JP2011139671A - Fermented alcoholic beverage having after-ripened hop-like bitterness imparted thereto - Google Patents

Fermented alcoholic beverage having after-ripened hop-like bitterness imparted thereto Download PDF

Info

Publication number
JP2011139671A
JP2011139671A JP2010002319A JP2010002319A JP2011139671A JP 2011139671 A JP2011139671 A JP 2011139671A JP 2010002319 A JP2010002319 A JP 2010002319A JP 2010002319 A JP2010002319 A JP 2010002319A JP 2011139671 A JP2011139671 A JP 2011139671A
Authority
JP
Japan
Prior art keywords
hop
fermented alcoholic
bitterness
alcoholic beverage
post
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP2010002319A
Other languages
Japanese (ja)
Inventor
Takahito Katayama
Yumiko Kawasaki
Atsushi Murakami
Taketo Ota
Takashi Suda
雄人 太田
由美子 川崎
敦司 村上
貴仁 片山
崇 須田
Original Assignee
Kirin Brewery Co Ltd
麒麟麦酒株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kirin Brewery Co Ltd, 麒麟麦酒株式会社 filed Critical Kirin Brewery Co Ltd
Priority to JP2010002319A priority Critical patent/JP2011139671A/en
Publication of JP2011139671A publication Critical patent/JP2011139671A/en
Granted legal-status Critical Current

Links

Abstract

In a method for producing a fermented alcoholic beverage, there is provided a method for producing a fermented alcoholic beverage having a bitter taste that has mellowness and richness by controlling the quality of the bitter component of the added hop.
In a method for producing a fermented alcoholic beverage comprising a hop bitter component warming extraction step, the hop bitter component warm extraction step includes (1) wort before the start of warming or before the boiling state after the start of warming. After adding hops to the wort of the rice, the post-ripening promoting step of raising the temperature to the boiling state, and (2) providing the bitterness adjustment step of maintaining the boiling state of the wort after raising the temperature to the boiling state Thus, a fermented alcoholic beverage with a post-mature hop-like hop mass and richness is produced. The bitterness component of hops in the present invention is the ratio of S-fraction to S-fraction + isoα acid: S-fraction ratio is 0.38 or more, and the bitterness value B.I. U. The value is preferably in the range of 24-28.
[Selection figure] None

Description

  The present invention relates to a method for producing a fermented alcoholic beverage, a method for producing a fermented alcoholic beverage that controls the quality of the bitterness component of the added hops and imparts a bitter taste with mellowness and richness, in particular, a process for producing a fermented alcoholic beverage Compared with the conventional ripening method using hop storage, the quality of the bitterness component of the added hop is controlled by the short-time treatment in the hop addition process, giving a mellowness and richness of the hop-like hop. The present invention relates to a method for producing a fermented alcoholic beverage.

  In fermented alcoholic beverages such as beer and sparkling liquor and fermented alcoholic beverages such as beer-like beverages, fermented alcoholic beverages are produced using yeast and hops. In the production of such fermented alcoholic beverages using yeast and hops, hops are usually used after harvesting and drying hop spikelets (usually dried to about 8-9%) and then processing into pellets. ing. In other words, hops used in the production of fermented alcoholic beverages are dried after harvesting, processed into compressed or pulverized pellets, stored at low temperatures, and when used, the required amount is used for boiling wort in the preparation process. The bitter component and the hop-derived aroma component are transferred to wort after fermentation and storage, and the hop-derived bitter component and the aroma component are imparted to the fermented alcoholic beverage.

  Hops are usually used after being processed into pellets as soon as possible after harvesting and drying hop spikelets. It is known that if the dried spikelets are kept as they are, the aging progresses due to oxidation by storage, the oxidized essential oil component increases, and the herb-like aroma components such as Humulene Epoxide II increase (Miyaji) Hideo “Beer Brewing Technology” (issued December 28, 1999) p.29-66). It is also known that the bitter taste component of α acid and β acid is oxidized and / or decomposed into low molecular weight components with hop storage. Intentionally, hops prepared in this way are said to be “post-ripened”, and when used in the production of sparkling beverages such as beer, they are tasty, palatable, rich, and refreshing. The evaluation that it was mellow and high-quality taste was higher than that of normal pellet hop (Japanese Patent Laid-Open No. 2007-89439).

  Kowaka et al. Found that the non-iso-acidic bitter substance group increased with hop storage, and the bitterness value in chemical analysis increased, but the intensity of sensory bitterness decreased and sharpness disappeared. Furthermore, Ono et al., This group of non-iso-alpha acid bitter substances corresponds to a fraction detected before iso-alpha acid when analyzed by reverse-phase HPLC, and this fraction is referred to as S-fraction. ("Ingredients of Brew" (Japan Brewing Association: issued on December 10, 1999), pages 252-258).

  After maturation of hops, it takes about two weeks to one month (Japanese Patent Laid-Open No. 2008-228634), and labor is required for controlling storage conditions and managing index components. Therefore, in the production of fermented alcoholic beverages, the use of post-ripening hops is important in giving fermented alcoholic beverages a palatable and rich bitter taste, but it is about 2 weeks for post-ripening hops. It takes one month from the beginning, and there is a problem that labor is required for control of storage conditions and management of index components. Therefore, if a simple method that can replace this method can be developed, it will have a mild and rich bitter taste. This is extremely desirable in providing a fermented alcoholic beverage excellent in flavor.

