JP2007300843A - Processed barley for coloring sparkling alcoholic drink and coloring agent and method for producing sparkling alcoholic drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide coloration processed barley which can color sparkling alcoholic drinks in a light brilliant gold color without adding miscellaneous tastes or astringent taste to the sparkling alcoholic drinks and without deteriorating the qualities and tastes of the sparkling alcoholic drinks. <P>SOLUTION: This processed barley for coloring the sparkling alcoholic drinks is obtained by thermally discoloring the albumen portions of un-germinated barley seeds in a brown color. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a processed barley for coloring a sparkling alcoholic beverage, a colorant, and a method for producing a sparkling alcoholic beverage.

  Effervescent alcoholic beverages such as beer made of malt are required to have a bright and bright golden color in order to encourage drinking. For this reason, in the process of producing effervescent alcoholic beverages such as beer, dark-colored malt such as caramel malt and Munich malt obtained by roasting malt or caramel color as a food additive is used as a colorant, Golden color is given to sparkling alcoholic beverages.

Hideo Miyaji, “Beer Brewing Technology”, 1999, Food Industry Newspaper, p. 191

  However, dark malt, caramel pigment, and the like have a problem that not only imparts a golden color to effervescent alcoholic beverages, but also adds miscellaneous taste and astringency at the same time. In addition, dark color malt is produced by roasting at a high temperature, so the enzymes present in the dark color malt are inactivated, lipids and micronutrients are oxidized, and these cause foaming. There has been a problem of degrading the quality and taste of the alcoholic beverage. In particular, in the happoshu with a low malt use ratio, the content ratio of dark malt to the total malt is high, so this effect is more serious.

  Then, the objective of this invention is providing the processed barley for coloring which can color an effervescent alcoholic beverage brightly and brilliant golden color, without adding a miscellaneous taste and astringency to an effervescent alcoholic beverage. Another object of the present invention is to provide an effervescent alcoholic beverage characterized by adding a coloring agent for an effervescent alcoholic beverage containing the processed barley for coloring, and the colored barley for coloring in the process of producing the effervescent alcoholic beverage. It is to provide a manufacturing method.

  In order to achieve the above object, the present invention provides a processed barley for coloring an effervescent alcoholic beverage obtained by changing the endosperm portion of ungerminated barley seeds to brown by heating.

  Among the processed barley obtained by using ungerminated barley seeds, the inventors of the present invention have processed barley that has been heated until its endosperm portion has turned brown, particularly effectively brightening the sparkling alcoholic beverage. We found that it can be colored golden. If the processing barley for coloring of the present invention is used, when producing an effervescent alcoholic beverage containing a certain amount of malt, without reducing the content of light malt that imparts malt taste and flavor to the effervescent alcoholic beverage, By preventing the miscellaneous taste and astringency caused by dark malt and caramel pigment, the sparkling alcoholic beverage can be colored in golden color.

  Here, the sparkling alcoholic beverage refers to beer or sparkling liquor. Beer is fermented using malt, hops and water as raw materials, or malt, hops, water and wheat and other articles specified by government ordinances (wheat, rice, corn, corn, potato, starch, sugar, or the Ministry of Finance) (Bitters or colorants determined) are fermented as raw materials and have a malt use rate of 2/3 or more. Happoshu is an alcoholic beverage that uses malt or wheat as a part of raw materials. A miscellaneous liquor having effervescence, which has a malt use rate of less than 2/3.

  It is preferable that the said heating is performed at 180 to 200 degreeC.

  The color of effervescent alcoholic beverages obtained by using processed barley that is obtained by heating ungerminated barley seeds at a temperature of less than 180 ° C. uses a processed barley that is heated at a temperature exceeding 200 ° C., with a weak hue in the yellow direction. The color of the effervescent alcoholic beverage obtained by this method is that the hue in the red direction is strong and the brightness becomes weaker. The effervescent alcohol obtained using processed barley heated at a temperature of 180 ° C. or higher and 200 ° C. or lower. The color of the beverage shows a hue equivalent to the color of the sparkling alcoholic beverage obtained by using caramel malt, and can impart a bright and bright golden color to the sparkling alcoholic beverage. Moreover, when a sparkling alcoholic beverage is produced using processed barley that is obtained by heating ungerminated barley seeds at a temperature of 180 ° C. or higher and 200 ° C. or lower, the aromatic flavor is added without adding miscellaneous taste or astringency to the sparkling alcoholic beverage. The sharpness can be added and drinking can be encouraged in terms of taste.

