JP2010124748A - Method for producing flavor-stabilized fermented malt beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a fermented malt beverage, suppressing deteriorated smell by reducing the content of a deteriorated smell-causing substance in the fermented malt beverage, inhibiting the reduction of its extract part by the reduction treatment as much as possible, inhibiting the cost up by the loss of the extract and without affecting the other flavor. <P>SOLUTION: This production process of the fermented malt beverage is provided by treating secondary squeezed wort prepared in a brewed wort-filtering process by using activated charcoal having 1.5 to 2.0 nm mean pore diameter under the conditions of 1.5 to 3 g/L adding amount, ≥78°C wort temperature and ≥1 min reaction-treating time to reduce the potential content of the deteriorated smell-causing substance, trans-2-nonenal and produce the flavor-stabilized fermented malt beverage. By this method, the deteriorated smell-causing substance is reduced, only the deteriorated smell is reduced without affecting the other flavor, and also without inviting the cost up by the loss of the extract, and it is possible to produce the flavor-stabilized fermented malt beverage. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing a fermented malt beverage in which the content of deteriorated odor causing substance trans-2-nonenal potential is reduced and the flavor is stabilized, in particular, the deteriorated odor causing substance trans-2-nonenal potential in fermented malt beverage Of fermented malt beverage that suppresses deterioration odor, suppresses reduction of extract content by reduction process, suppresses cost increase due to loss of extract, and does not affect other flavors. It relates to a manufacturing method.

  Fermented malt beverages such as beer and sparkling liquor deteriorate in flavor over time, and the original flavor of fresh beer is impaired. Much research has been conducted on the flavor deterioration of malt fermented beverages, and it has been proposed because of reactions such as Maillard reaction of amino acids and sugars and Strecker degradation, oxidation of fatty acids, oxidation of higher alcohols, etc. ( Vanderhaegen. B. et al., Food Chemistry, 95, p 357-381, 2006). Among them, trans-2-nonenal (T2N) is known as an indicator substance related to fatty acid oxidation. Trans-2-nonenal increases during beer storage (Schieberle, P., Zeitschrift fuer Lebensmittel Untersuchung und Forshung, 193, 558-565, 1991) and the content in beer exceeds the threshold (Hashimoto, N., Journal of the American Society of Brewing Chemists, 35, 1977, 145-150).

  Therefore, in order to estimate the amount of trans-2-nonenal in product beer generated by product preservation, Yasui et al. First, it is important to grasp the precursor of trans-2-nonenal in filtered wort. As a result, the trans-2-nonenal precursor was converted into trans-2-nonenal potential (NP) when the filtered wort adjusted to a constant pH was boiled for a certain time. It has been grasped and disclosed that the numerical value is effective as an indicator of a deterioration odor (WO01 / 088589).

  And Yasui et al. Examined the behavior of the trans-2-nonenal precursor in the beer manufacturing process in detail in the process of studying the suppression of beer odor generation, and in the second squeezing process, filtered wort The sugar content in the sample gradually decreased in proportion to the increase in the amount of filtrate, but it was found that the trans-2-nonenal potential (NP content) remained high without correlating with the decrease in sugar content. Therefore, in the filtration process of the prepared wort in the production of fermented malt beverage, the degradation odor-causing substance in the second wort is reduced using the trans-2-nonenal potential as an index, and the trans By reducing the content of the trans-2-nonenal potential in the second squeezed wort so as to reduce the -2-nonenal potential by a predetermined amount (at least 1 ppb in terms of sugar content of 11 ° p) , And disclosed a method for producing wort for fermented malt beverages with a reduced content of trans-2-nonenal potential, which has reduced degradation odor-causing substances and reduced the sugar content to a level that does not cause any practical problems ( WO 01/085899: Japanese Patent No. 383256).