JP 2007-89439 A JP 2008-228634 A

Hideo Miyaji "Beer Brewing Technology" (issued December 28, 1999) p.29-66 "Ingredients of Brew" (Japan Brewing Association: issued on December 10, 1999), p.252-258

  It is an object of the present invention to provide a method for producing a fermented alcoholic beverage, which controls the quality of the added bitterness component of hops in the method for producing a fermented alcoholic beverage and imparts a bitter taste having mellowness and richness, in particular, fermentation. In the production process of alcoholic beverages, the hop bitterness component is changed in the production process of fermented alcoholic beverages in the production process of fermented alcoholic beverages without adding hops after conventional ripening. An object of the present invention is to provide a method for producing a fermented alcoholic beverage imparted with mellowness and richness of hop-like hops by controlling the quality of the bitterness component of the added hops by a short treatment in the process.

  In order to solve the above-mentioned problems, the present inventor made hops contact with a relatively low temperature wort while intensively studying the change in bitterness component and the change in bitterness quality after the addition of hops to wort. Later, when the temperature was gradually raised and boiled, the quality of the bitterness changed, and without ripening the hops, the hop bitterness component was changed in a manner similar to “post-ripening”. It has been found that hop mellowness and rich bitterness can be created, and the present invention has been completed. That is, the present invention provides a post-ripening accelerating step for producing a fermented hop-like mellowness and richness by controlling the quality of the bitter component at a temperature lower than the boiling temperature in the method for producing a fermented alcoholic beverage, and wheat It consists of a method for producing a fermented alcoholic beverage imparted with mellowness and richness of hop-like hops by providing a bitterness adjustment step for extracting and adjusting the bitterness of hops mainly in the boiling state of the juice. That is, the present invention provides a method for producing a fermented alcoholic beverage comprising a hop bitter component warming extraction step, wherein the hop bitter component warm extraction step (1) adjusts the quality of the hop bitter component at a temperature lower than the boiling temperature. A method for producing a fermented alcoholic beverage provided with post-ripening hop-like mellowness and richness, comprising a post-ripening accelerating step and (2) a bitterness adjusting step of adjusting the bitterness value in a boiling state Consists of. In the present invention, “warming” means raising the temperature and maintaining the elevated temperature.

  The present inventor, while repeating a series of brewing tests regarding the addition of hops to wort and the change in the wort of hops, gradually brought the hops into contact with the relatively low temperature wort and then gradually increased the temperature. As a result, the expert panel learned that “the bitter taste is milder” and “the body is richer” than the beer to which hops were added immediately after the bitterness started boiling. Therefore, using this knowledge, we investigated and verified what kind of chemical change the quality of bitterness caused by the difference in the hop addition timing.

  First, the model experiment system was verified. Specifically, hops were added to the boiling citrate buffer to prepare a hop water boiling solution, and then the reaction was measured with a taste sensor. The same sample was analyzed for bitter components by high performance liquid chromatography (hereinafter, HPLC). As a result, differences in taste sensor reaction due to hop addition timing were confirmed, and HPLC analysis results also obtained different quantitative values for bitterness components. Therefore, it was confirmed that there was a change in taste and chemical composition depending on the hop addition time. The latter change in the HPLC analysis confirmed an increase in the S-fraction.

  Next, test brewing was performed to confirm changes in sensory evaluation. As a result, in the test products with the hop addition time changed, the sensory evaluation is “mild” (bitterness becomes mellow), “rich” (rich), “thick, complex”. The result is different from the evaluation of “sharp” (sharp bitterness) as a control. In the HPLC analysis, an increase in S-fraction was confirmed, and the change in the sensory evaluation was considered to be due to the same change in chemical composition as “post-ripening”. Even in the evaluation with the taste sensor, the bitterness, astringency and after-bitterness changed, and the results showed the relationship with the sensory evaluation results.

  That is, from the results of the above investigation and verification, after adding hops and bringing them to a boil after gradually bringing the hops into contact with relatively low temperature wort and boiling, the bitterness component of hops The difference in hop addition timing resulted in a chemical change similar to that of “post-ripening” hops, resulting in a chemical change similar to “post-ripening” hops. Thus, it was confirmed that the taste and taste of “post-ripening” hops were given sensorily. And in the present invention, the quality of the bitterness component of the added hop is controlled by the short-time treatment (post-ripening accelerating step) in the hop addition step, and the post-ripening hop-like hop mellowness and richness We have succeeded in developing a method for producing fermented alcoholic beverages.

  In the present invention, the hop bitter component of the fermented alcoholic beverage that has undergone the post-ripening accelerating step uses HPLC column: Nucleosil 100-5C18 4.0 × 250 mm, distilled water 27%, methanol 72%, and phosphoric acid 1 % Mobile phase A, methanol 99.0%, and mobile phase B consisting of 1.0% phosphoric acid at a constant flow rate of 1 ml / min. Replaced from mobile phase A to mobile phase B between 40 minutes and 40 minutes, and after 40 minutes, the solution was sent with 100% mobile phase B, and was detected before the isoα acid peak when measured by HPLC at a detection wavelength of 270 nm. The ratio of the S-fraction, defined as the sum of the areas of all the peaks that are generated, to the S-fraction + isoalpha acid is preferably at least 0.38. Yes.

  Moreover, in this invention, the bitterness value of the hop of the fermented alcoholic beverage which passed through the bitterness adjustment process extracted the 10.0 ml sample acidified with 3N HCl with 20 ml of isooctane, and the isooctane layer was made into isooctane at 275 nm. Bitterness value defined as a value obtained by measuring absorbance and multiplying the value by 50. U. The value is preferably in the range of 24-28.

  The present invention includes a fermented alcoholic beverage provided with a post-ripe hop-like melody and richness produced by the method for producing a fermented alcoholic beverage of the present invention. Examples of such fermented alcoholic beverages include barley, happoshu, and other miscellaneous sake.

