JP2008212041A - Method for producing fizzy alcoholic drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a fizzy alcoholic drink having a characteristic where mild bitterness lasts until later, and to provide the fizzy alcoholic drink produced by this method of production. <P>SOLUTION: This method for producing the fizzy alcoholic drink is provided, by making the total amount of low molecular weight bitter taste components in the produced fizzy alcoholic drink is set as 20% or higher than the sum of the total amount of iso-α acid and the total amount of the low molecular weight bitter taste components by using hop stored under a high temperature. The fizzy alcoholic drink produced by the method is also disclosed. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing an effervescent alcoholic beverage using hops stored at a high temperature and an effervescent alcoholic beverage produced by the production method.

  Hops contain a wide variety of substances. Among these substances, there are a bitter component that gives a bitter taste to a sparkling alcoholic beverage, a flavor component that gives a fragrance, and the like. The bitterness and aroma of effervescent alcoholic beverages such as beer are mainly derived from the bitterness and flavoring components of hops. It is important to add to the wort the hop with the most suitable composition and ratio of the flavor components. In particular, consumer preferences have been diversified in recent years, and research and development of hops, as well as production methods, have been actively conducted in order to produce effervescent alcoholic beverages having various bitterness and flavor.

  The composition, content ratio, etc. of each substance of the hop bitterness component and flavor component vary greatly depending on the hop variety. Further, it is known that even hops of the same variety vary greatly depending on the preparation method and storage method after harvesting (see, for example, Non-Patent Document 1). Various methods for producing sparkling alcoholic beverages by effectively utilizing specific components in hops have been disclosed.

  As a method of using a flavor component of hops, for example, (1) when producing a fermented malt beverage, raw hops frozen without drying after harvesting or pulverized products thereof are used as hop raw materials or raw hop flavors. A method for producing a fermented malt beverage is disclosed (for example, see Patent Document 1). The fermented malt beverage produced by the method contains a large amount of linalool, which is an aroma component of fresh raw hops, and HDE (Humule Dioxide), which is a component produced by hop oxidation, is suppressed to a very small amount, It becomes a fermented malt beverage with a high fragrance with a fresh scent like floral and green grass.

As main bitterness components contained in hops, there are α acid and β acid. In particular, α-acid is a substance insoluble in wort, but when hop is added to the wort and boiled, it is isomerized to iso-α-acid and dissolved in wort. It is known that the isoα acid is a main bitter component of the sparkling alcoholic beverage. The bitterness intensity of the sparkling alcoholic beverage can be adjusted by selecting and using a variety of hops having a suitable α acid content, or by increasing or decreasing the amount of hops added to the wort. The alpha acid in the hop is partially converted to a hydrophilic oxide during hop storage. The hydrophilic oxide is a low-molecular bitterness component different from isoalpha acids in wort and sparkling alcoholic beverages. Usually, hops are dried after harvesting, processed into pellets by compression or pulverization, and stored at low temperatures until the production of sparkling alcoholic beverages. It is known that the amount of bitter components (the hydrophilic oxide) increases. On the other hand, although β acid is not isomerized, it is oxidized by storage in the same manner as α acid to be changed into a low-molecular bitterness component (hydrophilic oxide).
Lam et al. (1986) Journal of agricultural food chemistry 34: p763-770 JP 2004-81113 A

  However, although the intensity of bitterness of sparkling alcoholic beverages can be adjusted by adding hops, etc., the quality of bitterness, especially the characteristic that mild bitterness lasts until later, can be adjusted only by adding hops. Can not do it. In addition, by using hops having a low molecular weight bitterness component increased by long-term low-temperature storage, an effervescent alcoholic beverage having a mild bitterness different from the bitterness of effervescent alcoholic beverages using hops with a short low-temperature storage period is produced. However, although the sparkling alcoholic beverage has an increased bitterness value, it does not have the property that a mild bitterness lasts.

  An object of this invention is to provide the manufacturing method of a sparkling alcoholic beverage which has the characteristic that a mild bitterness lasts until later, and the sparkling alcoholic beverage manufactured by this manufacturing method.

