JP2006204172A - Method for producing sparkling beverage by using sorghum-decomposed material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a sparkling beverage without having unpleasant smell and improved with foam-keeping characteristic. <P>SOLUTION: This method for producing the sparkling beverage is provided by comprising (1) a process of boiling liquid containing a sorghum-decomposed material, liquid sugar, hop and water, (2) a process of cooling the boiled liquid, (3) a process of fermenting the cooled liquid with an yeast, (4) a process of filtering the fermented liquid for removing the yeast and protein to obtain the sparkling beverage. Also, the sparkling beverage obtained from the method of production is provided. Also, a foam-keeping characteristic-improving agent for the sparkling beverage including the sorghum-decomposed material is provided. Further, the use of the sorghum-decomposed material to improve the foam-keeping characteristics of the sparkling beverage is also provided. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing an effervescent beverage using a specific raw material and an effervescent beverage obtained by the method. Moreover, this invention relates to the foaming property improving agent for sparkling drinks containing a specific raw material. Furthermore, the present invention relates to the use of specific ingredients for improving the foaming properties of sparkling beverages.

A typical example of alcoholic beverages (alcoholic beverages) that have been widely used in the past is beer. Beer is produced by saccharifying malt starch from barley to make wort (liquid juice), and fermenting the sugar contained in it with alcohol using yeast. By appropriately setting the conditions and / or other heating / filtration conditions, the texture (taste), flavor, and taste required for the product can be made extremely rich. On the other hand, the shorter the disappearance time of the foam generated when pouring beer into a glass or mug, the faster the deterioration of texture, flavor and taste, and the poorer appearance of the product. It can lead to a decline in value.
In recent years, in addition to beer, sparkling liquor, so-called non-alcohol beer or low-alcohol beer has been demanded by consumers in order to easily enjoy a beer taste.

However, typically, Happoshu and so-called non-alcoholic beer have a lower malt use ratio than beer (for example, 25% or less for Happoshu), and a relatively large amount of corn starch or rice is used as an auxiliary material. Therefore, in these drinks, the problem that the smell (henceforth a sparkling liquor smell) peculiar to a sparkling liquor generate | occur | produces by alcohol fermentation is pointed out. In addition, while these beverages are considered to have a lower flavor than beer, the lower the malt use ratio, the lower the foam retention time and the poorer the beer taste. In order to solve such problems, for example, in the production of happoshu, it has been proposed to use a barley decomposition product as an auxiliary material (see, for example, Patent Document 1), but components such as glucan contained in barley are proposed. Therefore, it takes a long time for the filtration in the preparation step and the filtration step, and a decrease in production efficiency is a problem.
In addition, Happoshu or so-called non-alcohol beer has a shorter foam retention time than beer, and the appearance is poor when poured into glass.

JP 2001-333760 A (Claim 1, [0013])

  An object of the present invention is to provide a sparkling beverage having no unpleasant odor and improved foam retention characteristics.

This invention is based on the knowledge that the said subject can be solved efficiently by using a sorghum decomposition product in the manufacturing method of a sparkling beverage.
That is, the present invention includes (1) a step of boiling a broth containing sorghum degradation product, liquid sugar, hops and water, (2) a step of cooling the boiled liquid, and (3) fermenting the cooled broth with yeast. (4) A method for producing a sparkling beverage including a step of filtering a fermentation broth to remove yeast and protein to obtain a sparkling beverage.
Moreover, this invention provides the sparkling drink obtained by the said manufacturing method.
Moreover, this invention provides the foaming property improving agent for sparkling drinks containing a sorghum decomposition product.
Furthermore, the present invention provides the use of a sorghum degradation product to improve the foam retention properties of sparkling beverages.

The “effervescent beverage” of the present invention does not use carbonated beverages obtained by fermenting a predetermined juice with yeast, in particular, malt fermented beverages (for example, beer, sparkling liquor and so-called non-alcoholic beer) and malt. Means a sparkling beverage.
In addition, the sparkling beverage of the present invention preferably has an alcohol content of less than 8% by mass, more preferably 4 to 6% by mass. The alcohol content in the sparkling beverage of the present invention can be adjusted by appropriately setting the sugar content and fermentation conditions of the juice as described below.
The sparkling beverage of the present invention can be obtained by the specific production method described below.

