JP2011234628A - Sparkling alcoholic beverage and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a technique for producing a novel sparkling alcoholic beverage which is a beverage using spirulina as a raw material, expresses fresh colors rich in impression provided to a visual sense, includes many nutrients (effective components), does not lower flavor as the beverage.SOLUTION: The sparkling alcoholic beverage is produced by using malt, hop, water as the raw material and the non-extractable spirulina is added till steps of crushing of the malt, gelatinizing the crushed malt, and the generation processing the saccharified liquid by the gelatinized malt. Thereafter, the sparkling alcoholic beverage in which the spirulina is fermented by the malt is produced by making sweet word by removing rhytidome from the saccharified liquid, boiling the sweet word to which the hop is added, fermenting the sweet word to which the malt is added, and aging the sweet word in this order.

Description

  TECHNICAL FIELD The present invention relates to an effervescent alcoholic beverage and a method for producing the same, and more specifically, an effervescent alcoholic beverage that exhibits a vivid color rich in visual impression, has a good flavor, and contains many nutrients, and a method for producing the same. About.

  The sparkling alcoholic beverage is called beer or sparkling liquor made with, for example, malt, hops, and water as the main ingredients, and additional ingredients such as wheat, rice, corn, potato, starch, and sugar. Is. Such effervescent alcoholic beverages are generally produced through three steps, such as wheat making, preparation, and fermentation (brewing).

First, in the malting process, barley, which is a raw material, is soaked in water (soaked), sufficiently sucked to germinate and then dried. When barley germinates, starch and proteins contained therein are decomposed to produce saccharifying enzymes. Drying also stops germination when this saccharifying enzyme is moderately produced.
Next, in the preparation step, the dried malt is finely pulverized, warm water is added to produce wort, this is filtered, hops are added, and the wort is boiled. Malt can be easily saccharified and fermented by fine grinding. Moreover, by immersing the pulverized malt in warm water, protein and the like are saccharified by the action of the malt's own enzyme to produce sweet wort.

And in a fermentation process, yeast is added to wort boiled and condensed and fermented, and it matures. Wort is boiled with hops, giving it a unique bitterness and fragrance and stopping saccharification.
Thereafter, the effervescent alcoholic beverage that has been aged is filtered through a filter, and after removing yeast koji etc., it can be drunk through a commercialization process such as sterilization with warm water after bottling. .

  However, such conventionally known beer and happoshu have only typical colors such as yellow, brown, and black for many years, and could not provoke new demand. That is, beer and sparkling liquor are often poured into a transparent glass container or the like, and have a characteristic that the color can be easily confirmed from the outside of the container, but the visual impression is poor. Therefore, it is not attractive that attracts interest to women who usually do not drink much sparkling alcoholic beverages and young people in recent years, and could not evoke new demand.

  In addition, recently, the third beer that uses cereals such as corn, sugarcane, sugar beet, and cereals such as soy protein, pea protein, and soy peptide as a substitute for malt without using malt as a raw material. An effervescent alcoholic beverage called a new genre has also been proposed, but it has only the same typical color as in the case of beer and the like, and the impression given to the eyes is still poor.

In addition, beverages using spirulina as a pigment exhibiting vivid colors have been proposed (for example, see References 1 to 3).
Spirulina is a kind of cyanobacteria with multicellularity and blue-green color, rich vitamins such as vitamin B group, minerals such as potassium and magnesium, protein, amino acid, dietary fiber, carotenoid and chlorophyll, Contains plant pigments such as phycocyanin. Spirulina is also good for digestion and absorption, so it is used as a food to replenish nutrition in a well-balanced manner, as well as for cancer prevention, digestive disease improvement, liver disease improvement, diabetes improvement, anemia improvement and obesity elimination. It is said that there is an effect and utility. Therefore, it is considered that by using this Spirulina, it is possible to provide a sparkling alcoholic beverage that exhibits a vivid color rich in visual impression and includes many nutrients.

  However, all of the references described in References 1 to 3 use spirulina extracts (extract components), exhibit vivid green to blue colors derived from spirulina pigments, and many that spirulina originally has. An effervescent alcoholic beverage containing no nutrients cannot be provided. That is, spirulina contains spirulina blue (phycocyanin) and spirulina green (chlorophyll α) as pigments, but both spirulina blue and spirulina green are extracted from the same raw material, in other words, spirulina blue from spirulina. And spirulina green are difficult to extract in the same process. Therefore, Spirulina is only widely used for food as a blue-based natural pigment, and beverages using this extract lack a green pigment peculiar to Spirulina and have a vivid color. It will be something that cannot be presented.

  On the other hand, when spirulina is used as it is, or when a non-extractant such as spirulina powder is used, simply adding it will leave a raw smell such as blue odor and dough smell peculiar to spirulina, resulting in poor flavor as a beverage. At the same time, it becomes a cloudy color.

JP-A-5-137556 Japanese Patent No. 4283659 JP 2004-236582 A

  The present invention has been made in view of the above circumstances, and uses spirulina as a raw material, exhibits a vivid color rich in impression given to the eye, and contains many nutrients (active ingredients), It aims at providing the technique which made it possible to make the novel sparkling alcoholic beverage which does not reduce the flavor as a drink.

  The sparkling alcoholic beverage according to claim 1 of the present invention is characterized by containing non-extracted spirulina as a main raw material together with malt or its substitute, hops and water, and fermented with yeast.

  The sparkling alcoholic beverage according to claim 2 of the present invention is the sparkling alcoholic beverage according to claim 1, wherein the malt substitutes are saccharified grains such as corn, sugarcane, sugar beet, soy protein, pea protein, It is characterized by being one or more of saccharified extracts derived from grains such as soybean peptide.

