JP2008043292A - Method for producing malt drink by using colored malt - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a fermented malt drink having separately controlled color, harsh taste, smoky taste, burnt odor, etc., by fractionating colored malt to individual tissues and compounding the fractionated tissue fractions singly or in combination of a plurality of the fractions. <P>SOLUTION: A colored malt is fractionated to individual tissues comprising albumen tissue, endodermal layer, husk and plumule or their unseparated fractions, and the tissue fraction is used singly or in combination of a plural kinds of the fractions as a raw material for a malt drink. The color, harsh taste, smoky taste, burnt odor, etc., of the malt drink can be controlled by the method. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a method for producing a malt-use beverage that is obtained by fractionating colored malt as a raw material of a malt-use beverage according to tissue and blending and fractionating the fractions according to tissue individually or in combination.

Known beverages using malt include beer, sparkling liquor, liqueur, low alcohol fermented beverages and non-alcoholic beverages. As a general manufacturing method of malt used as a raw material, there are roughly the following two steps. The first step is a germination process in which barley is first allowed to absorb water and germinate. It is a process of causing barley germination to cause the enzymes in barley to work and to break down insoluble polymer proteins, starch and lipids. Germinated barley is called green malt.
Since green malt continues to grow if it is left in water as it is, a second step is a drying step in which the green malt is dried at a high temperature to stop germination.
The malt is germination that has been stopped by the roasting process. The roasting process has the purpose of preventing spoilage and improving the storage property, and the purpose of generating a pigment / flavor forming substance.
Moreover, if the roasting temperature in this roasting process is raised, the malt is burnt and becomes colored malt for dark beer.

  By the way, various types of malt are used as raw materials in malt beverages depending on the intended quality. For example, malt that gives a more attractive color, malt that enhances the richness and emphasizes the character of the malt, malt that improves the richness and foam retention of beer by using a large amount of high-molecular protein substances, pH adjustment These malts are mixed and used according to the target quality.

  In general, malt that imparts a more attractive color to a malt fermented beverage is referred to as colored malt. This colored malt is known as dark malt, black malt, melanoidin malt, caramel malt, smoked malt, malt called chocolate malt, etc., depending on the type of malt beverage used, These colored malts are used for some or all of the malt.

  The hue in malt-based beverages has an influence on appearance and a feeling of heavyness, and is a very important factor in appearance quality. Furthermore, various components in the malt, including the melanoidin substance produced mainly by the thermochemical reaction of the roasting process, feel the aroma (flavor) when present in the malt beverage.

Various colored malts are prepared by controlling the roasting temperature in the roasting step as colored malts for achieving each purpose. For this reason, malt with a high roasting temperature is generally used to increase the color tone of the malt beverage (to make it a darker shade), and accordingly, the colored malt beverage to be obtained has a taste, Flavors such as a burnt taste and a soot-burning odor are imparted, and the degree becomes stronger.
Therefore, there is a problem that beverages using colored malt such as black beer are often strongly imparted with flavors such as excessive egg taste, burnt taste, and soot smell caused by the colored malt.

On the other hand, the above-described taste, burnt taste, and soot burn smell, which are the characteristics of black beer, are also fragrances that feel the fragrance of black beer itself when it exists in a moderate amount.
However, when colored malt is used for the purpose of imparting the aroma of black beer to a normal malt beverage, there is a problem that the color of the beverage becomes dark. For this reason, the development of a method for individually controlling the color tone, the taste, the burnt taste, and the burnt smell was expected.

As such a method, for example, Patent Document 1 or Patent Document 2 proposes a method for producing caramel malt and special malt that automatically controls the steaming / drying process of the malt raw material.
Furthermore, Patent Document 3 proposes a method for producing caramel malt with improved caramelization efficiency of caramel malt.
However, the caramel malt or special malt obtained by these methods is intended to use all the components of the malt (whole malt). The separate fractions are not used alone or in combination.

  By the way, the present inventors have previously provided a method for producing a malt-use beverage, wherein the malt itself is fractionated by tissue, and the fractionated tissue fractions are blended alone or in combination. (Patent Document 4). By using this tissue-specific fraction, the flavor, foam quality, flavor stability, and suspension stability of the malt beverage are controlled.