  As a result of earnest research to solve the above problems, the present inventors have changed the bitterness component by storing hops at a high temperature, and can produce a hop having a high content of low-molecular bitterness components, and The inventors have found that by using hops, it is possible to produce a sparkling alcoholic beverage having an unprecedented characteristic that a unique bitterness, that is, a mild bitterness lasts until later, and the present invention has been completed.

That is, the present invention relates to a method for producing an effervescent alcoholic beverage, wherein the total amount of low-molecular bitter components in the produced effervescent alcoholic beverage using hops stored at high temperature is the total amount of iso-α acid and the low-molecular bitter component. The present invention provides a method for producing a sparkling alcoholic beverage, characterized in that it is 20% or more of the sum of the total amount.
Moreover, this invention provides the manufacturing method of a sparkling alcoholic beverage characterized by the said high temperature storage being storage on 30-60 degreeC conditions.
Moreover, this invention provides the manufacturing method of a sparkling alcoholic beverage characterized by using together the hop stored at high temperature, and the hop which is not stored at high temperature.
Moreover, this invention provides the sparkling alcoholic beverage manufactured by the manufacturing method of one of the said sparkling alcoholic beverages.

  According to the present invention, it is possible to produce a sparkling alcoholic beverage having a characteristic that a mild bitterness lasts until later. By storing the hops at a high temperature, unlike a case where the hops are simply stored at a low temperature for a long period of time, it is possible to produce a sparkling alcoholic beverage having a mild bitterness that lasts and having a lingering and good functionality.

  The effervescent alcoholic beverage in the present invention means a beverage that is not limited to the classification under the Liquor Tax Law and has effervescence by carbon dioxide gas and contains alcohol, and is produced using hops. For example, sparkling alcoholic beverages include beer, sparkling alcohol, sparkling alcoholic beverages that do not use malt, and the like.

  The low-molecular bitterness component in the sparkling alcoholic beverage in the present invention is a hop-derived component, which is a component having a lower molecular weight than iso-α acid, and means a component fractionated by the method described in detail below. To do.

Fractionation method of low molecular weight bitter components in sparkling alcoholic beverages Preparation of fractionation sample A fractionation sample is prepared by degassing a sparkling alcoholic beverage. The deaeration treatment can be performed by a conventional method such as ultrasonic treatment using a commercially available sonicator.
2. Sample Concentration by Solid Phase Extraction Method (1) A solid phase extraction column packed with 1 mL of C8 gel was washed with 1 mL of 2% (w / v) phosphoric acid-containing methanol solution, and then 1 mL of EDTA solution (0. 5 mM). The C8 gel is a gel in which octyl groups are bonded to silica gel as a base material, and a commercially available product can be used.
(2) Inject 2.5 mL of the fractionation sample into the solid phase extraction column.
(3) 0.5 mL of a 50% (v / v) methanol solution containing 2% (w / v) phosphoric acid is injected into the solid phase extraction column.
(4) 1 mL of a 2% (w / v) phosphoric acid-containing 90% (v / v) methanol solution is injected into the solid phase extraction column, and the resulting eluate is used as a sample concentrate.

3. Fractionation of low-molecular-weight bitter components in sparkling alcoholic beverages by HPLC (High Performance Liquid Chromatography) (1) ODS (Octa Decyl Silica) gel having a column length and a column inner diameter of 250 mm and 4.6 mm, respectively, and a particle diameter of 5 μm The packed HPLC analytical column is washed with 76% (v / v) methanol solution (adjusted to pH 2.30 using phosphoric acid). The ODS gel is a gel in which octadecyl group is bound to silica gel as a base material, and a commercially available product can be used.
(2) The total amount of the sample concentrate is fractionated by performing HPLC using the HPLC analysis column under the following conditions.
Temperature: room temperature, mobile phase: 76% (v / v) methanol solution (adjusted to pH 2.30 using phosphoric acid), flow rate: 1.0 mL / min, detection: absorbance at 275 nm.
(3) When the time when the whole amount of the sample concentrate is injected into the HPLC analysis column is 0 minute, the elution time is 8 minutes or later and before the peak of iso-α acid is detected. The component eluted in is a low-molecular bitterness component in the sparkling alcoholic beverage of the present invention.