  The sparkling alcoholic beverage according to claim 3 of the present invention is characterized in that in the sparkling alcoholic beverage according to claim 1 or 2, rice is further included as an auxiliary material.

  The sparkling alcoholic beverage according to claim 4 of the present invention is the sparkling alcoholic beverage according to claim 3, wherein the rice is Indica rice.

  The sparkling alcoholic beverage according to claim 5 of the present invention is the sparkling alcoholic beverage according to any one of claims 1 to 4, further comprising sugar as an auxiliary material, at least a part of which is derived from eggplant. It is characterized by sugar.

  The sparkling alcoholic beverage according to claim 6 of the present invention is the sparkling alcoholic beverage according to any one of claims 1 to 5, wherein the spirulina is a dry powder.

  The method for producing an effervescent alcoholic beverage according to claim 7 of the present invention includes malt, hops, water, and non-extracted spirulina as main raw materials, gelatinization of malt, production of a saccharified solution by gelatinized malt, saccharification Effervescence including treatments such as making wort by removing husk from liquor, boiling wort with hops, fermenting wort with yeast, aging fermented wort, filtering aged wort A method for producing an alcoholic beverage, characterized in that the spirulina is added in the malt gelatinization step or until the saccharified solution production step of the gelatinized malt.

  The method for producing an effervescent alcoholic beverage according to claim 8 of the present invention is the method for producing an effervescent alcoholic beverage according to claim 6, wherein instead of the malt, saccharified grains such as corn, sugarcane and sugar beet, soybeans It is characterized by using an alternative consisting of one or more of saccharified extracts derived from grains such as protein, pea protein and soybean peptide.

  The method for producing an effervescent alcoholic beverage according to claim 9 of the present invention is the method for producing an effervescent alcoholic beverage according to claim 7 or 8, further comprising adding indica rice in the malt gelatinization step. Features.

  The method for producing an effervescent alcoholic beverage according to claim 10 of the present invention is the method for producing an effervescent alcoholic beverage according to any one of claims 7 to 9, wherein the malt is gelatinized at the stage of gelatinization treatment. Characterized by adding further sugar.

  The method for producing an effervescent alcoholic beverage according to claim 11 of the present invention is the method for producing an effervescent alcoholic beverage according to any one of claims 7 to 10, wherein the spirulina is a non-dried cell wall previously destroyed. It is characterized by using a thing.

  The method for producing a sparkling alcoholic beverage according to claim 12 of the present invention is the method for producing a sparkling alcoholic beverage according to any one of claims 7 to 10, wherein the spirulina is dried to increase the strength of the cell wall. It is characterized by using a weakened powder as it is.

  The method for producing an effervescent alcoholic beverage according to claim 13 of the present invention is the method for producing an effervescent alcoholic beverage according to any one of claims 7 to 10, wherein the dried pulverized product is water as the spirulina. Alternatively, it is characterized by using a cell membrane that has been immersed in hot water to destroy the cell membrane or weaken the strength of the cell membrane.

  The method for producing a sparkling alcoholic beverage according to claim 14 of the present invention is the method for producing a sparkling alcoholic beverage according to any one of claims 7 to 13, wherein malt or an alternative thereof, hops, water, and Compared with the manufacturing method of the normal effervescent alcoholic beverage which uses yeast as the main raw material, while using the said yeast, the maturation of the said fermented wort is performed for a long period of time.

  The method for producing an effervescent alcoholic beverage according to claim 15 of the present invention is the method for producing an effervescent alcoholic beverage according to any one of claims 7 to 13, wherein malt or an alternative thereof, hops, water, and Compared with the manufacturing method of the normal effervescent alcoholic beverage which uses yeast as the main raw material, the ageing | ripening of the said fermented wort is performed at low temperature and for a long period, It is characterized by the above-mentioned.

  A method for producing an effervescent alcoholic beverage according to claim 16 of the present invention is the method for producing an effervescent alcoholic beverage according to any one of claims 7 to 13, wherein malt or an alternative thereof, hops, water, and Compared with the usual method for producing an effervescent alcoholic beverage made mainly from yeast, the amount of yeast used is reduced, and the fermentation of the fermented wort is carried out at a low temperature for a long period of time. And

  The method for producing an effervescent alcoholic beverage according to claim 17 of the present invention is the method for producing an effervescent alcoholic beverage according to any one of claims 7 to 16, wherein the spirulina is filtered after the aged wort is filtered. Further included is a further filtration process for removing residual contaminants.

  The effervescent alcoholic beverage according to the present invention contains non-extracted spirulina as a main ingredient together with malt, hops and water, and these main ingredients are fermented with yeast. Therefore, the color and nutrients of Spirulina are sufficiently contained without being lost, and a very beautiful color exhibiting vivid blue to green can be obtained. Moreover, the fermenting by yeast greatly reduced the unpleasant odor derived from Spirulina, promoted a fruity fragrance derived from malt, and was able to make a foaming alcoholic beverage that was not inferior in foaming and aftertaste. .

  In addition, the method for producing an effervescent alcoholic beverage according to the present invention includes malt, hops, water, and non-extracted spirulina as a main raw material, at least pulverization of malt, gelatinization of pulverized malt, saccharification by gelatinized malt The non-extracted spirulina has been added by the liquid production stage. Therefore, Spirulina is a state in which cell walls are efficiently destroyed in the gelatinization process and saccharification process of malt, and the subsequent processing process is the production of wort by removing the husk from the saccharified solution, and the wort with added hops. Thus, the active ingredients can be extracted (eluted) and fermented efficiently and sufficiently through various treatments such as boiling of potato, fermentation of wort with yeast, and aging of fermented wort.