WO01 / 085899 Japanese Patent No. 383256 Food Chemistry, 95, p 357-381,2006 Zeitschrift fuer Lebensmittel Untersuchung und Forshung, 193, 558-565, 1991 Journal of the American Society of Brewing Chemists, 35, 1977, 145-150

  The problem of the present invention is to reduce the content of the degradation odor causing substance trans-2-nonenal potential in the fermented malt beverage, thereby suppressing the degradation odor and suppressing the reduction of the extract by the reduction treatment as much as possible. An object of the present invention is to provide a method for producing a fermented malt beverage that suppresses high costs due to loss of extract and does not affect other flavors.

  In the production of fermented malt beverages, the present inventor reduces the content of the deterioration odor-causing substance in the fermented malt beverages, suppresses the reduction of the extract by the reduction process as much as possible, and suppresses the high cost due to the extract loss. In addition, while earnestly examining the method for producing a fermented malt beverage that does not affect other flavors, Yasui et al. Previously disclosed a degradation odor-causing substance trans-2-nonenal potential in No. 2 squeezed wort. In the method of reducing the deterioration odor-causing substance by reducing the content (Japanese Patent No. 383256), activated carbon having a specific average pore diameter is used, the added amount of the activated carbon, wort temperature, and To reduce the content of trans-2-nonenal potential in a very short time and specifically by performing the treatment under specific conditions during the reaction treatment time. It has been found that it is possible to produce a fermented malt beverage that suppresses excessive adsorption of the extract, suppresses the high cost due to loss of the extract, and does not affect other flavors, and has completed the present invention. It was.

  In the production process of the fermented malt beverage, the present invention uses an activated carbon having an average pore diameter of 1.5 to 2.0 nm to the second squeezed wort prepared in the charged wort filtration step. -3g / L, wort temperature of 78 ° C or higher, reaction time of 1 minute or longer, reduced odor-causing substance trans-2-nonenal potential content is reduced, and flavor is stabilized Comprising a method for producing a fermented malt beverage.

  In other words, the trans-2-nonenal potential content during the second squeezing that occurs in the wort filtration process is due to the fact that the extract amount of the second squeezed wort gradually decreases due to the washing-out effect of boiling water. In addition, there is a content equivalent to the first squeezed (WO01 / 085899), and when the second squeezed wort is used for the same preparation or another preparation, the flavor stability is lowered. In order to prevent the trans-2-nonenal potential in the second wort from increasing the trans-2-nonenal potential content in the whole wort, the second wort is used for the production of fermented malt beverages. Although there is no method, there is a problem of loss of the extract due to the fact that the extract extracted in the second squeezed wort cannot be used. Therefore, Yasui et al. Can reduce the trans-2-nonenal potential of wort by treating the second wort with activated carbon while minimizing the loss of the extract and making the loss of the extract not a practical problem. Has been found and disclosed (WO 01/085899).

  When using the second brewed wort in the same preparation, the increase in the content of flavor degrading substances in the wort leads to a decrease in flavor stability, especially when using the second brewed wort for the preparation of another batch Is added to the flavor-degrading substance, leading to a decrease in flavor stability. Therefore, the trans-2-nonenal potential content in the second squeezed wort used for the production of fermented malt beverages should be as low as possible, but at the same time the flavor intensity of the fermented malt beverages will be subtly affected. Is inevitable. Therefore, by treating the second squeezed wort with activated carbon, the content of flavor-degrading substances in the wort is reduced to the maximum, and the flavor of the fermented malt beverage is kept as much as possible, and the second squeezed wort activated carbon is treated. Establishing conditions is required. Then, as a result of earnest examination, as above-mentioned, by specifying the specification (average pore diameter) of activated carbon, and use conditions (addition amount, reaction temperature, reaction time, addition place of treated second squeeze), those The present inventors have found that there are conditions that can satisfy the requirements, and have succeeded in developing a method for producing a fermented malt beverage that can reduce the content of the deterioration odor-causing substance of the present invention as much as possible, and retain the flavor as much as possible.