  An HPLC chart obtained as a result of the fractionation is shown in FIG. The range (a) in FIG. 1 (a) shows the peak of the low-molecular bitterness component, and the arrows (i) to (o) show the peak of iso-α acid. FIG. 1 (b) shows an HPLC chart obtained as a result of fractionation in the same manner as in the fractionation method except that a hop-free effervescent alcoholic beverage was used. When the components in the sparkling alcoholic beverage are fractionated by the fractionation method described above, that is, the fractionation method of the low-molecular-weight bitter component in the sparkling alcoholic beverage in the present invention, the fraction before 8 minutes has no hops. Many components contained also in the additional sparkling alcoholic beverage are contained. For this reason, the component eluted after 8 minutes from the start of elution was used as the low-molecular bitterness component in the sparkling alcoholic beverage of the present invention.

  The peak of isoalpha acid is usually detected after 17 to 18 minutes, but the exact elution time and peak pattern differ depending on the type of sparkling alcoholic beverage. However, the iso-α acid peak is remarkably stronger and sharper than the peak of the low-molecular bitterness component in the sparkling alcoholic beverage, and can be easily distinguished.

  In the HPLC chart, the large peak of iso-alpha acid in the sparkling alcoholic beverage usually has iso-Co-Humulone, iso-N-Humulone, and iso-Ad humulone. (Iso-Ad-Humulone). In FIG. 1A, it is presumed that the arrow A is iso-Co humulone, the arrows C and D are iso-N humulone, and the arrow O is iso-Ad humulone.

  The total amount of low molecular weight bitter components in the sparkling alcoholic beverage according to the present invention is the fractionation method 3 (3) until the elution time is 8 minutes or later and before the peak of iso-α acid is detected. Means the total amount of all components eluted. Similarly, the total amount of isoα acid in the sparkling alcoholic beverage of the present invention means the total amount of all components contained in the fraction in which the peak of isoα acid is detected.

  The method for determining the ratio of the total amount of low-molecular bitterness components in the sparkling alcoholic beverage to the sum of the total amount of iso-alpha acids and the total amount of low-molecular bitterness components is not particularly limited, A method of obtaining using the peak area of the HPLC chart obtained as a result of the fractionation method is preferred. That is, the value obtained by dividing the peak area area of the low-molecular bitterness component in the sparkling alcoholic beverage by the sum of the total peak area area of iso-α acid and the peak area area of the low-molecular bitterness component is low in the sparkling alcoholic beverage. This is the ratio of the total amount of molecular bitter components to the sum of the total amount of iso-α acids and the total amount of low-molecular bitter components. In addition, the ratio may be determined after the total amount of low-molecular bitterness components in the sparkling alcoholic beverage is quantified by a method of quantifying the component amount in the normal solution.

  The method for producing an effervescent alcoholic beverage according to the present invention uses the hop stored at high temperature, so that the total amount of low-molecular bitterness components in the produced effervescent alcoholic beverage is the total amount of isoα acid and the total amount of low-molecular bitterness components. It is characterized by being 20% or more of the sum of. By storing at high temperature, the low-molecular bitterness component in hops can be easily increased. By using hops stored at high temperature, the amount of low-molecular bitterness components in the sparkling alcoholic beverage that is the product is also increased. Can do.

  The total amount of low-molecular bitterness components in the produced sparkling alcoholic beverage is not particularly limited as long as it is 20% or more of the sum of the total amount of iso-α acid and the total amount of low-molecular bitterness components. It is preferably ˜50%, more preferably 25 to 50%, and particularly preferably 35 to 50%. This is because the durability of mild bitterness can be further improved.

The high-temperature storage is not particularly limited as long as it is stored under conditions of room temperature or higher.
Since temperature control is simple, storage under conditions of 30 to 60 ° C. is preferable. Furthermore, since improvement of flavor components can be expected, the temperature is more preferably 30 to 50 ° C, and particularly preferably 40 to 50 ° C. Further, it may be stored in a sealed state or may be stored in an opened state. The storage period is not particularly limited, and can be appropriately determined in consideration of storage temperature, hop varieties, and the like. For example, when stored in an unopened state, the storage days are 12-40 days at 30 ° C, 8-30 days at 40 ° C, 4-12 days at 45 ° C, 4-10 days at 50 ° C, and The temperature is preferably 1 to 5 days at 60 ° C. Normally, hops are harvested, dried, processed into pellets, and stored at a low temperature of around 4 ° C. The high temperature storage period means the period after storage at a corresponding temperature, Excludes periods stored at low temperatures.

