JP2005312302A - Sparkling liquor using fruit juice and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a fermented malt beverage that does not lose a malt-derived beer-like flavor and has a flavor harmonized with a flavor derived from a fruit juice. <P>SOLUTION: The method for producing the fermented malt beverage comprises (1) a process for saccharifying a preparation liquid A containing malt to prepare wort, (2) a process for preparing a preparation liquid B containing a fruit juice, (3) a process for mixing the preparation liquid A with the preparation liquid B and (4) a process for adding yeast to the mixed liquid and fermenting the mixed liquid at ≤8°C. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing a fermented malt beverage in harmony with the flavor derived from fruit juice without losing the flavor of beer derived from malt.

  During the beer production process, especially the method of adding fruit to the aging tank and leaching its components and imparting the fruit flavor to the beer is done by European beer makers and is known as a characteristic beer (For example, refer nonpatent literature 1.). Non-Patent Document 1 also describes a method in which fruit juice is added in the fermentation process and fermented with wort. However, many of these beers have only fruity sweetness, and many are masked with a subtle fruity fragrance due to the strong fragrance of beer. ing. In order to harmonize the sweetness and subtle fragrance of fruits with the flavor of beer, it is a challenge to brew beer with a refined and mild flavor.

On the other hand, the ratio of malt use is less than 25%, and corn starch or rice is used as an auxiliary material. Therefore, amino acids and minerals derived from malt are lower than beer having a high malt use rate. The yeast used for alcoholic fermentation requires a certain amount of amino acids and minerals for growth and fermentation, but may be insufficient when the malt use ratio is less than 25%. It has been pointed out that odor peculiar to Happoshu (hereinafter referred to as Happoshu odor) is generated when alcoholic fermentation is carried out in a state of lack of nutrients for these yeasts. It has been broken. For this reason, the flavor of the sparkling liquor lacks the beer-like character and is inferior to beer in terms of flavor. As one of the methods for supplementing these nutrient sources derived from malt, processed barley products (barley flakes and the like) are used as an auxiliary material. However, when barley is used, filtration during the preparation process takes a long time mainly due to glucan contained in the barley, so that a reduction in production efficiency is a problem. Other methods for supplementing nutrient sources have also caused various problems.
This sparkling liquor odor is one of the causes that the balance of flavor is not harmonized even when the fruit or fruit juice is added, and makes it difficult to produce the sparkling liquor containing fruit or fruit juice.

A method for producing an alcoholic beverage characterized by adding fruit juice to fermented wort saccharified with enzymes and koji molds for the purpose of giving sake and fruit juice flavor to the original flavor of beer. It has been proposed (see, for example, Patent Document 1).
In addition, a method for producing an alcoholic beverage characterized by adding acidity to fruit juice and fermenting the fruit juice by leaching the acid of the straw while adding strawberry to the fruit juice to saccharify the starch in the cocoon is proposed. (For example, refer to Patent Document 2).
However, even with the above production method, a fermented malt beverage harmonized with the flavor derived from fruit juice is not obtained without losing the flavor like beer derived from malt.

JP-A-6-303959 Japanese Patent Publication No. 2001-29061 Fred Ekhard et al., Isamu Tamura, “World Beer Encyclopedia”, Taishukan Shoten Co., Ltd., December 10, 1997, p. 369-370

  Therefore, this invention aims at providing the manufacturing method of the fermented malt drink harmonized with the flavor derived from fruit juice, without losing the flavor like the beer derived from malt.

As a result of intensive studies, the present inventors have found that the above object can be achieved by setting the timing of adding fruit juice and the fermentation temperature within a specific range. The present invention has been made based on the above findings. That is, the present invention
(1) A step of preparing wort by saccharifying charge liquid A containing malt,
(2) a step of preparing a charging solution B containing fruit juice;
(3) mixing the charge liquid A and the charge liquid B;
(4) A method for producing a fermented malt beverage comprising adding a yeast to the mixed solution and fermenting the mixture at 8 ° C. or lower is provided.