  The heating is preferably heating under an oxygen concentration lower than that in the atmosphere, and more preferably heating with superheated steam.

  Heating ungerminated barley seeds at a lower oxygen concentration than in the atmosphere can prevent oxidation of lipids and vitamin nutrients present in the barley seeds. The effervescent alcoholic beverage is superior not only in taste but also in the health of the drinker as compared with the effervescent alcoholic beverage obtained by using caramel malt. Furthermore, when ungerminated barley seeds are heated with superheated steam, the superheated steam fills the barley seeds, and oxygen in the barley seeds is expelled to the outside, so that lipids and vitamins present in the barley seeds Oxidation of nutrients and the like can be prevented more efficiently, contributing to both the quality and taste of sparkling alcoholic beverages.

  Further, the present invention provides a sparkling alcoholic beverage comprising the coloring barley for coloring, and a coloring agent for the sparkling alcoholic beverage added in the process of producing the sparkling alcoholic beverage. Method.

  The coloring agent and manufacturing method of the said sparkling alcoholic beverage can give the sparkling alcoholic beverage a bright and vivid golden color equivalent to the sparkling alcoholic beverage obtained by using caramel malt. Moreover, if an effervescent alcoholic beverage is produced using this coloring agent or this production method, the flavor and sharpness are added to the effervescent alcoholic beverage without adding a miscellaneous taste or astringency, and the drinking is also promoted in terms of taste. Can do.

  According to the present invention, the quality and taste of an effervescent alcoholic beverage are reduced without adding a miscellaneous taste or astringency to the effervescent alcoholic beverage, and due to the effects of deactivated enzymes, oxides, etc. in dark malt. Without sparkling, the sparkling alcoholic beverage can be colored bright and vivid golden. In addition, according to the present invention, without sacrificing the malt taste and aroma caused by light-colored malt, the miscellaneous taste and astringency caused by dark-colored malt are suppressed, and the aroma and sharpness caused by colored processed barley are reduced. In addition, it is possible to provide an effervescent alcoholic beverage excellent in both quality and taste by preventing oxidation of lipids and vitamin nutrients present in barley seeds.

  Processed barley for coloring an effervescent alcoholic beverage of the present invention is characterized by being obtained by changing the endosperm portion of ungerminated barley seeds to brown. First, the processed barley for coloring this sparkling alcoholic beverage will be described.

  The barley may be any barley varieties, but varieties such as Ryofu, Scarlet and Balke can be preferably used. The barley seeds used in the present invention are ungerminated barley seeds and do not contain malt.

  Heating of ungerminated barley seeds requires roasting so that the barley seeds do not burn and evaporate the water in the barley seeds, but it is preferable to heat using hot hot air or superheated steam. It is more preferable to heat using water vapor. Heating with high-temperature hot air can be performed using, for example, a hot-air generator, a hot-air dryer, or high-temperature air in a general microwave oven, and heating with superheated steam is performed using a superheated steam generator, such as a superheated steam food heating device. (Denso Corporation) can be used. Here, the superheated steam refers to a colorless and transparent gas obtained by further heating the steam to a high temperature state of 100 ° C. or higher at normal pressure. When ungerminated barley seeds are heated with superheated steam, oxygen in the barley seeds is expelled to the outside, so that oxidation of nutrients including lipids and vitamins present in the barley seeds can be more efficiently suppressed.

  In addition, heating of ungerminated barley seeds requires heating until the endosperm portion turns brown, and the discoloration of the endosperm portion by heating is preferably tan to brown, and more preferably brown. In the present invention, if at least a part of the endosperm is discolored by heating as compared with that before the heating, it is determined that the color is changed to brown.

  Heating of ungerminated barley seeds may be performed at 160 ° C. to 220 ° C. for 15 minutes to 1 hour 30 minutes, preferably 160 ° C. to 200 ° C. for 20 minutes to 55 minutes, 180 ° C. to 200 ° C. And more preferably within 30 minutes to 45 minutes.

  The above-mentioned processed barley for coloring an effervescent alcoholic beverage can be used as a colorant for the effervescent alcoholic beverage of the present invention. This coloring agent may be the above-mentioned colored processed barley itself, or may be obtained by pulverizing the colored processed barley into granules or powders, and additionally contains food additives and the like. May be. Examples of food additives include antioxidants, thickening stabilizers, preservatives, fragrances, and coloring agents.