  The hop stored at a high temperature is not particularly limited as long as it is usually used for producing a sparkling alcoholic beverage. For example, it may be subjected to a drying process or a pulverization / compression process. Moreover, what was processed into the pellet form may be used. Further, it may be stored at a low temperature of around 4 ° C.

The following shows that the amount of low-molecular bitterness components in hops can be increased by high-temperature storage. The change in the amount of low molecular bitter components in hops due to high temperature storage is the sum of the α acid concentration, the total amount of low molecular bitter components in hops, the total amount of low molecular bitter components, and the total amount of α acids and β acids. By measuring the ratio to.
Specifically, after harvesting, hops processed into pellets by a conventional method (hereinafter referred to as hop pellets) are opened at 40 ° C., 40 ° C. unopened, 45 ° C. unopened, 50 ° C. They were stored under unopened conditions and under 60 ° C unopened conditions.

Next, the α acid concentration was quantified by electric conductivity titration of the hop pellet. Conductivity titration and quantification of alpha acid concentration were performed according to the European Brewery Convention (EBC) 7.7 method “Lead Conductance Value of Hops, Powders and Pellets”. The α acid concentration was determined in% (w / w) per hop pellet. FIG. 2 is a graph showing the quantitative results of the α acid concentration. The horizontal axis is the number of storage days under high temperature conditions, and the vertical axis is the α acid concentration. Also, ◇ indicates the results under 40 ° C. unopened conditions, ◆ indicates results under 40 ° C. unopened conditions, □ indicates 45 ° C. unopened conditions, ● indicates 50 ° C. unopened conditions, and Δ indicates results under 60 ° C. unopened conditions. Show. Note that, under the unopened condition at 60 ° C., the α acid concentration was 8.67% (w / w) on the 4th day after storage, and was sufficiently reduced, so the subsequent storage was not performed.
From the results of FIG. 2, the longer the high temperature storage days, the lower the α acid concentration, the higher the storage temperature, the faster the decrease rate of the α acid concentration, and the unopened state than the unopened state It is clear that the rate of decrease of the α acid concentration is faster when stored at.

  Furthermore, the ratio of the total amount of the low-molecular bitterness component in the hop pellet to the sum of the total amount of α acid and β acid and the total amount of the low-molecular bitterness component was determined. Specifically, first, the components in the hop pellet were fractionated by HPLC according to the European Brewery Convection (EBC) 7.7 method “α-and β-Acids in Hops and Hop Products by HPLC”. Next, using the obtained HPLC chart, the ratio of the total amount of the low-molecular bitterness component in the hop pellet to the sum of the total amount of the α acid and β acid and the total amount of the low-molecular bitterness component was determined. That is, from the HPLC chart, after calculating the peak area area of the low molecular bitter component in the hop pellet and the total peak area area of the α acid and β acid, respectively, the peak area area of the low molecular bitter component in the hop pellet is calculated. The total amount of low-molecular bitter components in hop pellets, the total amount of low-molecular bitter components and the total amount of low-molecular bitter components in hop pellets The ratio to the sum of the total amount of bitter components (hereinafter referred to as the low-molecular bitter component ratio in hop pellets). In addition, all the peaks detected before the peak of alpha acid or beta acid were made into the low molecular bitterness component in a hop pellet.

  FIG. 3 shows the HPLC chart. In FIG. 3, arrows (i) to (e) indicate the α acid peak, and arrows (o) and (f) indicate the β acid peak. Moreover, the area | region (the range (a) in a figure) before arrow i has shown the peak of the low molecular bitterness component in a hop pellet.

