JP2011125291A - Method for producing fermented alcoholic beverage having promoted clarification - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To promote lowering of turbidity and/or suppress formation of trub (coagulated protein) in beer producing process without lowering taste and flavor of a fermented alcoholic beverage having a malt use ratio of <50%. <P>SOLUTION: Hop to be used as a raw material in the production of the fermented alcoholic beverage having a malt use ratio of <50% is devised to use hop and/or processed hop containing an α-acid in the hop and polyphenols derived from the hop at an (α-acid(%)/polyphenol(%)) ratio of ≤1.5. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing a fermented alcoholic beverage such as happoshu or so-called third beer without using malt or reducing the amount of malt used. More specifically, the present invention relates to a solution to the problem that clarification at the cooling stage after saccharification and boiling is insufficient due to reduction of malt use in the production of fermented alcoholic beverages.

  In recent years, fermented alcoholic beverages with a reduced malt content are popular due to diversification of tastes and price advantages, and their consumption is also increasing. Under the liquor tax law, beer can be used only by the auxiliary materials specified by a government ordinance other than malt, and the weight of the auxiliary material is 50% or less of the malt weight. On the other hand, as fermented alcoholic beverages, happoshu and liquor (foaming) under the liquor tax law are included, and happoshu has a malt usage rate of 50% or more, 25% to 50%, and 25%. It is divided into less than. In addition, fermented alcoholic beverages include those that do not contain any malt, so-called miscellaneous sake (other brewed liquors under the liquor tax law).

  Happoshu and so-called liqueurs (foaming) and miscellaneous liquors use raw materials other than malt, such as corn starch and soybeans, and require production techniques different from beer brewing. For example, if the amount of malt added is reduced, the taste, flavor, flavor, or color does not reach that of beer due to the use of auxiliary materials, such as the problem of a decrease in flavor due to lack of protein. Therefore, in order to improve the flavor, for example, a method of controlling the amount of organic acid produced by adjusting the amount of free amino nitrogen produced in wort and adjusting the flavor of happoshu (Patent Document 1). ) Has been proposed. Furthermore, Patent Document 2 describes a method for producing a beer-type beverage (so-called miscellaneous sake) made from starch-based glucose syrup, soluble protein material, water, and hops without using malt.

  In addition, as a countermeasure for removing proteins and the like in the production of foods and beverages such as beer, for example, a technique using various flocculants has been proposed, and a method using silica sol, bentonite, and a polymer flocculant (Patent Document 3), There are those using polyvinylpyrrolidone and sodium alginate (Patent Document 4) and those using gellan gum (Patent Document 5).

JP-A-10-052511 JP 2001-037462 A JP-A-2005-73769 JP 2004-230365 A JP 01-03980

  In the production of fermented alcoholic beverages that use less than 50% of malt, such as happoshu or so-called third beer, with a small amount of addition in the malt, fermentation consisting of wort and other saccharified raw materials with added auxiliary materials The pre-solution is higher in turbidity than the wort of beer, and in the cooling process of the wort or pre-fermentation liquid using the whirlpool tank, the tightness of the precipitated trube (coagulated protein) becomes worse, and the cooling process Therefore, when extracting the pre-fermentation liquid containing wort and other saccharified raw materials from the bottom of the tank, the pre-fermentation liquid becomes turbid, and eventually the pre-fermentation liquid extraction time must be shortened, reducing the yield. There was a problem that occurred. In addition, the tightness of the trube means that the trube is loosely formed and the trube is liable to collapse when the liquid is extracted.

  Moreover, in the production of fermented alcoholic beverages with a malt use ratio of less than 50%, when saccharifying the pre-fermentation solution, the amount of malt is small compared to beer production, so that proteolysis does not proceed sufficiently. Therefore, in the case of producing by using an auxiliary raw material having a high fiber content, for example, a soybean raw material, a proteolytic enzyme is often added at the saccharification stage. Therefore, even if the pre-fermentation solution is saccharified and filtered, and hops are added before or during boiling, the heat coagulation of the protein (wort boiling process in beer production) is not sufficiently performed, and the protein is not sufficiently precipitated. Also occurred.