Preparation of juice:
First, liquid juice which is a fermentation raw material is prepared. In this step, it is essential to use a sorghum degradation product. Here, sorghum is an annual grass of the gramineous family and is called sorghum, kaorian, milo, etc., and is classified into four groups: grain sorghum, sweet sorghum, bloom sorghum and glass sorghum. The sorghum degradation product refers to a product obtained by liquefying and saccharifying sorghum by an enzymatic reaction and concentrating the obtained saccharified solution. Α-amylase is mainly used for liquefaction by enzyme reaction. In order to efficiently perform liquefaction, it is preferable to further use β-glucanase. In addition, a protease can be added to decompose the protein in the sorghum. Α-amylase is used for saccharification, but β-amylase, glucoamylase, pullulanase and the like can also be used in combination. After the α-amylase enzyme reaction treatment, heating and concentration are performed to obtain a sorghum degradation product used in the present invention. The degree of concentration is usually about 50 to 80% by mass. If it exceeds 80% by mass, the viscosity becomes too high and handling becomes inconvenient. On the other hand, if the concentration is lower than 50% by mass, there is an inconvenient aspect in that miscellaneous bacteria are likely to propagate. -80% by mass or a region close thereto.
Moreover, the sorghum degradation product used in the present invention can be obtained, for example, from Pure Malt Product as trade name SE-100.
In this invention, in this process (1), a sorghum decomposition product and liquid sugar are mixed and a liquid juice is obtained. The content of the sorghum degradation product in the juice can be, for example, 1 to 100% by mass, based on the total mass of the raw material excluding water, for example, 5 to 50% by mass, It is good also as 10-30 mass%. By using the sorghum decomposition product, the foaming property of the resulting sparkling beverage is improved. Therefore, as 1 aspect of this invention, the foaming property improvement agent for sparkling drinks containing a sorghum decomposition product is contained. Another aspect of the present invention includes the use of a sorghum degradation product to improve the foaming properties of sparkling beverages. This sparkling beverage is preferably miscellaneous sake, sparkling sake or non-alcoholic beer, more preferably miscellaneous sake or sparkling sake.
As the liquid sugar, saccharified starch of a starch-containing raw material such as corn is used. In normal wort in the production of beer and the like, fermentable sugars that can be taken in by brewer's yeast are mainly sugars of trisaccharides or less such as glucose, maltose and maltotriose. For this reason, the fermentable sugar ratio in the liquid sugar solid component is preferably, for example, 50 to 100% by mass. Moreover, the liquid sugar used for this invention can be obtained as a brand name MR750 from Showa Sangyo Co., Ltd., for example.

Moreover, in the said juice, water can use 3-8 times with respect to the total raw material usage-amount. Although the quality of water will also influence the quality of the sparkling drink obtained depending on the case, it is not specifically limited as long as the effect of this invention is show | played.
Here, the liquid juice may or may not contain malt. In the case of using malt, what is normally used in the production method of beer and happoshu, that is, barley, for example, Nijo barley, germinated by a conventional method, dried, and then pulverized to a predetermined particle size Can be used. Alternatively, a commercially available malt extract can be used in place of the malted product. The malt extract used in the present invention can be obtained, for example, from Pure Malt Product as trade name MALT EXTRCTS KL. Moreover, although malt addition amount (mass) can be suitably set considering the flavor etc. which are calculated | required by the effervescent drink to obtain, for example, as 2 times or more of addition amount (mass) of a sorghum decomposition product In this case, the sparkling beverage of the present invention to be obtained can be a beer on the liquor tax law.
The malt addition amount (mass) may be less than twice the addition amount (mass) of the sorghum degradation product (that is, the content of the sorghum degradation product in the juice exceeds one-half of the malt content). In this case, the sparkling beverage of the present invention obtained can be a sparkling liquor or a so-called non-alcoholic beer according to the liquor tax law. The malt content in the juice may be, for example, 1 to 65% by mass based on the total mass of the raw material excluding water, and may be, for example, 15 to 50% by mass, and further 20 to 24%. It is good also as mass%.

In addition, in the said mixture, it is not necessary to use malt as a raw material, For example, only a sorghum decomposition product can be used as raw materials other than water.
Further, the mixture may contain an auxiliary material other than the sorghum decomposition product, for example, liquid sugar or other starch decomposition product, but it is not essential.

Boiling juice:
Next, in the present invention, a step (1) of boiling the obtained liquid juice is performed. This boiling step (1) can be performed by appropriately setting boiling conditions such as temperature and time, and can be performed, for example, in a boiling pot. Moreover, after boiling, it is preferable to remove soot such as protein produced by precipitation in a tank called a whirlpool. In addition, after that, it is preferable to adjust the sugar content of the juice to, for example, 7 to 14% by adding warm water.
Moreover, in this process (1), a hop extract or a hop processed product can be added before boiling. Thereby, the flavor and aroma of hops can be boiled out. The addition amount of hops, the addition mode (for example, adding in several steps) and the boiling conditions can be determined as appropriate. The hop extract or hop processed product is preferably added in this step (1), but may be added in any other process step.
Cooling the juice:
Then, the process (2) which cools the boiled liquid juice is performed. This cooling process can be performed by, for example, a plate cooler. Usually, it is preferable to cool to a temperature suitable for fermentation, for example, 8 to 10 ° C.