  Next, the manufacturing method of the sparkling alcoholic beverage of this invention is demonstrated.

  The method for producing an effervescent alcoholic beverage according to the present invention is characterized in that the colored barley is added in the process of producing the effervescent alcoholic beverage. For example, a method for producing an effervescent alcoholic beverage mainly composed of malt such as beer includes a saccharification step, a fermentation step, and a filtration step. In the saccharification step, malt, necessary auxiliary materials, and water are colored according to the present invention. What is necessary is just to add the processing barley for saccharification. The colored processed barley is preferably pulverized after mixing with malt, and then the obtained pulverized product is preferably saccharified at 60 to 70 ° C. by adding necessary auxiliary materials and water. If the wort thus obtained is boiled by adding hops, after cooling, yeast is added and fermented (fermentation process), and the resulting foamable alcoholic beverage intermediate product is filtered (filtration process). A golden sparkling alcoholic beverage can be produced. In addition, although the addition amount of the processing barley for coloring of this invention can be freely increased / decreased by the target golden shade, or the degree of light and dark, content of the processing barley for coloring in the raw material except water is The weight ratio is preferably 1% to 10%, more preferably 2% to 5%, and even more preferably 3% to 3.5%.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated concretely, this invention is not limited to these Examples.

1) Production of processed barley (Examples 1 to 4)
200 g of ungerminated barley seeds (variety Ryofu) were weighed and heated at 160, 180, 200 and 220 ° C. for 30 minutes with superheated steam to obtain processed barley of Examples 1 to 4. For heating with superheated steam, Denso Corporation's superheated steam food heating device was used. The obtained processed barley was processed barley 1 to 4 respectively, and the characteristics of each were shown in Table 1.

(Examples 5-6)
200 g of ungerminated barley seeds (variety Ryofu) were weighed and heated with superheated steam at 180 and 200 ° C. for 45 minutes, respectively, to obtain processed barley of Examples 5 and 6. The obtained processed barley was processed barley 5 and 6, respectively.

2) Production of wort (wort 1-6)
Next, wort was prepared by the following procedures using the processed barley 1-6 obtained above. First, light malt (variety Ryofu) is added to 30 g of processed barley at a weight ratio of 1: 1 and mixed, and the DLFU disk mill (Buhler Miak) has a size of about 0.7 mm. Crushed. Thereafter, 50 g of this pulverized product was weighed into a saccharification beaker, 200 mL of 46 ° C. distilled water was added thereto, stirred for 30 minutes in a 45 ° C. saccharification tank, and the temperature was increased by 1 ° C. per minute to 25 It heated so that it might become 70 degreeC after a minute. When the temperature reached 70 ° C., 100 mL of hot water at 70 ° C. was added, stirred at 70 ° C. for 60 minutes, and then cooled to room temperature in 10 to 15 minutes. The adhering matter attached to the stirring bar was washed off with a small amount of distilled water, and subsequently distilled water was added to make the weight of the content 450 g, and the liquid after filtration (No. 2 filter paper, ADVANTEC) was used as wort. The obtained wort was made into wort 1-6, respectively.

3) Measurement of chromaticity and color of wort First, in order to investigate the effect of the heating temperature of processed barley on the chromaticity and color of wort, wort 1 obtained using processed barley 1 to 4 The chromaticity and color of 4 were examined by the following method. For control, wort obtained by using caramel malt (Weissheimer) instead of processed barley (compared wort 1) and 60 g of light colored malt without adding processed barley etc. Tart wort (Comparative wort 2) was used.

The chromaticity of each wort was calculated from the equation of chromaticity = E ₄₃₀ × 25, based on the EBC (European Brewery Convention) standard method defined by the European Brewery Organization, and determining the absorbance at 430 nm (E ₄₃₀ ). .

The color of each wort was quantified in the L ^* a ^* b ^* color system using a spectrocolorimeter CM-3600α manufactured by Konica Minolta. In the L ^* a ^* b ^* color system, lightness is represented by L ^* , chromaticity is represented by a ^* and b ^* , brighter when L ^* is larger, darker when L ^* is smaller, and a ^* is positive. When the value is large, the hue is in the red direction. When a ^* is large in the negative direction, the hue is in the green direction. When b ^* is large in the positive direction, the hue is in the yellow direction. When b ^* is large in the negative direction, the hue is in the blue direction. It shows that.