  In the present invention, examples of the activated carbon used include powdered or filter-like activated carbon. In the method for producing a fermented malt beverage of the present invention, the second squeezed wort treated by the method of the present invention is added during or after boiling in the charging process after filtration of wort, thereby causing a deteriorated odor causing substance trans -2-Nonenal Potential fermented malt beverage with reduced content of potential and stabilized flavor can be produced. Moreover, the second squeezed wort treated by the method of the present invention is used as brewing water at the time of brewing, as boiling water at the time of wort filtration, or boiling during the charging process in another batch charging process. By adding it during or after boiling, a fermented malt beverage having a reduced odor-causing substance trans-2-nonenal potential and a stabilized flavor can be produced. Examples of the fermented malt beverage in the present invention include beer and happoshu.

  That is, the present invention specifically relates to (1) No. 2 squeezed wort prepared in the charged wort filtration step in the production process of fermented malt beverage, and activated carbon having an average pore diameter of 1.5 to 2.0 nm. Content of trans-2-nonenal potential, which causes deterioration odor, characterized in that it is treated under the conditions of an addition amount of 1.5-3 g / L, a wort temperature of 78 ° C. or more, and a reaction treatment time of 1 minute or more. The method for producing a fermented malt beverage with reduced flavor and stabilized flavor, and (2) the activated carbon is in the form of powder or filter-like activated carbon. -Nonenal Potential content is reduced and the flavor is stabilized. A method for producing a fermented malt beverage, or (3) after treating the second squeezed wort under the conditions described in (1) above, During the preparation process after wort filtration It consists of a method for producing a fermented malt beverage in which the content of degraded odor-causing substance trans-2-nonenal potential is reduced and the flavor is stabilized, which is added during or after boiling.

  In addition, the present invention provides (4) No. 2 squeezed wort after activated charcoal treatment under the conditions described in claim 1, and the wort is used as brewing water during mashing in another batch charging step. Fermented with reduced flavor and stabilized flavor, which is used as boiling water during juice filtration, or added during or after boiling in the charging process. The method for producing a malt beverage and (5) the fermented malt beverage is beer or sparkling liquor, wherein the degradation odor causing substance trans-2-nonenal potential is any one of the above (1) to (4) Degraded odor causing substance transformer produced by a method for producing a fermented malt beverage with reduced content and stabilized flavor, and (6) a method for producing a fermented malt beverage according to any one of (1) to (5) above -2-Nonena It consists of a fermented malt beverage with a reduced content of odor potential and a stabilized flavor.

  By reducing the content of the degradation odor-causing substance trans-2-nonenal potential in the fermented malt beverage by the production method of the fermented malt beverage of the present invention, the degradation odor is suppressed and the extract content is reduced by the reduction treatment. As a result, it is possible to provide a fermented malt beverage that suppresses the cost increase due to the loss of extract and does not affect other flavors. In particular, the method for producing a fermented malt beverage according to the present invention clarifies the conditions for effectively reducing the content of the degradation odor-causing substance trans-2-nonenal potential in the second squeezed wort. While recovering the juice extract, it is possible to efficiently reduce the odor-causing substances, produce a stable flavored fermented malt beverage, and economically superior high-quality fermented malt beverage Can be provided in different ways.

  In the production process of the fermented malt beverage, the present invention uses an activated carbon having an average pore diameter of 1.5 to 2.0 nm to the second squeezed wort prepared in the charged wort filtration step. -3 g / L, wort temperature of 78 ° C. or higher, reaction time of 1 minute or longer, by reducing the content of degraded odor-causing substance trans-2-nonenal potential and stabilizing the flavor It consists of a method for producing a malt beverage. In the method for producing a fermented malt beverage of the present invention, the amount of the second squeezed wort prepared in the charged wort filtration step, using the activated carbon having the average pore diameter, the above addition amount, wort temperature and reaction treatment time. There is no difference from the method for producing a fermented malt beverage disclosed in the specification of Japanese Patent No. 383256 except that it is processed under the above conditions.

