。次に、このマイシェを仕込槽中において所定温度（通常は６０〜６８℃）で所定時間（通常は３０〜９０分間程度）保持して麦芽中に含まれる酵素あるいは添加した酵素の作用による糖化を行う。糖化工程終了後、麦汁濾過槽で濾過を行い、濾液としての透明な麦汁を得る。
次いで、この麦汁を煮沸釜に移し、ホップ（ホップペレット、ホップエキス等）を加えて煮沸する。煮沸した麦汁をワールプールと称する槽に入れて、沈殿により生じた蛋白質等の粕を除去する。次いで、プレートクーラーにより適切な発酵温度（通常は８〜１０℃）まで冷却してから発酵タンクに移す。
発酵タンクに移す麦汁は、５〜１５質量％のエキス、３３〜４５ＥＢＣ ＢＵの苦味価、９〜１５°ＥＢＣの色度、及び４．５〜６のｐＨを有するように調整される。
【０００８】
ここで、「エキス」とは、麦汁の蒸発残留固形分であり、主に糖分からなる。このエキスは、発酵の際に酵母により利用されてアルコールや炭酸ガス等に変わる。エキスの含有量は、好ましくは８〜１３質量％である。エキスの含有量は、原料である麦芽や各種澱粉、糖類の仕込み量を変えることにより調整することができる。エキスの含有量は、例えばＥＢＣ法（ビール酒造組合：「ビール分析法」７．２１９９０年）により測定することができる。
また、「苦味価」とは、イソフムロンを主成分とするホップ由来物質群により与えられる苦味の指標である。苦味価は、好ましくは３５〜４５ＥＢＣ ＢＵである。苦味価は、ホップエキス等のホップの添加量を変えることによって調整することができる。苦味価は、例えばＥＢＣ法（ビール酒造組合：「ビール分析法」８．１５ １９９０年）により測定することができる。
さらに、「色度」とは、メイラード反応によって生じるメライノイジンを主成分とする色素によって与えられる色の濃淡である。色度は、好ましくは１０〜１５°ＥＢＣである。色度は、主原料である麦芽に濃色麦芽、黒麦芽及び絡める麦芽等の色麦芽を添加することによって変えることができる。色度は、例えばＥＢＣ法（ビール酒造組合：「ビール分析法」８．８．２ １９９０年）により測定することができる。
発酵タンクに前記麦汁を入れ、該麦汁に酵母を接種して発酵を行う。次いで、得られた発酵液を熟成（後発酵）させた後、濾過により酵母及び蛋白質を除去して目的の発酵麦芽飲料を得ることができる。
【０００９】
本発明の発酵麦芽飲料の製造方法においては、上記麦汁を、通常の発酵工程に供した後、発酵麦芽飲料を活性炭に接触させることによってプリン体を除去する。
本発明の製造方法においては、任意の活性炭を使用することができるが、比表面積が１０００ｍ２／ｇ以上であり、平均細孔直径が２ｎｍ以下である活性炭が好ましい。活性炭の比表面積が上記範囲であれば、発酵麦芽飲料中のプリン体を効率よく除去することができる。また、活性炭の平均細孔直径が上記範囲であれば、発酵麦芽飲料の色素、苦味物質、香料、酸味料等を過剰に除去することなく、従って活性炭処理を行っていない発酵麦芽飲料と同様の香味等を有する発酵麦芽飲料を製造することができる。特に、本発明では、活性炭の比表面積は、より好ましくは１３００〜２５００ｍ２／ｇであり、さらに好ましくは１５００〜１９００ｍ２／ｇである。また、活性炭の平均細孔直径は、より好ましくは１．５〜１．９ｎｍであり、さらに好ましくは１．７〜１．９５ｎｍである。このような活性炭は、ＬＰＮ３６やＬＰＮ３７として武田薬品工業から入手できる。
ここで、活性炭の比表面積は、例えば窒素ガス吸着等温線からＢＥＴ式（慶伊富長：吸着、第９５〜１１３頁（１９６７）、共立出版）により計算される。また、平均細孔直径は、細孔を円筒形と仮定することによって、次式から求めることができる。
【００１０】
【数１】
平均細孔直径＝４×（細孔容積）／（比表面積）
なお、細孔容積は、例えば水銀圧入法、窒素ガス吸着法（慶伊富長：吸着、第９５〜１１３頁（１９６７）、共立出版）などの方法によって測定される。
【００１１】
本発明の発酵麦芽飲料の製造方法において、発酵麦芽飲料を前記活性炭に接触させる工程は、発酵、熟成後の珪藻土濾過工程で行うのが好ましい。珪藻土濾過工程においては、珪藻土及び前記活性炭を発酵麦芽飲料に添加してもよいが、効率よくプリン体を除去し、かつ濾過開始時から安定した除去率を達成するために、予め珪藻土及び前記活性炭をフィルター、例えばキャンドルフィルターにプリコートすることが好ましい。発酵麦芽飲料に添加される前記活性炭の量は、濾過を行う発酵麦芽飲料の総量を基準として、０．０５〜１質量％であり、好ましくは０．１〜０．５質量％、より好ましくは０．２〜０．４質量％である。また、フィルターにプリコートされる前記活性炭の量は、フィルターの濾過表面積を基準として、０．１〜２ｋｇ／ｍ２であり、好ましくは０．２〜１ｋｇ／ｍ２、より好ましくは０．３〜０．８ｋｇ／ｍ２である。また、フィルターにプリコートされる珪藻土の量は、通常濾過時に使用する量に準じ、１．５〜３．０ｋｇ／ｍ２程度が好ましい。
【００１２】
先に示した活性炭使用方法によって、ビールにおいては最終製品中のプリン体の量は１．７ｍｇ／１００ｍｌ以下（従来５．５ｍｇ／１００ｍｌ）となり、また発泡酒においては０．３ｍｇ／１００ｍｌ以下（３．０ｍｇ／１００ｍｌ）となる。
ここで、発酵麦芽飲料中のプリン体の量は、例えばＨＰＬＣを用いた方法（藤本ら：「尿酸」第９巻 １２８頁 １９８５年）により測定することができる。
上記活性炭によるプリン体除去工程後の発酵麦芽飲料においては、外観及び香味品質上、色度が５°ＥＢＣ以上であることが好ましく、苦味価は７ＥＢＣ ＢＵ以上であることが好ましい。
【００１３】
【発明の効果】
本発明により、上記活性炭処理後に色素、苦味物質、香料、酸味料等を添加することなく、活性炭処理を行っていない発酵麦芽飲料と同様の香味等を有し、かつ、プリン体を除去した発酵麦芽飲料を得ることができる。