Therefore, it uses spirulina as a raw material, has a vivid color with a rich visual impression, contains many nutrients (active ingredients), and has a novel effervescence that does not reduce the flavor of the beverage Alcoholic beverages can be provided.
As a result, it is possible to easily ingest many nutrients (active ingredients) while enjoying visually, in the form of drinking, which is a natural natural eating and drinking action, without consciously ingesting many foods such as vegetables. it can.

It is process drawing explaining the manufacturing method of the sparkling alcoholic beverage which concerns on this invention. It is a malting process diagram of malt used in a sparkling alcoholic beverage according to the present invention. It is process drawing explaining the addition time of spirulina used with the sparkling alcoholic beverage which concerns on this invention.

Hereinafter, an exemplary embodiment of the present invention will be described with reference to the drawings.
In the present invention, the “effervescent alcoholic beverage” means an alcoholic beverage having a beer flavor. In addition, the alcoholic beverage having this beer flavor is, for example, beer and sparkling liquor that use malt as a raw material, and does not use malt as a raw material. Instead, saccharified grains such as corn, sugar cane, sugar beet, A third beer using a substitute consisting of any one or more of cereal-derived saccharified extracts such as soy protein, pea protein, and soy peptide, and a beer-like fermented beverage called a new genre can be mentioned.

  In the present embodiment, in order to facilitate understanding of the invention, a sparkling alcoholic beverage (hereinafter referred to as “spirulina beer”) when malt, hops and water are used as raw materials and non-extracted spirulina and yeast are used. And the manufacturing method thereof. In the present embodiment, a sparkling alcoholic beverage that does not contain non-extracted spirulina as a raw material and uses barley, hops, water, and yeast is referred to as “ordinary beer”.

The non-extracted spirulina used in the present invention (hereinafter simply referred to as “spirulina”) may be a muddy non-dried spirulina before drying, or may be a dry powder form (spirulina powder). .
Further, in the present invention, spirulina is a muddy non-dried material before drying, for example, a pulverized spirulina powder whose strength has been weakened by drying by pulverizing with a mixer or the like. desirable. In addition, spirulina may be dried powder spirulina (spirilina bulk powder) as it is, but the dried powder is immersed in water or hot water to destroy the cell wall or weaken the cell wall strength. It is desirable to use it.

  That is, Spirulina produces glucose (glucose) when it absorbs carbon dioxide and performs photosynthesis. This glucose becomes a substrate for yeast to ferment. Therefore, if it is made into the non-dried thing which destroyed the cell wall of Spirulina previously, an intracellular protein component will flow out reliably and easily, and it can utilize efficiently in a fermentation process step. Spirulina is a dry powder that has been weakened by drying. When immersed in warm water in the saccharification treatment stage, the cell wall is destroyed by osmotic pressure, and intracellular protein components flow out, followed by fermentation treatment. It can be effectively utilized at the stage. Furthermore, since Spirulina is a multicellular plant, its cell wall is thin and highly water-soluble, so the cell wall is destroyed or weakened by water or hot water. Is easily broken and intracellular protein components flow out and can be effectively assimilated in the subsequent fermentation treatment stage.

Therefore, through the fermentation process, nutrients such as pigment components and vitamins, glucose (glucose), and abundant amino acids contained in Spirulina are fermented by yeast, and the odor derived from Spirulina can be reduced.
Specifically, for example, Spirulina, whose cell wall strength has been weakened by drying, is dissolved in a portion of hot water charged into the kettle for gelatinization of crushed malt, and waits for about 30 minutes. It is good to put into a charging pot containing malt crushed with hot water around 50 ° C. Spirulina is highly water-soluble, but it is still essential to break down the cell wall and elute the internal components in order to produce a unique color and aroma. It should be noted that spirulina that has weakened or destroyed the cell wall to some extent may be introduced during malting of the malt.

Next, the manufacturing method of spirulina containing beer is demonstrated.
The spirulina-containing beer of the present embodiment is manufactured through three steps such as a malting process, a preparation process, and a fermentation (brewing) process, as in a normal beer manufacturing method.
As shown in FIG. 1 or FIG. 2, the malting process includes a soaking process, a germination process, a drying process, and an aging process. Further, the preparation process includes pulverization, gelatinization, saccharification, filtration (wort circulation), boiling, and cooling. The fermentation process includes a fermentation (pre-fermentation) process, an aging (post-fermentation) process, a filtration process, and a post-filtration process. Hereinafter, each process will be described.

[Mat making process]
As shown in FIG. 2, first, barley as a main raw material is immersed in water (barley), and water is sufficiently absorbed (barley treatment). Specifically, the soaking is performed, for example, in a soaking tank for 30 to 60 hours to absorb moisture of 40 to 50% by weight.
Next, the soaked barley is germinated to produce malt (germination treatment). When barley germinates, an inactive saccharifying enzyme (amylase) contained in seeds is activated. When this saccharifying enzyme is produced moderately, it is dried to stop germination. Specifically, germination is performed in a germination bed at around 40 ° C. for 4 to 7 days, for example.

Subsequently, the malt is dried and roasted (roasting treatment). The roasting is performed in a roaster room for 20 to 40 hours. Specifically, in the case of light-colored malt, it is dried for a short time of 8 to 10 hours at a low temperature of 50 to 60 ° C. and roasted at around 80 ° C. Moreover, in the case of dark malt, after drying, it roasts at 120-150 degreeC. Furthermore, in the case of caramel malt or roasted malt, after drying, it is roasted at 180-220 ° C.
Thereafter, the dried malt is aged (aging process). Specifically, aging is performed, for example, for about one month in a silo.

