JP2005312302A - Sparkling liquor using fruit juice and method for producing the same - Google Patents
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本発明は、麦芽に由来するビールらしい香味を失わず、果汁由来の香味と調和した発酵麦芽飲料の製造方法に関する。 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.
ビール製造工程中、特に熟成タンク中に果実を添加してその成分を浸出させ、果実の香味をビールに付与する方法は、ヨーロッパのビールメーカーで行われており、特長あるビールとして知られている(例えば、非特許文献1参照。)。また、非特許文献1には、発酵工程で果汁を添加して麦汁と共に発酵させる方法も記載されている。しかし、これらビールの多くは、果実の甘味のみ突出するものや、ビールの強い香気のため微妙な果実の香気がマスクされているものが多く、香味のバランスが良くないビールになることが認められている。果実の甘味や微妙な香気をビールの香味に調和させるためには、上品で穏やかな香味を持つビールを醸造することが課題となる。 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.
一方、発泡酒は麦芽使用比率が25%未満で、副原料としてコーンスターチや米を用いるため、麦芽に由来するアミノ酸やミネラルが麦芽使用比率が高いビールに比べて低くなる。アルコール発酵に用いる酵母は、生育や発酵に際してはある程度の量のアミノ酸やミネラルを必要とするが、麦芽使用比率が25%未満では不足になることがある。これら酵母にとっての栄養が不足した状態でアルコール発酵させると、発泡酒に特有の臭気(以下、発泡酒臭と言う)が発生することが指摘されており、これが発泡酒の香味低下の原因と言われている。このため、発泡酒の香味にビールらしさが欠け、香味の点でビールに劣るとされている。麦芽に由来するこれらの栄養源を補うための方法の一つとして、大麦加工品(大麦フレーク等)を副原料として使用することが行われている。しかし、大麦を使用した場合、大麦に含まれる主としてグルカンによって、仕込み工程中の濾過に長時間を要するので、製造効率の低下が問題となっている。また、栄養源を補うための他の方法も、種々の問題を引き起こしている。
この発泡酒臭は果実又は果汁を添加して製造した場合にも、香味のバランスが調和しない原因の一つとなっており、果実あるいは果汁入り発泡酒の製造を困難にしている。
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.
ビール本来の香味に清酒や果汁の香味を持たせることを目的として、麦芽及び澱粉原料を酵素及び麹菌で糖化した麦汁に果汁を添加して発酵させることを特徴とするアルコール飲料の製造法が提案されている(例えば、特許文献1参照。)。
また、果汁に麹を添加して麹中の澱粉質を糖化しつつ、麹の酸を浸出させることにより、果汁に酸味を加えて発酵させることを特徴とするアルコール飲料を製造する方法が提案されている(例えば、特許文献2参照。)。
しかし、上記製造方法によっても、麦芽に由来するビールらしい香味を失わず、果汁由来の香味と調和した発酵麦芽飲料は得られていない。
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.
従って、本発明は、麦芽に由来するビールらしい香味を失わず、果汁由来の香味と調和した発酵麦芽飲料の製造方法を提供することを目的とする。 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.
本発明者らは、鋭意研究を重ねた結果、果汁を添加するタイミングや発酵温度を特定の範囲とすることによって、上記目的を達成できるとの知見を得た。本発明は、上記知見に基づいてなされたものである。すなわち、本発明は、
(1)麦芽を含む仕込液Aを糖化して麦汁を調製する工程と、
(2)果汁を含む仕込液Bを調製する工程と、
(3)仕込液Aと仕込液Bを混合する工程と、
(4)前記混合液に酵母を添加し、8℃以下で発酵させる工程とを含むことを特徴とする発酵麦芽飲料の製造方法を提供する。
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.
本発明により、麦芽に由来するビールらしい香味を失わず、果汁由来の香味が調和した発酵麦芽飲料を得ることができる。
また、発酵工程を通常より低い温度で行い、残エキスを適切に管理することにより、果汁の甘味を残すと共に、麦芽成分の少ないアルコール飲料に特徴的な硫化水素の生成を抑制し、且つビール由来の香気成分生成を抑制したことを特徴とする発酵麦芽飲料を得ることができる。
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.