【００１４】
【実施例】
（製造例１）
概略を図１に示した３０００Ｌスケールの醸造設備により、ビールを製造した実施例について以下に述べる。粉砕した麦芽及びコーン・スターチ等の副原料を合計６００〜７００ｋｇを使用して図１に示す仕込設備により麦汁を製造した後、プレートクーラーにより冷却し、泥状酵母を加えて発酵温度６〜１２℃で発酵させた。発酵終了後、−１℃に冷却して後発酵を行った。図２に示す濾過設備により、発酵液から酵母及び余分な蛋白質を取り除き、アルコール約５％、麦芽使用比率６０％のビールを製造した。濾過は、図２に示す濾過設備でＳｉＯ２添加タンクにＳｉＯ２と共に活性炭（武田薬品工業社製「ＬＰＮ３７」）を混合し、配管を通じてビール中に添加する方法を採った。濾過の際には、プリコートとして０．５ｋｇ／ｍ２の活性炭（ＬＰＮ３７）を予めキャンドルフィルターに付着させておき、濾過開始後は０．２５質量％の活性炭をＳｉＯ２注入ラインより比例注入した（比例注入活性炭量は濾過を行ったビールの総量に対する割合を示す。）。
仕込後の麦汁及び濾過後のビールについて物理化学分析を行った。それぞれの分析値を表１に示す。なお、麦汁及びビールの分析はＥＢＣの方法に従った（ビール酒造組合：「ビール分析法」１９９０年）。
【００１５】
【表１】
表１
【００１６】
上記結果から、活性炭処理による濾過後ビールの色度は、活性炭処理しない濾過後ビールよりも０．４°ＥＢＣ低く、苦味価は４ＥＢＣ ＢＵ低いことがわかった。なお、活性炭無処理の濾過後ビールの分析値は、通常のビールの品質として求められる目標の範囲内である。
【００１７】
（製造例２）
次に、表２に示す苦味価及び色度を有する麦汁を用いて、製造例１と同様にして製造し、濾過後ビールの化学分析を行った。分析結果を表２に示す。
【００１８】
【表２】
表２
上記結果から、活性炭処理による濾過後ビールの苦味価及び色度は、製造例１の活性炭処理しない濾過後ビールとほぼ同様の値を示した。
【００２０】
（官能試験）
試験例２で得られた活性炭処理による濾過後ビール（Ａ）について、製造例１の活性炭処理しない濾過後ビール（Ｂ）及び活性炭処理による濾過後ビール（Ｃ）を対象としてビール醸造技術者７名のパネリストにより官能試験を行った。その結果を表３に示す。官能試験の評価項目は、（１）全体評価、（２）ビールらしさ、及び（３）ビールらしさに欠けるコメントの有無で、評価基準は以下の通りとした。
【表３】
表３
表３の結果が示すように、通常よりやや高めの色度及び苦味価の麦汁で製造し、活性炭処理したビール（Ａ）の香味の評価は、通常の色度及び苦味価の麦汁で製造し、活性炭処理しないビール（Ｂ）とほとんど変わらなかった。なお、通常の色度及び苦味価の麦汁で製造し、活性炭処理したビール（Ｃ）は、表３に示される通り、活性炭処理しないビール（Ｂ）に比べて、「コクがない」、「苦味が不足」といったコメントが目立ち、「ビールらしさ」の評価が低い理由を裏付けるものとなっている。この結果から、活性炭処理によってプリン体を除去してビールを製造する場合に、プリン体だけでなく色素や苦味物質が除去されることによってビールらしさが損なわれることを回避するために、色度及び苦味価を通常よりやや高い値の麦汁を仕込工程で製造することにより、活性炭処理後に色素や苦味物質、香料等を添加することなしに、通常のビールと同様の香味を持つビールの製造が可能であることが示された。
【図面の簡単な説明】
【図１】ビールの製造例の概略図である。
【図２】ビールの製造例の濾過設備の概略図である。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a fermented malt beverage including a step of removing purines in a fermented malt beverage such as beer and low-malt beer.
[0002]
[Prior art]
With respect to fermented malt beverages such as beer and low-malt beer, a wide variety of products have been put on the market along with diversification of consumer preferences. Furthermore, due to the health consciousness of consumers in recent years, interest in sugar and caloric content and fermented malt content in fermented malt beverages has been increasing. Above all, purines are metabolized by the liver to uric acid, but hyperuricemia occurs when the uric acid level in the blood exceeds a certain level, and gout occurs when crystallized uric acid accumulates in the joints. For this reason, in addition to fermented malt beverages having a low sugar and low calorie content while retaining the umami and the like of conventional beer, consumers are increasingly expecting fermented malt beverages having a low purine content. .
