JP2009028007A - Method for producing malt alcoholic drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a malt alcoholic drink having less astringency or sundry taste, and also having ample sensation of malt, and the malt alcoholic drink produced by this production method. <P>SOLUTION: This method for producing the malt alcoholic drink uses the malt and barley as raw materials and making the final degree of fermentation as 87% or lower and is such that the raw materials that become the supplying source of saccharides assimilated by yeast are only the malt and barley; the method for producing the malt alcoholic drink has a larger utilization rate of barley in the raw materials than that of the malt; the method for producing the malt alcoholic drink sets the final degree of fermentation at 80 to 87%; and the method for producing the malt alcoholic drink further uses an alcohol-containing distillate as the raw material. The malt alcoholic drink produced by the above methods is also provided. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing a malt alcoholic beverage using malt and barley as raw materials, and a malt alcoholic beverage produced by the production method.

  In recent years, as a new alcoholic beverage following beer, development of a malt alcoholic beverage using a large amount of auxiliary materials other than malt such as sparkling wine has been actively developed. In particular, the liquor tax law in Japan determines the amount of liquor tax according to the use ratio of malt in raw materials other than water. Therefore, by reducing the use ratio of malt, a more economically preferred malt alcoholic beverage can be obtained. It can be manufactured. On the other hand, because the deep taste and richness peculiar to beer depend on malt-derived flavor components, malt alcoholic beverages with a low malt use ratio can achieve a clean taste, In comparison, the taste and richness are likely to be insufficient. Thus, in malt alcoholic beverages with a low malt use ratio, barley may be used as an auxiliary material in order to compensate for the lack of beer-specific taste and richness (hereinafter referred to as malt feeling). This is because barley contains a lot of components similar to malt, and the use of barley can supplement the lacking flavor components.

  However, when barley is used as an auxiliary material, the fermentability by yeast is poor, and the final fermentation degree of the malt alcoholic beverage tends to be low. If the fermentability is poor, an unpleasant fermentation odor such as a plastic-like sulfur odor or burnt odor tends to occur, and the yield of the final product decreases, which is not economical. In addition, when the ratio of barley used is increased, the lack of malt feeling is compensated, but there is also a problem that the astringent taste and miscellaneous taste become stronger and the taste becomes heavier and easier.

Various methods have been disclosed to improve fermentability in malt alcoholic beverages using barley as an auxiliary material. As a method for increasing the final fermentation degree by processing barley, for example, (1) A method for producing processed barley for brewing raw materials, wherein heat-treated ground barley suspended in water is processed into paste-shaped ground barley Is disclosed (for example, see Patent Document 1). By processing in this way, the starch in barley is easily saccharified, so that the fermentability is improved and the final fermentation degree can be increased. In addition, for example, in the saccharification process of the fermentation raw material, by adding various enzymes, a method of decomposing barley-derived components into a state in which yeast is more easily assimilated, or barley of a variety that is easily fermented by yeast is used. There are methods. By improving fermentability in this way, even when a sufficient amount of barley is used as an auxiliary material to supplement the lack of malt feeling, malt alcoholic beverages with a low malt use ratio are fermented. An unpleasant odor can be suppressed, the yield can be improved, and it can be manufactured suitably industrially.
JP 2005-348677 A

However, simply improving the fermentability makes it difficult to suppress unpleasant tastes such as astringency and miscellaneous taste that occur when the ratio of barley used is high.
In the first place, such astringent taste and miscellaneous taste are due to astringent ingredients and miscellaneous ingredients such as polyphenols contained in a large amount in barley, and as the amount of barley used as a raw material increases, the saccharification process and fermentation In the process, it is considered that the astringency components and miscellaneous components that are eluted from barley and migrate into the product increase, and the malt alcoholic beverage is easily imparted with astringency and miscellaneous taste.
Therefore, for example, in malt alcoholic beverages with a low malt use ratio, it is possible to suppress astringency, miscellaneous taste, etc. by reducing the use ratio of barley in combination with a fermentable secondary material such as liquid sugar. . However, in this case, the lack of malt feeling cannot be compensated, and it is difficult to improve the flavor.

  An object of this invention is to provide the manufacturing method of the malt alcoholic beverage which has few astringency and miscellaneous taste, and has sufficient malt feeling, and the malt alcoholic beverage manufactured by this manufacturing method.