[Preparation process]
Next, as shown in FIG. 1, the aged malt is finely pulverized. Specifically, the pulverization is performed with a pulverizer (pulverization treatment).
Part of the pulverized malt is soaked in warm water for gelatinization (gelatinization treatment). Specifically, gelatinization is performed, for example, by immersing in warm water in a temperature range of 45 ° C. to 100 ° C. for about 1 hour in a charging pot. In the present invention, it is desirable to add spirulina in the gelatinization step of pulverized malt. By adding spirulina at this stage, the cell membrane of spirulina is efficiently destroyed and the pigment components, vitamins and glucose contained therein are eluted, and in the subsequent fermentation process, it is easy to perform fermentation with yeast.

  The amount of spirulina added is not particularly limited. However, when the spirulina bulk powder is used as it is, there is a possibility that the odor unique to spirulina may remain if the amount added is too large. Therefore, the amount of spirulina bulk powder is preferably such that at most the cell wall (membrane) of spirulina is destroyed in the gelatinization step. On the other hand, there is no problem if the amount of spirulina added is small, but if the amount of spirulina is small, the vibrant color and fruity scent of beer with spirulina will feel unsatisfactory. Therefore, the amount of spirulina added is desirably in the range of 0.8% by mass to 1.0% by mass with respect to the weight of the malt.

  Next, the gelatinized malt is saccharified to produce a saccharified solution (saccharification treatment). In saccharification, the gelatinized malt and the remaining crushed malt are mixed together, and the starch contained in the seed is converted into sugar by a saccharification enzyme (starch is saccharified to produce maltose) and seeds The protein contained in it is broken down by saccharifying enzymes and converted into amino acids to make moromi (saccharified solution). Specifically, for example, saccharification is performed for about 1 hour so that malt gelatinized in a saccharification pot is once heated to 100 ° C. and not 80 ° C. or less.

  In the present embodiment, the best timing is to add spirulina in the gelatinization treatment stage of the crushed malt as described above, but in the present invention, as shown in FIG. 3, the saccharified solution by gelatinized malt Specifically, the cell wall was sufficiently weakened and destroyed during the malt grinding or after grinding and before malt gelatinization or after malt gelatinization and during the production of the saccharified solution. Spirulina may be added. Note that the subsequent timing is not desirable.

  When the timing of adding spirulina is slower than the pulverized malt gelatinization process or the gelatinized malt saccharification liquid production process stage, the cell membrane of spirulina is efficiently destroyed, the pigment components contained in the interior, vitamins, The opportunity to ferment glucose and amino acids with yeast is lost, and the fermentation cannot be performed sufficiently. As a result, the active ingredient cannot be extracted by filtration after malt saccharification, and the filtration takes time. In addition, the produced sparkling alcoholic beverage has a odor component peculiar to Spirulina and becomes cloudy in color, resulting in an unsuitable result for drinking.

  Moreover, in this invention, it is good also as what adds rice as an auxiliary material with spirulina. In the present invention, the addition of rice can enhance the fruity scent using spirulina. At this time, it is desirable that the rice added as an auxiliary material is Indica rice or its rice flour, more specifically, Indica rice of the glutinous rice variety or its rice flour.

That is, the rice generally added as an auxiliary material is japonica rice, and indica rice has a stronger fragrance than japonica rice, and is not suitable as an auxiliary material for ordinary beer. However, since indica rice has the same scent as the scent of spirulina-containing beer, in the present invention, when an appropriate amount is added during gelatinization, the fruity scent can be further enhanced. Therefore, this indica rice should replace at least a part of rice used as an auxiliary raw material, preferably the whole amount.
?

It should be noted that if the total amount of rice added as an auxiliary material is too large, the sourness becomes strong when indica rice is used. Specifically, when 0.4% by mass or more of Indica rice is included with respect to the total amount of raw materials containing water, a preferable effect of further enhancing the fruity flavor derived from Spirulina is obtained. However, when 0.8% by mass or more of Indica rice is included, it takes time to saccharify the starch, and further, the taste of sake comes out to hinder the flavor of malt and hops. Undesirable things happen. Therefore, the amount of indica rice added should be adjusted to a range of 0.4 to 0.8% by mass with respect to the total amount of raw materials containing water, and 0.6% by mass is particularly desirable.
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  Moreover, in this invention, it is good also as what adds sugar as an auxiliary material with Spirulina. By adding sugar in the present invention, the acidity of Spirulina can be reduced. At this time, it is desirable that at least a part of the sugar added as an auxiliary material is sugar derived from eggplant.

  That is, the sugar added as a secondary ingredient is sugar derived from sugar cane, and a part of this can be replaced with sugar derived from eggplant. In order to adjust the acidity of Spirulina, the addition of sugar is indispensable, and even if it does not contain sugar derived from coconut, it is suitable for drinking and a beer with a slight emphasis on acidity can be obtained. By adding, while maintaining a fruity fragrance compared to sugar derived from sugarcane, it can have a mellow, warm (warm) fragrance and a faint sweetness. Since the sugar derived from this cocoon has the directivity opposite to the acidity of beer, care must be taken not to add too much. Specifically, when 15% by mass or more of sugar derived sugar is included with respect to the total amount of sugar to be added, unfavorable effects such as spoiled vibrant color and transparency are also caused. Therefore, less than 15% by weight, particularly 7% by weight is desirable.

In addition, even when brown sugar is used as sugar, the acidity caused by spirulina can be relieved. However, when brown sugar is used, the color becomes slightly dull and the vivid color due to spirulina is lost.
In the present invention, caramel roasted barley, corn starch, corn grits and the like may be further added as an auxiliary material.

Subsequently, moromi (saccharified solution) is filtered and wort is removed (filtering treatment). Specifically, for example, the wort is removed from the malt cake using the husk as a filter material in a filter kettle to produce wort.
Furthermore, hops and charged water are added to the wort and boiled (boiling treatment). Specifically, boiling is performed, for example, at a temperature of 100 ° C. in a boiling pot for about 1 hour while adding hops in several portions. By adding hops and boiling, wort adds a unique bitterness and aroma and stops saccharification. The hop in this case may be used in combination with a hop pellet for adding bitterness and a hop extract for adjusting the aroma.