Regarding the removal of purines, a method of removing the purines using activated carbon is known (for example, see Patent Documents 1 and 2).
On the other hand, when purines are removed by activated carbon treatment, not only purines but also pigments and bitter substances are simultaneously adsorbed and removed. Therefore, in order to impart the same flavor and the like as a fermented malt beverage not subjected to the activated carbon treatment, it is necessary to add a pigment, a bitter substance, a flavor, an acidulant, etc. after the activated carbon treatment (for example, see Patent Document 3). ). However, when these components are added, the production process becomes complicated, and equipment costs for the addition process and an increase in cost due to an increase in raw materials are accompanied.
[0003]
[Patent Document 1]
JP-A-59-104383 [Patent Document 2]
JP-A-59-104400 [Patent Document 3]
US Pat. No. 5,294,450
[Problems to be solved by the invention]
The present invention provides a flavor similar to that of a fermented malt beverage that has not been subjected to activated carbon treatment, even when purines are removed by activated carbon treatment, without adding pigments, bitter substances, flavors, sour agents, etc. after activated carbon treatment. It is an object of the present invention to provide a method for producing a fermented malt beverage having the above.
[0005]
[Means for Solving the Problems]
The present inventors have conducted intensive studies on the above problems, and as a result, it has been found that the above object can be achieved by adjusting the bitterness value and chromaticity of wort. The present invention has been completed based on the above findings.
That is, the present invention provides a step of fermenting wort having a bitterness of 33 to 45 EBC BU and a chromaticity of 9 to 15 ° EBC with yeast, and a purine content in a fermented malt beverage obtained using activated carbon. A method for producing a fermented malt beverage having a bitterness of 18 to 30 EBC BU and a chromaticity of 6 to 10 ° EBC, comprising a step of reducing the content to 5 mg / 100 ml or less, wherein the purine is contained in the fermented malt beverage using activated carbon. The method according to claim 1, wherein a coloring matter, a bitter substance, a fragrance, and a sour agent are not added after the step of reducing odor.