  As a result of diligent research to solve the above problems, the present inventors examined the final fermentation degree of malt alcoholic beverage as an index, and when the amount of barley used is greater than the amount of malt used, malt alcoholic beverage It was found that the sensuality such as astringency, miscellaneous taste, and lightness was closely related to the final fermentation degree. As a result of further investigation, even when the barley is used at a high ratio, malt alcohol whose astringency and miscellaneous taste is suppressed while having a sufficient malt feeling by making the final fermentation degree 87% or less. The present inventors have found that a beverage can be produced and completed the present invention.

That is, the present invention provides a method for producing a malt alcoholic beverage characterized by using malt and barley as raw materials and having a final fermentation degree of 87% or less.
Moreover, this invention provides the manufacturing method of the malt alcoholic beverage characterized by the raw material used as the supply source of the saccharide | sugar utilized by yeast being only malt and barley.
Moreover, this invention provides the manufacturing method of the malt alcoholic drink characterized by the usage-ratio of barley in a raw material being more than the usage-amount of malt.
Moreover, this invention provides the manufacturing method of the malt alcoholic beverage characterized by making final fermentation degree into 80 to 87%.
Moreover, this invention provides the manufacturing method of the malt alcoholic beverage characterized by using alcohol-containing distilled liquid as a raw material further.
Moreover, this invention provides the malt alcoholic beverage manufactured by the manufacturing method of one of the said malt alcoholic beverages.

  By the method for producing a malt alcoholic beverage of the present invention, a malt alcoholic beverage with reduced astringency and miscellaneous taste can be produced even when the use ratio of barley is high. In particular, in malt alcoholic beverages with a low ratio of malt such as happoshu, when using a sufficient amount of barley to compensate for the lack of malt feeling by using the method of producing a malt alcoholic beverage of the present invention Even so, it is possible to produce a malt alcoholic beverage whose astringency and miscellaneous taste are at a level that does not cause a problem in terms of functionality.

  The malt alcoholic beverage in the present invention means an alcoholic beverage that uses malt as a raw material and has foaming properties by carbon dioxide gas, regardless of the classification under the liquor tax law. Accordingly, malt alcoholic beverages include beer, happoshu, and liqueurs in which happoshu and spirits are mixed. Among these, it is preferable that the use ratio of malt is a relatively low happoshu or liqueur.

Malt alcoholic beverages are usually produced in five steps: malting, preparation, fermentation, storage, and filtration.
First, as a malting process, the harvested wheat is immersed in water to germinate appropriately, and then dried with hot air to produce malt. The malt may be crushed by a conventional method.
Next, as a saccharification process, wort is prepared from starches other than malt as a main raw material and malt as an auxiliary raw material. First, a mash is prepared by adding crushed malt, auxiliary materials such as barley, and warm water to a charging tank and mixing them. Miche can be prepared by a conventional method, for example, by holding at 35 to 50 ° C. for 20 to 90 minutes. Moreover, you may add enzyme components, such as the saccharification enzyme and protease mentioned later, flavor components, such as spices and herbs, etc. other than the main raw material and an auxiliary | assistant raw material as needed. Then, the starch is gradually saccharified using the malt-derived enzyme and the enzyme added to the mash by gradually raising the temperature of the mash and holding it at a predetermined temperature for a certain period of time. The temperature and time during the saccharification treatment can be appropriately determined in consideration of the type of enzyme to be used, the amount of miche, the quality of the target malt alcoholic beverage, and the like, for example, 30 to 90 at 60 to 72 ° C. This can be done by holding for a minute. After the saccharification treatment, the mixture is kept at 76 to 78 ° C. for about 10 minutes, and then the mash is filtered in a wort filtration tank to obtain transparent wort. In addition, a portion of malt, a part or all of barley, and a miche prepared by adding hot water to a charging kettle and mixing, after saccharification treatment, mixed with mash saccharified in the above-mentioned charging tank, You may obtain wort by filtering in a wort filtration tank.

  Transfer the resulting wort to a boiling kettle, add hops and boil. Hops may be mixed at any stage from the start of boiling to the end of boiling. The boiled wort is transferred to a precipitation tank called whirlpool, and after removing hop koji and coagulated protein produced by boiling, it is cooled to an appropriate fermentation temperature by a plate cooler. The fermentation temperature is usually 8 to 15 ° C.

  Next, as a fermentation process, yeast is inoculated into the cooled wort and transferred to a fermentation tank for fermentation. Furthermore, as a sake storage process, the obtained fermented liquor is aged in a storage tank, stored and stabilized under a low temperature condition of about 0 ° C., and then filtered as a filtration process. The target malt alcoholic beverage can be obtained by removing yeast and protein. Moreover, the liqueur in liquor tax law can be manufactured in the process after the fermentation process by yeast, for example by mixing with spirits.