本発明の発泡酒あるいは発酵麦芽飲料の製造方法について図1を参照して説明する。
本発明においては、麦芽を原料として含む仕込液Aと、果汁を含む仕込液Bとを分けて仕込を行う。
麦芽を含む仕込液Aは、主原料である麦芽の粉砕物に温水を加えて混合して液化を行い、マイシェを作る。この操作は、所定温度、通常は35〜50℃で、所定時間、通常は20〜90分間程度混合する。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。糖化終了後、加温して所定温度、通常は70〜78℃で所定時間、通常は5〜10分間保持することで、麦芽中に含まれる酵素あるいは添加した酵素の失活を行う。その後、麦汁濾過槽で濾過を行って濾液としての透明な麦汁を得る。仕込液Aには、麦芽以外の副原料、例えば液糖や澱粉質を用いてもよい。但し、澱粉質を用いる場合には、別途熱水により澱粉質をα化(糊化)したものを上記の60〜68℃にて保持しているマイシェに加えて糖化する必要がある。
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.
次いで、この麦汁を煮沸釜に移し、ホップを加えて煮沸する。煮沸終了20分前以降、好ましくは10分前以降で発酵終了前に、果汁を含む仕込液Bを仕込液Aと混合する。上記タイミングで仕込液Bを加えることで、加熱による果汁の劣化を防ぐと共に、酵母が果汁成分を代謝することによる調和した香味が実現できる。仕込液Bには、果汁の他、液糖等他の原料を加えてもよい。仕込液Aと仕込液Bは、200:1〜1:2の量で混合するのが好ましく、より好ましくは100:1〜1:1である。果汁の使用量は果実の種類により異なるが、完成した麦芽発酵飲料の酸度が0.1〜1.0%の範囲に入る量の果汁を使用したものの香味が優れている。
煮沸した混合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し、ついでプレートクーラーにより適切な発酵温度、通常は4〜10℃まで冷却してから発酵タンクに移す。
発酵タンクに移した麦汁に酵母を加えて発酵を行う。麦汁に加える酵母の量は麦汁1ml当たり5×106〜50×106cellsであるのが好ましく、より好ましくは10×106〜30×106cellsである。また、発酵温度は8℃以下が好ましく、より好ましくは4〜8℃である。発酵温度を上記範囲とすることで、硫化水素をはじめとする発泡主特有の不快臭(発泡酒臭)の生成を抑制し、かつビール由来の香気成分生成を抑制することができる。また、上記範囲の量の酵母を加えることで、効率よく発酵を行うことができる。
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。
本発明の製造方法において、使用する果汁としては、りんごやラズベリーの他に、みかん、オレンジ、レモン、グレープフルーツ等の柑橘類、桃、イチゴ、メロン、スイカ、ぶどう、梨、洋梨、柘榴、ブルーベリー、クランベリー、パイナップル、バナナ、ライチ、キウイ、さくらんぼ等果汁として利用できるものであればどのようなものでも使用することができる。果汁の量は、所望の発酵麦芽飲料に応じて適宜定めることができるが、一般的には果汁の重量(Brix60%換算)が麦芽重量100に対して5〜500であり、好ましくは10〜300である。これは用いる果汁の酸度によって異なり、最終製品の酸度が0.1〜1.0%となるように調整するのが望ましい。
ここに示したBrixとは、可溶性固形分のことであり、果汁は糖類が主要成分であるので、屈折率に与える成分が糖類として表示される糖度計を用いて測定した値をBrix%として表記する。ここで用いる果汁の重量は、濃縮又は希釈により糖度計で60%とした場合の重量をBrix60%換算値として表記している。
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.