Juice fermentation:
For example, the fermentation of the liquid juice can be performed by a conventional method in a fermentation tank. For example, it is preferable to carry out by adding 10 × 10 ⁶ to 40 × 10 ⁶ yeast per 1 ml of juice. The yeast is preferably subjected to bottom fermentation, and can be selected from, for example, the genus Saccharomyces. Such a yeast strain can be selected from, for example, the texture and taste / taste required for the effervescent beverage to be obtained, the fermentation mode, for example, top fermentation or bottom fermentation, It is better to consider the type.
Moreover, fermentation temperature can be 6-12 degreeC and fermentation time can be 140-240 hours. In the present invention, post-fermentation (aging) can then be carried out in the same manner as in the usual method for producing beer or happoshu. Post-fermentation can be performed at -1-12 degreeC for 1 to 50 days, for example.

Filtration of fermentation broth:
The fermentation broth obtained as described above is then filtered to remove yeast and proteins. Filtration can be performed using a diatomaceous earth filter. At this time, when a filtration delay due to yeast clogging occurs, it is preferable to previously remove the yeast by centrifugation using a yeast separator. After performing the filtration step (4), the sparkling beverage of the present invention can be obtained.
In the present invention, in addition to the steps (1) to (4), for example, a step performed in the production of ordinary beer or sparkling liquor, for example, adjustment of the final concentration with degassed water, pasteurization ( Pasting), filling (packaging) containers (eg, barrels, bottles, cans), labeling containers, and the like.

According to the method of the present invention, it is possible to efficiently prevent the generation of unpleasant odor such as sparkling liquor odor without reducing the production efficiency, and provide a sparkling beverage having a good flavor and having a beer taste, In addition, the foam retention characteristics of such sparkling beverages are significantly improved compared to conventional ones.
EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not restrict | limited to the following Example.

The sparkling beverage of the present invention was produced by the following method. A description will be given with reference to FIG.
Examples 1-3
Preparation of sorghum degradation product:
In this example, Pure Malt Product SE-100 was used.
Preparation of juice:
The sorghum degradation product and liquid sugar in the ratio shown in Table 1 were mixed to make a total weight of 40 kg, and about 160 liters of warm water was added to prepare a liquid juice.
Boiling juice:
About 200 liters of the obtained juice was transferred to a boiling kettle, 0.02 kg of hop was added thereto, and the mixture was boiled at 100 ° C. for 90 minutes. The boiled juice was placed in a whirlpool tank to remove wrinkles such as protein produced by precipitation. At this time, 20 liters of warm water was added to about 180 liters of boiled juice (sugar content 14%) to adjust the sugar content to 12.6%.
Cooling the juice:
Next, this was cooled to 5 ° C. with a plate cooler to obtain about 170 liters of cooled liquid juice.
Juice fermentation:
About 170 liters of the juice obtained as described above was transferred to a fermentation tank. Next, 25 × 10 ⁶ muddy yeast per 1 ml of juice was added to the fermentation tank, and fermentation was performed at 10 ° C. for 168 hours. Next, the obtained fermentation broth was aged (post-fermented) for 7 days at -1 ° C.
Filtration of fermentation broth:
The fermented liquor obtained as described above was filtered to remove yeasts and proteins, and the intended sparkling beverage (alcohol content 5%, malt use ratio 0%) was obtained.

Comparative example 1 (malt use ratio 0%)
An effervescent beverage (alcohol content: 5%, malt use ratio: 0%) was obtained in the same manner as in Example 1 except that only sucrose was used as the liquid juice without using a sorghum decomposition product.

About the said Examples 1-3 and the comparative example 1, the physicochemical analysis and sensory test of the obtained sparkling beverage were performed. The test results are shown in Table 2. Analysis of sparkling beverages followed the EBC method (Beer Brewery Association: “Beer Analysis Method” 1990). The sensory test was conducted by panelists of five beer brewing engineers and evaluated for the presence or absence of sparkling odor, taste, and beer-like flavor (beer taste).

1 shows a series of devices for producing sparkling beverages of the present invention.

Claims (10)

(1) a step of boiling a liquid juice containing a sorghum decomposition product, liquid sugar, hops and water,
(2) a step of cooling the boiled liquid juice;
(3) a step of fermenting the cooled juice with yeast,
(4) A method for producing an effervescent beverage including a step of filtering a fermentation broth to remove yeast and protein to obtain an effervescent beverage.   The method of Claim 1 in which the liquid juice in a process (1) contains malt.   The method according to claim 2, wherein the content of the sorghum degradation product in the juice in step (1) is more than half of the malt content.   The method according to claim 2, wherein the sparkling beverage is beer.   The method according to claim 3, wherein the sparkling beverage is a sparkling liquor.   It is an effervescent drink obtained by the method according to claim 1, wherein the juice does not contain malt.   Happoshu obtained by the method according to claim 3.   A foam property improving agent for sparkling beverages containing a sorghum degradation product.   Use of sorghum degradation products to improve the foaming properties of sparkling beverages.   The use according to claim 9, wherein the sparkling beverage is a sparkling liquor.

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