  The auxiliary material in the present invention means a material other than malt and hops. Examples of the auxiliary raw material include starch raw materials such as barley, wheat, corn starch, corn grits, rice and corn, and saccharide raw materials such as liquid sugar and sugar. Here, the liquid sugar is produced by decomposing and saccharifying starchy substances with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose and the like. In addition, spices, herbs, fruits and the like used for the purpose of imparting or improving flavor are also included in the auxiliary materials.

  The saccharifying enzyme in the present invention means an enzyme that decomposes starch and produces sugar. Examples of the saccharifying enzyme include α-amylase, glucoamylase, and prunalase.

  Barley in the present invention means ungerminated barley. The barley used in the method for producing a malt alcoholic beverage of the present invention is not particularly limited as long as it is ungerminated, and any edible variety of barley can be used. The barley of the variety used is preferred. Barley contains abundant nitrogen sources, organic acids, vitamins and minerals in addition to starch, and it is believed that the effect of enhancing malt feeling on malt alcoholic beverages possessed by barley is due to these components.

  The barley used in the method for producing a malt alcoholic beverage of the present invention may be unpolished or refined. Since astringent components and miscellaneous components such as polyphenol are contained in a large amount in barley husk and the like, it is more preferable to use polished barley from which barley husk is removed. Moreover, since saccharification with a saccharification enzyme is easy to be carried out, it is preferable to use crushed barley or barley oats, and it is also preferable to further pulverize barley oats. Here, the pulverized barley is obtained by pulverizing unmilled or whitened barley, and the barley pressed barley is obtained by pressing unmilled or whitened barley after heating with steam.

The method for producing a malt alcoholic beverage of the present invention is characterized in that malt and barley are used as raw materials, and the final fermentation degree is 87% or less. Here, a final fermentation degree means the degree of fermentation obtained when all the extract which can be utilized for the yeast in the malt alcoholic beverage which is a final product is fermented. Specifically, it is an index indicating how much fermentable extract is contained in wort, and the raw wort extract (extract contained in wort after saccharification treatment; S) and It is calculated by the following formula (1) from the final fermented extract (extract contained in the malt alcoholic beverage; F).
Formula (1) Final fermentation degree (%) = {(SF) / S} × 100
In addition, an extract is the quantity or density | concentration of the solid content used as the soluble evaporation residue eluted in the liquid part contained in wort and malt alcoholic beverage, and is normally represented by weight%. In general, the specific gravity (20 ° C./20° C.) of a sample solution is measured by various methods, and from this, using a conversion table (plateau extract table) or a conversion formula, a sucrose equivalent amount (a sucrose aqueous solution of the same specific gravity) Sucrose weight%).

  In other words, the final fermentation degree represents how much saccharide that yeast can assimilate is contained in the wort obtained by the saccharification treatment. The higher the final fermentation degree, the more the saccharification treatment. Means that saccharification of starch raw materials such as malt and barley has proceeded efficiently. On the other hand, when the final fermentation degree is low, saccharification of the starch raw material does not proceed so much, which means that the starch raw material has not been effectively used.

  The final fermentation degree can be adjusted by adjusting the saccharification efficiency in the saccharification step. The saccharification efficiency can be adjusted by appropriately adjusting the type of enzyme agent added to the charging tank in the saccharification step, the temperature during saccharification treatment, the time for saccharification treatment, and the like. One type of enzyme agent may be added to the charging tank, or two or more types of enzyme agents may be used in combination. In the case of using a plurality of types of enzyme agents, the saccharification efficiency can also be adjusted by adjusting the addition ratio of each enzyme agent. The enzyme agent is not particularly limited as long as it is an enzyme that contributes to saccharification treatment, and any enzyme that is usually used for decomposing biological components such as saccharification enzyme, β-glucanase, protease, and lipase. Can be used.