  On the other hand, protein removers such as those mentioned in the above prior art documents used in ordinary beer have a low molecular weight protein due to the addition of proteolytic enzymes in the saccharification stage, so that they have sufficient aggregation and precipitation effects. It was something I couldn't list.

  In the production of a fermented alcoholic beverage having a malt use ratio of less than 50%, which is produced through the same production process as beer, the invention of the present application is in the clarification process after the decrease in turbidity in beer production or the wort boiling process. The first problem is to improve the formation of the trub (FIG. 2).

  Furthermore, the present invention is a process corresponding to a clarification process in beer production without impairing the flavor in the production of a fermented alcoholic beverage having a malt use ratio of less than 50%, which is produced through the same production process as beer. A second problem is to improve the decrease in turbidity or the formation of a trub.

  The inventors of the present application devised a hop used as a raw material after various trials and errors, and the ratio of α acid contained in the hop used as the raw material to polyphenol contained in the hop was α acid (%) / By making the polyphenol (%) ≦ 1.5, the turbidity reduction and trube formation in the clarification process are improved without reducing the flavor of fermented alcoholic beverages with malt use ratios of less than 50%. Found that you can.

  By measuring the α acid content and polyphenol content of various hop raw materials and combining these various hops in an appropriate ratio, the ratio of the α acid contained in the hop used as the raw material and the polyphenol contained in the hop can be determined. Α acid (%) / polyphenol (%) ≦ 1.5.

  The invention of the present application improves the formation of trube in the clarification process after the wort boiling process in the production of beer in the production of fermented alcoholic beverages that are manufactured through the same manufacturing process as beer and the malt use ratio is less than 50%. can do.

  Furthermore, the invention of the present application is produced through the same production process as beer, and in the production of a fermented alcoholic beverage with a malt use ratio of less than 50%, the turbidity decreases in the clarification process in beer production without impairing the flavor. Alternatively, the formation of the trube can be improved, whereby a fermented alcoholic beverage having a malt use ratio of less than 50% can be produced in good yield without impairing the flavor.

  Among the malt use ratios of less than 50%, this is particularly effective for fermented alcoholic beverages that do not contain malt.

The figure which shows the outline | summary of a beer brewing process. Schematic of a whirlpool tank. Turbidity of the pre-fermentation solution from the whirlpool tank in the production of a fermented alcoholic beverage with 0% malt use by a 2KL pilot plant. The result of a hop increase test is shown.

1. Production process of fermented alcoholic beverages with malt use ratio of less than 50% Fermented alcoholic beverages with malt use ratio of less than 50% use beer in addition to malt or use alternative raw materials instead of malt Although different from the manufacturing method, the manufacturing process itself is performed according to the manufacturing process of beer shown in FIG.

  However, since the amount of malt used is low, enzyme preparations are used because glycation and protein degradation are reduced.

2. Clarification of the pre-fermentation liquid in the clarification process in the production of fermented alcoholic beverages with a malt use rate of less than 50% In the production of fermented alcoholic beverages with a malt use rate of less than 50%, raw materials such as grains and / or Or beans are used, but the malt use ratio is less than 50%. As cereals and / or beans, those containing 5 g or more of insoluble dietary fiber in 100 g of edible portion in a dry state are used. Specific examples include corn, soybeans, peas, and the like.

  Table 1 below shows the dietary fiber content of major cereals and beans.

※可食部１００ｇあたり
五訂 食品成分表 女子栄養大学出版部より

* Five revisions per 100g of edible portion

  Moreover, cereals and / or beans as raw materials include these processed products, for example, those obtained by producing a protein fraction from the cereals and / or beans. Specific examples of the raw material include soybean peptide, soybean protein, corn protein, corn peptide, pea protein, and pea peptide.

