JP2011135833A - Fermented malt drink having improved aftertaste and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a fermented malt drink having clear and refreshing aftertaste and giving body feeling and thick taste. <P>SOLUTION: There is provided the method for producing the fermented malt drink at a malt use rate of less than 50 wt.% including adjustment of hardness of a brewing water to be used as a prefermentation solution in such a manner that the ratio of phosphoric acid and citric acid in the final product is not more than 2.3. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a fermented malt beverage having improved aftertaste and a method for producing the same.

  In fermented malt beverages such as beer and sparkling liquor, it is generally practiced to impart a taste and drinking response by increasing the proportion of malt, ungerminated barley, and wheat in the total ingredients. This is because by increasing the use ratio of malt, barley, etc., the taste components such as proteins and amino acids contained in them, and the components that lead to astringent taste and sardine peculiar to beer are increasing, and the taste and drinking response are increasing. Can be solved. On the other hand, however, an increase in ingredients that lead to astringency and sashimi tends to deteriorate the aftertaste and tend to be difficult to drink, lacking in refreshment. In particular, fermented malt beverages with a malt use ratio of less than 50% by weight tend to be deficient in malt-derived saccharifying enzymes, and use unsprouted wheat and the like in order to compensate for the volume of flavor and the thickness of the taste. However, it was difficult to improve the aftertaste while increasing only the umami component.

  Patent Document 1 describes a method for producing a beer having a refreshing taste, a soothing throat, and an aftertaste by hydrolyzing an oral stimulating substance contained in germinated cereals to reduce the taste substance. ing. Patent Document 2 describes a method of tissue-fractionating malt and adjusting the flavor of the malt beverage. However, each method has a problem that it requires pretreatment of the raw materials used, and that the taste substance is not sufficiently removed. In addition, none of the patent documents discloses a method for producing a fermented malt beverage such as happoshu that has both a clear and refreshing aftertaste and a body feeling and a thickness of taste.

WO2007 / 072747 WO2004 / 106483

  An object of the present invention is to provide a fermented malt beverage such as a sparkling liquor that has a clear and refreshing aftertaste and does not have a reduced body feeling or taste, and a method for producing the same.

  The present inventors adjust the hardness of the brewing water used in the pre-fermentation liquid in the production of fermented malt beverage using the content ratio of phosphoric acid and citric acid as an index, thereby providing a fermentation with a clear and refreshing aftertaste. It was found that a malt beverage can be produced and that the body feeling and taste thickness of the produced fermented malt beverage are not impaired.

That is, the present invention is as follows.
(1) In the method for producing a fermented malt beverage having a malt use ratio of less than 50% by weight, the ratio of phosphoric acid to citric acid content (phosphoric acid / citric acid) in the final product is 2.3 or less. A method for producing a fermented malt beverage, wherein the hardness of brewing water used in a pre-fermentation solution is adjusted.
(2) The production method according to (1), wherein the phosphoric acid concentration in the final product is 350 mg / L or less and / or the citric acid concentration is 100 mg / L or more.
(3) The production method according to (1) or (2), wherein the total nitrogen amount of the final product is 450 mg / L or more.
(4) The production method according to any one of (1) to (3), wherein the hardness of brewing water is adjusted to an American hardness of 350 mg / L or more.
(5) The production method according to any one of (1) to (4), wherein the hardness of brewing water is adjusted by adding calcium salt or calcium salt and magnesium salt.
(6) The production method according to (5), wherein the calcium salt comprises at least one of calcium chloride and calcium sulfate.
(7) The production method according to (5), wherein the magnesium salt comprises at least one of magnesium sulfate and magnesium chloride.
(8) A fermented malt beverage produced by the method according to any one of (1) to (7).
(9) A fermented malt beverage having a malt use ratio of less than 50% by weight, wherein the ratio of phosphoric acid to citric acid content (phosphoric acid / citric acid) in the beverage is adjusted to 2.3 or less Beverages.
(10) The fermented malt beverage according to (9), wherein the total amount of nitrogen in the beverage is 450 mg / L or more.
(11) The fermented malt beverage according to (9) or (10), wherein the phosphate concentration in the beverage is 350 mg / L or less and / or the citric acid concentration is 100 mg / L or more.