  That is, the present invention specifically relates to [1] a method for producing a fermented alcoholic beverage comprising a hop bitter component warming extraction step, wherein the hop bitter component warm extraction step is (1) hopping at a temperature below the boiling state. A post-ripening hop-like mellowness and richness characterized by comprising a post-ripening accelerating step for adjusting the quality of the bitterness component of (2) and (2) a bitterness adjusting step for adjusting the bitterness value in a boiled state. In the method for producing an imparted fermented alcoholic beverage or the method for producing a fermented alcoholic beverage comprising [2] a hop bitter component warming extraction step, the hop bitter component warming extraction step comprises (1) wort before the start of heating. Alternatively, after adding hops to the wort before the boiling state after the start of the heating, the temperature is raised to the boiling state, or a post-ripening accelerating step for maintaining the heated temperature, and (2) the temperature is raised to the boiling state After, boiled wort A method for producing a fermented alcoholic beverage imparted with mellowness and richness of post-ripening hop-like hops as described in [1] above, and [3] post-ripening The fermented alcohol provided with the post-ripening hop-like mellowness and richness according to the above [1] or [2], wherein the starting temperature of the accelerating step is equal to or higher than the temperature at the end of wort filtration It consists of the manufacturing method of a drink.

  In addition, the present invention provides the post-ripening hop-like shape according to any one of the above [1] to [3], wherein the start temperature of the [4] post-ripening accelerating step is 70 to 95 ° C. A method for producing a fermented alcoholic beverage provided with hop mellowness and richness, [5] After adding hops to wort, the temperature rise time in the post-ripening promoting step of raising the temperature to a boiling state is 9 to 62 minutes. The method for producing a fermented alcoholic beverage provided with the post-ripening hop-like mellowness and richness according to any one of [1] to [4] above, or [6] hops In the method for producing a fermented alcoholic beverage including a bitter component warming extraction step, (1) the hop bitter component of the fermented alcoholic beverage is HPLC column: Nucleosil 100-5C18 4.0 × 250 mm, distilled water 27%, Composed of 72% methanol and 1% phosphoric acid Mobile phase B consisting of mobile phase A, 99.0% methanol, and 1.0% phosphoric acid at a constant flow rate of 1 ml / min, 100% of mobile phase A from the start of operation to 10 minutes, 10 minutes to 40 minutes When the mobile phase A is replaced with the mobile phase B, and after 40 minutes, the mobile phase B is sent with 100% mobile phase B, and the measurement is performed by HPLC with a detection wavelength of 270 nm. The ratio of the S-fraction defined as the sum of the peak areas to the S-fraction + isoalpha acid: the temperature at the start of the post-ripening accelerating step is adjusted so that the S-fraction ratio is 0.38 or more. (2) A 10.0 ml sample in which the hop bitterness of the fermented alcoholic beverage was acidified with 3N HCl was extracted with 20 ml of isooctane, and the isooctane layer was isooctated at 275 nm. The absorbance was measured in as target, bitterness B., defined as a value obtained by multiplying the 50 value U. The post-ripening hop according to any one of [1] to [5] above, wherein the boiling retention time of the wort in the bitterness adjusting step is adjusted so that the value is in the range of 24-28. It consists of the manufacturing method of the fermented alcoholic beverage which gave the hop's mellowness and richness.

  Furthermore, the present invention provides [7] a post-ripe hop-like mellowness and richness produced by the method for producing a fermented alcoholic beverage according to any one of [1] to [6] above. Fermented alcoholic beverage or [8] Fermented alcoholic beverage is provided with post-ripening hop-like hop mellowness and richness according to [7] above, wherein the fermented alcoholic beverage is barley, happoshu, or other miscellaneous sake The fermented alcoholic beverage and [9] the bitterness component of the fermented alcoholic beverage consisted of HPLC column: Nucleosil 100-5C18 4.0 × 250 mm, and consisted of 27% distilled water, 72% methanol, and 1% phosphoric acid. A mobile phase B consisting of a mobile phase A, 99.0% methanol, and 1.0% phosphoric acid at a constant flow rate of 1 ml / min, 10% to 10 minutes from the start of operation, 100% mobile phase A, 10 minutes to 40 minutes Between mobile phase A and mobile phase B , And after 40 minutes, the liquid phase is sent with 100% mobile phase B, and when measured by HPLC at a detection wavelength of 270 nm, the total area of all peaks detected before the isoα acid peak is defined. Ratio of S-fraction to S-fraction + isoalpha acid: A 10.0 ml sample having an S-fraction ratio of 0.38 or more and acidified with 3N HCl was extracted with 20 ml of isooctane, Bitterness value defined as a value obtained by measuring the absorbance of the isooctane layer at 275 nm for isooctane and multiplying the value by 50. U. It consists of a fermented alcoholic beverage characterized by a value in the range of 24-28.

  The present invention controls the quality of the bitterness component of the added hop by short-time treatment in the hop addition process without post-ripening the hop, and the mellowness and richness of the post-ripe hop-like hop. A method for producing a fermented alcoholic beverage provided is provided.

It is a figure which shows the HPLC analysis chart for description of the definition of "S-fraction" which is the specific value of the hop bitterness component of this invention. It is a figure which shows the result of the confirmation test of the chemical change by the model experiment type | system | group hop water boiling test in the Example of this invention. It is a figure shown about the graph of the taste sensor measurement result of a test brewing product in the verification test by the test brewing product in the Example of this invention.