  And after condensing boiled wort, an aggregate is removed and it cools, sending aseptic oxygen required for subsequent fermentation (cooling process). Specifically, the cooling is performed, for example, in a cooling tank or a heat exchanger called a water chiller in which tubes are bundled until the temperature reaches the fermentation start temperature from 100 ° C. This cooling process is preferably performed over a certain amount of time in order to remove the substances that solidify with decreasing temperatures and to ensure the transparency of the wort.

[Fermentation process]
The cooled wort is sent to a fermentation tank and fermented by adding brewer's yeast (fermentation treatment). This fermentation consists of primary fermentation (main fermentation) and secondary fermentation (additional fermentation). In primary fermentation, so-called young beer is made. Specifically, for example, fermentation is performed for about 3 to 10 days in a temperature range of 5 to 10 ° C. and then for about 3 to 5 days. In addition, the yeast used for fermentation is fermented at a room temperature of about 20 ° C. and becomes a sparkling alcoholic beverage with a strong bitterness and aroma, or fermented at a relatively low temperature of 6 to 15 degrees, and has a mild taste. There are bottom fermenting yeasts and the like that become a sparkling alcoholic beverage. Moreover, you may add a fragrance | flavor, a pigment | dye, a foaming / foam retention improving agent, a water quality adjusting agent, etc. to a pre-fermentation liquid (wort) suitably.

  Subsequently, the fermented wort (young beer) is aged (aged). In this aging treatment, it is desirable to perform cooling as much as possible in order to leave only the fruity scent of Spirulina and prevent other smells from increasing. Specifically, the aging is, for example, slowly cooled so as to decrease from the temperature of the pre-fermentation by 1 ° C./1 day, and in a storage tank having a temperature of 0 ° C. or lower, preferably −3 to −1 ° C. 30 to 70 days, preferably 33 to 65 days. If this aging temperature is higher than −1 ° C., the fermentation rate is high and aging progresses too much, and the fruity fragrance may disappear and the unpleasant odor may become stronger. If the temperature is lower than −3 ° C., the yeast does not work and ripening stops, the color is poor, and there is a risk that the odor will come out.

  That is, in the usual method for producing an effervescent alcoholic beverage that does not contain spirulina and is mainly composed of malt, hops, water, and yeast, it is about 20 to 60 days in a storage tank having a temperature of about 1 to 3 ° C. In the present invention, aging of fermented wort is performed at a temperature lower by 2 to 6 ° C. (around 4 ° C. than the median) and for a period of 3 to 10 days longer in the present invention. It ’s good. If this aging period is only 3 days longer than the usual method for producing sparkling alcoholic beverages, the aging temperature is low, so there is a risk that the odor will not be sufficiently matured and the odor will remain and the fruity fragrance will disappear. On the other hand, if it is made longer than 10 days, aging progresses too much, and the fruity fragrance disappears and there is a risk that the sourness will appear.

  The temperature difference of 2 to 6 ° C. is the difference between the minimum temperature value of the aging temperature in the ordinary method for producing an effervescent alcoholic beverage and the maximum temperature value of the aging temperature in the method for producing an effervescent alcoholic beverage according to the present invention—ordinary The difference between the maximum temperature value of the aging temperature in the method for producing a sparkling alcoholic beverage and the minimum temperature value of the aging temperature in the method for producing a sparkling alcoholic beverage according to the present invention is referred to, and the present invention is about 4 ° C. lower at the median value. That means. Specifically, when the aging temperature in the production of a normal sparkling alcoholic beverage is 1 ° C. to 2 ° C. ± 1 ° C. to 3 ° C. (maximum temperature value), in the present invention, it is the median value. Aging is preferably performed in a temperature range of −3 (minimum temperature value) to −1 (maximum temperature value) ° C., ie, −2 ° C. ± 1 ° C., which is about 4 ° C. lower than 2 ° C.

  As described above, when the ripening temperature is lowered, the fermentation rate is suppressed, and over-fermentation and yeast self-fermentation can be prevented. At the same time, the flavor component amplified by the auxiliary material containing spirulina is efficiently foamed with carbon dioxide. Can be confined in the beverage. Moreover, since the ripening period becomes longer, the color of Spirulina becomes vivid and the miscellaneous taste can be suppressed. Therefore, it is possible to produce an effervescent beverage that is flavorful and delicious.

  Moreover, in this invention, compared with the manufacturing method of the usual sparkling alcoholic beverage which does not contain spirulina, and mainly uses malt, a hop, water, and yeast, the usage-amount of yeast is reduced by 15 to 30 weight%. At the same time, the fermentation of the fermented wort is preferably performed at a temperature 2 to 6 ° C. (around 4 ° C. lower than the median).

  In this way, when the amount of yeast used is reduced, the fermentation rate is reduced and the ripening period is lengthened, so that transparency is ensured and the color of Spirulina becomes vivid, and the flavor components are maintained, and the taste is reduced. Can be suppressed. Therefore, it is possible to produce an effervescent beverage that is flavorful and delicious.

  Furthermore, in the present invention, the amount of yeast used is reduced by 15 to 30% by weight, compared to a conventional method for producing an effervescent alcoholic beverage that does not contain spirulina and is mainly composed of malt, hops, water, and yeast. At the same time, aging of the fermented wort may be performed at a temperature lower by 2 to 6 ° C. (around 4 ° C. than the median) and for a period of 3 to 10 days longer.