  ADVANTAGE OF THE INVENTION According to this invention, the fermented malt drink which made the transparency and refreshing feeling of aftertaste compatible with the body feeling and the thickness of taste is provided. Since the fermented malt beverage having both the clearness and refreshing feeling of the aftertaste and the thickness of the body and the taste has not been realized so far, particularly with the fermented malt beverage having a malt use ratio of less than 50% by weight, the present invention Is advantageous in that it can provide a new type of fermented malt beverage required by consumers.

Detailed description of the invention

  In the present invention, the “fermented malt beverage” means a beverage fermented by yeast using a carbon source, a nitrogen source, water and the like as raw materials, and using at least malt as a raw material. As a “fermented malt beverage” having a malt use ratio of less than 50% by weight, beverages classified as “liqueur (effervescent) (1)” under the liquor tax law, such as sparkling liquor and liqueur that use at least malt as a raw material. ).

  In the production method according to the present invention, the hardness of the brewing water used in the pre-fermentation solution is adjusted. Preferably, the hardness of the brewing water can be adjusted before the start of saccharification of the raw material. The brewing water hardness can be adjusted, for example, by adding calcium salt or magnesium salt to the brewing water, but adjusting the hardness by adding calcium salt or magnesium salt at the same time as adding the raw material to the brewing water. Also good.

  In the production method according to the present invention, the hardness of the brewing water to be used is measured in advance, and if a higher hardness is required, a calcium salt and / or a magnesium salt is added to the brewing water so that the desired hardness is obtained. Can be adjusted.

  Examples of calcium salts that can be used in the present invention include calcium chloride and calcium sulfate. Examples of magnesium salts that can be used in the present invention include magnesium sulfate and magnesium chloride. As will be described later, there are no particular limitations on the calcium salt or magnesium salt used as long as the brewing water hardness can be adjusted, but calcium chloride, calcium sulfate, magnesium sulfate, and magnesium chloride can be preferably used.

In the present invention, “the hardness of brewing water” uses “American hardness” obtained by converting the amount of calcium salt / magnesium salt into the amount of calcium carbonate (CaCO ₃ ), and the hardness can be calculated by the following equation. .

Hardness (mg / L) = calcium concentration (mg / L) x 2.5 + magnesium concentration (mg / L) x 4.1

  The calcium concentration and magnesium concentration are determined according to, for example, the ICP-AES method (INDUCTIVELY COUPLED PLASMA-ATOMIC EMISSION SPECTROSCOPY method) described in BCOJ-2008 (revised BCOJ beer analysis method International Technical Committee (Analysis Committee) edition). Can be measured.

  In the production method according to the present invention, the hardness of brewing water is adjusted so that the ratio of phosphoric acid to citric acid content (phosphoric acid / citric acid) in the final product is 2.3 or less. Phosphoric acid and citric acid concentrations can be measured, for example, according to an Agilent capillary electrophoresis system (HPCE).

  Citric acid and phosphoric acid in the final product are derived from malt, ungerminated wheat, etc. in all raw materials, and some bitterness and astringency components including phosphoric acid contain calcium, magnesium, etc. and salts such as phosphate It is thought to form and be removed outside the brewing system. Therefore, it is considered that an increase in citric acid content contributes to body feeling and taste thickness, and a decrease in phosphoric acid content contributes to transparency and refreshment of the aftertaste. Although not bound by the following theory, it is thought that bitterness and astringency components such as oxalic acid other than phosphoric acid are also removed from the brewing system by forming salts with calcium, magnesium, etc., and phosphoric acid content This change is considered to reflect changes in the content of bitter and astringent ingredients.