[0006]
BEST MODE FOR CARRYING OUT THE INVENTION
In the present invention, the term “fermented malt beverage” refers to a beverage produced by producing a fermented raw material liquid (wort) from malt alone or malt and other starch raw materials, and fermenting this raw material liquid with yeast. , Low-malt beer and the like.
In the present invention, the “purine form” includes a free purine base, a purine nucleotide, a purine nucleoside, and a high-molecular-weight nucleic acid. Purine base is a generic term for derivatives of purine (9H-imidazo [4,5-d] pyrimidine) and includes adenine, xanthine, guanine and the like. Purine nucleotide is a general term for compounds in which the sugar moiety of purine nucleoside forms an ester with phosphoric acid, and includes adenylic acid, inosinic acid, guanylic acid, and the like. Purine nucleoside is a generic name of glycoside compounds in which a purine base and a reducing group of a sugar are N-glycoside-linked, and includes adenosine, inosine, guanosine and the like.
[0007]
The production process of the fermented malt beverage may be any process that is normally performed. Hereinafter, a specific manufacturing process will be described as a preferred embodiment with reference to FIG. 1, but the present invention is not limited to the following process.
A part of the pulverized malt as a main raw material and all or a part of the starchy sub-raw material are put into a charging kettle, hot water is added thereto, and these raw materials are mixed and liquefied to prepare a mash. In this operation, the liquid temperature at the start is usually set to about 50 ° C., and then gradually raised to a predetermined temperature (normally 65 to 68 ° C.), and then maintained at the temperature for a predetermined time (normally about 10 minutes). Then, the temperature is raised stepwise to a predetermined temperature (usually 90 to 100 ° C.), and maintained at this temperature for about 20 minutes. On the other hand, in the charging tank, warm water is added to the remaining malt crushed material, mixed, and maintained at a predetermined temperature (usually 35 to 50 ° C.) for a predetermined time (usually about 20 to 90 minutes) to make a mash, The mashes in the charging pot are added to the mashes in the charging tank and united. Next, the mash is kept at a predetermined temperature (usually 60 to 68 ° C.) for a predetermined time (usually about 30 to 90 minutes) in a charging tank to perform saccharification by the action of an enzyme contained in malt or an added enzyme. Do. After completion of the saccharification step, filtration is performed in a wort filtration tank to obtain a transparent wort as a filtrate.
Next, the wort is transferred to a boiling pot, and hops (hop pellets, hop extract, etc.) are added and boiled. The boiled wort is placed in a tank called a whirlpool to remove protein and other residues generated by precipitation. Then, it is cooled to an appropriate fermentation temperature (usually 8 to 10 ° C.) by a plate cooler and then transferred to a fermentation tank.
The wort transferred to the fermentation tank is adjusted to have an extract of 5-15% by weight, a bitterness of 33-45 EBC BU, a chromaticity of 9-15 ° EBC and a pH of 4.5-6.
[0008]
Here, the “extract” is the residual solid content of the wort after evaporation and is mainly composed of sugar. This extract is used by yeast during fermentation and is converted into alcohol, carbon dioxide, or the like. The content of the extract is preferably from 8 to 13% by mass. The content of the extract can be adjusted by changing the amounts of malt, various starches, and saccharides as raw materials. The content of the extract can be measured, for example, by the EBC method (Beer Brewing Association: “Beer Analysis Method”, 7.21990).
The “bitterness value” is an index of bitterness provided by a group of hop-derived substances containing isohumulone as a main component. The bitterness value is preferably between 35 and 45 EBC BU. The bitterness can be adjusted by changing the amount of hops such as hop extract. The bitterness value can be measured, for example, by the EBC method (Beer Brewing Association: “Beer Analysis Method” 8.15 1990).
Further, the “chromaticity” is the shade of color given by a pigment mainly composed of melanoidin produced by the Maillard reaction. The chromaticity is preferably between 10 and 15 ° EBC. The chromaticity can be changed by adding colored malt such as dark malt, black malt, and entangled malt to the main raw material malt. The chromaticity can be measured, for example, by the EBC method (Beer Brewing Association: “Beer Analysis Method” 8.8.2 1990).
The wort is put into a fermentation tank, and the wort is inoculated with yeast to perform fermentation. Next, the fermented liquid obtained is aged (post-fermented), and then the yeast and protein are removed by filtration to obtain the desired fermented malt beverage.
[0009]
In the method for producing a fermented malt beverage of the present invention, the wort is subjected to a normal fermentation step, and then the purine is removed by bringing the fermented malt beverage into contact with activated carbon.