By setting the final fermentation degree of the malt alcoholic beverage to 87% or less, a malt alcoholic beverage with reduced astringency and miscellaneous taste can be produced even when the barley use ratio is high. The reason why such an effect is obtained is not clear, but for example, as shown in Table 1 below, even when the final fermentation degree is different, the polyphenol content and bitterness value in the obtained malt alcoholic beverage Does not change, the content of astringency components and miscellaneous components does not increase or decrease in relation to the final fermentation degree, but astringency components and miscellaneous components decrease as the final fermentation degree increases. Since it is directly or indirectly masked by the component, it is presumed that the manner in which astringency is felt changes in relation to the final fermentation degree. Starch before saccharification as a component (hereinafter referred to as a masking component for the sake of simplicity) that decreases as the final degree of fermentation increases and is considered to mask astringency components etc. directly or indirectly Quality is considered.
That is, when the final fermentation degree becomes too high, it is presumed that the masking component is saccharified and astringency and the like are strongly felt. However, as will be apparent from Table 1 below, astringency and the like do not increase linearly with the increase in the final fermentation degree, but if the final fermentation degree is 87% or less, it depends on the final fermentation degree. Although it can hardly be felt, when the final fermentation degree exceeds 87%, it becomes stronger rapidly. From this, in order to obtain the masking effect of astringency components and the like, it is important that the concentration of the masking component in the malt alcoholic beverage is a certain amount or more, and for this reason, the final fermentation degree is 87% or less. It is inferred that this is necessary.

  The final fermentation degree of the malt alcoholic beverage is more preferably 80 to 87%. When the final fermentation degree of the malt alcoholic beverage is less than 80%, the taste of the malt alcoholic beverage tends to be heavy and heavy. By making the final fermentation degree 80% or more, it is possible to make the taste clear and light. This is presumably because the amount of sugar that can be consumed by fermentation increases, and the sugar remaining in the final product malt alcoholic beverage decreases. That is, by using a sufficient amount of barley as an auxiliary material and having a final fermentation degree of 80 to 87%, a good malt alcohol having a flavor that balances the feeling of malt and a light and clean taste. Beverages can be produced.

  The malt alcoholic beverage used as the object of the manufacturing method of the malt alcoholic beverage of the present invention is a malt alcoholic beverage with a large use ratio of barley. The purpose of the present invention is to suppress the astringency that occurs when barley is used in large quantities. When the amount of barley used is small, the astringency is not so strong in the first place. This is because it is not necessary to use the manufacturing method of the invention. Specifically, the use ratio of barley in raw materials other than water is preferably 30 to 90%, more preferably 30 to 80%, further preferably 40 to 80%, and more preferably 40 to It is still more preferable that it is 60%, and it is especially preferable that it is 50 to 60%.

  Especially, it is preferable that the use ratio of barley in a raw material is more than the use ratio of malt. This is because the production method of the present invention is particularly suitable for solving astringency, miscellaneous taste, etc. that occur when a large amount of barley exceeding the malt use ratio is used to compensate for the lack of malt feeling.

  Moreover, in the manufacturing method of the malt alcoholic beverage of this invention, it is preferable that the raw material used as the supply source of the saccharide | sugar utilized by yeast is only malt and barley. This is because, since no auxiliary materials other than barley are used, the effect of suppressing astringency and the like by the production method of the present invention can be obtained more remarkably. In particular, it is preferable that the raw materials serving as a supply source of carbohydrates assimilated by yeast are only malt and barley, and the use ratio of barley in the raw material is not less than the use ratio of malt. The “raw material as a supply source of carbohydrates assimilated to yeast” is a raw material mainly used for supplying carbohydrates assimilated to yeast. Means starch raw material and sugar raw material.

  The crushed material of malt used in the present invention, starch raw materials such as rice and corn starch, saccharide raw materials such as liquid sugar, and raw materials such as hops are not particularly limited, and are usually used when producing a malt alcoholic beverage. Can be used in the amounts normally used. The yeast used for fermentation is not particularly limited, but yeast belonging to the genus Saccharomyces is preferable from the viewpoint of safety, availability and the like.

  The malt alcoholic beverage of the present invention, that is, the malt alcoholic beverage produced by the production method of the present invention has a better malt feeling compared to the malt alcoholic beverage with a low malt use ratio, and is derived from barley. It is a malt alcoholic beverage with good taste and astringency and miscellaneous taste.

  The malt alcoholic beverage of the present invention may be a malt alcoholic beverage such as liqueur obtained by mixing the malt alcoholic beverage produced by the production method of the present invention with an alcohol-containing distillate. In addition, the alcohol-containing distillate may be mixed at any time after the fermentation treatment in the above-described production process of the malt alcoholic beverage.

  The alcohol-containing distillate in the present invention is a solution containing alcohol obtained by distillation operation. The alcohol-containing distillate is not particularly limited as long as it is edible, and those generally classified as distilled liquor can be used. Examples of the alcohol-containing distillate include spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu. The alcohol-containing distillate is more preferably a spirit because it has little influence on taste and is less likely to impair the malt feeling.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.