  FIG. 4 is a graph showing the results of the low-molecular bitter component ratio in the hop pellets calculated from the HPLC chart. The horizontal axis represents the number of storage days under high temperature conditions, and the vertical axis represents the low-molecular bitterness component ratio in the hop pellets. Also, ◇ indicates the results under 40 ° C. unopened conditions, ◆ indicates results under 40 ° C. unopened conditions, □ indicates 45 ° C. unopened conditions, ● indicates 50 ° C. unopened conditions, and Δ indicates results under 60 ° C. unopened conditions. Show. From the results of FIG. 4, the longer the high temperature storage days, the lower the low molecular bitter component ratio in the hop pellets, and the higher the storage temperature, the faster the low molecular bitter component ratio increases, It is clear that the rate of increase in the low-molecular bitterness component ratio is faster when stored in an opened state than in an unopened state.

  From the measurement results of α acid concentration and low molecular bitterness component ratio in hop pellets, storing hops at a high temperature may reduce α acid in hops and increase low molecular bitterness components in hop pellets. it is obvious.

  In addition to low-molecular bitterness components, hops contain many components that affect the functionality of foaming alcoholic beverages such as flavor components, and these components are affected by high-temperature storage. There is something to receive. For this reason, the hop storage temperature can be appropriately determined in consideration of the flavor and the like of the intended sparkling alcoholic beverage. Further, a plurality of types of hops stored at different temperatures may be appropriately mixed and used, or a hop stored at high temperature and a hop not stored at high temperature may be used in combination.

  The method for producing an effervescent alcoholic beverage according to the present invention uses the hop stored at high temperature, so that the total amount of low-molecular bitterness components in the produced effervescent alcoholic beverage is the total amount of isoα acid and the total amount of low-molecular bitterness components. If it is a manufacturing method used as 20% or more of the sum of these, it will not specifically limit. The production method of the present invention can be carried out by using facilities and the like that are usually used for producing effervescent alcoholic beverages by using raw material hops as hops stored at high temperature.

  For example, a sparkling alcoholic beverage that uses malt such as beer or sparkling wine as a raw material is manufactured in the following steps. First, warm water is added to the crushed material of malt, which is the main ingredient, and starch, such as rice and corn starch, which is the auxiliary ingredient, mixed and heated, and the starch is saccharified mainly using malt enzymes. . To the liquid sugar solution obtained by filtering this saccharified liquid, hops stored at high temperature are added and boiled. Hops stored at a high temperature may be mixed at any stage from the start of boiling to the end of boiling. After boiling, precipitates such as hop cake are removed in a tank called a whirlpool and cooled to an appropriate fermentation temperature with a plate cooler. Fermentation is performed by inoculating yeast into the cooled liquid sugar solution. Next, after aging the obtained fermentation broth, yeast and proteins are removed by filtration to obtain the desired sparkling alcoholic beverage.

  When producing an effervescent alcoholic beverage that does not use malt, add hops stored at high temperature to warm water together with liquid sugar containing carbon sources, nitrogen sources as amino acid-containing materials other than wheat or malt, pigments, etc. Mix to prepare a liquid sugar solution. The liquid sugar solution is boiled in the same manner as in the production process of an effervescent alcoholic beverage using malt as a raw material, and after removing precipitates such as hop koji and cooling, inoculating and fermenting with yeast, filtering. Thus, the desired sparkling alcoholic beverage is obtained. Hops stored at a high temperature may be mixed with the liquid sugar solution during boiling, not before the start of boiling.

  The amount of hops added as a raw material is an amount such that the total amount of low-molecular bitter components in the produced sparkling alcoholic beverage is 20% or more of the sum of the total amount of iso-α acid and the low-molecular bitter components. However, it is not particularly limited, and can be appropriately determined in consideration of the functionality of the sparkling alcoholic beverage. It is preferable to add 0.1 to 5 g of hop stored at high temperature to 1 L of liquid sugar solution. This is because flavor components derived from hops can be sufficiently transferred to the liquid sugar solution during the boiling treatment.

  Raw materials such as crushed malt used in the present invention, starch such as rice and corn starch, liquid sugar containing carbon source, nitrogen source as amino acid-containing material other than wheat or malt, pigments, etc. are particularly limited Instead, what is normally used when producing an effervescent alcoholic beverage can be used in the amount usually used. Moreover, methods, such as boiling of a liquid sugar solution, the removal of a deposit, cooling, and fermentation, are not specifically limited, It can carry out by the method normally used when manufacturing a sparkling alcoholic beverage. The yeast used for fermentation is not particularly limited, but yeast belonging to the genus Saccharomyces is preferable from the viewpoints of safety and availability.