  As a pre-fermentation solution for saccharification in the production of fermented alcoholic beverages with a malt use ratio of less than 50%, saccharify the pre-fermentation solution using the above-mentioned raw materials in the saccharification step, and then add hops to the pre-fermentation solution in the boiling step Then, the pre-fermentation solution is sterilized, and the hop component is isomerized and dissolved in the pre-fermentation solution. Also, undesirable volatile components volatilize with the above in this step. Thereby, flavoring to the liquid before fermentation is made. Further, in the boiling step, proteins and polypeptides are thermally coagulated and precipitated, and the turbidity stability of the fermented alcoholic beverage can be enhanced. Usually, this boiling process is performed by boiling for 1-2 hours. In the clarification step after the boiling step, the heat coagulated product and the hop cake are clarified in a separation tank such as a whirlpool tank or a centrifuge. The liquid of the preparation process before yeast addition is called pre-fermentation liquid.

  In addition, a whirlpool tank is a tank as shown in FIG. 2, and a liquid such as wort is vigorously introduced from the side and rotated in the tank, so that the heat coagulation product is settled as a trube at the center bottom. Then, the clarified liquid is discharged from the tank bottom as a pre-fermentation liquid.

  Since the pre-fermentation liquid of the fermented alcoholic beverage does not contain malt or contains only a reduced amount, a large amount of enzyme agent is used for saccharification. For this reason, protein degradation also proceeds, and the protein tends to have a low molecular weight. Under the beer clarification conditions, protein particles with low molecular weight are not sufficiently coagulated in the boiling process, and the sedimentation of the particles is low and the agglomeration is low. Problems such as defects have occurred. As a result, in the actual production of fermented alcoholic beverages, when a whirlpool tank is used in the cooling process after the boiling process, the settled trowel (coagulated protein) is poor and wort with other ingredients added, etc. When the saccharified pre-fermentation liquid was extracted from the lower part of the tank, the trube collapsed, and the pre-fermentation liquid became turbid, and eventually the pre-fermentation liquid extraction time had to be shortened, resulting in a reduction in yield.

  Therefore, the inventors of the present application tried to improve the hop used as a raw material to be added to the boiling step in order to lower the turbidity and clarify the turbidity.

  As a result, in the method for producing a fermented alcoholic beverage having a malt use ratio of less than 50%, the hop used as the raw material has a ratio of α acid contained in the hop used as the raw material and polyphenol contained in the hop is α acid. (%) / Polyphenol (%) Using hops such that ≦ 1.5 improves the protein particle cohesiveness in the clarification process, thereby improving trube formation and clarifying the fermentation broth. I found.

3. The ratio of the alpha acid contained in the hop used as the raw material to the hop used as the raw material and the polyphenol contained in the hop is α acid (%) / polyphenol (%) ≦ 1.5
Preparation of processed hops with a higher percentage of non-lupulin fraction in hops

3-1. Preparation of various hops (1) The hop as referred to in the present invention means both hops not processed after harvesting and processed hops processed after harvesting. As a hop used as a raw material, the hop itself is of course included, but in addition to this, a processed hop product is included. The processed hop product includes, for example, a lupulin fraction in which only the lupulin fraction is collected. Further, the hop used as the raw material includes a non-lupulin fraction produced by the production of the lupulin fraction. Further, the hop processed product includes any hop-derived processed product derived from hops.

(2) Preparation of all hops, non-lupulin fraction, and lupulin fraction (i) All hops are hop spikelets and only removal of hop spikelets and parts unnecessary for the production of fermented alcoholic beverages such as branches are performed. This also includes pulverized products such as freeze pulverization.

  (Ii) The hop non-lupulin fraction and lupulin fraction may be fractionated by any method as long as it can be fractionated into a non-lupulin fraction and a lupulin fraction.

  As a specific method, in the examples described later, a non-lupulin fraction and a lupulin fraction and all hops prepared as follows were employed.

  The hop spikelets crushed with a hammer mill are freeze-pulverized at -30 to 35 degrees. All hops can be frozen and ground. Sieving is performed with a sieve opening of 0.15 to 0.50 mm, and the fraction larger than the sieve mesh is the non-lupulin fraction and the fraction smaller than the sieve mesh is the lupulin fraction.

  The non-lupulin fraction contains 4-10% polyphenol, the lupurin fraction contains 1-2.5% polyphenol, and all hops contain 2-5% polyphenol. In addition, since hop resin components such as α acid and essential oil components are contained in lupulin, they are hardly contained in the non-lupulin fraction.