  Table 2 shows the chromaticity and color of wort 1 to 4 obtained by using processed barley (processed barley 1 to 4) heated with superheated steam at 160, 180, 200 and 220 ° C. for 30 minutes, respectively. FIG. 1 is a graph showing chromaticity, and FIG. 2 is a graph showing color.

  As a result, all of the worts 1 to 4 showed remarkably high chromaticity as compared with wort obtained by using only light-colored malt (comparative wort 2). However, wort 4 obtained using processed barley heated at 220 ° C. has a chromaticity of about 3 times higher than wort obtained using caramel malt (comparing wort 1), As for the color, the hue in the red direction was strong and the lightness was low. Moreover, although the wort 1 obtained using the processed barley heated at 160 degreeC was a color substantially equivalent to the comparison wort 1, its chromaticity was about 14 times lower.

When the color difference and chroma difference of wort 1-4 and comparative wort 1 are also examined, the color difference and chroma difference of wort 2 and comparative wort 1, and the color difference between wort 3 and comparative wort 1 The color difference and chroma difference between wort 1 and comparative wort 1, and the color difference and chroma difference between wort 4 and comparative wort 1 were both. The value was also over 3. When the color difference and the chroma difference are within 3, it can be judged that the compared colors are close to the extent that they cannot be distinguished with the naked eye (New Color Science Handbook edited by the Japan Color Society, University of Tokyo Press, p.277). It was found that processed barley 2 and 3 heated with superheated steam at 180 ° C. or 200 ° C. for 30 minutes can color wort in a color equivalent to the color of wort colored with caramel malt. The color difference and the saturation difference are calculated by using the chromaticity (a ^* and b ^* ) and lightness (L ^* ) of the L ^* a ^* b ^* color system, and color difference = (ΔL ^{* 2} + Δa ^{* 2} + Δb ^{* 2).} ) ^1/2 , saturation difference = (Δa ^{* 2} + Δb ^{* 2} ) It was calculated from the formula of ^1/2 .

  Next, in order to investigate the influence of the heating time of the processed barley on the chromaticity and color of the wort, the chromaticity and color of the wort 5 and 6 obtained using the processed barley 5 and 6 were examined. . For control, wort obtained by using caramel malt (Weissheimer) instead of processed barley (compared wort 3), and obtained by using only 60 g of light colored malt without adding processed barley etc. Tart wort (comparative wort 4) was used.

  Table 3 quantifies the chromaticity and color of wort 5 and 6 obtained using processed barley (processed barley 5 and 6) heated at 180 ° C and 200 ° C for 45 minutes with superheated steam, respectively. It is a thing.

  As a result, the worts 5 and 6 both show significantly higher chromaticity than the wort obtained by using only light-colored wort (comparative wort 4), and are obtained using caramel malt. Compared with wort (compared wort 3), the color of wort 6 obtained using processed barley heated at 200 ° C is 1.57 times higher, and processed barley heated at 180 ° C is used. The wort 5 obtained in this way had a chromaticity of 1.29 times lower, but the wort 5 had almost the same color.

  When the color difference and chroma difference of wort 5 and 6 and comparative wort 3 are also examined, the color difference and chroma difference of wort 5 and comparative wort 3, and the color difference between wort 6 and comparative wort 3 The saturation difference was 3 or less, and both were judged to be close to a color that cannot be discerned with the naked eye. From this, it was found that processed barley 5 and 6 heated with superheated steam at 180 ° C. or 200 ° C. for 45 minutes can color wort in a color equivalent to the color of wort colored with caramel malt.

  Therefore, the chromaticity and color of wort 2 and 3 obtained using processed barley 2 and 3 heated at 180 ° C. and 200 ° C. for 30 minutes, and processed barley 5 and 6 heated at 180 and 200 ° C. for 45 minutes. Were compared with the chromaticity and color of the worts 5 and 6 obtained using this. FIG. 3 is a graph comparing chromaticity, and FIG. 4 is a graph comparing chromaticity.

  As a result, the chromaticity of wort 5 is about 1.4 times higher than the chromaticity of wort 2, and the chromaticity of wort 6 is about 1.2 compared to the chromaticity of wort 3. Although it was twice as high, the colors were almost the same, and no effect due to the difference in the heating temperature of the processed barley was observed.