  The sparkling alcoholic beverage of the present invention, that is, the sparkling alcoholic beverage manufactured by the manufacturing method of the present invention has a characteristic that a mild bitterness lasts until later. In addition, the green grass odor is suppressed, and the refreshing citrus scent and sweet scent are enriched and the flavor is excellent. This is presumably because the flavor component balance in the hop is improved by storing the hop at a high temperature.

  Next, although a test example is shown and this invention is demonstrated further in detail, this invention is not limited to the following test examples.

(Test Example 1)
Using hop pellets stored for 28 days at 40 ° C. in an unopened state (hereinafter referred to as hops 40 ° C. 28D) or hop pellets stored for 7 days in an unopened state (hereinafter referred to as hops 50 ° C. 7D). Producing sparkling alcoholic beverages, the ratio of the total amount of low-molecular bitterness components in each sparkling alcoholic beverage to the sum of the total amount of isoalpha acids and the total amount of low-molecular bitterness components (hereinafter referred to as low The molecular bitter component ratio).
First, warm water was added to 4 kg of crushed malt, and heated and mixed to prepare a 20 L saccharified solution. To the liquid sugar solution obtained by filtering the saccharified solution, 16 g of hops 40 ° C. 28D or hops 50 ° C. 7D were added and boiled at 100 ° C. for 70 minutes. Furthermore, 5 L of the liquid sugar solution obtained by cooling was transferred to a fermentation tank, inoculated with 18 × 10 ⁶ muddy yeast per 1 ml of the juice, and fermented at 12.5 ° C. for 168 hours. The obtained fermentation broth was allowed to stand at -1 ° C for 7 days to obtain the desired effervescent alcoholic beverage. Each of the obtained sparkling alcoholic beverages had a characteristic that a mild bitter taste lasted until later.

  Next, components in the obtained sparkling alcoholic beverage were fractionated using an automatic solid phase extraction-HPLC system (ASPEC Xli, manufactured by Gilson) according to the protocol recommended by the manufacturer. As a solid-phase extraction column, a 1 mL C8 (octyl) column Bond Elute (manufactured by VARIAN) was previously washed with 1 mL of 2% (w / v) phosphoric acid-containing methanol solution, and then 1 mL of EDTA solution (0. What was washed with 5 mM) was used. As an HPLC analysis column, Shim-pack CLC-ODS / H (a reverse phase column having a length of 250 mm, an inner diameter of 4.6 mm, and a particle diameter of 5 μm, manufactured by Shimadzu Corporation) was used as a mobile phase of HPLC with 76% (v / v) A methanol solution (adjusted to pH 2.30 using phosphoric acid) was used respectively.

  Specifically, first, 2.5 mL of the effervescent alcoholic beverage degassed with sonicate was injected into the solid phase extraction column. Thereafter, 0.5 mL of a 2% (w / v) phosphoric acid-containing 50% (v / v) methanol solution was injected to wash away impurities adsorbed on the solid-phase extraction column, and then 1 mL of 2% ( w / v) A 90% (v / v) methanol solution containing phosphoric acid was injected to elute bitter components adsorbed on the solid-phase extraction column. The eluted bitter component was fractionated by the HPLC analysis column at room temperature and a flow rate of 1.0 mL / min. The detection was performed with the wavelength of the UV detector set to 275 nm. From the obtained HPLC chart, after calculating the peak area area of the low-molecular bitterness component in the sparkling alcoholic beverage and the total peak area area of iso-alpha acid, respectively, the ratio of the low-molecular bitterness component in the sparkling alcoholic beverage is obtained. It was.

  In addition, after calculating the peak area of each of the three types of isoalpha acids (isoCo humulone, isoN humulone, and isoAd humulone) in the sparkling alcoholic beverage using the HPLC chart, The ratio of the total amount of each iso α acid to the sum of the total amount of the low molecular weight bitter components (hereinafter referred to as the “iso α acid ratio in the sparkling alcoholic beverage”) was determined. Specifically, the value obtained by dividing the peak area area of each iso α acid by the sum of the peak area area of the low-molecular bitterness component in the sparkling alcoholic beverage and the total peak area area of iso α acid, It was set as the iso alpha acid ratio in the effervescent alcoholic beverage.