(Example)
Happoshu was produced by a general production method in a 200 L scale brewing facility comprising a charging tank, a filtration tank, a boiling pot, a whirlpool, a plate cooler, and a 200 L fermentation tank. Note that the charging tank and the boiling kettle can freely set a temperature pattern using a steam jacket, and can maintain a constant temperature distribution of the internal solution with a stirrer. Moreover, the filtration tank consists of a mortar machine and a stainless steel sieve that make the deposited malt layer uniform.
First, 50 kg of crushed malt, 50 kg of barley and warm water were added to a charging tank to prepare a miche. A saccharification enzyme, protease, and β-glucanase are further added to the miche, and then saccharified at 60 to 72 ° C. The mash after the saccharification treatment was separated into malt cake and wort by filtering using a filtration tank. The obtained wort is put into a boiling kettle, 50 g of hops are added and the mixture is boiled, and then wrinkles such as proteins are removed with a whirlpool. Thereafter, the wort was cooled to 8 ° C. with a plate cooler, and then transferred to a 200 L fermentation tank in which the temperature could be controlled by a plume control. Muddy yeast was added to the wort in the 200 L fermentation tank, fermented at 6-12 ° C, and stored at -1 ° C. The obtained fermented liquor was filtered to remove the yeast to produce the target malt alcoholic beverage, happoshu (alcohol degree of about 5%). By adjusting the amount of enzyme used and the saccharification conditions in the charging tank, four types of happoshu having different final fermentation degrees could be obtained.

The physicochemical analysis and sensory test of the obtained four sparkling liquors were performed. Table 1 shows the results of the physicochemical analysis, and Table 2 shows the results of the sensory test.
The physicochemical analysis of the sparkling liquor was performed according to the Analytica-EBC standard method of EBC (European Brewery Convention), which is an international standard for beer analysis. Specifically, the final fermentation degree, raw wort extract, polyphenol content, bitterness value, FAN (free amino nitrogen), and pH of each happoshu were analyzed.
The sensory test was conducted by 10 trained panelists and evaluated for taste, lightness, astringency, and taste. The evaluation criteria were 5 grades from 1 to 5, and was evaluated as 1 if almost felt and 5 if felt very strongly.

The obtained sparkling liquors 1 to 4 showed no significant difference in analytical values such as the contents of raw wort extract and polyphenol, except that the final fermentation degree was different. Nevertheless, sensory results were very different.
Happoshu 1 having a low final fermentation degree does not feel astringency or miscellaneous taste and is very tasty (malt feeling), but on the other hand, the refreshing feeling characteristic of Happoshu is lost. It was found that Happoshu 4 having a high final fermentation level has a refreshing and light taste, while many panelists strongly feel astringency and miscellaneous taste. Happoshu 2 and 3 were well balanced with taste (malt feeling) and lightness with almost no astringency or miscellaneous taste. The boundary value between the malt feeling and lightness is between Happoshu 1 and 2, and Happoshu 3 and 4, and it was found that the final fermentation degree can be applied as a substitute characteristic value.
That is, from the results of this example, when malt and barley are used as raw materials, and the barley use ratio is equal to or higher than the malt use ratio, the final fermentation degree is 87% or less, thereby providing sufficient malt feeling. The ability to produce a malt alcoholic beverage with reduced astringency and miscellaneous taste, and a final fermentation degree of 80-87% has less astringency and miscellaneous taste, and has a feeling of malt and lightness. It is clear that a well-balanced malt alcoholic beverage can be produced.

  The method for producing a malt alcoholic beverage according to the present invention can provide a malt alcoholic beverage that has a good malt feeling and has reduced astringency, miscellaneous taste, and the like when the use ratio of barley is high. In particular, it can be used in the field of producing malt alcoholic beverages in which the use ratio of malt such as happoshu is low.

Claims (6)

  A method for producing a malt alcoholic beverage, characterized in that malt and barley are used as raw materials, and the final fermentation degree is 87% or less.   The method for producing a malt alcoholic beverage according to claim 1, characterized in that the raw materials serving as a source of carbohydrates assimilated by yeast are only malt and barley.   The method for producing a malt alcoholic beverage according to claim 1 or 2, wherein the barley use ratio in the raw material is equal to or higher than the malt use ratio.   The method for producing a malt alcoholic beverage according to any one of claims 1 to 3, wherein the final fermentation degree is 80 to 87%.   The method for producing a malt alcoholic beverage according to any one of claims 1 to 4, wherein an alcohol-containing distillate is further used as a raw material.   The malt alcoholic beverage manufactured by the manufacturing method of the malt alcoholic beverage in any one of Claims 1-5.