(実施例1)
10kgの麦芽粉砕物に50Lの50℃の温水を加えて30分間保持した後、60℃まで加温し、60分間保持した。その後75℃まで加温し、5分間麦芽の酵素を失活させた後、麦汁濾過機を用いて透明な麦汁を得、糖液30kg及び濃度調整用の温水100Lを加えて仕込液Aとした。仕込液Aを煮沸釜に移し、10gのホップを加えて、60分間煮沸を行った。煮沸終了の10分前に仕込液Bを煮沸釜に加えた。仕込液Bは100kgのリンゴ果汁(Brix60%)を含む。煮沸した麦汁をプレートクーラーにより冷却し、酵母を麦汁1ml当たり20×106cellsになるように加えて発酵温度8℃で発酵させた。発酵終了後、−1℃に冷却して後発酵を行った。発酵液を濾過設備により、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25%未満の発泡酒を製造した(試験例)。
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).
比較例として、仕込A及びBを同様に仕込工程を行った後、同じ量の酵母を加え、ビール等の通常の発酵温度である12℃で発酵させた。その後の工程は試験例と同様に行った。
発酵中の発酵液及び濾過後の発泡酒について物理化学分析を行い、分析値の比較を行った。その結果を表1に示す。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)。
表1に示されるように、発酵温度が高い場合は、低い場合に比べてエステル類及び硫化水素の生成が多いことが判明した。
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.
(実施例2)
実施例1で得られた試験例及び比較例の発泡酒について、ビール醸造技術者8名のパネリストにより官能検査を行った。その結果を表2に示す。なお、官能検査の評価項目は、(1)全体評価、(2)ビール的香味、(3)果汁的香味、(4)発泡酒臭の有無で、評価基準は以下の通りとした。
(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.
全体評価:
Overall rating:
ビール的香味:
Beer flavor:
果汁的香味:
Fruit juice flavor:
発泡酒臭
Happoshu smell
表2に示されるように、比較例ではビール的香味及び発泡酒臭が強く感じられ、そのため果汁的香味及び全体評価が低くなっていることがわかる。このように、発酵温度を低くすることで、ビール的香味と果汁的香味のバランスした発泡酒の製造が可能であることが示された。 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.
Claims (6)
(2)果汁を含む仕込液Bを調製する工程と、
(3)仕込液Aと仕込液Bを混合する工程と、
(4)前記混合液に酵母を添加し、8℃以下で発酵させる工程とを含むことを特徴とする発酵麦芽飲料の製造方法。 (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.
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CN103756824A (en) * | 2014-01-24 | 2014-04-30 | 四川国生金元投资管理有限公司 | Highland barley malt probiotic co-fermented beverage and preparation method thereof |
JP2016096760A (en) * | 2014-11-20 | 2016-05-30 | キリン株式会社 | Reddish fruit juice-containing fermented malt beverage |
JP2019022535A (en) * | 2018-11-22 | 2019-02-14 | キリン株式会社 | Reddish fruit juice-containing fermented malt beverage |
JP2020080772A (en) * | 2018-11-28 | 2020-06-04 | 松谷化学工業株式会社 | Fruit juice-containing beer-like alcoholic beverage and method for producing the same |
JP7176732B2 (en) | 2018-11-28 | 2022-11-22 | 松谷化学工業株式会社 | Beer-like alcoholic beverage containing fruit juice and method for producing the same |
KR20230071799A (en) * | 2021-11-15 | 2023-05-24 | 김동하 | Method for manufacturing fruit wheat beer |
KR102548000B1 (en) * | 2021-11-15 | 2023-06-28 | 김동하 | Method for manufacturing fruit wheat beer |
CN114369508A (en) * | 2022-01-21 | 2022-04-19 | 北京燕京啤酒股份有限公司 | Brewing method of originally brewed low-alcohol raspberry beer |
CN114369508B (en) * | 2022-01-21 | 2023-12-29 | 北京燕京啤酒股份有限公司 | Brewing method of original brewing low-alcohol raspberry beer |
CN114806756A (en) * | 2022-06-08 | 2022-07-29 | 青海新三农产业集团有限公司 | Raspberry beer rich in superoxide dismutase and preparation method thereof |
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