According to the present invention, it is possible to obtain a fermented malt beverage in which the flavor derived from malt is harmonized without losing the flavor of beer derived from malt.
In addition, by performing the fermentation process at a temperature lower than normal and appropriately managing the residual extract, the sweetness of the fruit juice remains, and the generation of hydrogen sulfide characteristic of alcoholic beverages with less malt components is suppressed, and beer-derived It is possible to obtain a fermented malt beverage characterized by suppressing the generation of aroma components.

The method for producing the sparkling liquor or fermented malt beverage of the present invention will be described with reference to FIG.
In the present invention, the charging liquid A containing malt as a raw material and the charging liquid B containing fruit juice are separately charged.
The stock solution A containing malt is liquefied by adding warm water to the pulverized product of malt, which is the main raw material, to make a mash. This operation is performed at a predetermined temperature, usually 35 to 50 ° C., for a predetermined time, usually 20 to 90 minutes. Next, saccharification is carried out by the action of the enzyme contained in the malt or the added enzyme while holding this miche in a charging tank at a predetermined temperature, usually 60 to 68 ° C., for a predetermined time, usually 30 to 90 minutes. After completion of saccharification, the enzyme contained in the malt or the added enzyme is deactivated by heating and holding at a predetermined temperature, usually 70 to 78 ° C., for a predetermined time, usually 5 to 10 minutes. Then, it filters with a wort filtration tank and obtains transparent wort as a filtrate. For the feed liquid A, auxiliary materials other than malt, such as liquid sugar and starch, may be used. However, in the case of using starch, it is necessary to saccharify it by adding the gelatinized starch by hot water separately to the above-mentioned miche held at 60-68 ° C.

Next, this wort is transferred to a boiling kettle, and hops are added to boil. After 20 minutes before the end of boiling, preferably after 10 minutes and before the end of fermentation, the charging liquid B containing fruit juice is mixed with the charging liquid A. By adding the preparation liquid B at the above timing, it is possible to prevent the fruit juice from being deteriorated by heating and to achieve a harmonious flavor by the yeast metabolizing the fruit juice component. In addition to fruit juice, other raw materials such as liquid sugar may be added to the feed liquid B. The feed liquid A and the feed liquid B are preferably mixed in an amount of 200: 1 to 1: 2, more preferably 100: 1 to 1: 1. Although the amount of fruit juice used varies depending on the type of fruit, the flavor of the fruit juice using an amount of fruit juice in which the acidity of the finished malt fermented beverage falls within the range of 0.1 to 1.0% is excellent.
The boiled mixed wort is placed in a tank called whirlpool, and the protein and other soot generated by precipitation is removed. Transfer.
Fermentation is performed by adding yeast to the wort transferred to the fermentation tank. The amount of yeast added to the wort is preferably 5 × 10 ⁶ to 50 × 10 ⁶ cells per ml of wort, more preferably 10 × 10 ⁶ to 30 × 10 ⁶ cells. Moreover, 8 degrees C or less is preferable and, as for fermentation temperature, More preferably, it is 4-8 degreeC. By making fermentation temperature into the said range, generation | occurrence | production of the unpleasant smell (foaming liquor smell) peculiar to foaming principals including hydrogen sulfide can be suppressed, and the generation | occurrence | production of the aromatic component derived from beer can be suppressed. Moreover, fermentation can be efficiently performed by adding the yeast of the quantity of the said range.
Next, after aging (post-fermentation) the obtained fermentation broth, the yeast and protein are removed by filtration to obtain the target fermented malt beverage.
In the production method of the present invention, as the juice used, in addition to apples and raspberries, citrus fruits such as oranges, oranges, lemons, grapefruits, peaches, strawberries, melons, watermelons, grapes, pears, pears, strawberries, blueberries, cranberries Anything can be used as long as it can be used as fruit juice, such as pineapple, banana, lychee, kiwi and cherry. The amount of fruit juice can be appropriately determined according to the desired fermented malt beverage, but generally the weight of the fruit juice (Brix 60% conversion) is 5 to 500, preferably 10 to 300, based on the malt weight 100. It is. This varies depending on the acidity of the fruit juice used, and it is desirable to adjust the acidity of the final product to be 0.1 to 1.0%.
The Brix shown here is a soluble solid content, and since saccharides are the main component of fruit juice, the value measured using a saccharimeter in which the component given to the refractive index is displayed as saccharide is expressed as Brix%. To do. The weight of the fruit juice used here is expressed as a Brix 60% equivalent when the sugar content is 60% by concentration or dilution.