  That is, the manufacturing process of fermented malt beverages such as beer is a malting process for preparing malt, the wort is saccharified in a saccharification tank and filtered to obtain filtered wort, and further hops are added and boiled to obtain a final finish The wort charging process, the fermenting process for fermenting the finished wort with yeast, and the storage process for aging the fermented liquor can be broadly divided. Filtration is performed while forming a layer to obtain a filtered wort (usually called the first squeezed wort or the first wort) having an extract concentration of 16 to 20%, and then the mashing filter layer using hot water of about 80 ° C. The process is to obtain a filtered wort (usually called second wort or second wort) by eluting the remaining extract to about 1%, and the combined wort is the next wort Add hops in the boiling process It will be boiling. Therefore, in the present invention, “second squeezed wort” means wort obtained by second squeezing after first squeezing wort. “Whole filtered wort” refers to the wort that combines the most pressed wort and the second pressed wort, and “wort” in “fermented malt beverage wort” refers to these worts. It is used in the meaning of wort prepared from

  As a method for producing the wort for fermented malt beverages of the present invention, the second pressed wort prepared in the filtration step of the prepared wort in the production of fermented malt beverages is activated carbon having an average pore diameter specified in the present invention. It uses and processes on the conditions of the addition amount specified by this invention, wort temperature, and reaction processing time. In the processing of the second squeezed wort in the present invention, taking into account the time-dependent changes in the trans-2-nonenal potential component and sugars eluted in the second squeezed wort (as shown in FIG. Near the end of the squeezed wort, elution of saccharides, etc. decreases, but trans-2-nonenal potential components continue to elute), while avoiding effects on quality other than flavor stability due to activated carbon Therefore, an effective activated carbon treatment can be performed by treating the final squeezed wort of 20-30%, more preferably about 10%. The present invention uses the activated carbon of the average pore diameter specified in the present invention, the second squeezed wort prepared in the filtration step of the charged wort in the production of fermented malt beverage, the addition amount specified in the present invention, Except for the point of processing under conditions of wort temperature and reaction treatment time, there is no particular difference from the method for producing and producing a normal fermented malt beverage. Specific examples of the fermented malt beverage include various types of beer such as top fermented beer and bottom fermented beer, and sparkling liquor having a lower malt ratio than beer. Moreover, although it does not restrict | limit especially as said deterioration odor causative substance, The substance which can be changed into trans-2-nonenal and trans-2-nonenal, ie, NP component, can be illustrated suitably. In addition, examples of the process for reducing the deterioration odor-causing substance in the second squeezed wort include a process using NP as an index. For example, NP is added to an acetic acid buffer adjusted to pH 4.0 (buffer). The amount of trans-2-nonenal produced can be determined by adding 100% wort of the liquid and heat treatment for 100 hours for 2 hours.

  Using the trans-2-nonenal potential as an index, that is, measuring the trans-2-nonenal potential content in a predetermined step of the malt fermented beverage, and according to the conditions of the present invention, trans-2-nonenal in the second squeezed wort By performing the potential content reduction treatment, it is possible to produce a malt fermented beverage in which the generation of a deteriorated odor is effectively suppressed. For example, the NP content in the total filtered wort in which the sugar content of the wort is adjusted to 11 ° p (plateau) is usually about 7 to 10 ppb, although it varies depending on the type of beer. The NP content in the total filtered wort By reducing at least 1 ppb, it becomes substantially possible to produce a malt fermented beverage in which the generation of a deteriorated odor is suppressed.

  In this invention, in the manufacturing process of fermented malt drink, the addition amount 1. is used for the second squeezed wort prepared in the preparation wort filtration process using activated carbon with an average pore diameter of 1.5-2.0 nm. The content of trans-2-nonenal potential by adsorbing the trans-2-nonenal potential component to activated carbon by treatment under the conditions of 5-3 g / L, wort temperature of 78 ° C or higher, and reaction time of 1 minute or longer. Can be effectively removed / reduced, but as the activated carbon to be used, activated carbon in the form of powder or filter can be used. If activated charcoal used is in powder form, it is filled and passed through an activated carbon column. If activated carbon is in the form of a filter, the trans-2-nonenal potential component is removed and reduced from the wort by filtering as it is. can do.

