JP2007097433A - Method for producing beer - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing beer enabling active beer yeast to be taken and storable for a long period. <P>SOLUTION: The method for producing beer comprises the primary fermentation step(S20) of adding beer yeast to hop-incorporated wort to effect fermentation, the secondary fermentation step(S30) of aging after the fermentation, the step(S40) of bottling the aged beer, the step(S50) of preheating the bottles packed with the beer, and the main heating step(S60) of heating the beer packed in the preheated bottles at 40-50°C and 8.5-10 PU from the preheating step throughout the step(S60) to make a transition of the beer yeast in the beer from its active condition to dormant condition as inert condition. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing beer that is brewed and matured with brewer's yeast and then packed into a container without removing the brewer's yeast.

  Beer varies from those that are produced and shipped in large quantities to small beers that feature a unique taste. Beer is indispensable when taking a bath or eating, due to the refreshing feeling of carbon dioxide and the unique bitterness derived from hops.

  Beer that is mass-produced is added with brewer's yeast, fermented and matured, and then removed by filtering the brewer's yeast and packed in a container before shipment. For example, Patent Document 1 describes a filtration device that can filter brewer's yeast reliably and does not require replacement of the filtration filter and can perform smooth filtration.

  When the brewer's yeast is filtered and removed from the aged beer and bottled in an active state, the beer that has been fermented has almost no sugar in the sugar, so there is no food for the brewer's yeast. . In that state, a phenomenon called self-digestion occurs in which a part of the cell membrane of brewer's yeast is destroyed and killed, so that a body fluid flows out and survives as food for other brewer's yeast. The body fluid that flows out by this self-digestion becomes a source of an unpleasant odor. Therefore, the beer left in a state where the brewer's yeast is utilized cannot be transported to a remote place or stored for a long time. For this reason, beer produced in large quantities is removed by filtering brewer's yeast.

  However, brewer's yeast contains high-quality protein containing all kinds of essential amino acids and is rich in vitamins, minerals, and dietary fiber. In addition, brewer's yeast not only gives beer richness, but also has an effect of suppressing the escape of carbon dioxide.

  Therefore, in order to leave brewer's yeast as it is, aging and bottled beer is pasteurized from 10 PU (Pasteurization Unit) to 20 PU to kill the brewer's yeast, thereby preventing quality degradation due to self-digestion of brewer's yeast. In local beer, it is carried out.

Japanese Patent Laid-Open No. 5-130858

Certainly, long-term storage is possible if the beer in which the beer yeast remains in an active state is killed by pasteurization. However, even if a beer in which brewer's yeast has been killed is taken into the body, the benefits of koji obtained if the brewer's yeast is in an active state cannot be obtained because the brewer's yeast has been killed.
Then, an object of this invention is to provide the manufacturing method of the beer which can ingest the brewer's yeast of an active state, and can be stored for a long term.

  The method for producing beer according to the present invention includes a fermentation process in which brewer's yeast is added to fermented and matured wort to which hops are added, and a heating process in which the brewer's yeast contained in the aged beer is put into a dead state. It is characterized by including.

  Aged beer contains a large amount of active brewer's yeast. This brewer's yeast is inactivated by making it a dead state in a heating process. By doing so, since the activity of brewer's yeast is stopped, even if the container is filled and stored, no deterioration in quality due to self-digestion occurs during that time. Moreover, by drinking the brewer's yeast in a dead state, the brewer's yeast is warmed at body temperature and can be made active again.

  In the heating step, the aged beer is preferably heated in a short time so that the brewer's yeast does not die. By heating the beer in a short time so that the brewer's yeast does not die, a rapid temperature rise is given to the brewer's yeast. Due to this temperature rise, the brewer's yeast transitions to a pseudo-dead state.

  In the heating step, the aged beer is preferably heated to a temperature range of 45 ° C. to 55 ° C. so as to be in the range of 8.5 PU to 10 PU. By raising the aged beer in the range of 8.5 PU to 10 PU until the temperature reaches 45 ° C. to 55 ° C., the beer yeast can be put into a pseudo-dead state.

  In the heating step, it is preferable that the container is heated after the container filling step for filling the aged beer into the container. After aging beer is packed in a container, it can be easily heated by boiling water in the container or by bathing hot water in the container like a shower.

  The heating step preferably includes a preheating step of preheating a container filled with beer after the container filling step. When a container filled with beer is heated, the container rises in temperature. Damage may occur if the container cannot withstand this temperature rise. Therefore, damage to the container can be prevented by performing the preheating step in advance.

  The beer production method of the present invention is an inactive state in which the activity of the brewer's yeast is stopped even if the beer is filled and stored by performing a heating step in which the brewer's yeast of the aged beer is in a dead state. There is no degradation of quality due to self-digestion during that time. Therefore, long-term storage is possible. Moreover, since the brewer's yeast is warmed by body temperature by drinking the brewer's yeast in a dead state, it can be made active again. Therefore, after ingesting into the body, the activity begins in the body as activated brewer's yeast, so that the benefits obtained when the brewer's yeast is in an active state can be enjoyed.

