JP2013138621A - Method of producing beer-taste beverage by high concentration preparation - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing a beer-taste beverage by high concentration preparation in which the production efficiency is improved and the quality of a final product is maintained.SOLUTION: In the method of producing a beer-taste beverage, water is poured after a liquid is transferred from a whirlpool tank so that the sugar content of the liquid is decreased.

Description

  The present invention relates to a method for producing a beer-taste beverage by high concentration preparation, and more particularly, to a method for producing a beer-taste beverage, wherein the sugar content of the juice is adjusted after the juice is transferred from the whirlpool tank.

  Conventionally, many attempts have been made on high-concentration brewing in order to improve the production efficiency of beer-taste fermented beverages and reduce the energy used for production. One difficulty with high-concentration brewing is that the effects on quality such as fermentation delay problems and end product flavor in high-concentration wort cannot be ignored.

  As a method for realizing high-concentration fermentation to solve this problem, in recent years, a yeast containing a promoter of glyceraldehyde 3-phosphate dehydrogenase gene and a structural gene of maltose permease linked under the control of the promoter has been used. A method of obtaining beer by fermenting wort to obtain high-concentration beer (Patent Document 1) or a method of reducing the amount of acetic acid produced by acting α-glucosidase in the fermentation process to reduce acetic acid generated in the fermentation process (Patent Document 2) has been developed. However, in these methods, it is necessary to use special yeasts and enzymes, and in some cases, it is necessary to install new equipment, which requires cost and labor.

  Moreover, in order to avoid the difficulty of high concentration fermentation, the method (patent document 3) which performs fermentation after wort dilution is proposed. In the method of fermenting after dilution of wort, water is injected during the transfer of the pre-fermentation solution from the whirlpool tank to the fermentation tank to prevent the yeast from being exposed to the high concentration wort environment and affecting the quality of the final product. Proportional water injection has been adopted. This method required a great amount of time to inject water, and there were concerns about an increase in the interval between preparations and a deterioration in the supply rotation rate.

  For this reason, there has been a demand for a method for producing a beer-taste fermented beverage by high-concentration preparation, in which the interval between preparations is not prolonged and the turnover rate is not deteriorated and the quality of the final product is maintained.

JP-A-6-245750 JP 2002-253197 A International Publication No. 2007/136257

  An object of this invention is to provide the manufacturing method of the beer taste drink by high concentration preparation with which the production efficiency improved and the quality of the final product was maintained.

  In the high concentration preparation of beer-taste fermented beverages, the present inventors adjust the sugar content of the pre-fermentation liquid by mainly injecting water after the transfer of the pre-fermentation liquid from the whirlpool tank to the fermentation tank, thereby increasing the concentration. It was found that the fermentation delay and the effect on the quality of the final product, which were problems in the preparation, can be avoided. The present invention is based on such knowledge.

That is, according to the present invention, the following inventions are provided.
(1) A method for producing a beer-taste beverage, wherein the sugar content of the juice is reduced by 20% to 70% by pouring water after transfer of the juice from the whirlpool tank.
(2) The production method according to (1) above, wherein yeast is added to the juice before water injection.
(3) The production method according to (2), wherein water for brewing adjusted to a temperature range suitable for fermentation is poured.
(4) The production method according to any one of (1) to (3), wherein water is poured using a hot water press facility for feeding the liquid juice from the whirlpool tank.
(5) The manufacturing method in any one of said (1)-(4) by which the liquid juice of the next preparation is transferred to a whirlpool tank from a boiling pot in pouring water.
(6) The production method according to the above (4) or (5), wherein water is poured without passing through the liquid feeding port from the whirlpool tank.
(7) The beer taste drink manufactured by the method in any one of said (1)-(6).

  According to the present invention, by adjusting the sugar content of the raw material juice mainly by water injection after the transfer of the raw material juice from the whirlpool tank, the influence on the quality of the product is minimized, and the high concentration preparation is performed. It is possible to increase the product production amount per charge, which is an advantage, and to reduce the energy consumption per production amount. According to the present invention, since the interval between preparations can be shortened, the number of preparations per hour (preparation rotation rate) can be improved.