4) Manufacture of Happoshu Color, color and flavor of Happoshu manufactured using processed barley heated with superheated steam and Happoshu manufactured using caramel malt (Weissheimer) In order to compare (Sato and miscellaneous taste / astringency), Happoshu of Example 7 and Comparative Example 1 were produced by the following procedure.
(Example 7)
First, the processed barley of Example 5 heated at 180 ° C. for 45 minutes with superheated steam was added to light-colored malt, mixed and pulverized, and an appropriate amount of hot water was added thereto, and temperatures of 50 ° C., 65 ° C. and 70 ° C. were added. Saccharification was performed by sequentially heating for 10 minutes under the conditions. Thereafter, the obtained wort was filtered, saccharides and hops were added, boiled for 60 to 90 minutes, naturally cooled to 10 ° C., yeast was added, and fermentation was performed at 10 to 15 ° C. for 7 to 10 days. After completion of the fermentation, aging was performed at -1 ° C for 2 to 3 weeks, and the obtained fermented product was used as the sparkling liquor of Example 7.

(Comparative Example 1)
In place of the processed barley of Example 5, caramel malt (Weissheimer) and untreated barley (variety Ryofu) were added to light-colored malt and mixed in the same manner as in Example 7, except that Comparative Example 1 Happoshu was obtained.

  Table 4 shows the raw materials (light-colored malt, caramel malt, processed barley of Example 5, untreated barley, saccharides and hops) used in the production of the happoshu of Example 7 and the happoshu of Comparative Example 1 and the blending ratio thereof. (% By weight; ratio to the weight of the raw material excluding water).

  Table 5 quantifies the chromaticity and color of the happoshu of Example 7 and the happoshu of Comparative Example 1.

  As a result, the chromaticity and color of the sparkling liquor (Example 7) produced using the processed barley of Example 5 are the same as those of the sparkling liquor (Comparative Example 1) produced using caramel malt instead of the processed barley. The chromaticity and color were almost the same, and both colors were bright and bright golden.

  Table 6 shows the results of a sensory test on the Happoshu of Example 7 and the Happoshu of Comparative Example 1.

  In the sensory test, 7 healthy adults were blindly sampled the happoshu of Example 7 and the happoshu of Comparative Example 1, respectively, and evaluated in five stages for i) aroma and ii) miscellaneous taste and astringency. did. The evaluation of fragrance is 5 if you feel that the fragrance is strong, 3 if you feel normal, and 1 if you feel weak, and the evaluation of miscellaneous taste / astringency is miscellaneous taste / astringency. Was 5 if it felt weak, 3 if it felt normal, and 1 if it felt strong, and each was evaluated with an average value of 7 people.

  As a result, the sparkling liquor produced using caramel malt (Comparative Example 1) has a fragrance of 1.9 and a miscellaneous taste / astringency of 3.0, and uses the processed barley of Example 5. The sparkling liquor produced in Example 7 has a fragrance of 4.4 and a miscellaneous taste / astringency of 3.9. Was excellent. In addition, although it was not quantified, the opinion that the sparkling liquor of Example 7 is good in cutting and smooth feeling is recognized by several people, but in the sparkling sake of Comparative Example 1, There was no such opinion.

It is the figure which compared chromaticity of wort obtained using processed barley heated with superheated steam for 30 minutes at each temperature. It is the figure which compared the color of the wort obtained using processed barley heated with superheated steam for 30 minutes at each temperature. Using the color of wort obtained by using processed barley heated at 180 ° C or 200 ° C for 30 minutes with superheated steam and processed barley heated at 180 ° C or 200 ° C for 45 minutes with superheated steam, respectively It is the figure which compared chromaticity of wort obtained by doing. Color of wort obtained using processed barley heated at 180 ° C for 45 minutes with superheated steam and color of wort obtained using processed barley heated at 200 ° C for 45 minutes with superheated steam FIG.

Claims (6)

  Processed barley for coloring effervescent alcoholic beverages obtained by heating to change the endosperm portion of ungerminated barley seeds to brown.   The processed barley for coloring according to claim 1, wherein the heating is heating at 180 ° C to 200 ° C.   The processed barley for coloring according to claim 1 or 2, wherein the heating is heating under an oxygen concentration lower than that in the atmosphere.   The colored processed barley according to claim 3, wherein the heating under an oxygen concentration lower than that in the atmosphere is heating with superheated steam.   The coloring agent of an effervescent alcoholic beverage containing the processing barley for coloring as described in any one of Claims 1-4. The manufacturing method of the sparkling alcoholic beverage characterized by adding the processing barley for coloring as described in any one of Claims 1-4 in the manufacture process of a sparkling alcoholic beverage.

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