  The present invention relates to a method for producing a fermented alcoholic beverage comprising a hop bitter component warming extraction step, wherein the hop bitter component warm extraction step (1) adjusts the quality of the hop bitter component at a temperature lower than the boiling temperature. From a method for producing a fermented alcoholic beverage imparted with mellowness and richness of a post-ripening hop-like hop characterized by comprising a ripening accelerating step and (2) a bitterness adjustment step of adjusting the bitterness value in a boiled state Become. Moreover, this invention is a manufacturing method of this fermented alcoholic beverage, As this hop bitterness component warming extraction process, (1) Wort before a warming start or wort before the boiling state after the said warming start is carried out. After the addition, a post-ripening accelerating step for raising the temperature to the boiling state, and (2) a post-ripening hop-like state by providing a bitterness adjusting step for maintaining the boiling state of the wort after raising the temperature to the boiling state It consists of the manufacturing method of the fermented alcoholic beverage which gave the hop's mellowness and richness.

  In the present invention, the extraction of the hop bitter component is performed by the “hop bitter component warming extraction step” comprising the “post-ripening accelerating step” and the “bitter taste value adjusting step”. This extraction does not prevent the addition of hops separately during the hop bitterness component warming extraction process for extracting aroma components. Further, as described above, in the present invention, the extraction of the hop bitterness component is performed by the “hop bitterness component warming extraction step” comprising the “post-ripening accelerating step” and the “bitter taste value adjusting step”. The “ripening promoting step” and the “bitter taste adjusting step” are not necessarily performed continuously, the order of the steps is not limited, and the steps may be performed as separate steps. In addition, the form of the hop to be used is not particularly limited, and for example, pellet hop, hop extract, or the like may be used.

[(1) Sample preparation of hop water boiling solution]
Hops used were Czech Satz, German Health Brucker, German Haratau Mittel Fleur, German Haratau Tradition, Japanese Giraffe No. 2, New Zealand Motsuueka. 1-5 g was added to 1 L of 0.1 M citrate buffer (pH 5.6) and boiled for 60 minutes. Hops were added at the time when the control started boiling, that is, 100 ° C., and reached 70 ° C. in the test section. The bitterness value of the hop boiled solution thus adjusted was measured as follows. The dilution was adjusted with the same hop-free addition buffer solution similarly boiled so that the bitterness value was 80 to 120, and then measured with a taste sensor. Moreover, the hop water boiling liquid was also used for the HPLC analysis.

[(2) Measurement of bitterness value]
2 ml of the hop water boiling solution and 10 ml of the sparkling beverage were used. After adding 1 ml of 3N hydrochloric acid to each sample, 20 ml of isooctane was added, and the mixture was shaken and allowed to stand. This solution was separated into two layers, a water-soluble layer consisting of a sample and an organic solvent layer consisting of isoctane, and 10 ml was taken from the isooctane organic solvent layer. The sample was determined by measuring the absorbance at a wavelength of 275 nm and multiplying that value by 50.

[(3) Preparation of sample for HPLC analysis]
After collecting 10 ml of the isooctane organic solvent layer obtained in the procedure of (2), it was completely dried and solidified under nitrogen gas spray. 1 ml of a phosphoric acid methanol solution (phosphoric acid: methanol = 30 ml: 300 ml) was added to this, and the dissolved one was used as a sample for HPLC analysis.

[(4) Measurement by taste sensor]
As a taste sensor, “Taste sensing system SA402B” manufactured by Insent was used. The measurement method was performed according to the manual attached to the device.

[(5) Calculation of S-fraction and S-fraction ratio by HPLC analysis]
The analysis conditions of HPLC are as follows.

<HPLC analysis conditions>
Column: Nucleosil 100-5C18 4.0 × 250 mm; Sample injection volume: 50 μl; Mobile phase A composition: 27.0% distilled water, 72.0% methanol, 1.0% phosphoric acid; Composition for mobile phase B: methanol 99 0.0% phosphoric acid 1.0%; mobile phase flow rate: 1 ml / min. (Constant flow rate); Detection wavelength: 270 nm. The gradient program is shown in Table 1. In the gradient program, the mobile phase A and B were supplied in a gradient manner for 10 to 60 minutes.

<S-fraction>
HPLC column: Nucleosil 100-5C18 4.0 × 250 mm, mobile phase A consisting of 27% distilled water, 72% methanol, 1% phosphoric acid, 99.0% methanol, and 1.0 phosphoric acid % Mobile phase B at a constant flow rate of 1 ml / min, mobile phase A is replaced by 100% mobile phase A from 10 minutes to 40 minutes from the start of operation, and mobile phase B is replaced by mobile phase B for 40 minutes. Thereafter, the solution was fed with 100% mobile phase B, and the area of all peaks detected before the isoα acid peak was summed and expressed as “S-fraction” when measured by HPLC with a detection wavelength of 270 nm. (FIG. 1: HPLC analysis chart: mAU... Unit in which the absorption intensity at 270 nm is electrically converted).

Similarly, the sum of the peak areas of iso-α acid was also obtained as the sum of peaks. The S-fraction ratio described below was defined as follows:
S-fraction ratio = (S-fraction area) / (S-fraction area + iso-alpha acid area)

[(6) Test brewing sample preparation method and sensory evaluation]
The storage sample used for evaluation was prepared using a 1.5 L scale apparatus. Prepared wort adjusted to 13.5 degrees (wheat malt use ratio 67%, auxiliary material (rice, corn grits, corn starch) use ratio 33%) was used as a sample in the boiling test. The wort is heated and boiled with an electric heater, the boiling strength is constant, and the evaporation rate is controlled to be 10% in 90 minutes. After boiling, the same amount of water as the amount of evaporation was added to the sample. Above, the wort was allowed to stand at 95 ° C. for 60 minutes. After filtering the filter paper, brewer's yeast was added to the wort that had been cooled with ice water, and the sample subjected to main fermentation for 1 week and post-fermentation for 4 days was used as a tasting sake sample. The hop varieties used were mainly Czech Saats and German health brookers, and Japanese Kirin No. 2 was used depending on the test, and the total amount of hops added was changed. Hops were added at the time when the control started boiling, that is, 100 ° C., and reached 70 ° C. in the test section.