Example 1
50 L of 50 ° C. warm water was added to 10 kg of malt pulverized product and held for 30 minutes, then heated to 60 ° C. and held for 60 minutes. After heating to 75 ° C. and inactivating the malt enzyme for 5 minutes, a transparent wort is obtained using a wort filter, and 30 kg of sugar solution and 100 L of warm water for adjusting the concentration are added to prepare solution A. It was. The liquid A was transferred to a boiling kettle, 10 g of hops were added, and boiling was performed for 60 minutes. Charge liquid B was added to the boiling kettle 10 minutes before the end of boiling. Feed liquid B contains 100 kg of apple juice (Brix 60%). The boiled wort was cooled with a plate cooler, and yeast was added to 20 × 10 ⁶ cells per ml of wort and fermented at a fermentation temperature of 8 ° C. After the completion of fermentation, the mixture was cooled to -1 ° C and post-fermentation was performed. Yeast and excess protein were removed from the fermented liquor using a filtration facility to produce a sparkling liquor with about 5% alcohol and less than 25% malt use (test example).

As a comparative example, after performing the preparation process of preparation A and B similarly, the same amount of yeast was added and fermented at 12 ° C., which is a normal fermentation temperature for beer and the like. Subsequent steps were performed in the same manner as in the test examples.
A physicochemical analysis was performed on the fermented liquor during fermentation and the Happoshu after filtration, and the analysis values were compared. The results are shown in Table 1. The analysis of wort and beer followed the method of EBC (Beer Brewery Association: “Beer Analysis Method” 1990).
As shown in Table 1, it was found that when the fermentation temperature was high, more esters and hydrogen sulfide were produced than when the fermentation temperature was low.

(Example 2)
The test example and the comparative example of the sparkling liquor obtained in Example 1 were subjected to a sensory test by panelists of eight beer brewing engineers. The results are shown in Table 2. The evaluation items of the sensory test were (1) overall evaluation, (2) beer-like flavor, (3) fruit juice-like flavor, and (4) presence or absence of sparkling odor, and the evaluation criteria were as follows.

Overall rating:

Beer flavor:

Fruit juice flavor:

Happoshu smell

  As shown in Table 2, it can be seen that in the comparative example, a beer-like flavor and a sparkling liquor odor are strongly felt, so that the fruit juice-like flavor and the overall evaluation are low. Thus, it has been shown that by lowering the fermentation temperature, it is possible to produce a sparkling liquor that balances a beer-like flavor and a fruit juice-like flavor.

It is the schematic of the manufacture example of beer.

Claims (6)

(1) A step of preparing wort by saccharifying the preparation liquid A containing malt,
(2) a step of preparing a charging solution B containing fruit juice;
(3) mixing the charge liquid A and the charge liquid B;
(4) A method for producing a fermented malt beverage, comprising a step of adding yeast to the mixed solution and fermenting the mixture at 8 ° C or lower.   The method according to claim 1, wherein the weight of the fruit juice (in terms of Brix 60%) is 5 to 500 with respect to 100 malt weight.   The method of Claim 1 or 2 which mixes the preparation liquid A and the preparation liquid B in the quantity of 200: 1 to 1: 2.   The method according to any one of claims 1 to 3, wherein the preparation liquid B is mixed by 20 minutes before the end of boiling of the preparation liquid A and before the end of fermentation. The method according to claim 1, wherein the amount of yeast added to the wort is 5 × 10 ⁶ to 50 × 10 ⁶ cells per ml of wort.   Juice from apples, raspberries, tangerines, oranges, lemons, grapefruits, peaches, strawberries, melons, watermelons, grapes, pears, pears, strawberries, blueberries, cranberries, pineapples, bananas, litchis, kiwis, cherries and mixtures thereof 6. The method according to any one of claims 1 to 5, which is selected.

Images