  Table 1 shows the ratio of low-molecular-weight bitter components in the sparkling alcoholic beverage in the sparkling alcoholic beverage produced using hops 40 ° C. 28D or hops 50 ° C. 7D, and the isoforms in the sparkling alcoholic beverages of each isoalpha acid. The α acid ratio is shown respectively. In any sparkling alcoholic beverage, the ratio of low-molecular bitterness components in the sparkling alcoholic beverage was 35% or more. Moreover, the content ratio of the three kinds of iso-α acids was not so different between the sparkling alcoholic beverage using hop 40 ° C. 28D and the sparkling alcoholic beverage using hop 50 ° C. 7D.

  In addition, the low molecular bitterness component ratio in each hop pellet was measured using hops 40 ° C. 28D and hops 50 ° C. 7D. The measurement was performed in the same manner as the measurement of the low-molecular bitter component ratio in the sparkling alcoholic beverage. As a result, the ratio of the low-molecular bitterness component in the hop pellets was 29.4% for the hop pellets at hop 40 ° C. and 28D, and 32.1% at the hop 50 ° C. and 7D.

  From the results of Table 1, the total amount of low-molecular bitterness components in the sparkling alcoholic beverage using the hops stored at a high temperature of 28 ° C. for 28 days or 50 ° C. for 7 days is the total amount of iso-α acid and low-molecular bitterness. It is clear that a sparkling alcoholic beverage can be produced that is 20% or more of the sum of the total components.

(Test Example 2)
When the ratio of the low-molecular bitterness component in the hop pellet of the hop pellet stored in an unopened state at 45 ° C. for 12 days (hereinafter referred to as hop 45 ° C. 12D) was measured in the same manner as in Test Example 1, it was 28.9. %Met. In Test Example 1, the ratio of the low-molecular bitterness component in the hop pellet of hop 40 ° C. 28D is 29.4%, and the sparkling alcoholic beverage produced using the hop 40 ° C. 28D in the sparkling alcoholic beverage Since the low molecular bitter component ratio was 38.4%, the low molecular bitter component ratio in the sparkling alcoholic beverage of the sparkling alcoholic beverage produced using the 45 ° C. 12D was also 35% or more. Is predicted.
Therefore, when the effervescent alcoholic beverage was obtained using the hop 45 ° C. 12D in the same manner as in Test Example 1, the obtained effervescent alcoholic beverage had a characteristic that a mild bitterness persisted until later. It was.

(Test Example 3)
The hop pellet (hereinafter referred to as hop 0 ° C.) stored at 0 ° C. without being stored at a high temperature and the alpha acid concentration of hop 40 ° C. 28D were determined by the European Brewery Convention (EBC) Method 7.7 “Lead Conductance Value of Hops”. , Powders and Pellets "by electrical conductivity titration. As a result, the α acid concentration in the hop pellet at 0 ° C. of hop was 11.5% (w / w), and 4.1% (w / w) at hop 40 ° C. 28D.

  Next, except that the hop 0 ° C. and the hop 40 ° C. 28D were used, all the sparkling alcoholic beverages were obtained in the same manner as in Test Example 1, and then each sparkling alcohol was tested in the same manner as in Test Example 1. The low molecular bitterness component ratio in the beverage was determined. As a result, the ratio of the low-molecular bitter component in the sparkling alcoholic beverage of the sparkling alcoholic beverage manufactured using hop 0 ° C was 14.3%, but the sparkling alcohol manufactured using hop 40 ° C 28D. For beverages, it was 38.4%.

  Moreover, the bitterness value of the sparkling alcoholic beverage manufactured using the hop 0 ° C. and the sparkling alcoholic beverage manufactured using the hop 40 ° C. 28D is expressed in Brewery Convention of Japan (BCOJ) beer analysis method 8.15. When measured according to the described method, they were 31 IBU and 30 IBU, respectively, which were substantially equal.