  These hops may be processed into pellets and extracts. For example, the lupulin fraction contains a concentrated hop pellet, and the non-lupulin-removed fraction contains, for example, a cocoon portion.

(3) The hop extract is obtained by extraction with an organic solvent such as ethanol or hexane, or extraction with a critical carbon dioxide gas or a supercritical carbon dioxide gas. Polyphenol is contained in an amount of 0 to 1%.

(4) Furthermore, the hop and the hop processed product may be subjected to isomerization treatment / reductive isomerization treatment using a catalyst salt / chemical means.

3-2. α Acid / Polyphenol Analysis / Quantification Method α acid analysis was performed by Method of Analysis of the Amer. Soc. Brew. Chem. It can be measured based on Hops-6. Specifically, after hop alpha acid is extracted with toluene, it can be quantified at wavelengths of 355 nm, 325 nm, and 275 nm of a spectrophotometer.

  The total polyphenol can be analyzed with reference to Analytica-EBC September 1997 Section 9 Beer Method 9.11. Specifically, 2 g of pulverized hops were dissolved in 500 ml of distilled water, autoclaved at 120 ° C. and 1 atm for 10 minutes, and then the supernatant was filtered through a 0.8 μm membrane filter into a filtrate of CMC / EDTA solution, 3 After adding 5%, ammonium iron citrate solution and ammonia solution, measure with a spectrophotometer at 600 nm. Hop polyphenol (%) = OD × 820 × solution amount / hop collection amount.

3-3. Adjustment of α acid contained in hop used as raw material and polyphenol contained in the hop to be α acid (%) / polyphenol (%) ≦ 1.5 Amount of polyphenol and α acid in various hops In the above 3-2. The ratio of α acid contained in the hop and polyphenol contained in the hop is determined so that α acid (%) / polyphenol (%) ≦ 1.5. The mixing ratio of hops can be determined. As described above, the non-lupulin fraction contains 4 to 10% polyphenol, the lupurine fraction contains 1 to 2.5% polyphenol, and all hops contain 2 to 5% polyphenol. In addition, hop resin components such as α acid and essential oil components are contained in lupulin, and therefore are not contained in the non-lupulin fraction. Therefore, using these, a non-lupulin fraction rich in polyphenols can be added to all hops and / or lupulin fractions to prepare hops in the above range.

  More preferably, the ratio of the α acid contained in the hop used as a raw material to the polyphenol contained in the hop is determined so that the ratio of each acid is such that α acid (%) / polyphenol (%) ≦ 1.3. The mixing ratio can be determined.

  Moreover, the amount of turbid substances (kg / kL) after boiling in the pre-fermentation solution and before the clarification step: non-lupurin fraction (kg / kL) = (0.5 to 2.0): (0.01 to 1.0) ) Can also be added.

4). Fermented alcoholic beverages produced using hops defined in the present invention Fermented alcoholic beverages produced by the production method of the present invention have the same flavor as fermented alcoholic beverages produced by ordinary methods, and chemical components There was no significant difference in the analysis. On the other hand, the turbidity of the pre-fermentation solution decreased and the yield was improved.

  In the following examples, the non-lupulin and lupulin fractions and all hops prepared as follows were employed.

  The hop spikelets crushed with a hammer mill are freeze-pulverized at -30 to 35 degrees. All hops are frozen and crushed. The freeze-pulverized product is sieved with a sieve opening of 0.15 to 0.50 mm, and the fraction larger than the sieve mesh is the non-lupulin fraction and the fraction smaller than the sieve mesh is the lupulin fraction.

  In addition, said 3-2. When quantified by the quantitative method described in the alpha acid / polyphenol analysis method, the polyphenol content of all hops is 4.1%, the alpha acid content is 7.2%, and from the non-lupurin fraction, the polyphenol content is At 4.5% no alpha acid was detected.

[Example 1]
Manufacture of fermented alcoholic beverage with malt use rate of 0% (1) An addition test of the non-lupurin fraction was conducted at a 2 KL scale pilot plant. As a raw material for fermented alcoholic beverages with a malt utilization rate of 0%, a saccharified solution using soy protein and yeast extract is prepared, and at the timing of boiling, 720 g of non-lupurin fraction (base unit 0.3 kg / kL) and 2500 g of total hops (Basic unit 1.0 kg / KL) was added (Test Example 1). The other conditions were unified with the conditions for the preparation of a fermented alcoholic beverage having a general malt use rate of 0% (control test).