FIG. 1 is a diagram showing the progress of fermentation in the fermentation process of Example 1 and the change over time in the number of yeasts accompanying the fermentation. FIG. 2 shows the intracellular pH of yeast recovered after completion of the fermentation process of Example 1 (intracellular pH of yeast (ICP) measured by a fluorometer and intracellular pH of yeast (FIP) measured by a flow cytometer). ) And its death rate. Both ICP and FIP are data showing yeast activity. FIG. 3 is a diagram for illustrating an example of a stationary process, a transfer process, a water injection process, and a cooling process in the present invention. WPT in the figure represents a whirlpool tank, TWH represents brewing hot water, TWC represents brewing cold water, and FT represents a fermentation tank. Although not shown in the figure, the whirlpool tank is connected to the boiling kettle by piping, and the wort after boiling is transferred from the boiling kettle to the whirlpool tank and left still. FIG. 4 is a diagram illustrating an example of a bypass route (route indicated by an arrow in the drawing) when water is injected without going through the liquid supply port from the whirlpool tank.

Detailed Description of the Invention

  In the present invention, “beer-taste beverage” is used to mean “beer-taste fermented beverage” and “beer-taste non-fermented beverage”.

  In the present invention, “beer-taste fermented beverage” refers to a flavor characteristic similar to beer, which is obtained when the raw material is a carbon source, a nitrogen source, hops, etc., and is produced by alcohol fermentation according to a normal beer production method. All fermented beverages that you have. Examples of the beer-taste fermented beverage include beer, sparkling liquor, and beer-flavored fermented beverage (for example, beverages classified as “other brewed liquor (foaming) (1)” in the liquor tax law). Examples of the beer-taste fermented beverage include what is called fermented malt beverage using wort as a raw material, but it is not always necessary to use wort.

  In the present invention, the “beer-taste non-fermented beverage” is a non-fermented beverage that can be produced without using alcohol fermentation using a carbon source, a nitrogen source, hops, and the like, and has a flavor similar to beer. Refers to all non-fermented beverages with characteristics. For example, a completely alcohol-free malt beverage having an alcohol content of 0% and a completely alcohol-free beer-taste beverage that does not use malt are also included in the beer-taste non-fermented beverage.

  In the present invention, the following carbon source, nitrogen source, additive and the like can be used as raw materials for beer-taste fermented beverages and beer-taste non-fermented beverages. Wort may or may not be used. In addition, ungerminated barley such as ungerminated barley (including extracted ungerminated barley) or ungerminated wheat (including extracted ungerminated wheat) may be used for the wort.

  In the present invention, the carbon source of the beer-taste fermented beverage and the beer-taste non-fermented beverage is not particularly limited. 1 type (s) or 2 or more types can be used and carbon sources other than these can also be used.

  In the present invention, the nitrogen source of the beer-taste fermented beverage and the beer-taste non-fermented beverage is not particularly limited, but one or more of grain raw materials such as soybean protein, pea protein and corn protein, and their proteolytic products are used. Cereal materials other than these can also be used.

  In the present invention, hops used in beer-taste fermented beverages and beer-taste non-fermented beverages are not particularly limited, but include normal hops, pellet hops, powdered hops, and hop extracts used in the production of beer, sparkling liquor, etc. It can be appropriately selected and used. In addition, hop processed products such as isomerized hops, hexahops, and tetrahops can be used.

  The beer-taste fermented beverage and the beer-taste non-fermented beverage according to the present invention include, as necessary, seasonings such as sweeteners, acidulants and bitters, stabilizers such as pH adjusters, alcohols, fragrances, pigments and foams. You may manufacture by adding 1 type, or 2 or more types of additives, such as an improver, a foam improvement agent, a water quality regulator, and a fermentation aid.

Manufacture of the beer taste fermented drink and beer taste non-fermented drink in this invention can be performed as follows, for example. In other words,
-If necessary, apply saccharification or proteolysis (preparation process)
-Filtration to obtain the raw material juice (filtration step 1)
-Add an appropriate amount of hops etc. before starting boiling and / or after starting boiling (boiling step),
-Leave in a whirlpool tank to remove precipitates (standing process)
-Cooling while transferring the obtained juice from the whirlpool tank to the fermentation tank etc. (transfer process and cooling process),
-Only when manufacturing a beer-taste fermented beverage, yeast is added to the obtained juice (pre-fermentation solution) to cause alcohol fermentation (fermentation step),
-Precipitating proteins that cause turbidity by laying the obtained juice at a low temperature around 0 ° C for a long time (alcohol storage step);
-As needed, seasonings such as sweeteners, acidulants, bitters, etc., stabilizers such as dilution water, alcohol, pH adjusters, fragrances, pigments, foaming improvers, foam retention improvers, water quality modifiers And adding additives such as fermentation aids to adjust the flavor and quality of the beverage,
-The remaining yeast and insoluble components are completely removed and clarified (filtration step 2),
-Finally, the product after the filtration process is filled into cans, bottles or barrels (filling process),
It can be a final product.