  As fermented malt beverages such as beer and sparkling liquor in which the generation of the deteriorated odor of the present invention is suppressed, those obtained by fermenting wort produced by the above-described method for producing wort for fermented malt beverages If it is not particularly limited, but the second squeezed wort treated with activated carbon under the conditions of the present invention, and subsequently used in the charging step, the second squeezed wort is treated with activated carbon under the conditions of the present invention. Then, it is preferable to add the wort during or after boiling in the charging step after wort filtration. In addition, when using the second squeezed wort treated with activated carbon under the conditions of the present invention for the charging process of another batch, after the second squeezed wort is activated carbon treated under the conditions of the present invention, In another batch charging step, it is preferably added as brewing water at the time of lowering the wheat, as boiling water at the time of wort filtration, during boiling of wort, or after boiling of wort.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

  [Change in sugar content and NP over time in wort filtration]

(Measurement of trans-2-nonenal potential (NP))
In the following examples, the NP content was measured by adding 1/5 amount of wort to 0.2 M acetic acid buffer adjusted to pH 4.0 using acetic acid and sodium acetate, plugging it to 100 ° C, After heat treatment for 2 hours and cooling to room temperature, trans-2-nonenal was solid-phase extracted with Sep-Pak C18 cartridge according to the method of Verhagen et al. (J. Chromatgr., 393 (1987) 85-96). Then, after derivatization with dansyl hydrazine, the analysis was performed by HPLC (“HP1100” manufactured by Hewlett-Packard) using a column switching method. In the column switching method, a 100 × 4.6 mm preparative column (“ODS-AM” manufactured by YMC-Pack) was used at a flow rate of 1.0 ml / min, and a 250 × 4.6 mm separation column (YMC- Pack "ODS-AM") was used at a flow rate of 0.85 ml / min.

(Change in sugar content and NP over time in wort filtration)
Add 300 ml of hot water (malt: hot water = 1: 3) to 100 g of malt, filter the wort mash that has been saccharified with a temperature program of 30 ° C. for 30 minutes, 65 ° C. for 60 minutes, and then 78 ° C. for 10 minutes. The mixture was filtered through a funnel with filter paper “# 2”), and 420 ml of boiling water was divided into six portions of 70 ml each for the filtered layer after filtration. The sugar content and NP of each filtrate (second press) were measured. For the sugar content, the specific gravity was measured, and the sugar content (° p) was calculated from a conversion table. The results are shown in FIG. Similarly, KL level pilot plant saccharified wort mash was filtered through a Reuter tank, and the sugar content and NP of the filtrate were measured over time. The results are shown in FIG. From FIG. 1 and FIG. 2, in the second squeezing, the decrease in NP is small compared to the decrease in sugar content, and particularly from FIG. 2, the sugar content in wort gradually decreases in proportion to the increase in the amount of filtrate. However, since NP does not correlate with a decrease in sugar content, it shifts at a high value, and since there is no difference in the NP content in the first squeezed wort and the second squeezed wort,
It was found that NP was eluted from the filtration layer (feeding cake).

[Effect of activated carbon average pore size on NP adsorption capacity]
Take 500 mL of normal second squeezed malt (sugar content 1.49 ° P) 500 mL in a sealable container, add 1.5 g (in dry matter equivalent) of several kinds of activated carbons with different pore sizes, 80 minutes, 78 The reaction was performed under the condition of ° C. During the reaction, the container was tumbled about once every 20 minutes to increase the frequency of second squeezing and activated carbon contact opportunities. The results are shown in FIG. 3 (influence of the average pore diameter of activated carbon on the NP adsorption capacity). As shown in FIG. 3, the average pore diameter was 1.82 nm, and NP was minimized. Judging from the tendency of the graph obtained in FIG. 3, it was found that the average pore diameter is preferably 1.5 to 2.0 nm. On the other hand, regarding sugar content, there was no big change and it turned out that the influence of activated carbon treatment is very limited on extract collection. In addition, even if this result was converted to the specific surface area of the activated carbon, the NP was minimized at the average pore diameter of 1.82 nm, and the graph tendency was the same.