  That is, in general, when the fermentation temperature is lowered by 3 ° C., the yeast must be increased by 50% in order to obtain the same fermentation rate, but in the present invention, the amount of yeast used is intentionally reduced and fermentation is performed. (Maturation) By lowering the temperature, the fermentation rate is reduced, the ripening period is lengthened, the color of Spirulina becomes vivid, and the miscellaneous taste is suppressed to produce a flavorful and more delicious sparkling beverage.

The wort that has finished aging is filtered to remove yeast and Spirulina koji (filtering treatment). Specifically, the filtration is performed by, for example, diatomaceous earth or a microhole sheet filter.
Furthermore, in the present invention, after filtering the aged wort, that is, after the filtering process for removing the yeast that is performed after aging the fermented wort, the remaining spirulina is removed (additional filtration process), and the spirulina-containing beer ( Effervescent alcoholic beverage). In this additional filtration, in addition to diatomaceous earth filtration, multiple filtration using different filtration media such as centrifugal filtration and microhole sheet filter is performed.
And this spirulina-containing beer is bottled and stored at a low temperature.

  By further including the additional filtration treatment in this manner, it is possible to prevent a decrease in transparency due to recombination of residual pollutants of Spirulina and to suppress generation of acidity and odor due to additional fermentation of the recombined material. Therefore, if this additional filtration treatment is not performed, not only transparency is lost due to recombination of residual spirulina pollutants, but also the acidity and agility due to the recombination of the recombined substances increase rapidly, resulting in poor storage stability. Because it becomes a sex drink, you must be careful.

Next, an example of producing a sparkling alcoholic beverage according to the present invention using Spirulina as a main raw material will be shown.
[Example 1]
In this example, as raw materials excluding water, malt (light colored malt) 75.4% by mass, caramel malt (dried malt) 1.3% by mass, rice (indica variety) 3.8% by mass, derived from sugar cane 16.2% by weight of sugar, 1.1% by weight of sugar derived from eggplant, 0.1% by weight of hop extract (for aroma), 1.7% by weight of hop pellets, 0.4% by weight of dry yeast (yeast), And 0.8% by weight of dry spirulina powder was used. In addition, in the raw material, the blending amount of hop pellets was converted with alpha acid value = 1.

Moreover, in the present Example, the manufacturing process period was made into 52 days in total, without including the malting process, the preparation process 1 day, the primary fermentation 7 days, the secondary fermentation 4 days, and the aging 40 days. Further, in this example, Spirulina was used as a gelatinization stage, and a ripening temperature was maintained in a range of -3 to -1 ° C to produce a bottom-fermented (lager) pilsner-type sparkling alcoholic beverage.
And this was filtered and the spirulina containing beer was prepared, it cooled to around 5-7 degreeC, and it was set as the sample 1 of the sensory test.

  In the sensory test, 50 panelists evaluated the impression taken by the sample 1 obtained in Example 1 and the impression of appearance. It should be noted that since evaluations are diverse when simply obtaining an impression, in this example, evaluation was performed with a plurality of answers. The evaluation results are shown in Tables 1 and 2.

From the results shown in Table 1, the sparkling alcoholic beverage of the present invention has a taste and aroma equivalent to beer, is felt delicious, has a strong feeling of novelty, and gives a healthy impression. It turns out that it is a thing.
In addition, from the results of Table 2, the sparkling alcoholic beverage of the present invention gives a vivid, beautiful, and fashionable impression in appearance, and has a vivid green color, giving an ecological impression. It turns out that it is.

  The 50 panelists compared the preparation 1 obtained in Example 1 with a comparative product produced in the same manner as in Example 1 except that it did not contain spirulina, and evaluated the taste and aroma. Went. The evaluation was made with multiple answers. The evaluation results are shown in Tables 3 and 4.

  From the results of Tables 3 and 4, the effervescent alcoholic beverage of the present invention feels some sourness in taste and aroma, but this unprecedented sourness enhances the fruity taste and aroma. I understand.

[Example 2]
Next, in order to confirm that the spirulina charging time is preferably the gelatinization processing stage or the saccharified liquid production processing stage of the preparation process, in this embodiment, the spirulina charging time is the same as the brewery yeast adding time in the fermentation process. Spirulina was added along with brewer's yeast. That is, a sparkling alcoholic beverage was prepared in the same manner as in Example 1 except that the spirulina charging time was delayed from the gelatinization stage, cooled to around 5 to 7 ° C., and used as a preparation 2 for the sensory test.
In the sensory test, 50 panelists compared the sample 1 and the sample 2 and evaluated the color, taste, and fragrance. The evaluation results are shown in Tables 5 to 7.

  From the results of Tables 5 to 7, when the spirulina was put in the same time as the brewer's yeast was added after the gelatinization stage of the preparation process, the spirulina could hardly be fermented in the color and the vivid green color It can be seen that the color is lost, and the color becomes light and turbid halfway. In addition, the taste and scent are also lost due to insufficient fermentation of Spirulina, which makes it unpleasant and odorous.

[Example 3]
Next, in order to confirm that the fruity fragrance can be further enhanced by including indica rice as an auxiliary material, in this example, the above example 1 is used except that the whole amount of indica rice is replaced with japonica rice. Similarly, an effervescent alcoholic beverage was prepared and cooled to around 5 to 7 ° C. to obtain a preparation 3 for the sensory test.
In the sensory test, 50 panelists compared the sample 1 and the sample 3 and evaluated the taste, aroma, and fruitiness (whether or not they were fruity). The evaluation results are shown in Tables 8 to 10.

  From the results shown in Tables 8 to 10, when the total amount of japonica seeds is used instead of Indica seeds as a supplementary ingredient, the taste becomes lighter (the body disappears) and the fragrance becomes weaker and fruitier than the standard 1. You can see that the scent is no longer felt. Therefore, by including Indica rice as an auxiliary material, it is possible to enhance the scent and bring out fruitiness as compared with Japonica rice. Therefore, it is understood that Indica rice is desirable as the rice added as an auxiliary material.