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

[(1) Confirmation of chemical change by hop water boiling test in model experiment]
The waveform was measured with a taste sensor. The results for the seven hop varieties are shown in FIG. 2 (FIG. 2: graph of the taste sensor measurement result of the hop water boiling solution (change in the value with the change in the hop addition time): vertical axis: (test group: 70 hop addition) Sample added when reaching C)-(Control: sample added at 100C))).

The values shown in FIG. 2 are sensor values for each taste obtained by subtracting the sample (control) when 100 ° C. was added from the sample (test group) added when hop addition reached 70 ° C. Therefore, it shows how much the taste sensor has changed according to the hop addition time. The trend of change is summarized as follows.
(I) Bitterness, astringency, after-bitterness, and after-astringency decrease.
(Ii) The sourness, saltiness, umami, and umami richness vary depending on the variety, and are not clear.

  As a result of HPLC analysis, it was confirmed that the S-fraction varied depending on the hop addition timing. Table 2 (S-fraction of hop water boiling liquid, change of isohumulone) S-fraction of water boiling liquid of each variety was added at 100 ° C. from the sample (test section) where hop addition was added when 70 ° C. was reached. A value obtained by subtracting the sample (control), that is, a change value (area) is shown. All values were large positive, indicating that the S-fraction increased in the test plot. This increase in S-fraction is similar to the component change observed in the actual use of post-ripening hops (Japanese Patent Laid-Open No. 2008-228634), and by changing the hop addition time, The same chemical change was considered to have occurred. The above results show that when the hop addition time is changed to 70 ° C., the reaction at the taste sensor changes, bitterness, astringency, after-bitterness and after-astringency decrease, and an increase in S-fraction is correlated. Showed that.

  This is because the sensory evaluation result saying that “bitterness becomes mild” is the taste sensor reaction, bitterness, astringency, post-bitterness, It is consistent with the decline in taste and is considered consistent. At the same time, the chemical component change was accompanied by an increase in the S-fraction, confirming that a change similar to that after hop ripening occurred.

[(2) Verification with test brewed products]
Test brewing was performed to confirm changes in sensory evaluation. Four sensory evaluation panels tasted. As a result, in the test products with the hop addition time changed, the sensory evaluation is “mild” (bitterness becomes mellow), “rich” (rich), “thick, complex”. The result was different from the evaluation of “sharp” (sharp bitterness) as a control (Table 3: Results of test brewed products).

  In Test 1, the amount of hop addition in the control and test was the same as 3 g / L, and only the hop addition time was changed. The bitterness values of # 1 and # 2 were different from 25 and 28, but the sensory evaluation was good for the latter and the test product. The S-fraction was also a high result with the test product. In Test 2, 1.7 g / L of Control (# 3) was added with the hop composition changed. As a second control product (# 4), the amount of hops added was increased to 2.3 g / L. In the test group (# 5), the hop addition amount was 2.3 g / L, the same amount as # 4, and the hop addition time was also changed at the same time. As a result of the sensory evaluation, the test product (# 5) was the best. The S-fraction of the test product was higher than that of the control product.

  In Test 3, the amount of hop added to the control (# 6) was 2.1 g / L. In the test product of # 7, the hop addition amount was increased to 4.9 g / L, but the bitterness value was 29. In the test product of # 8, the addition time of the hop of the control product of # 6 was changed. As a result of sensory evaluation, a good evaluation of “There is a thickness. There is a complex taste” was # 8. In # 7, since the bitterness value was 29 and the intensity of bitterness was too strong, the evaluation was bad. The S-fraction was # 8 higher than the control (# 6), but # 7 was even higher. The taste sensor also confirmed the change when the hop addition time was changed. As shown in FIG. 2, the sensor value of the test product with the hop addition time changed was subtracted from the sensor value of the control product (FIG. 3: Taste sensor measurement result graph of the test brewed product (with hop addition time change) The vertical axis represents A: # 5 (test product)-# 3 (control product) and B: # 8 (test product)-# 6 (control product)), respectively.

  A is the value of # 5 (test product) to # 3 (control product) in Table 3, and B is the value of # 8 (test product) to # 6 (control product). In all the test products, acidity, bitterness, astringency, after-bitterness and umami decreased, and after-astringency, salty and umami increased. However, the changes in sourness, after astringency, and umami richness were small compared to the other items. Also, in comparison with FIG. 2, the changes in bitterness, astringency and post-bitterness were consistent. This decrease in bitterness, astringency, and post-bitterness is consistent with the above sensory evaluation changing to a better direction, and the relevance between the taste sensor and the sensory evaluation results could be confirmed. However, the post-astringency was reversed in FIGS. 2 and 3, but no clear difference could be concluded from the slight change in the brewed product of FIG. 3. However, FIG. 2 is a hop-water boiling solution, and FIG. 3 is significantly different from the test brewed product, and the difference may be the difference in the tendency of FIG. 2 and FIG.