The inventors of the present invention have considered that the color, malt, burnt taste, soot burnt smell, etc. of the colored malt may be different from the tissue fraction of the colored malt. That is, the colored malt is fractionated according to the tissue, and the fractions classified according to the tissue are used alone or in combination of a plurality of types to adjust the color (color) of the resulting malt-containing beverage, We thought that burnt taste, soot burning odor, etc. could be individually controlled, and as a result of the study, the present invention was completed.
Japanese Patent No. 3545515 Japanese Patent No. 3545516 JP-A-11-169159 International Publication WO 2004/106483

  Therefore, the present invention fractionates colored malt according to tissue, blends and uses fractionated tissue fractions alone or in combination, and uses malt beverage color, taste, burnt taste, soot smell, etc. It is an object of the present invention to provide a method for producing a malt fermented beverage in which the flavor of each is controlled individually.

  In other words, colored malts such as black malt and melanoidin malt have been used for the purpose of imparting color and flavor to beverages using malt, but these colored malts are generally higher in the production process than light-colored malt. Therefore, the taste and burnt taste are further enhanced, and as a result, a new soot-burning odor is generated.

The present inventors have newly found that these taste, scorch, and soot scorch differ depending on the tissue fraction of the colored malt.
The point which can adjust the hue, mellow taste, egg taste, scorching taste, and further soot scorching odor given to malt beverages by such tissue-specific fractions has been found by the present inventors for the first time. In this respect, the present invention is very specific.

Thus, the basic aspect of the present invention is a method for producing a malt-use beverage characterized by controlling the components of the colored malt used in the malt-use beverage, and specifically comprises the following aspects. This is a method for producing a malt beverage.
(1) A colored malt is fractionated for each tissue, and the fractionated fraction is used at an arbitrary ratio;
(2) The fraction of each colored malt tissue is an endosperm fraction, an endothelial layer fraction, a husk fraction and a young bud fraction, or an unseparated fraction thereof, A method for producing a malt-use beverage as described in (1) above, wherein the fraction is used alone or in combination as a raw material for a malt-use beverage;
(3) The method for producing a malt-use beverage according to (1) or (2) above, wherein the adjustment of the hue of the malt-use beverage is controlled;
(4) The method for producing a malt-use beverage according to any one of (1) to (3) above, wherein the flavor of the malt-use beverage is controlled;
(5) The method for producing a malt-use beverage according to the above (4), wherein the malt-use beverage has a taste of a taste, a burnt taste, and a soot-burnt smell, and controls the reduction or enhancement thereof;
It is.

Further, the present invention as another aspect,
(6) A malt-use beverage produced by any of the methods described in (1) to (5) above;
(7) The malt-use beverage according to (6) above, wherein the malt-use beverage is a beer-taste-like beverage;
(8) The malt-use beverage according to (6) above, wherein the malt-use beverage is beer, sparkling liquor, liqueur, low alcohol beverage or non-alcoholic beverage;
(9) The malt beverage according to (6) above, wherein the malt beverage is black beer;
(10) The malt-use beverage according to any one of (6) to (9) above, wherein a colored wort tissue fraction having a congested wort chromaticity in the range of 10 to 2000 EBC as defined in EBC (European Brewery Convention) is used;
(11) The malt beverage according to (10), wherein the colored malt is dark-colored malt, black malt, melanoidin malt, caramel malt, smoked malt, or chocolate malt;
It is.

Furthermore, the present invention as another aspect,
(12) In the method for producing a malt beverage, the colored malt as a raw material is fractionated into an endosperm fraction, an endothelial layer fraction, a husk fraction and a young germ fraction, and the color and flavor of the malt beverage are designed. In selecting the ingredients of the malt-use beverage, the fractions classified by tissue are selected individually or in combination, and combined and mixed;
(13) The selection method according to the above (12), wherein the flavor of the beverage using malt is an egg taste, a burnt taste, and a soot burnt smell;
It is.