[Example 4]
Next, in order to confirm that fruity fragrance can be enhanced by adding rice as an auxiliary material, in this example, an effervescent alcoholic beverage was used in the same manner as in Example 1 except that rice was not added as an auxiliary material. Was prepared and cooled to around 5 to 7 ° C. to obtain a preparation 4 for the sensory test.
In the sensory test, 50 panelists compared the sample 1 and the sample 4 and evaluated the taste, aroma, and fruitiness (whether or not they were fruity). The evaluation results are shown in Tables 11 to 13.

  From the results shown in Tables 11 to 13, it can be seen that if rice is not added as an auxiliary ingredient, the taste becomes extremely thin (no richness) and the fragrance becomes extremely weak and the fruitiness cannot be felt. Therefore, it can be seen that adding rice as an auxiliary ingredient is desirable because it adds a flavor and enhances the aroma and brings out fruitiness.

[Example 5]
Next, in order to confirm that the acidity caused by Spirulina can be eased by including sugar derived from eggplant as a part of the auxiliary material, in this example, the sugar used as the auxiliary material is the total amount of sugar derived from sugarcane. Except for the above, an effervescent alcoholic beverage was prepared in the same manner as in Example 1 above, cooled to around 5 to 7 ° C., and used as a preparation 5 for the sensory test.
In the sensory test, 50 panelists compared the sample 1 and the sample 5 and evaluated the taste, aroma, and fruitiness (whether or not they were fruity). The evaluation was made with multiple answers. The evaluation results are shown in Tables 14 to 16.

  From the results of Tables 14 to 16, it can be seen that unless the sugar derived from the eggplant is added as an auxiliary ingredient, the sour taste becomes strong, the aroma is weakened, and the fruity aroma is halved. . Therefore, adding sugar derived from eggplant as an auxiliary ingredient can relieve the acidity of spirulina, so it is desirable that the sugar added as an auxiliary ingredient should contain not only sugar derived from sugar cane but also sugar derived from eggplant. .

[Example 6]
Next, the amount of yeast in the fermentation process is less than the amount used for sparkling alcoholic beverages (general light beer) that do not contain spirulina, and the period of aging (post-fermentation) in the fermentation process contains spirulina. In this example, the amount of yeast is used in a sparkling alcoholic beverage that does not contain spirulina, in order to confirm that it is desirable to have a longer period than in a sparkling alcoholic beverage (general light beer). The amount of ripening is 0.48% by mass, which is the same amount as the amount of the brewed product, and the aging period is a period performed with a sparkling alcoholic beverage not containing spirulina, and is 10 times longer than the aging period of the sample 1. I went in 30 days, which is less days. That is, as compared with Example 1 (standard 1), a sparkling alcoholic beverage was prepared in the same manner as in Example 1 except that the amount of yeast was increased and the aging period was shortened. Before and after cooling to about 0 ° C., a sample 6 for sensory test was obtained.
In the sensory test, 50 panelists compared the sample 1 and the sample 6 and evaluated the color, taste, and fragrance. The evaluation results are shown in Table 17 to Table 19.

  From the results of Table 17 to Table 19, the amount of yeast and the ripening period are the same as the amount of yeast and the aging period in a general light-colored beer (that is, more than the amount of yeast in the above-mentioned preparation 1, Shorter than the same aging period), the vivid green color is slightly lost in the color, and it becomes a turbid thin color halfway, and the fruity taste and aroma are also lost. Sour and smell will come out. Therefore, the amount of yeast in the fermentation process is less than that used in a general light beer that does not contain spirulina, and the aging period in the fermentation process is the aging period in a general light beer that does not contain spirulina. It turns out that it is preferable to go longer.

[Example 7]
Next, the temperature of aging (post-fermentation) in the fermentation process is lower than the temperature of the sparkling alcoholic beverage (general light beer) that does not contain spirulina, and the period of aging (post-fermentation) in the fermentation process is In order to confirm that it is desirable that a period longer than that in a sparkling alcoholic beverage (general light beer) containing no spirulina is desirable, in this example, the temperature of aging is set to a foam that does not contain spirulina. 1 to 3 ° C., which is the temperature used in the alcoholic alcoholic beverage, and the aging period is a time period used in the sparkling alcoholic beverage not containing spirulina, and the aging period of the sample 1 It took 10 days less than 30 days. That is, a sparkling alcoholic beverage was prepared in the same manner as in Example 1 except that the aging temperature was increased and the aging period was shortened as compared to Example 1 (standard 1). The product was cooled to around 0 ° C. to prepare a sample 7 for sensory test.
In the sensory test, 50 panelists compared the sample 1 and the sample 7 and evaluated the color, taste, and fragrance. The evaluation results are shown in Table 20 to Table 22.

  From the results of Table 20 to Table 22, the aging temperature and period are the same as the aging temperature and period in general light-colored beer (that is, higher than the aging temperature of the sample 1 and from the same aging period) The color of the green color is slightly lost, and the color becomes light and turbid, and the fruitiness is lost, sourness and odor. Will come out. Therefore, the aging temperature in the fermentation process is kept lower than the aging temperature in a general light beer without spirulina, and the aging period in the fermentation process is aging in a general light beer without spirulina. It can be seen that it is preferable to go longer than the period.