  In summary, it was found that when the hop addition time was changed from 100 ° C. to 70 ° C., a good flavor evaluation with mild, rich, thick and complex taste was obtained in sensory evaluation. Moreover, it was confirmed that the S-fraction was also increased in the test product obtained with a good flavor evaluation. This increase in S-fraction is the same as the component change observed in the actual use of post-ripening hops (Japanese Patent Laid-Open No. 2008-228634), and the same chemistry as post-ripening of hops by changing the hop addition time. I thought it had changed. Similarly in sensory evaluation, the results obtained with post-ripened hops, that is, evaluation of tasteful, palatable, rich, clean, mellow, and high-quality taste 2007-89439). However, as in the example of # 7, when the bitterness value was as high as 29, the bitterness intensity itself was too strong, and the sensory evaluation deteriorated, and it was also found that the effect was limited.

  Regarding post-ripening changes, the bitterness value in chemical analysis increases, but the intensity of sensory bitterness decreases, sharpness disappears, and the change in bitterness is accompanied by an increase in S-fraction. It has been reported ("Ingredients of Brew", Japan Brewing Association, issued December 10, 1999, pages 252-258). Therefore, the quality cannot be evaluated only by the bitterness value, and a new evaluation method is required.

  Therefore, it was considered whether the quality of bitterness could be evaluated by the ratio of S-fraction per bitterness measured by HPLC, and Table 3 shows the ratio of S-fraction per bitterness. The S-fraction ratio was defined as a value obtained by dividing the area of the S-fraction by the sum of the areas of iso-alpha acid and S-fraction. As a result, in test groups # 2, # 5, and # 8, which were good results in sensory evaluation, values of 0.38 or more were shown. In # 7 where the intensity of bitterness of bitterness 29 was too strong, the value was over 0.48, but the controls were all less than 0.38. In order to verify this, analysis and sensory evaluation of actual test products and commercial products in the factory were performed below.

[(3) Factory test product]
As shown in Table 4 (factory test products and commercially available evaluation results), in the factory test, the hop addition temperature was 76 ° C for test symbol W, 81.9 ° C for X, 91 ° C for Y, and 95 for Z. The time from addition to the start of boiling was 62 minutes, 23 minutes, 19 minutes, and 9 minutes, respectively. The S-fraction ratio exceeded 0.38 for W, X, and Y, and the sensory evaluation was mild and rich. It was verified that the experimental level results shown in Table 3 were reproducible even in an actual scale factory. In Z, the S-fraction ratio was less than 0.38, and good results for sensory evaluation were not obtained. This is also related to the effect of the hop addition temperature and the time to start boiling, and the hop addition is 76 ° C. or more, less than 95 ° C., the time to boiling is longer than 9 minutes, preferably within 62 minutes, Preferably, the addition of hops is 76 ° C. or more and 91 ° C. or less, and the time until boiling is 19 minutes or more and 62 minutes or less.

[(4) Evaluation results of commercial products]
Table 4 shows the results of investigation on commercial products. S-fraction ratios have products with values from 0.20 to 0.42. However, in the commercially available products 1 to 8, the bitterness value is as low as 12 to 22, the bitterness is weak even in sensory evaluation, and it was not strong enough to evaluate the quality. On the other hand, in the commercial products 9 to 15 having a bitterness value of 25 to 28, the S-fraction ratio was less than 0.38, and good results such as sharpness and roughness were not obtained even in sensory evaluation.

  As shown in Table 4, when the bitterness value is between 24 and 28, the effect of the invention can be confirmed. Therefore, the scope of the invention is effective within a certain range of the bitterness value, below the lower limit, the sensory evaluation cannot recognize the difference, and above the upper limit, the bitterness intensity itself is too strong, and the qualitative difference is functional. I thought it was unrecognizable.

[(5) Summary]
By changing the timing of hop addition, the bitterness quality such as “bitterness becomes mellow” and “rich”, and the range in which the flavor can be changed favorably are the test brew (Table 3), the factory test product, and the commercial product ( From the verification results in Table 4), it was specified that (i) the ratio of S-fraction per bitterness value was 0.38 or more, and (ii) the bitterness value ranged from 24 to 28. Moreover, from the factory test (Table 4), it is the usage method of the hop which satisfy | fills the above, The temperature which one of the methods should add the hop is 76 degreeC or more, less than 95 degreeC, and the time to boiling is 9 minutes. It is longer, preferably within 62 minutes, and more preferably, the hop addition is performed at 76 ° C. or higher and 91 ° C. or lower, and the time until boiling is 19 minutes or longer and within 62 minutes.

  The present invention controls the quality of the bitterness component of the added hop by short-time treatment in the hop addition process without post-ripening the hop, and the mellowness and richness of the post-ripe hop-like hop. Provided fermented alcoholic beverages.

Claims (9)