  The amounts of α-acid and polyphenol contained in each were measured and are shown in Table 2 below.

  Table 3 shows the composition of the turbid components of the pre-fermentation liquid that came out of the whirlpool tank after boiling the pre-fermentation liquid. The amount of turbidity was 810 mg / L for fermented alcoholic beverages with a malt utilization rate of 0%.

(2) The turbidity of the pre-fermentation solution from the whirlpool tank of the 2KL scale pilot plant was measured with a sigrist turbidimeter, and the results are shown in FIG. Compared with the control experiment (control), in Test Example 1 using the non-lupurin fraction, the turbidity was significantly reduced. The average turbidity was 1535 ppm in the control, and 1165 ppm in the test, indicating a decrease in turbidity of about 25%.

  There was no problem in the fermentation process. In addition, after fermentation for 7 days, yeast was collected from the bottom of the fermentation tank and the yeast activity was measured, but no effect was seen on the enzyme activity.

(3) The tightness of the inside of the trub was confirmed visually after the whirlpool tank payout process was completed. The results are shown in Table 4.

＊１ トリューブ形成状況 １（悪い）⇔ ５（良い）
評価５は麦芽使用率５０％未満の発酵アルコール飲料でトリューブの形成が最も良い場合の評点
評価１は麦芽使用率５０％未満の発酵アルコール飲料でトリューブの形成が最も悪い場合の評点

* 1 Trub formation status 1 (bad) ⇔ 5 (good)
Evaluation 5 is a score when the formation of trube is the best in fermented alcoholic beverages with malt use less than 50% Evaluation 1 is a score when the formation of trube is the worst with fermented alcoholic beverages with less than 50% malt use

(4) The product was packed after storage and filtration to obtain a 2KLPP brew sample. Sensory evaluation of 2KLPP tasting samples was performed on an in-house trained tasting panel. As a result, the evaluation was almost the same as the test and control. No increase in hop odor, bitterness or astringency was noted. It was speculated that the non-lupulin fraction had less α-acid content of 0.5% or less and more hop aroma components were removed, so that the effect on the product was reduced. As a result, no particular problem was observed with respect to the flavor.

  The results are shown in Table 5 below.

総合評価は５段階評価
苦味は８段階評価
渋味の不調和、ホップ臭は３段階評価（なし０⇔３強い）

Overall rating is 5 levels Bitterness is 8 levels Astringency of astringency, Hop odor is rated 3 levels (none 0 to 3 stronger)

(5) Similar to 2KL, test brewing was carried out in a 200L scale miniplant. As a raw material for fermented alcoholic beverages with a malt use rate of 0%, 90g (basic unit 0.3kg / KL) is prepared at the addition timing 15 minutes after the start of boiling in the saccharified solution using soybean protein and yeast extract. It implemented on the conditions (condition 2) which added 90g at the addition timing (condition 1) and the addition timing 5 minutes after the boiling start. The other conditions were unified with the process conditions of a general fermented alcoholic beverage having a malt use rate of 0%.

  There was no problem in the fermentation process.

(6) The chemical analysis of the test brewing in the 2KL pilot plan and the 200L scale mini-plant was conducted.

  From the results of chemical analysis of the cooled pre-fermentation solution and product, the ester, acetaldehyde, diacetyl, sprayability, foam retention, turbidity, and bitterness value (BU) were at the same level as the control and no difference. Polyphenol values increased slightly with the product, but not so much as to affect the flavor.

[Example 2]
2KL pilot plant test (fermented alcoholic beverage with malt use rate of 20-25%)
An addition test of the non-lupurin fraction was conducted in a 2 KL scale pilot plant. Malt: 2700 g (base unit 1.1 kg / KL) of all hops at the timing of boiling the saccharified solution obtained by saccharifying the raw material with a usage ratio of 20-25: 75-80, and 1200 g (base unit) 0.5 kg / kL) was additionally added (Experimental Example A). The other conditions were unified with the process conditions of general happoshu (control experiment).