The colored malt of the present invention is fractionated for each tissue, and the fraction obtained is used in an arbitrary ratio, thereby giving a flavor, flavor, taste, burnt taste, etc. It became possible to adjust and control the burning odor.
The adjustment of flavor, taste and color in this malt beverage can produce a malt beverage according to consumers' preferences. In this respect, the present invention is extremely specific.

  Hereinafter, the present invention will be described in detail while explaining the fractionating means for each tissue portion of colored malt and the characteristics of each fractionated tissue fraction.

  The malt-use beverage provided by the present invention refers to an alcoholic beverage produced using malt as all or part of the raw material. Specific examples include beer, sparkling liquor, liqueur, low alcohol malt fermented beverage, non-alcohol fermented beverage with an operation for removing alcohol, and the like.

For malt, it is roughly divided from the viewpoint of the influence of coloring on fermented beverages such as beer, and it is divided into light malt used for ordinary light beer and colored malt used for some colored malt beverages such as black beer. Can do.
The colored malt as used in the present invention refers to malt characterized by a higher degree of coloring than light-colored malt obtained by subjecting green malt to heat treatment (roasting treatment) or the like. Moreover, when a fermented drink is manufactured using it as a part of raw material, the malt which can give the coloring effect to fermented drink is said.

The degree of coloring is preferably colored malt having a congested wort chromaticity defined by EBC (European Brewery Convention) in the range of 10 to 2000 EBC.
When colored wort having a wort color less than 10 EBC is used, it is impossible to adjust the color and flavor of the malt-use beverage, which is the object of the present invention, and when it exceeds 2000 EBC, the color and flavor are too strong. Cannot be used.
The light wort used in ordinary beer has a conger wort chromaticity of about 3 to 8 EBC.

  Examples of such colored malt include what are called dark malt, black malt, melanoidin malt, caramel malt, smoked malt, and chocolate malt. It is possible to obtain a colored malt within a desired range by adjusting the roasting temperature / time.

A brief description will be given of light-colored malt and methods for producing several colored malts.
Light colored malt:
Manufactured by absorbing water into barley and germinating green malt with well-degraded insoluble polymer protein, starch, and lipid, quickly dehydrating and drying, and processing at a drying temperature of about 80-85 ° C. Is done. In this case, the light-colored malt endosperm is white and brittle with little change in the drying process.
The light wort has a conger wort chromaticity of about 3-8 EBC.

Melanoidin malt (dark color malt):
Slowly dehydrate green malt that has been well decomposed by insoluble polymer protein, starch, and lipids. It is treated at a drying temperature of 100 to 105 ° C., and low molecular compounds such as sugars and amino acids react to color and produce fragrant melanoidins.
Some of the enzymes that were abundant in green malt are inactivated, and some of the high molecular protein is also coagulated. Compared with light-colored malt, the drying temperature is high and the time is long.
The melanoidin malt congress wort chromaticity is about 20-80 EBC.

Black malt:
It is a malt used for color adjustment of various types of beer. The light colored malt is moistened and begins to heat at a temperature of 60-80 ° C, and finally heated to 180-220 ° C. At that time, holding is performed for 30 to 40 minutes in order to obtain a desired chromaticity. At this time, melanoidins are formed, and various heterocyclic compounds (heterocyclic compounds) such as furfural, furfuryl mercaptan, maltol, isomaltol, and pyrazine are increased. .
The black wort has a wort color of about 1000 to 1800 EBC.

Brew malt:
Brew malt has a strong aroma and is used for dark beer production. The wheat layer of green malt is aerated for 30 to 40 hours, and the temperature of the wheat layer is raised to 40 to 50 ° C. At this temperature, bud growth is suppressed, carbon dioxide is accumulated, proteins and sugars are decomposed into low molecules, and esters and organic acids are produced. At this time, the intragranular powder is cocoon-like or liquefied. After drying, a drying temperature of 90 to 100 ° C. is taken for 3 to 4 hours.
This brew malt has a wort color of about 10 to 50 EBC.