  1.   In the method for producing a fermented alcoholic beverage comprising a hop bitter component warming extraction step, the hop bitter component warm extraction step is (1) a post-ripening accelerating step of adjusting the quality of the hop bitter component below the boiling temperature, And (2) The manufacturing method of the fermented alcoholic drink which provided the bitterness adjustment process which adjusts a bitterness value in a boiling state, and provided the mellowness and richness of the post-ripening hop-like hop.
  2.   In the method for producing a fermented alcoholic beverage comprising a hop bitter component warming extraction step, the hop bitter component warm extraction step is (1) wort before the start of warming or wort before boiling after the start of warming. After adding hops, raise the temperature to the boiling state, or a post-ripening accelerating step that maintains the elevated temperature, and (2) adjust the bitterness value to maintain the boiling state of the wort after raising the temperature to the boiling state It consists of a process, The manufacturing method of the fermented alcoholic beverage which provided the mellowness and richness of the post-ripening hop-like hop of Claim 1 characterized by the above-mentioned.
  3.   3. The fermented alcoholic beverage imparted with ripening hop-like mellowness and richness according to claim 1 or 2, wherein the start temperature of the post-ripening accelerating step is equal to or higher than the temperature at the end of wort filtration. Manufacturing method.
  4.   The fermented alcohol imparted with mellowness and richness of post-ripening hop-like hops according to any one of claims 1 to 3, wherein the starting temperature of the post-ripening accelerating step is 70 to 95 ° C. A method for producing a beverage.
  5.   After the addition of hops to wort, the temperature rising time in the post-ripening accelerating step of raising the temperature to the boiling state is 9 to 62 minutes, The after of any one of claims 1 to 4 A method for producing a fermented alcoholic beverage with a mature hop-like mellowness and richness.
  6. In the method for producing a fermented alcoholic beverage comprising a hop bitterness component warming extraction step,
    (1) The hop bitter component of fermented alcoholic beverage is HPLC column: Nucleosil 10
    0-5C18 4.0 × 250 mm, mobile phase A consisting of 27% distilled water, 72% methanol and 1% phosphoric acid, mobile phase B consisting of 99.0% methanol and 1.0% phosphoric acid At a constant flow rate of 1 ml / min, the mobile phase A is replaced by 100% for 10 minutes from the start of operation, and the mobile phase A is replaced by the mobile phase B for 10 minutes to 40 minutes, and the mobile phase B is 100% after 40 minutes. S-fraction + isoα acid of the S-fraction defined as the sum of the areas of all peaks detected before the isoα acid peak when measured by HPLC with a detection wavelength of 270 nm. Ratio to: adjusting the temperature at the start of the post-ripening accelerating step so that the S-fraction ratio is 0.38 or more; and
    (2) A 10.0 ml sample in which the hop bitterness of fermented alcoholic beverages was acidified with 3N HCl was extracted with 20 ml of isooctane, and the absorbance of the isooctane layer was measured at 275 nm using isooctane as the target. Bitterness value defined as a value obtained by multiplying U. The post-ripening hop-like hop according to any one of claims 1 to 5, wherein the boiling retention time of wort in the bitterness adjustment step is adjusted so that the value is in the range of 24 to 28. The manufacturing method of the fermented alcoholic beverage which gave mellowness and richness.
  7.   The fermented alcoholic beverage which gave the mellowness and richness of the post-ripe hop-like hop manufactured by the manufacturing method of the fermented alcoholic beverage of any one of Claims 1-6.
  8.   The fermented alcoholic beverage provided with post-mature hop-like mellowness and richness according to claim 7, wherein the fermented alcoholic beverage is barley, happoshu, or other miscellaneous sake.
  9. The bitter component of the fermented alcoholic beverage is HPLC column: Nucleosil 100-5C18 4.0 × 250 mm, mobile phase A and methanol 99.0% consisting of 27% distilled water, 72% methanol, and 1% phosphoric acid. And mobile phase B composed of 1.0% phosphoric acid at a constant flow rate of 1 ml / min, mobile phase A is 100% from start of operation to 10 minutes, and mobile phase A is mobile phase from 10 to 40 minutes. Defined as the sum of the areas of all peaks detected before the iso-α acid peak when the solution was replaced with B, and after 40 minutes, the solution was sent with 100% mobile phase B and measured by HPLC at a detection wavelength of 270 nm. A ratio of S-fraction to S-fraction + isoα acid: A 10.0 ml sample having an S-fraction ratio of 0.38 or more and acidified with 3N HCl, Extracted with 20 ml of isooctane, the absorbance of the isooctane layer was measured at 275 nm for isooctane, and the bitterness value B.sub. U. A fermented alcoholic beverage, characterized in that the value is in the range of 24-28.

JP2010002319A 2010-01-07 2010-01-07 Fermented alcoholic beverage having after-ripened hop-like bitterness imparted thereto Granted JP2011139671A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2010002319A JP2011139671A (en) 2010-01-07 2010-01-07 Fermented alcoholic beverage having after-ripened hop-like bitterness imparted thereto

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2010002319A JP2011139671A (en) 2010-01-07 2010-01-07 Fermented alcoholic beverage having after-ripened hop-like bitterness imparted thereto

Publications (1)

Publication Number Publication Date
JP2011139671A true JP2011139671A (en) 2011-07-21

Family

ID=44455994

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2010002319A Granted JP2011139671A (en) 2010-01-07 2010-01-07 Fermented alcoholic beverage having after-ripened hop-like bitterness imparted thereto

Country Status (1)

Country Link
JP (1) JP2011139671A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013027369A1 (en) * 2011-08-22 2013-02-28 麒麟麦酒株式会社 Method for producing alcohol-free beer-taste sparkling beverage having fruity aroma imparted thereto with reduced off flavor
JP2013042674A (en) * 2011-08-22 2013-03-04 Kirin Brewery Co Ltd Method for producing alcohol-free beer-taste sparkling beverage using hop stored and aged
CN103126032A (en) * 2011-11-22 2013-06-05 三得利控股株式会社 Non-alcoholic beer with improved aftertaste
WO2013080692A1 (en) * 2011-12-01 2013-06-06 サッポロビール株式会社 Effervescent beverage and method for producing same
JP2013135648A (en) * 2011-12-28 2013-07-11 Kirin Brewery Co Ltd Method for producing beer-like drink
CN104120054A (en) * 2013-04-25 2014-10-29 三得利控股株式会社 Fermented malt beverage