  In the present invention, adjustment and determination of the hardness of brewing water can be made with reference to the examples described later. For example, when a test brew is performed using brewing water having a low hardness (for example, brewing water having a hardness of about 350 mg / L) and the content ratio of citric acid and phosphoric acid in the final product is 2.3 or more, By setting the brewing water hardness higher than the initial hardness, it is possible to produce a fermented malt beverage that has a clear and refreshing aftertaste and does not have a reduced body or taste thickness.

  In the present invention, the phosphoric acid concentration in the final product can be 350 mg / L or less, preferably 300 mg / L or less in order to better achieve the aftertaste transparency and refreshing feeling.

  In the present invention, the citric acid concentration in the final product can be 100 mg / L or more, preferably 120 mg / L or more in order to better achieve a body feeling and taste thickness.

  The total amount of nitrogen in the final product can be an indicator of body feeling and taste thickness. Therefore, in the present invention, the total nitrogen amount in the final product can be 450 mg / L or more, preferably 500 mg / L or more in order to better achieve the body feeling and the taste thickness. The total amount of nitrogen can be measured, for example, according to the Sumigraph combustion method.

  In the present invention, the hardness of brewing water can be adjusted to an American hardness of 350 mg / L or more. The upper limit of the hardness of the brewing water can be adjusted to 1300 mg / L from the viewpoint of the cost and flavor of the calcium salt and magnesium salt added for adjusting the hardness.

  In the present invention, a calcium salt or a magnesium salt may be selected and added from the viewpoint of improving the flavor better. For example, chlorine ions impart a mellow and rich taste to beverages, and sulfate ions impart a dry taste to beverages. Therefore, calcium chloride or magnesium chloride can be selected when a mellow and rich taste is imparted to the beverage. Moreover, when providing a dry taste to a drink, calcium sulfate and magnesium sulfate can be selected. For example, when using brewing water with a hardness of 350, calcium salt and magnesium salt can be added so that the chlorine ion concentration at the start of saccharification is 0 to 110 ppm and the sulfate ion concentration is 190 to 350 ppm. When brewing water having a hardness of 1300 is used, calcium salt and magnesium salt can be added so that the brewing water has a chlorine ion concentration of 0 to 110 ppm and a sulfate ion concentration of 1100 to 1250 ppm at the start of saccharification.

  The production method according to the present invention can be carried out in accordance with a general procedure for producing a fermented malt beverage, except that brewing water with adjusted hardness is used. That is, fermented beer yeast can be added to wort prepared from brewing raw materials such as malt, hops, and brewing water with adjusted hardness, and fermented malt beverages can be brewed. The obtained beer-flavored fermented malt beverage can be removed at the low temperature and then removed by the filtration process.

  In the above production procedure, wort can be produced according to a conventional method. For example, a mixture of brewing raw materials and brewing water with adjusted hardness is saccharified, filtered to obtain wort, hops are added to the wort, then boiled, and the boiled wort is cooled to cool the Juice can be prepared.

  In the production method according to the present invention, in addition to malt, ungerminated wheat (for example, ungerminated barley (including extracted), ungerminated wheat (including extracted)); rice, corn, corn , Potato, starch, sugar (eg, liquid sugar) and other auxiliary materials specified by the liquor tax law; nitrogen sources such as protein degradation products and yeast extract; flavors, pigments, foam / foam improvers, water quality regulators, fermentation aids Other additives such as agents can be used as brewing raw materials. In the production method according to the present invention, ungerminated wheat can be used as a raw material in addition to malt in order to compensate for the volume of flavor and the thickness of the taste. That is, in the production method according to the present invention, the raw materials other than brewing water can be at least malt, ungerminated barley (preferably, ungerminated barley) and hops. In some cases, sugar, rice, corn, Starch or the like may be used. The total amount of malt and ungerminated wheat can be, for example, 30% by weight or more, preferably 50% by weight or more, based on all raw materials excluding brewing water.