In the production method of the present invention, any activated carbon can be used, but activated carbon having a specific surface area of 1000 m 2 / g or more and an average pore diameter of 2 nm or less is preferable. When the specific surface area of the activated carbon is in the above range, purines in the fermented malt beverage can be efficiently removed. Further, if the average pore diameter of the activated carbon is in the above range, the pigment of the fermented malt beverage, without removing excessively the bitter substances, flavors, sour agents, etc., therefore, the same as the fermented malt beverage that has not been activated carbon treatment A fermented malt beverage having flavor and the like can be produced. Particularly, in the present invention, the specific surface area of the activated carbon is more preferably 1300 to 2500 m 2 / g, and further preferably 1500 to 1900 m 2 / g. The average pore diameter of the activated carbon is more preferably from 1.5 to 1.9 nm, and even more preferably from 1.7 to 1.95 nm. Such activated carbon is available from Takeda Chemical Industries as LPN36 and LPN37.
Here, the specific surface area of the activated carbon is calculated from the nitrogen gas adsorption isotherm by the BET equation (Keiichi Tominaga: Adsorption, pp. 95-113 (1967), Kyoritsu Shuppan). The average pore diameter can be obtained from the following equation by assuming that the pores are cylindrical.
[0010]
(Equation 1)
Average pore diameter = 4 × (pore volume) / (specific surface area)
The pore volume is measured by, for example, a mercury intrusion method or a nitrogen gas adsorption method (Keiichi Tominaga: Adsorption, pp. 95-113 (1967), Kyoritsu Shuppan).
[0011]
In the method for producing a fermented malt beverage of the present invention, the step of bringing the fermented malt beverage into contact with the activated carbon is preferably performed in a diatomaceous earth filtration step after fermentation and aging. In the diatomaceous earth filtration step, diatomaceous earth and the activated carbon may be added to the fermented malt beverage.However, in order to efficiently remove purines and achieve a stable removal rate from the start of filtration, diatomaceous earth and the activated carbon are used in advance. Is preferably pre-coated on a filter, for example, a candle filter. The amount of the activated carbon added to the fermented malt beverage is 0.05 to 1% by mass, preferably 0.1 to 0.5% by mass, more preferably, based on the total amount of the fermented malt beverage to be filtered. 0.2 to 0.4% by mass. The amount of the active carbon precoat on the filter, based on the filtration surface area of the filter is 0.1~2kg / m 2, preferably 0.2~1kg / m 2, more preferably 0.3 0.8 kg / m 2 . The amount of diatomaceous earth to be precoated on the filter is preferably about 1.5 to 3.0 kg / m 2 according to the amount usually used during filtration.
[0012]
By the above-described method of using activated carbon, the amount of purine in the final product of beer is 1.7 mg / 100 ml or less (conventional 5.5 mg / 100 ml), and that of happoshu is 0.3 mg / 100 ml or less (3 0.0mg / 100ml).
Here, the amount of purines in the fermented malt beverage can be measured, for example, by a method using HPLC (Fujimoto et al .: "Uric acid", Vol. 9, page 128, 1985).
In the fermented malt beverage after the purine body removing step using the activated carbon, the chromaticity is preferably 5 ° EBC or more, and the bitterness is preferably 7 EBC BU or more in terms of appearance and flavor quality.
[0013]
【The invention's effect】
According to the present invention, without adding a pigment, a bitter substance, a flavor, a sour agent, and the like after the activated carbon treatment, the fermented malt beverage has the same flavor as a fermented malt beverage not subjected to the activated carbon treatment, and has a purine-removed fermentation. A malt beverage can be obtained.
[0014]
【Example】
(Production Example 1)
An example in which beer was manufactured using a 3000L-scale brewing facility whose outline is shown in FIG. 1 will be described below. After using a total of 600 to 700 kg of crushed malt and auxiliary materials such as corn starch, wort is manufactured by the charging equipment shown in FIG. 1, cooled by a plate cooler, and a muddy yeast is added thereto to obtain a fermentation temperature of 6 to 700 kg. Fermented at 12 ° C. After completion of the fermentation, the mixture was cooled to -1 ° C and post fermentation was performed. Yeast and extra protein were removed from the fermentation liquor by the filtration equipment shown in FIG. 2 to produce a beer with about 5% alcohol and 60% malt use. Filtration, mixing the activated carbon (manufactured by Takeda Chemical Industries, Ltd. "LPN37") with SiO 2 in SiO 2 added tank filtration equipment shown in FIG. 2 employs the method of adding in beer through a pipe. At the time of filtration, 0.5 kg / m 2 of activated carbon (LPN37) was previously attached to a candle filter as a precoat, and after the start of filtration, 0.25% by mass of activated carbon was proportionally injected from a SiO 2 injection line ( The proportionally injected activated carbon amount indicates the ratio to the total amount of the filtered beer.)