[Effect of added amount of activated carbon on NP adsorption capacity]
500 mL of normal second squeezed malt (sugar content: 1.50 ° P) (500 mL) was placed in a sealable container, added with different amounts of activated carbon, and reacted at 78 ° C. for 80 minutes. During the reaction, the container was tumbled about once every 20 minutes to increase the frequency of second squeezing and activated carbon contact opportunities. As a result, it shows in FIG. 4 (influence which the addition amount of activated carbon has on NP adsorption capacity). As shown in FIG. 4, NP became the minimum value when the addition amount was 1.5-3.0 g / L, and it was found that the addition amount of activated carbon was preferably 1.5-3.0 g / L. There was no significant change in the sugar content, and it was found that the effect of the activated carbon treatment on the extract recovery was extremely limited.

[Effect of activated carbon reaction temperature on NP adsorption capacity]
500 mL of normal second squeezed malt 100% (sugar content 1.50 ° P) was placed in a sealable container, added with different amounts of activated carbon, and allowed to react for 80 minutes under different temperature conditions. During the reaction, the container was tumbled about once every 20 minutes to increase the frequency of second squeezing and activated carbon contact opportunities. The results are shown in FIG. 5 (effect of activated carbon reaction temperature on NP adsorption capacity). As shown in FIG. 5, the minimum value was obtained when the reaction temperature was 78 ° C., and it was found from the tendency of the graph that the reaction temperature was preferably 70 to 90 ° C. On the other hand, regarding sugar content, there was no big change and it turned out that the influence of activated carbon treatment is very limited on extract collection.

[Effect of activated carbon reaction time on NP adsorption capacity]
500 mL of ordinary second squeezed malt (sugar content: 1.48 ° P) (500 mL) was placed in a sealable container, added with different amounts of activated carbon, and reacted at 78 ° C. for different times. During the reaction, the container was tumbled about once every 20 minutes to increase the frequency of second squeezing and activated carbon contact opportunities. The results are shown in FIG. 6 (effect of activated carbon reaction time on NP adsorption capacity). As shown in FIG. 6, it was found that 94% of NP was removed when the reaction time was 1 minute and the reaction time was 0 minute, and thereafter the value of NP was almost constant regardless of the reaction time. Therefore, it was found that the reaction time is preferably 1 minute or longer. There was no significant change in the sugar content, and it was found that the effect of the activated carbon treatment on the extract recovery was extremely limited.

[Effect of squeezing second squeezed charcoal and returning it to the same charge on beer NP]
Take 6.6 L of the final 10% wrinkled wort of 100% malt (sugar content 2.13 ° P) in a sealable container, add 19.8 g of activated carbon with an average pore diameter of 1.82 nm, The reaction was allowed to proceed for 78 minutes at 78 ° C. After the reaction, the second squeezed wort was added to 66 L of the first squeezed for 50 minutes, and the mixture was further boiled for 10 minutes. Then, a whirlpool process and wort cooling were performed, yeast was added to the obtained cooled wort by a normal method, and it was made to ferment. The fermentation broth was filtered with beer and stuffed with straw. When the NP of the beer thus obtained was measured, the second squeezed was not treated with activated carbon, the first squeezed and the second squeezed were mixed at the end of the wort filtration, and the subsequent steps were performed to produce a prototype. Lower values were obtained compared to the NP of beer (Figure 7: Effect of second squeezing activated carbon treatment and returning to the same charge on the NP of beer; * 1 indicates second squeeze The beer produced by mixing the first squeezed and second squeezed at the end of wort filtration and boiled for 60 minutes without performing the activated charcoal treatment; Then, after the treatment, the second squeeze is added to the first squeeze that has been boiled for 50 minutes, and is further boiled for 10 minutes. Therefore, it was found that adding the second squeezed treated with activated carbon to the first squeeze of the same preparation improves the flavor stability of beer compared to the normal process. Moreover, as a result of comparing the difference in flavor of the beer with a triangle test (n = 24), there is no significance, and the activated carbon treatment of the second wort according to the present invention does not affect other flavors. I understood.