  In the production method according to the present invention, the brewing raw material is prepared so that the malt use ratio is less than 50% by weight. The malt use ratio in the present invention can be preferably 20% by weight or more and less than 50% by weight, more preferably 40% by weight or more and less than 50% by weight. In the present invention, the “malt use ratio” refers to the ratio of malt weight to the weight of all raw materials excluding brewing water.

  According to a preferred embodiment of the present invention, in the method for producing a fermented malt beverage having a malt use ratio of 20 wt% or more and less than 50 wt%, the ratio of phosphoric acid to citric acid content in the final product (phosphoric acid / citric acid ) Is adjusted to 2.3 or less, a method for producing a fermented malt beverage is provided in which the hardness of brewing water is adjusted before the start of saccharification of the raw material. In the said manufacturing method, the hardness of the brewing water can be 350-1300 mg / L, Preferably, it is 800-1300 mg / L, More preferably, it can be 950-1300 mg / L. In the above production method, the raw materials other than brewing water can be at least malt, ungerminated wheat and hops, and in some cases, sugars can be further used.

  According to a preferred embodiment of the present invention, in the method for producing a fermented malt beverage having a malt use ratio of 20% by weight or more and less than 50% by weight, the hardness of the brewing water is 350 to 1300 mg / L, preferably before the start of saccharification of the raw material. Is provided within a range of 800 to 1300 mg / L, more preferably 950 to 1300 mg / L. In the above production method, raw materials other than brewing water can be at least malt, ungerminated wheat and hops, and in some cases, sugars can be used.

  As described above, according to the present invention, there is provided a fermented malt beverage having both a clear and refreshing aftertaste and a body feeling and a taste thickness. In the present invention, “transparency and exhilaration of aftertaste” means a refreshing taste when consumed. Further, in the present invention, the “body feeling / taste thickness” is usually obtained when beer is produced, that is, when beer is produced with a high use ratio of malt or barley based on fermentation by brewer's yeast. It means the taste and beer response unique to beer.

  According to this invention, the fermented malt drink manufactured by the manufacturing method by this invention is provided. That is, according to another aspect of the present invention, a fermented malt beverage having a malt use ratio of less than 50% by weight, wherein the content ratio of phosphoric acid and citric acid in the beverage (phosphoric acid / citric acid) is 2.3. A fermented malt beverage adjusted as follows is provided.

  The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

Example 1: Brewing test example (1)
A small-scale test brewing was carried out, and it was confirmed whether there was a difference in sensory evaluation or analytical value at the stage after fermentation due to the difference in hardness of brewing water at the start of saccharification.

(A) Method of test brewing Test brewing was performed in order to confirm the influence of the change in the hardness of brewing water at the start of saccharification on the sensory evaluation of the obtained fermented malt beverage.

Table 1 shows the hardness of the brewing water used and the Ca and Mg concentrations.

  Calcium sulfate and calcium chloride were used as calcium salts. Magnesium sulfate was used as the magnesium salt.

  The calcium concentration and the magnesium concentration were measured using an ICP emission spectroscopic analyzer (Varian) according to the ICP-AES method described in BCOJ-2008.

  The brewing samples used for evaluation and analysis were manufactured using a 0.5 L scale brewing apparatus. The pulverized product of malt and ungerminated barley and warm brewing water were added and mixed for saccharification. The raw material ratio in all raw materials was 49% by weight of malt and 51% by weight of ungerminated barley. The obtained wort was adjusted to a sugar content of 14 ° P. Yeast was added to each wort so that the solid content ratio was 0.75 vol%, and after fermentation, the fermented liquid and yeast were separated, and the sensory evaluation and chemistry of the fermented liquid with hop extract added Analysis was performed.