Caramel malt:
After the malt is immersed in water to contain moisture, the grain content is vigorously decomposed in a roaster at 60 to 75 ° C. At that time, gelatinization, liquefaction and saccharification of starch occur, and the resulting degradation products react with already produced amino acids and sugars at 150 to 180 ° C. to produce melanoidins, and then caramel substances.
The conger wort color of this caramel malt is about 50 to 120 EBC.

  In the malt-use beverage provided by the present invention, the colored malt used as a raw material is histologically composed of various tissues. In this invention, said various colored malt is fractionated for every structure | tissue, and the obtained tissue fraction is used as a raw material of the malt use drink. When the colored malt is fractionated for each tissue, it is important to fractionate into a tissue fraction unit having characteristics that characterize the quality of the beverage. Further, considering the ease of fractionation, the tissue unit to be fractionated can be arbitrarily selected as appropriate.

  In view of the ease of fractionation on an industrial scale and the influence on the flavor, quality, etc. of malt beverages, when fractionating colored malt for each tissue, for example, as shown in FIG. It is preferable to divide into three types of fractions: a husk fraction, a bud fraction, an endosperm fraction, and an endothelial layer fraction.

  Specifically, each fraction can be fractionated by, for example, the following method. Whether or not the target tissue has been fractionated can be confirmed by visual observation, microscopic observation, or component analysis of the obtained fraction.

Endosperm fraction:
In general, polishing the surface layer of cereal grains to separate the husks from endosperm is called “sewing”. By scouring the colored malt with a milling machine, it can be separated into an endosperm part corresponding to the core part and a so-called cocoon in the surrounding part. The sperm retention can be appropriately adjusted in consideration of the quality of the colored malt to be provided so that the endosperm portion and the cocoon are accurately separated. Since the endosperm fraction is the inner part of the malt, even when roasted at a high temperature, it is difficult to impart an egg taste, a burnt taste, or a soot burnt smell.

Endothelial fraction:
The endothelial layer fraction as used in the present invention refers to the fraction obtained by separating the soot obtained above by sieving and passing through the sieving. The sieve size can be appropriately selected depending on the quality of the koji, etc., but it is preferable to use, for example, a sieve having an opening of 600 to 850 μm, particularly about 710 μm.
The endothelium layer fraction is roasted at a high temperature to give a taste of scorching, scorching and soot. However, it is not as much as the husk and bud fraction.

Crust and bud fractions:
By sieving the koji described above, a grain skin fraction and a young sprout fraction are obtained. The husk fraction and the young germ fraction are located in the outermost layer of the malt and are most affected by the external environment. When roasted at a high temperature, an egg flavor, a burnt taste, and a soot burning odor are easily imparted, and the burnt odor is particularly derived from the grain fraction.

By appropriately selecting, blending and adjusting the fractions of each colored malt as described above, and using it as a raw material for malt beverages, various malt beverages can be used for their color (color), taste, scorch, and soot. Aroma such as odor can be individually controlled.
Therefore, the present invention relates to the production of such malt beverages, and is also a method for selecting raw materials for individually controlling the color of the intended malt beverages, flavors such as taste and burnt taste, and burnt smell. .

How much of the colored malt is to be blended for each tissue depends on the type of malt beverage used, and the color, taste, burnt taste, soot smell, etc. It depends on the degree of flavor. If it is necessary to deepen the hue, increase the amount of tissue-specific fractions that exert that hue strongly, and also exert such flavor when you want to give a strong flavor such as egg flavor, burnt taste, soot smell What is necessary is just to increase the compounding quantity of the fraction according to a structure | tissue to do.
Such details can be made with reference to the examples described later.

In the malt beverage provided by the present invention, the control of the components derived from the colored malt can be achieved by the method described above, but by using raw materials other than malt including saccharides and barley, additional components Adjustment is possible. Moreover, you may add separately various enzymes including a saccharifying enzyme as needed. Or it can also combine with the raw material saccharified from the beginning like saccharification starch. Furthermore, further fine-tuning can be performed by setting various conditions of pulverization, saccharification, wort filtration, boiling, and fermentation in accordance with the raw materials whose components have been adjusted in this way.
Moreover, about the obtained fermented drink, it can fill with sealed containers, such as a bottle, a can, a barrel, or a PET bottle, like a normal fermented drink, and it can be set as a drink containing a container.