[Example 8]
Next, the amount of yeast in the fermentation process is less than the amount used in sparkling alcoholic beverages (general light beer) that do not contain spirulina, and the temperature of aging (post-fermentation) in the fermentation process includes spirulina. The temperature is lower than the temperature in the non-foaming alcoholic beverage (general light beer), and the period of aging (post-fermentation) in the fermentation process is not in the spirulina (general light beer) In order to confirm that it is desirable that the period is longer, in this example, the amount of yeast is 0.48% by mass, which is the same amount as that used in sparkling alcoholic beverages not containing spirulina, and The aging temperature is 1 to 3 ° C., which is the temperature used in the sparkling alcoholic beverage not containing spirulina, and the ripening period is spirulina. A period that is performed in comprise not sparkling alcoholic beverages were performed at 10 days less 30 than aging period of the preparation 1. That is, as compared with Example 1 (standard 1), a sparkling alcoholic beverage was prepared in the same manner as in Example 1 except that the amount of yeast was increased, the aging temperature was increased, and the aging period was shortened. And it cooled to about 5-7 degreeC, and it was set as the sample 8 of the sensory test.
In the sensory test, 50 panelists compared the sample 1 and the sample 8 and evaluated the color, taste and aroma. The evaluation results are shown in Table 23 to Table 25.

  From the results of Tables 23 to 25, the amount of yeast, the temperature and period of ripening are the amount of yeast in a general light-colored beer, the temperature and period of ripening (that is, more than the yeast amount of the above-mentioned preparation 1). It is often higher than the same ripening temperature and shorter than the same ripening period), and in the color, the vivid green color is slightly lost, and it becomes a half-cloudy light color, Even in taste and aroma, fruitiness is lost, and complex flavors such as sourness, sweetness, and bitterness, and odors come out. Therefore, the amount of yeast in the fermentation process is less than that used in a general light beer that does not contain spirulina, and the aging temperature in the fermentation process is aged in a general light beer that does not contain spirulina. It can be seen that it is desirable to keep the temperature lower than the temperature and the aging period in the fermentation process to be longer than the aging period in a general light-colored beer not containing spirulina.

  INDUSTRIAL APPLICABILITY The present invention is industrially useful in the industry dealing with effervescent alcoholic beverages, and in particular, exhibits a vivid color rich in visual impression, has a good flavor, contains many nutrients (active ingredients), and is used as a beverage. The present invention is useful in the market for novel sparkling alcoholic beverages that do not reduce the flavor of.

Claims (17)

  A sparkling alcoholic beverage characterized by containing non-extracted spirulina as a main ingredient together with malt or its substitutes, hops and water, and fermented by yeast.   2. The malt substitute is any one or more of saccharified cereals such as corn, sugarcane, sugar beet, and saccharified extracts derived from cereals such as soy protein, pea protein, and soy peptide. Effervescent alcoholic beverage as described in 2.   The sparkling alcoholic beverage according to claim 1 or 2, further comprising rice as an auxiliary material.   The sparkling alcoholic beverage according to claim 3, wherein the rice is Indica rice.   The sparkling alcoholic beverage according to any one of claims 1 to 4, further comprising sugar as an auxiliary material, at least part of which is sugar derived from eggplant.   The sparkling alcoholic beverage according to any one of claims 1 to 5, wherein the spirulina is a dry powder. Mainly made from malt, hops, water, and non-extracted spirulina, gelatinized malt, production of saccharified liquid from gelatinized malt, creation of wort by removing husk from saccharified liquid, wheat with added hops A method for producing an effervescent alcoholic beverage, including a process of boiling juice, fermenting wort with yeast, aging fermented wort, filtering aged wort,
A method for producing an effervescent alcoholic beverage, characterized in that the spirulina is added in the malt gelatinization stage or before the saccharified liquid production process stage using the gelatinized malt.   Instead of the malt, a saccharified grain such as corn, sugarcane, sugar beet, a saccharified extract such as soybean protein, pea protein, soybean peptide, or the like is used. The manufacturing method of the sparkling alcoholic beverage of Claim 7.   The method for producing an effervescent alcoholic beverage according to claim 7 or 8, wherein indica rice is further added in the malt gelatinization step.   The method for producing an effervescent alcoholic beverage according to any one of claims 7 to 9, wherein sugar derived from coconut is further added in the malting step of malt.   The method for producing a sparkling alcoholic beverage according to any one of claims 7 to 10, wherein a non-dried material having a cell wall destroyed in advance is used as the spirulina.   The method for producing a sparkling alcoholic beverage according to any one of claims 7 to 10, wherein the spirulina is a powdered material that has been dried to weaken the strength of the cell wall.   The foaming property according to any one of claims 7 to 10, wherein the spirulina used is one in which a dry powder is immersed in water or hot water to break the cell membrane or weaken the strength of the cell membrane. A method for producing an alcoholic beverage.   Compared to the production method of normal effervescent alcoholic beverages mainly composed of malt or its substitutes, hops, water, and yeast, the amount of yeast used is reduced and the fermentation of the fermented wort takes a long time. It is performed, The manufacturing method of the sparkling alcoholic beverage of any one of Claims 7 thru | or 13 characterized by the above-mentioned.   Maturation of the fermented wort is carried out at a low temperature and for a long period of time, compared to a conventional method for producing an effervescent alcoholic beverage mainly composed of malt or its substitutes, hops, water, and yeast. The method for producing a sparkling alcoholic beverage according to any one of claims 7 to 13, characterized in that   Compared to the production method of normal effervescent alcoholic beverages mainly composed of malt or its substitutes, hops, water, and yeast, the amount of yeast used is reduced, and the aging of the fermented wort is at a low temperature. The method for producing a sparkling alcoholic beverage according to any one of claims 7 to 13, wherein the method is carried out for a long period of time.   The method for producing a sparkling alcoholic beverage according to any one of claims 7 to 16, further comprising a post-filtration treatment for removing residual pollutants of Spirulina after the ripening of the aged wort.

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