  A method for producing beer according to an embodiment of the present invention will be described with reference to FIG. FIG. 1 is a diagram illustrating a method for producing beer according to an embodiment of the present invention.

  As shown in FIG. 1, the manufacturing method of the beer which concerns on embodiment of this invention performs a preparation process (S10). In the charging process, first, the malted wheat is crushed into a grist. It is desirable that the pulverization is not finely pulverized in order to use the shell portion as a filter material in a subsequent process. For that purpose, it is soaked in hot water and softened, and then pulverized by a pulverizer. The pulverized malt is immersed in hot water of about 50 ° C., and the pulverized malt is passed through a filter and filtered to obtain wort from which starch and enzymes are extracted. Then, the wort from the filtered malt is temperature-controlled at about 50 ° C., and saccharified by decomposing malt starch by amylase in the malt.

  Next, the extracted wort is moved to a boiling kettle, and the temperature is raised to 100 ° C. at a stroke to boil. At that time, a hop which becomes a bitter component is added. Boiling is performed to extract bitter components from hops and coagulate and remove proteins contained in the wort. And when boiling is completed, the hop for fragrance is added. There are cases where hops are introduced twice as described above, and when hops are additionally introduced during boiling, a total of three times.

  Remove the coagulated proteins and hops from the wort that has been boiled and move to the fermentation tank while cooling.

  When moved to the fermentation tank, the fermentation process is performed. The fermentation process includes a primary fermentation process (S20) in which wort is fermented with beer yeast to make a young beer, and a secondary fermentation process (S30) in which the young beer is aged.

  In the primary fermentation process, beer yeast is first added to the wort moved to the fermentation tank. In this Embodiment, it does not specifically limit as beer yeast, Any of the upper surface fermenting yeast which carries out upper surface fermentation, such as an ale beer, and the lower surface fermenting yeast which carries out bottom fermentation, such as a lager beer, may be sufficient. The selection of this brewer's yeast is appropriately determined depending on the desired beer taste. The temperature at which the selected brewer's yeast is fermented is adjusted. In the case of the top fermenting yeast, it is about 15 to 25 ° C., and the fermentation period is about 3 to 5 days. In the case of bottom fermentation yeast, it is about 5 ° C. to 15 ° C., and it takes longer than top fermentation to ferment at a low temperature, and may be performed for several weeks. This temperature and fermentation period can also be selected as appropriate. Further, depending on the desired taste of beer, it is also possible to manage outside the temperature range and the fermentation period.

  The wort to which brewer's yeast is added is fermented in a fermentation tank. In fermentation, maltase contained in brewer's yeast uses maltose as glucose, and chymase acts on this to produce alcohol and carbon dioxide. In the fermentation tank, brewer's yeast grows, and carbon dioxide bubbles from the fermentation cover the surface of the wort. As fermentation progresses, the surface of the wort is covered with bubbles like cream. When primary fermentation is completed, the temperature is lowered to 4 ° C. or less, and the activity of the brewer's yeast is slowed down. If this is continuously maintained at a high temperature, brewer's yeast self-digestion occurs in wort lacking sugar. This self-digestion means that other brewer's yeast remains while ingesting based on the body fluid that has flowed out of the cell membrane of brewer's yeast. Since the spilled body fluid becomes a factor that degrades the quality of beer, in order to suppress this self-digestion, it is managed at a temperature at which the primary fermented wort is reduced. Thus, wort becomes young beer by performing a primary fermentation process.

  Since young beer contains immature odor substances such as diacetyl precursor, acetaldehyde, and hydrogen sulfide, both the aroma and taste are immature. Therefore, a secondary fermentation process is performed in which the young beer is moved to the storage tank and matured.

  A secondary fermentation process maintains the temperature of a primary fermentation process, advances the decomposition | disassembly of an immature odor substance, and reduces it. Further, by adjusting the pressure in the storage tank, the carbon dioxide gas released during the fermentation is dissolved in the young beer, and the young beer is matured into a beer.

  Next, the bottling process (S40) which seals beer by filling the beer which was completed the secondary fermentation process into the bottle which is an example of a container and plugging it is performed. In this bottling process, it is desirable to fill the bottle with carbon dioxide gas in advance and inject the beer in order to prevent the quality from being deteriorated by oxidation of beer with oxygen. In addition, the air that has entered the head space in the bottle after injection is blown into the bottle by blowing carbon dioxide, steam, or pressurized degassed water into the bottle to blow out the air and seal it. Is desirable. In this way, the bottling process is performed.

  The beer that has undergone the secondary fermentation process contains brewer's yeast that is still active. Accordingly, if the beer yeast is left in the beer as it is shipped, the self-digestion of the brewer's yeast proceeds during transportation and storage, and the quality deteriorates. Therefore, in the method for producing beer according to the present embodiment, a heating process is performed in which the brewer's yeast is put into a pseudo-dead state to inactivate the action of the brewer's yeast and suppress the self-digestion of the beer yeast. In the heating process, a preheating process and a main heating process are performed.