Hereinafter, the present invention will be described in more detail with reference to examples. However, it should be noted that the present invention is not limited to these examples.
In the following Examples, beer raw wort extract, congress wort chromaticity, total nitrogen, amino nitrogen, and total polyphenol were measured by the method defined in the European Brewery Convention (EBC).

Example 1: Evaluation of fractions by structure of black malt In order to confirm the characteristics of each fraction by structure of colored malt alone, the following verification was performed.
In accordance with the method for preparing the conjugation wort stipulated in EBC, the whole wort of black malt, the endosperm fraction, the endothelium fraction, the husk fraction and the young germ fraction, which are systematic fractions, Was prepared.
That is, 50 g of each tissue fraction was put into 200 g of warm water at 45 ° C. and held at 45 ° C. for 30 minutes. Thereafter, the temperature was raised to 70 ° C. at a speed of 1 ° C./min and held at 70 ° C. for 60 minutes. Then, it cooled to room temperature, the solid substance was removed, and it was set as the Congress wort.
The obtained congress wort was diluted 40 times and the chromaticity was measured to obtain the original congress wort chromaticity (EBC).
The results are shown in Table 1 below.

Subsequently, sensory evaluation of beer will be described.
The sensory evaluation was carried out by a beer specialist panel who received certain training in an odorless sensory laboratory. A certain amount of each wort was poured into a plastic cup and arranged in numerical order in front of each panel. Each contest wort was tasted and scored for three items: “Eg taste”, “Scorched taste”, and “Suscle burnt smell”.
At that time, the score with respect to the whole wort of congress wort was set to "1", and the relative wort of each fraction was performed.
The results are shown in Table 2 below.

By comparing the chromaticity (EBC) of the conger wort for each tissue fraction alone, for example, the order of contribution to the dark color of dark beer became clear.
Specifically, as is clear from the results shown in Table 1, it contributes to the color of black beer in the order of the endosperm fraction, the endothelial layer fraction, and the cereal skin fraction according to the tissue. This point was also apparent from the chromaticity (visual observation) of the actual appearance of the conger wort.

In addition, as a result of sensation of the condiment wort for each tissue fraction by a beer specialist panel trained to a certain degree, the conger wort for the endosperm fraction and the endothelium layer fraction has an egg taste, a scorch taste, a sour scorch. All of the odor was reduced compared to whole grain wort.
On the other hand, with respect to the conger wort of the grain skin fraction, all of the egg taste, the scorching taste, and the soot scorching smell were higher than the whole grain congested wort.
Based on the above results, the grain portion of black malt, which is colored malt, not only contributes less to the color of malt beverages than other fractions, but also has flavors such as egg flavor, burnt taste, and soot smell. It was confirmed that it was enhanced.

Example 2: Evaluation of beer using the tissue fraction of black malt In order to confirm the effect on the quality of the colored malt product more reliably, a beer was prototyped from the fraction of the tissue fraction of colored malt. The ingredients and flavor were evaluated.
A basic beer prototype was produced according to the following method.

The total raw material of 1.8 kg containing a light malt and a colored malt fraction at a constant ratio was pulverized and put into 55 ° C. warm water. As a salt adjuster, 3.2 g of calcium chloride and 0.6 mL of lactic acid as a pH adjuster were added. After holding at 55 ° C. for 20 minutes, the temperature was raised at a rate of 1 ° C./min to 65 ° C.
Then, after hold | maintaining for 20 minutes at 65 degreeC, it heated up at the speed | rate of 1 degree-C / min, and was 78 degreeC. Then, after further maintaining at 78 ° C. for 5 minutes, saccharification was completed.

  After completion of saccharification, filtration was performed to remove malt cake. A certain amount of hop was added to the filtered wort and boiled for 70 minutes. After boiling, the hop koji was removed and cooled to 13 ° C. Thereafter, a certain amount of yeast was added and the fermentation was started at 13 ° C. After fermentation progressed sufficiently, the yeast was removed to make beer.