(B) Sensory evaluation In the sensory evaluation, sensory evaluation was performed on the “transparency and exhilaration of aftertaste” and “body feeling” of each sample based on the following judgment criteria by four specialized panelists.

The judgment criteria were as follows, and each sample was evaluated according to the Rating test method described in the EBC (European Brewery Convention) analysis method.
[Judgment criteria]
◎: Feel pretty ○: Feel △: Feel almost unsatisfactory ×: Do not feel

(C) Chemical analysis The content ratio (phosphoric acid / citric acid) of phosphoric acid and citric acid was adopted as an index of a production method that achieves a transparent feeling of the aftertaste while leaving a body feeling derived from malt and ungerminated wheat. Citric acid contained in malt fermented beverages such as beer and sparkling liquor is mostly derived from malt and ungerminated wheat for brewing that is used as a secondary ingredient, so the citric acid concentration in the fermented liquid (final product) Correlates with the proportion of malt and ungerminated wheat in all raw materials. Phosphoric acid is also derived from malt and ungerminated wheat and correlates with their use ratio, but part of it is removed from the brewing system by forming phosphates with calcium and the like in the charging and fermentation processes. . That is, it is considered that the phosphoric acid / citric acid having a smaller value can remove phosphoric acid considered to be a part of miscellaneous components to the aftertaste while leaving a body feeling derived from malt and ungerminated wheat. . Phosphoric acid and citric acid were quantified using an Agilent capillary electrophoresis system (HPCE).

(D) Results As shown in Table 2, it was confirmed that as the hardness of the brewing water increased, the body feeling did not change and a good aftertaste with transparency was obtained. It was also confirmed that the value of the phosphoric acid / citric acid ratio, which is an index according to the present invention, decreases as the hardness increases on the analytical value.

  By setting the hardness at the start of saccharification to 350 mg / L or more, it was confirmed that the aftertaste evaluation standard “transparency and refreshing feeling of the aftertaste” was felt. Further, when the hardness was 1000 mg / L or more, the aftertaste became transparent, and there was a tendency that the transparency did not change significantly up to 1300 mg / L.

  Thus, it was confirmed that by setting the hardness of the brewing water to 350 mg / L or more, the body feeling did not change in sensory evaluation, and a good aftertaste with transparency and refreshing feeling was obtained.

Example 2: Brewing test example (2)
Test brewing with increased hardness of brewing water at the start of saccharification in a pilot plant (2KL scale), products using brewing water within the normal range of hardness (310 mg / L or less), and malt The analytical value was compared with a commercial product having a usage ratio of less than 50% by weight.

(A) Method of test brewing The brewed product used for evaluation and analysis was manufactured using a brewing pilot plant of 2 KL with a brewing water hardness of 1000 mg / L at the start of saccharification. The composition of the raw materials is as follows: (1) 49% by weight of malt, 25% by weight of ungerminated barley, 26% by weight of other raw materials (liquid sugar and hops), (2) 49% by weight of malt, 20% by weight of ungerminated barley The raw materials (liquid sugar and hops) were 31% by weight, (3) malt 49% by weight, ungerminated barley 10% by weight, and other raw materials (liquid sugar and hops) 41% by weight. Yeast was added to the wort for fermentation, and the products after filtration were designated as brewed product 1, brewed product 2, and brewed product 3, respectively. However, for brewing product 3, brewing water whose hardness was not adjusted was used.

(B) Sensory evaluation and chemical analysis Sensory evaluation and chemical analysis were analyzed in the same manner as described in Example 1 (b) and (c). Further, the total nitrogen amount of the sample was measured using a Sumigraph (Sumitomo Chemical Analysis Center).

(C) Results Sample 1 and sample 2 with adjusted brewing water hardness produced at the pilot plant, sample 3 with unadjusted brewing water hardness produced at the pilot plant, and commercially available The three types of fermented malt beverages (happoshu, liqueur) (commercial products A, B, C) were compared by sensory evaluation and chemical analysis (Tables 3 and 4). Commercial product A and commercial product B are fermented malt beverages using malt and barley as the carbon source and nitrogen source, and commercial product C is a fermentation using malt, barley and liquid sugar as the carbon source and nitrogen source. It is a malt beverage.