  In order to change the beer yeast from the active state to the asphyxia state, the state transition can be performed by giving the beer yeast a sudden temperature change due to heating. However, since the bottle which finished the bottling process is the state which filled the beer from the storage tank which finished the secondary fermentation process in the atmosphere of room temperature, it is the temperature of about 4 to 6 degreeC. Therefore, when a sudden temperature change due to heating is given to a bottle filled with beer, the bottle may be damaged due to the temperature change. Therefore, first, a preheating step (S50) for preheating the bottle is performed. In this preheating step, the temperature of the bottle is increased by preheating so that the temperature is in the range of 35 ° C. to 45 ° C. in 7 to 10 minutes.

  When the temperature rise time of the bottle is less than 7 minutes, the bottle may be damaged due to a rapid temperature change. In the case where the temperature rise time of the bottle is longer than 10 minutes, the beer yeast cannot be transitioned to a premature death state even if it is further heated in the main heating step, because the temperature does not change rapidly with respect to the beer yeast.

  In addition, when the temperature of the hot water bath is less than 35 ° C., the bottle is not sufficiently preheated, and the bottle may be damaged due to the temperature increase in the main heating step. If the temperature is higher than 45 ° C, the bottle may be damaged. Therefore, it is desirable to preheat the bottle to a temperature range of 35 ° C. to 45 ° C. within 7 to 10 minutes.

  And the main heating process (S60) which heats the beer which finished the preheating process further is performed. In this heating step, the temperature of the beer that has been preheated in the temperature range of 35 ° C to 45 ° C after the preheating step is rapidly increased in the range of 50 ° C to 55 ° C in about 2 minutes. Then, the process from the preheating process to the completion of the main heating process is performed in the range of 8.5 PU to 10 PU. By doing so, the brewer's yeast contained in the beer can be transitioned from the active state to the asphyxia state due to a temperature difference that changes in a short time. Moreover, the germs contained in beer and the germs contained in the head space in the bottle can be killed to some extent by this heating.

  If the temperature in the main heating step is less than 50 ° C., the brewer's yeast cannot be transitioned to a premature death state. Moreover, if it heats at temperature higher than 55 degreeC, beer yeast will die. Moreover, if the heating process which performs a preheating process and a heating process shall be less than 8.5 PU, a brewer's yeast cannot be made to transition to a temporary death state. Moreover, if it is larger than 10 PU, beer yeast will also be killed with various germs. Therefore, it is desirable that the heating step is performed at a temperature of 50 to 55 ° C. and in a range of 8.5 PU to 10 PU.

  In the present embodiment, the preheating step and the main heating step are heated by hot water roasting in a state where beer is filled in a bottle, and therefore the temperature of the bottle and beer can be accurately controlled by controlling the temperature of hot water. It is possible to easily adjust the temperature range with a simple device.

  In the case where the water bath used in the main heating process is the same as the water bath used in the preheating process, it is necessary to perform rapid temperature rise and strict temperature control. In the case of using different aquariums, it is necessary to control the temperature so that a drastic drop in temperature does not occur when the beer group that has finished the preheating process is immersed. In addition, the temperature may be raised by passing a temperature-controlled hot water shower from above toward the bottle without performing the preheating step and the main heating step. When this heating process is completed, a packing process (S70) for packing is performed.

  In the present embodiment, the preheating step is performed after the bottling step, but the preheating step can be omitted as long as the bottle can withstand a rapid temperature change. In the present embodiment, a bottle is used as a container for filling beer, but a can can be used instead of a bottle if it can withstand the internal pressure increased in the preheating step and the main heating step.

  Furthermore, in this Embodiment, although it changes after the bottling process in order to make beer yeast change from an active state to a temporary death state, you may perform a heating process to the beer which finished the secondary fermentation process. In that case, the preheating step can be omitted. In that case, it is desirable to carry out the bottling process in a sufficient facility such as a clean room because there is a risk that various bacteria may be mixed in the bottling process.

  Since the present invention can ingest brewer's yeast in an active state and can be stored for a long period of time, it is packed in a container without removing the brewer's yeast, and shipped to not only the adjacent place and the nearby place but also far away. Suitable for beer to be sold.

It is a figure explaining the manufacturing method of beer concerning an embodiment of the invention.

Claims (5)

A fermentation process in which beer yeast is added to fermented and matured wort with added hops;
And a heating step of bringing the brewer's yeast contained in the aged beer into a dead state.   The method for producing beer according to claim 1, wherein in the heating step, the aged beer is heated in a short time so that the brewer's yeast does not die.   3. The beer according to claim 1, wherein the heating step heats the aged beer by raising the beer to a temperature range of 45 ° C. to 55 ° C. so as to be in the range of 8.5 PU to 10 PU. Manufacturing method.   The said heating process heats the said container after the container stuffing process which stuffs the said aged beer in a container, The manufacturing method of the beer in any one of Claim 1 to 3 characterized by the above-mentioned.   The said heating process includes the preheating process of preheating the container packed with beer after the said container stuffing process, The manufacturing method of the beer of Claim 4 characterized by the above-mentioned.

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