The sensory evaluation of beer was performed as follows.
The sensory evaluation was conducted by a beer specialist panel who had received certain training in an odorless sensory laboratory. A certain amount of each prototype was poured into a plastic cup, and the prototypes were arranged in numerical order in front of each panel. Each prototype was tasted and scored for three items: “Eg taste”, “Burn taste”, and “Burn smell”.
At that time, the score of the prototype 1 was set to “1”, and a relative evaluation with respect to the prototype 1 was performed.

A black beer was made as a trial at the mixing ratio of each light-colored malt / colored malt (black malt) according to the structure shown in Table 3 below.
That is, prototypes 1, 2, 3 and 4 are black beers with a malt ratio of 100% using 90% of light-colored malt.

  Each prototype will be explained in turn.

Prototype 1 is a normal black beer that uses 90% of light-colored malt (whole grain) and 10% of black malt whole grain.
Prototype 2 is black beer using 90% of light-colored malt (whole grain) and 10% of the endosperm fraction obtained by removing the grain skin fraction and the endothelial layer fraction from black malt.
Prototype 3 is black beer that uses 90% light-colored malt (whole grain) and 5% each of the endosperm fraction and endothelial layer fraction of black malt.
Prototype 4 is black beer using 90% light-colored malt (whole grain) and 5% each of the endosperm fraction and the shell skin layer fraction of black malt.

  The beer analysis values of each prototype 1, 2, 3 and 4 are summarized in Table 4, and the sensory evaluation is summarized in Table 5.

Based on the results shown in Table 4 and Table 5 above, each prototype is compared and examined.
First, from the analysis values of total nitrogen, amino nitrogen, and total polyphenol, the beer produced in this example (prototypes 1 to 4) has the same total nitrogen and amino state as beer with a normal light-colored malt use ratio of 100%. It was confirmed that the beer contained nitrogen and all polyphenols.
Comparing Prototype 1 (whole grain malt) and Prototype 2 with regard to chromaticity, by using the endosperm fraction obtained by removing the grain skin fraction and the endothelial layer fraction from the whole grain black malt, the color of dark beer The degree rose slightly.
From the sensory results of the product, by using the endosperm fraction obtained by removing the grain skin fraction and the endothelial layer fraction from the whole grain black malt, the flavors such as egg taste, soot smell, and charred taste are clearly reduced. It was.

Comparing Prototype 1 (whole malt) and Prototype 3, Prototype 3 using 5% each of endosperm fraction and endothelial layer fraction is almost equivalent to Prototype 1 using whole grain black malt. It became chromaticity.
From the sensory results of the product, the trial product 3 had a reduced flavor such as egg taste, scorching taste, soot scorching odor, etc.

Comparing Prototype 1 (whole malt) and Prototype 4, Prototype 4 using 5% each of endosperm fraction and husk / larvae fraction is changed to Prototype 1 using whole black malt. In comparison, the chromaticity decreased.
From the sensory results of the product, the prototype 4 had an increased flavor such as egg taste, burnt taste, and soot burnt odor compared to the prototype 1.

From the results of Examples 1 and 2 above, for black malt which is a colored malt, the endosperm fraction was obtained by removing the grain skin fraction and the endothelial layer fraction from the whole grain malt. The use of the endosperm fraction does not reduce the chromaticity of black beer, but reduces the flavors such as egg taste, soot odor, and burnt taste that are characteristic of black beer.
The endothelial layer fraction showed the same tendency as the endosperm fraction, but its contribution to chromaticity was lower than that of the endosperm fraction, and the extent of flavor reduction such as egg taste, burnt taste, soot smell Is not as much as the endosperm fraction.
The husk fraction contributes less to the chromaticity of dark beer than whole wheat malt. With regard to the effect of black beer on the flavor, there was a tendency to enhance the taste, scorch and soot.

  From the above, as colored malt, it is possible to individually control the chromaticity, and further the flavor such as egg taste, burnt taste, soot smell, etc. by combining each tissue fraction of black malt as appropriate. It becomes possible to produce a typical black beer.