   Table 9 shows the composition of the turbid components of the whirlpool tank after boiling the pre-fermentation solution. The amount of turbidity was 1263 mg / L for fermented alcoholic beverages with malt utilization of 20-25%.

  Turbidity from the whirlpool tank was measured with a sigrist turbidimeter. As a result of the 2KL pilot test, it decreased under conditions using the non-lupulin fraction as compared with the control. It was confirmed that the average turbidity was 84 ppm in the control experiment (control) and 61 ppm in the experiment example A (test).

  Regarding the fermentability, in the 2KL pilot plant test, there was a tendency for consumption of the extract to be slightly slower in the test, but at the end of the fermentation, the target sugar content was reached.

  The activity of the recovered yeast was measured, but no significant difference was found between the control experiment (control) and Experimental Example A. It is considered that there is almost no influence on the yeast activity of the non-lupurin fraction.

  The condition of the inside of the trube was visually confirmed after the whirlpool tank payout process was completed. After 7 days of fermentation, yeast was collected from the bottom of the fermentation tank and the yeast activity was measured. The product was packed after storage and filtration, and sensory evaluation and various chemical analyzes were performed.

  Sensory evaluation of 2KLPP tasting samples was performed on an in-house trained tasting panel. The results are shown in the following table. The evaluation was almost the same as in Experimental Example A (Test) and Control Experiment (Control). The evaluation of hop odor, bitterness, and astringency was almost the same as the control. As a result, no major problems were found regarding flavor.

総合評価は５段階評価
苦味は８段階評価
渋味の不調和、ホップ臭は３段階評価（なし０⇔３強い）

Overall rating is 5 levels Bitterness is 8 levels Astringency of astringency, Hop odor is rated 3 levels (none 0 to 3 stronger)

  From the results of chemical analysis of the cooled pre-fermentation solution and product, the ester, acetaldehyde, diacetyl, sprayability, foam retention, turbidity, and bitterness value (BU) were at the same level as the control and no difference. Polyphenol values increased slightly with the product, but not so much as to affect the flavor.

[Example 3]
Hop increase test Trial brewing was conducted at a 200 L pilot plant. As a raw material for fermented alcoholic beverages with a malt use rate of 0%, a saccharified solution using soy protein and yeast extract was prepared, and a test was conducted in which the amount of hops added was changed at the boiling timing (control: hop use amount 100%, Test: hop usage 161%).
In the whirlpool tank standing step, OD800 of the charged solution was measured.

  The results are shown in FIG. As a result of increasing the amount of hops, the turbidity in the whirlpool process tended to increase compared to the control. It was suggested that simply increasing the amount of hops has no effect of lowering turbidity.

  The present invention can be used in the fields of brewing and food industries.

Claims (7)

In the method for producing a fermented alcoholic beverage having a malt use ratio of less than 50%,
The hop used as a raw material is a ratio of α acid contained in the hop and polyphenol contained in the hop.
α acid (%) / polyphenol (%) ≦ 1.5
The method for producing a fermented alcoholic beverage with improved clarification of the pre-fermentation liquid, wherein the hop is a hop having an increased ratio of the non-lupulin fraction in the hop. The hop of claim 1 is a combination of a non-lupulin fraction and a lupulin fraction and / or a hop of all hops,
A method for producing a fermented alcoholic beverage with improved clarification of a pre-fermentation solution.   The production method according to claim 1, wherein the hop non-lupulin fraction, lupulin fraction and / or all hops are subjected to pellet processing and / or extract extraction processing.   The manufacturing method according to any one of claims 1 to 3, wherein malt is not used as a raw material.   The cereal and / or beans, or the processed product thereof, in which 5 g or more of 100 g of edible portion is contained in a dry state as the raw material is used as a raw material. The production method according to item.   6. The method according to claim 1, wherein one or more raw materials selected from soybean protein, soybean peptide, corn protein, corn peptide, pea protein, and pea peptide are used. Production method.   The fermented alcoholic beverage manufactured with the manufacturing method of any one of Claims 1-6.

Images