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006042749A (en) * 2004-08-09 2006-02-16 Sapporo Breweries Ltd Method for producing sparkling alcoholic beverage without using barley, wheat and malt and sparkling alcoholic beverage produced by the production method, and method for producing malt alcoholic beverage and malt alcoholic beverage produced by the production method
JP2007089439A (en) * 2005-09-28 2007-04-12 Kirin Brewery Co Ltd Method for producing fermented alcohol beverage using after-ripening hop
JP2008017776A (en) * 2006-07-13 2008-01-31 Sapporo Breweries Ltd Method for producing sparkling alcoholic beverage by using maillard reaction product, and sparkling alcoholic beverage produced by the production method
JP2008228634A (en) * 2007-03-19 2008-10-02 Kirin Brewery Co Ltd Method for producing matured hop for producing fermented alcoholic drink

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006042749A (en) * 2004-08-09 2006-02-16 Sapporo Breweries Ltd Method for producing sparkling alcoholic beverage without using barley, wheat and malt and sparkling alcoholic beverage produced by the production method, and method for producing malt alcoholic beverage and malt alcoholic beverage produced by the production method
JP2007089439A (en) * 2005-09-28 2007-04-12 Kirin Brewery Co Ltd Method for producing fermented alcohol beverage using after-ripening hop
JP2008017776A (en) * 2006-07-13 2008-01-31 Sapporo Breweries Ltd Method for producing sparkling alcoholic beverage by using maillard reaction product, and sparkling alcoholic beverage produced by the production method
JP2008228634A (en) * 2007-03-19 2008-10-02 Kirin Brewery Co Ltd Method for producing matured hop for producing fermented alcoholic drink

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
JPN6012039700; Hopping Techniques , 20090121, http://www.cohomebrewers.org/node/105 *
JPN6012039701; ビール醸造技術 , 19991228, p. 243 *

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013027369A1 (en) * 2011-08-22 2013-02-28 麒麟麦酒株式会社 Method for producing alcohol-free beer-taste sparkling beverage having fruity aroma imparted thereto with reduced off flavor
JP2013042674A (en) * 2011-08-22 2013-03-04 Kirin Brewery Co Ltd Method for producing alcohol-free beer-taste sparkling beverage using hop stored and aged
CN103126032A (en) * 2011-11-22 2013-06-05 三得利控股株式会社 Non-alcoholic beer with improved aftertaste
JPWO2013077055A1 (en) * 2011-11-22 2015-04-27 サントリーホールディングス株式会社 Non-alcoholic beer-taste beverage with improved aftertaste
WO2013080692A1 (en) * 2011-12-01 2013-06-06 サッポロビール株式会社 Effervescent beverage and method for producing same
JP2013135648A (en) * 2011-12-28 2013-07-11 Kirin Brewery Co Ltd Method for producing beer-like drink
CN104120054A (en) * 2013-04-25 2014-10-29 三得利控股株式会社 Fermented malt beverage
WO2014174978A1 (en) 2013-04-25 2014-10-30 サントリーホールディングス株式会社 Fermented malt beverage
KR20160003065A (en) 2013-04-25 2016-01-08 산토리 홀딩스 가부시키가이샤 Fermented malt beverage
US10597619B2 (en) 2013-04-25 2020-03-24 Suntory Holdings Limited Fermented malt beverage

Similar Documents

Publication Publication Date Title
Evangelista et al. Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process
JP6150625B2 (en) Non-alcoholic beverage using malt and method for producing the same
JP5715825B2 (en) Improving the flavor of unfermented beer-flavored malt beverages
JP5291740B2 (en) Method for producing roasted coffee beans, roasted coffee beans and coffee extract
JP4319243B2 (en) Sparkling alcoholic beverage and method for producing the same
KR101853007B1 (en) Low alcohol or alcohol free fermented malt based beverage and method for producing it
CA2627159C (en) Method for beer production
RU2372385C1 (en) Flavoured dark beer production method
CN102469829B (en) Alcohol-free beer-like malt beverage and method for producing same
US8802169B2 (en) Process for producing sparkling alcoholic drink and sparkling alcoholic drink produced by using the process
US8263165B2 (en) Production of consumable alcohols and components thereof
CN103387898B (en) 7 DEG P low-alcohol beer and preparation method thereof
JP4076901B2 (en) Method for producing fermented malt beverage
JP5296864B2 (en) Fermented malt beverage with a fruity fragrance
JP4021732B2 (en) Flavored malt beverage with fresh hops
JP4214517B2 (en) Flavor improver, fragrance composition and beer-like beverage containing the same
JP5229933B2 (en) Method for producing post-ripening hops for the production of fermented alcoholic beverages
JP2006314333A (en) Fermented malt beverage
JP2003325157A (en) Sparkling liquor of bitter gourd and method for producing the same
JP5917228B2 (en) Flavor improver for beer-like beverages
JP5685280B2 (en) Method for producing beer-taste beverage using hop lees
EA031400B1 (en) Enhancement of beer flavor by a combination of pichia yeast and different hop varieties
WO2014038546A1 (en) Production method for beer-flavored beverage
CN105087204A (en) Method for evaluating brewing characteristics of different hops in Lager beer brewing
JP5073784B2 (en) A beer-taste beverage with a refreshing fruit scent, such as Muscat, lychee, mango and passion fruit, and a method for producing the same

Legal Events

Date Code Title Description
A977 Report on retrieval

Free format text: JAPANESE INTERMEDIATE CODE: A971007

Effective date: 20120417

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20120419

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20120615

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20120802

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20120925

A02 Decision of refusal

Free format text: JAPANESE INTERMEDIATE CODE: A02

Effective date: 20121016