  As a result, as shown in Table 3, for the two types of brewed products 1 and 2 (hardness 1000) adjusted in the hardness of brewing water, while leaving the body feeling derived from malt and ungerminated barley, on sensory evaluation, It was confirmed that a good aftertaste with transparency was realized. Moreover, as Table 3 showed, it confirmed that the value of phosphoric acid / citric acid ratio was less than 2.3. That is, it was shown that the value of the phosphoric acid / citric acid ratio is a residual index of aftertaste miscellaneous taste.

  On the other hand, the commercial product A, the commercial product B, and the brewed product 3 in which the hardness of the brewing water is not adjusted were evaluated to have a high body feeling, but the phosphoric acid / citric acid value was high and the aftertaste was also transparent in sensory evaluation. Was low. In addition, in the commercial product C, the transparency and refreshing feeling of the aftertaste was high, but the phosphoric acid / citric acid value was high and the body feeling was low. From this, the transparency of the aftertaste of the commercial product C is presumed to be due to the low usage rate of malt and ungerminated barley since the total nitrogen is low (Table 4), and the body feeling derived from malt and ungerminated barley The directionality differs from the fermented malt beverage according to the present invention which realizes that the aftertaste is transparent while leaving the food.

  In this way, the brewed product having a brewing water hardness of 350 mg / L or more has a phosphoric acid / citric acid ratio of 2.3 or less, which is lower than that of other samples. It was confirmed that a good aftertaste with transparency and refreshing feeling was realized while maintaining the feeling.

  From the results of Examples 1 and 2, by adjusting the hardness of the brewing water using the value of the ratio of phosphoric acid / citric acid as an index, the miscellaneous taste remaining in the aftertaste while leaving the umami derived from malt and ungerminated malt It was shown that it is possible to produce a fermented malt beverage having a good aftertaste with a clear feeling and a refreshing feeling and having a malt use ratio of less than 50% by weight in all raw materials.

Claims (11)

  In the method for producing a fermented malt beverage having a malt use ratio of less than 50% by weight, the pre-fermentation solution so that the ratio of phosphoric acid to citric acid content (phosphoric acid / citric acid) in the final product is 2.3 or less. A method for producing a fermented malt beverage, which adjusts the hardness of brewing water used in the production.   The manufacturing method according to claim 1, wherein the phosphoric acid concentration in the final product is 350 mg / L or less and / or the citric acid concentration is 100 mg / L or more.   The production method according to claim 1 or 2, wherein the final product has a total nitrogen amount of 450 mg / L or more.   The manufacturing method as described in any one of Claims 1-3 with which the hardness of the water for brewing was adjusted to 350 mg / L or more by American hardness.   The manufacturing method as described in any one of Claims 1-4 which adjusts the hardness of brewing water by adding a calcium salt or a calcium salt, and a magnesium salt.   The production method according to claim 5, wherein the calcium salt comprises at least one of calcium chloride and calcium sulfate.   The production method according to claim 5, wherein the magnesium salt comprises at least one of magnesium sulfate and magnesium chloride.   The fermented malt drink manufactured by the method as described in any one of Claims 1-7.   A fermented malt beverage having a malt use ratio of less than 50% by weight, wherein the ratio of phosphoric acid to citric acid content (phosphoric acid / citric acid) in the beverage is adjusted to 2.3 or less.   The fermented malt beverage according to claim 9, wherein the total amount of nitrogen in the beverage is 450 mg / L or more.   The fermented malt beverage according to claim 9 or 10, wherein the phosphate concentration in the beverage is 350 mg / L or less and / or the citric acid concentration is 100 mg / L or more.