  Sensory evaluation of the effervescent alcoholic beverage produced using the hop 0 ° C. and the effervescent alcoholic beverage produced using the hop 40 ° C. 28D was performed. We asked the seven panelists who sampled each of the sparkling alcoholic beverages to comment freely, and the two panelists said, “The moment they drank” for the sparkling alcoholic beverage manufactured using hop 40 ° C 28D. A clear, mild bitterness continues until later. " On the other hand, although the bitterness value was almost equivalent to the sparkling alcoholic beverage produced using hop 40 ° C. 28D, the mild bitterness of the sparkling alcoholic beverage produced using hop 0 ° C. No comments on sustainability were made.

  From this sensory evaluation, unlike a sparkling alcoholic beverage manufactured using hops that were not stored at high temperatures, low molecular bitterness components in sparkling alcoholic beverages manufactured using hops stored at a high temperature of 28 days at 40 ° C. It is apparent that a sparkling alcoholic beverage having a total amount of 20% or more of the sum of the total amount of isoα acids and the total amount of low-molecular-weight bitterness components has a characteristic that a mild bitterness lasts until later.

  In addition, many comments such as “no astringency” or “low astringency” were made on effervescent alcoholic beverages produced using hops 40 ° C. 28D, but foaming produced using hops 0 ° C. Many respondents commented on alcoholic beverages, such as “the astringency remains” and “the astringency comes when you drink”. From these evaluations, it is presumed that the astringent taste in the produced sparkling alcoholic beverage can be suppressed by using hops stored at high temperature, and a milder bitterness is more conspicuous.

  The method for producing an effervescent alcoholic beverage according to the present invention can provide an effervescent alcoholic beverage having a characteristic that a mild bitterness lasts until later, and thus can be used in the field of producing an effervescent alcoholic beverage. .

Fig.1 (a) shows the HPLC chart obtained as a result of the fractionation method of the low molecular bitterness component in a sparkling alcoholic beverage. The range (a) in the figure shows the peak of the low-molecular bitterness component, and the arrows (i) to (o) show the peak of the isoα acid. FIG. 1 (b) shows an HPLC chart obtained as a result of fractionation in the same manner as in the fractionation method except that a hop-free effervescent alcoholic beverage was used. It is the graph which showed the result of having conducted electric conductivity titration of the hop pellet and having quantified alpha acid concentration. The horizontal axis is the number of storage days under high temperature conditions, and the vertical axis is the α acid concentration. Also, ◇ indicates the results under 40 ° C. unopened conditions, ◆ indicates results under 40 ° C. unopened conditions, □ indicates 45 ° C. unopened conditions, ● indicates 50 ° C. unopened conditions, and Δ indicates results under 60 ° C. unopened conditions. Show. The HPLC chart obtained as a result of fractionating the component in a hop pellet by HPLC is shown. In the figure, arrows (i) to (e) indicate α acid peaks, and arrows (e) and (f) indicate β acid peaks. Moreover, the area | region (the range (a) in a figure) before arrow i has shown the peak of the low molecular bitterness component in a hop pellet. It is the graph which showed the result of the low molecular bitterness component ratio in the hop pellet computed from the HPLC chart of FIG. The horizontal axis represents the number of storage days under high temperature conditions, and the vertical axis represents the low-molecular bitterness component ratio in the hop pellets. Also, ◇ indicates the results under 40 ° C. unopened conditions, ◆ indicates results under 40 ° C. unopened conditions, □ indicates 45 ° C. unopened conditions, ● indicates 50 ° C. unopened conditions, and Δ indicates results under 60 ° C. unopened conditions. Show.

Claims (4)

  In the method for producing an effervescent alcoholic beverage, by using hops stored at a high temperature, the total amount of low-molecular bitterness components in the produced effervescent alcoholic beverage is the sum of the total amount of iso-α acid and the total amount of low-molecular bitterness components. A method for producing an effervescent alcoholic beverage characterized by being 20% or more.   The method for producing a sparkling alcoholic beverage according to claim 1, wherein the high-temperature storage is storage under conditions of 30 to 60 ° C.   The method for producing a sparkling alcoholic beverage according to claim 1 or 2, wherein a hop stored at a high temperature and a hop not stored at a high temperature are used in combination.   The effervescent alcoholic beverage manufactured by the manufacturing method of the effervescent alcoholic beverage in any one of Claims 1-3.

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