Physicochemical analysis was performed on the wort after preparation and the beer after filtration. Table 1 shows the analytical values. The analysis of wort and beer was performed according to the method of EBC (Beer Brewing Association: "Beer Analysis Method", 1990).
[0015]
[Table 1]
Table 1
[0016]
From the above results, it was found that the chromaticity of the filtered beer after the activated carbon treatment was 0.4 ° EBC lower than that of the filtered beer without the activated carbon treatment, and the bitterness value was 4 EBC BU lower. In addition, the analysis value of the filtered beer without the activated carbon treatment is within the target range required as the quality of the normal beer.
[0017]
(Production Example 2)
Next, using wort having a bitterness value and chromaticity shown in Table 2, it was produced in the same manner as in Production Example 1, and after filtration, beer was subjected to chemical analysis. Table 2 shows the analysis results.
[0018]
[Table 2]
Table 2
From the above results, the bitterness and chromaticity of the filtered beer after the activated carbon treatment were almost the same as those of the filtered beer of Production Example 1 without the activated carbon treatment.
[0020]
(Sensory test)
Regarding the filtered beer (A) obtained by the activated carbon treatment obtained in Test Example 2, seven beer brewing engineers targeted the filtered beer (B) without the activated carbon treatment of Production Example 1 and the filtered beer (C) by the activated carbon treatment. Panelists performed a sensory test. Table 3 shows the results. The evaluation items of the sensory test were (1) overall evaluation, (2) beer-like, and (3) presence / absence of comments lacking beer-likeness. The evaluation criteria were as follows.
[Table 3]
Table 3
As the results in Table 3 show, the evaluation of the flavor of beer (A) produced with wort having slightly higher chromaticity and bitterness than usual and treated with activated carbon was performed using wort with normal chromaticity and bitterness. It was almost the same as beer (B) produced and not treated with activated carbon. As shown in Table 3, the beer (C) produced with wort having ordinary chromaticity and bitterness and having been treated with activated carbon had "no richness" and " Comments such as “Insufficient bitterness” are prominent, confirming the reason why the evaluation of “beer likeness” is low. From this result, when beer is produced by removing purines by activated carbon treatment, in order to avoid that beer quality is lost by removing not only purines but also pigments and bitter substances, the chromaticity and By producing wort having a bitter value slightly higher than usual in the preparation process, it is possible to produce beer having the same flavor as ordinary beer without adding pigments, bitter substances, flavors, etc. after activated carbon treatment. It has been shown that it is possible.
[Brief description of the drawings]
FIG. 1 is a schematic diagram of an example of producing beer.
FIG. 2 is a schematic diagram of a filtration facility of a beer production example.
Claims (4)
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2241199A2 (en) * | 2008-02-14 | 2010-10-20 | Barley & Oats Co., Ltd | Method for producing fermented product using natural material, and food or medicine containing fermented product made from same |
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| EP2241199A2 (en) * | 2008-02-14 | 2010-10-20 | Barley & Oats Co., Ltd | Method for producing fermented product using natural material, and food or medicine containing fermented product made from same |
| EP2241199A4 (en) * | 2008-02-14 | 2012-08-08 | Barley & Oats Co Ltd | Method for producing fermented product using natural material, and food or medicine containing fermented product made from same |
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| JP2014236752A (en) * | 2014-09-19 | 2014-12-18 | サッポロビール株式会社 | Beer taste beverage |
| JP2016093118A (en) * | 2014-11-13 | 2016-05-26 | アサヒビール株式会社 | Beer-like sparkling drink and manufacturing method thereof |
| JP2016113367A (en) * | 2014-12-10 | 2016-06-23 | サントリーホールディングス株式会社 | Method for producing liquid composition |
| JP2015109875A (en) * | 2015-03-19 | 2015-06-18 | サッポロビール株式会社 | Beer taste beverage and its manufacturing method |
| JP2017118824A (en) * | 2015-12-28 | 2017-07-06 | アサヒビール株式会社 | Fermented malt beverage and production method thereof |
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