Example 3: Evaluation of beer using the tissue fraction of melanoidin malt The same examination was performed on other colored malts.
A trial production of beer was made at the malt raw material ratio shown in Table 6. That is, prototypes 5, 6, 7 and 8 are beers with a malt ratio of 100% using 70% light-colored malt.

Each prototype will be explained in turn.
Prototype 5 is a normal beer that uses 30% of melanoidin malt whole grain in addition to 70% of light colored malt (whole grain).
Prototype 2 is a normal beer that uses 30% of the endosperm fraction obtained by removing the grain skin fraction and the endothelial layer fraction from melanoidin malt in addition to 70% of light-colored malt (whole grain).
Prototype 3 is a normal beer that uses 70% light-colored malt (whole grain) and 15% each of the melanoidin malt endosperm fraction and the endothelial layer fraction.
Prototype 4 is a normal beer that uses 70% light-colored malt (whole grain) and 15% each of the melanoidin malt endosperm fraction and the shell skin fraction.

  The beer analysis values of each prototype 5, 6, 7 and 8 are summarized in Table 7, and the sensory evaluation is summarized in Table 8.

From the results shown in Table 7 and Table 8 above, the chromaticity, taste, burnt taste, burnt smell, etc. of the malt beverages are individually controlled by appropriately combining the tissue fractions of melanoidin malt. It becomes possible to do.
Therefore, it becomes possible to produce a more attractive malt beverage.

  For other colored malts such as dark malt, caramel malt, smoked malt, and chocolate malt, the same tissue fractionation is performed, and they are combined appropriately and blended with light-colored malt (whole grain), A beer having the desired color and flavor could be prepared.

As described above, by using malt tissue fractionation technology, it is aimed at malt-use beverages, especially beer-like beverages, while adjusting the excessive egg taste, burnt taste adhesion, and soot burning odor peculiar to colored malt. It becomes possible to impart chromaticity and flavor.
Therefore, industrial applicability is enormous in that various malt-based beverages that meet consumer demands can be provided.

It is a figure which shows the structure | tissue cross section of the colored malt of this invention.

Claims (13)

  A method for producing a malt-use beverage, characterized by fractionating colored malt for each tissue and using the fractionated fraction in an arbitrary ratio.   The fraction of each colored malt tissue is the endosperm fraction, the endothelial layer fraction, the husk fraction and the young germ fraction, or an unseparated fraction of these fractions. The method for producing a malt-use beverage according to claim 1, wherein the malt-use beverage is used alone or in combination as a raw material for a malt-use beverage.   The method for producing a malt-use beverage according to claim 1 or 2, wherein the adjustment of the hue of the malt-use beverage is controlled.   The method for producing a malt-use beverage according to any one of claims 1 to 3, wherein the flavor of the malt-use beverage is controlled.   The method for producing a malt-use beverage according to claim 4, wherein the malt-use beverage has a taste of a taste, a burnt taste, and a soot burnt smell, and controls the reduction or enhancement thereof.   A malt-use beverage produced by the method according to any one of claims 1 to 5.   The malt beverage according to claim 6, wherein the malt beverage is a beer-taste-like beverage.   The malt beverage according to claim 6, wherein the malt beverage is beer, sparkling liquor, liqueur, low alcohol beverage or non-alcoholic beverage.   The malt beverage according to claim 6, wherein the malt beverage is black beer.   The malt-use beverage according to any one of claims 6 to 9, wherein a tissue fraction of colored malt in which the conger wort chromaticity defined by EBC (European Brewery Convention) is in the range of 10 to 2000 EBC is used.   The malted beverage according to claim 10, wherein the colored malt is dark-colored malt, black malt, melanoidin malt, caramel malt, smoked malt or chocolate malt.   In the method for producing a malt beverage, the colored malt as a raw material is fractionated into an endosperm fraction, an endothelial layer fraction, a husk fraction and a young bud fraction, and the color and flavor of the malt beverage are designed. A method for selecting a raw material for a malt-use beverage, characterized in that a single fraction or a plurality of fractions classified by tissue are selected and combined. The selection method according to claim 12, wherein the flavor of the malt beverage is an egg taste, a burnt taste, or a soot burnt smell.

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