[Effect of squeezing second squeezed charcoal and returning it to a different charge on NP of beer]
Take 6.6 L of 10% final wort of 100% malt (sugar content 2.02 ° P) in a sealable container, add 19.8 g of activated carbon with an average pore diameter of 1.82 nm, 150 The reaction was allowed to proceed for 78 minutes at 78 ° C. After the reaction, the second squeezed was used as another preparation of boiling water. For the second squeezed (sugar content 2.02 ° P) 6.6 L, after further moving to a sealed container, 19.8 g of activated carbon having an average pore diameter of 1.82 nm was added, and 80 minutes at 78 ° C. Reacted. After the reaction, the second squeezed squeezed was added to 66 L of the first squeezed for 50 minutes and boiled for 10 minutes. Then, a whirlpool process and wort cooling were performed, yeast was added to the obtained cooled wort by a normal method, and it was made to ferment. The fermentation broth was filtered with beer and stuffed with straw.

  When the NP of the beer thus obtained was measured, the first squeeze and the second squeeze were mixed at the end of wort filtration without subjecting the second squeeze to activated carbon treatment, and then 60 Compared with NP of beer which was boiled and was subjected to a normal process, and a low value was obtained. Therefore, by adding the second squeezed treated with activated carbon to the first squeezed of different preparations, and treating the second squeezed of the prepared parts with activated carbon, the flavor stability of beer is equal or improved compared to the normal process. I found out that Regarding sugar content, the beer obtained by the above method is mixed with the first squeeze and the second squeeze at the end of wort filtration without subjecting the second squeeze to the activated carbon treatment, and the subsequent process is performed as a prototype. The original wort extract (total extract in beer including the extract metabolized to alcohol) is higher than the brewed beer, and the second squeezed extract can be recovered by this method, in addition to the above-mentioned beer flavor stability improvement, cost It was found that it can also contribute to improvement.

In the test of the Example of this invention, it is a figure which shows the time-dependent change of the sugar content and NP of the second press wort in wort filtration. In the test of the Example of this invention, it is a figure which shows the time-dependent change of the sugar content of filtration wort and NP in wort filtration. In the test of the Example of this invention, it is a figure which shows the test result about the influence which the average pore diameter of activated carbon has on NP adsorption ability. In the test of the Example of this invention, it is a figure which shows the test result about the influence which the addition amount of activated carbon has on NP adsorption ability. In the test of the Example of this invention, it is a figure which shows the test result about the influence which the reaction temperature of activated carbon has on NP adsorption ability. In the test of the Example of this invention, it is a figure which shows the test result about the influence which reaction time of activated carbon has on NP adsorption ability. In the test of the Example of this invention, it is a figure which shows the test result about the influence which squeezing the second squeeze process and returning to the same preparation has on NP of beer.

Claims (6)

In the production process of fermented malt beverage, the second squeezed wort prepared in the charged wort filtration step is made using activated carbon having an average pore diameter of 1.5-2.0 nm, and the added amount is 1.5-3 g / L. In addition, fermented malt drink with reduced content of trans-2-nonenal potential and stabilized flavor, characterized by being processed under conditions of wort temperature of 78 ° C or higher and reaction time of 1 minute or longer Manufacturing method. The method for producing a fermented malt beverage having reduced degradation odor-causing substance trans-2-nonenal potential and stabilizing the flavor according to claim 1, wherein the activated carbon is in the form of powder or filter-like activated carbon. . The second squeezed wort is treated with activated carbon under the conditions described in claim 1, and then the wort is added during or after boiling in the charging process after wort filtration. 2-Nonenal The manufacturing method of the fermented malt drink which reduced content of potential and stabilized the flavor. After the second squeezed wort is treated with activated carbon under the conditions described in claim 1, the wort is used as brewing water at the time of mashing and as boiling water at the time of wort filtration during the charging process of another batch. Or a method for producing a fermented malt beverage in which the content of a deteriorated odor causing substance trans-2-nonenal potential is reduced and the flavor is stabilized, which is added during or after boiling in the preparation step. The fermented malt beverage is reduced in content of the degraded odor-causing substance trans-2-nonenal potential and stabilized in flavor, wherein the fermented malt beverage is beer or happoshu. A method for producing a beverage. A fermented malt beverage in which the content of a degraded odor-causing substance trans-2-nonenal potential produced by the method for producing a fermented malt beverage according to any one of claims 1 to 5 is reduced and the flavor is stabilized.

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