  ADVANTAGE OF THE INVENTION According to this invention, it is a manufacturing method of a beer taste drink, Comprising: The manufacturing method which reduces the sugar content of a juice 20%-70% by the water injection after the transfer of a juice from a whirlpool tank is provided. The production method of the present invention can reduce the time required for water injection as a result, compared to the conventional method by proportional water injection that continues water injection at a constant rate during the transfer of the juice from the whirlpool tank to the fermentation tank, etc. This is advantageous in that the interval can be shortened.

  According to the present invention, the sugar content of the juice transferred from the whirlpool tank can be reduced, for example, from 10 ° P to 24 ° P to 8 ° P to 17 ° P by water injection. That is, in the present invention, the juice can be charged at a high concentration, and the sugar content can be reduced by pouring water after the juice is transferred. When the production method of the present invention is a method for producing a beer-taste fermented beverage, the pre-fermentation solution is charged at a high concentration, the sugar content is reduced by pouring water after transfer of the pre-fermentation solution from the whirlpool tank to the fermentation tank, It can be performed.

  In the present invention, water is mainly injected after the transfer of the juice from the whirlpool tank, but the timing of the start of the injection is within the range in which the interval between preparations is not extended, during the transfer of the juice from the whirlpool tank to the fermentation tank, The time when the liquid amount of the whirlpool tank becomes 30 to 0% of the initial total liquid amount can be set. Here, the amount of liquid in the whirlpool tank is 30% of the initial total liquid amount means that the transferred liquid amount is 70% of the initial total liquid amount of the whirlpool tank. In addition, the amount of liquid in the whirlpool tank is 0% of the initial total liquid volume means that the transferred liquid volume is 100% of the initial total liquid volume of the whirlpool tank, that is, the total liquid volume of the whirlpool tank is empty. It means that. In a preferred embodiment of the present invention, the water injection start time can be set when the transfer amount of the pre-fermentation liquid from the whirlpool tank becomes 100% of the initial total liquid volume of the whirlpool tank.

  According to the present invention, brewing water, brewing hot water, brewing cold water, or a mixture thereof can be used for water injection. In the case of using any of brewing water, brewing hot water, or brewing cold water as water for pouring water, the water temperature can be adjusted as necessary, and then poured into a fermentation tank or the like. When a mixture of brewing water, brewing hot water or brewing cold water is used as the water for pouring water, the water temperature can be adjusted by mixing the brewing water, brewing hot water or brewing cold water in an appropriate amount. When producing a beer-taste fermented beverage, the brewing water temperature is preferably adjusted to a temperature range suitable for fermentation, more preferably to a fermentation temperature of ± 1.0 ° C. The temperature adjustment may be performed at a stage before being introduced into the fermentation tank, or each brewing water whose mixing ratio has been appropriately adjusted to reach the target temperature may be separately introduced into the fermentation tank without adjusting the temperature. Good.

  In the present invention, “brewing hot water” means brewing water obtained by heating. In the present invention, “brewing cold water” means brewing water obtained by cooling. Heating and cooling can be performed by methods well known to those skilled in the art. In the present invention, “brewing water” refers to water used for preparing raw materials for beer in a factory, and has a quality suitable as drinking water. In the present invention, the brewing water can be used for preparing a beer-taste fermented beverage or adjusting the sugar content by water injection.

  According to the present invention, the amount of water injection can be determined according to the sugar content of the juice in the whirlpool tank. A person skilled in the art can easily determine the amount for adjusting the sugar content of the juice at the time of high concentration charging to the target sugar content of the juice. Specifically, when the sugar content is X times the target sugar content, water injection can be performed by water injection so that the amount of the juice is X times (where X is an integer greater than 1). To do).

  According to the present invention, the water injection speed can be appropriately adjusted by the capacity of the hook and the pump. From the viewpoint of reducing the water injection time and the interval between preparations, the water injection speed is preferably high.

  According to the present invention, in order to shorten the interval between preparations, the juice of the next preparation may be transferred from the boiling pot to the whirlpool tank during the pouring. In this case, the water injection can be completed by the time when the next preparation liquid starts to be fed from the whirlpool tank. For example, it can be completed within 1 hour from the start of water injection, preferably within 20 minutes from the start of water injection.

  According to the present invention, water injection equipment can be used as water injection equipment. It is preferable that the facility for water injection of the present invention has a liquid feeding capability that achieves a desired water injection rate.

  According to the present invention, from the viewpoint of reducing the cost and labor of remodeling equipment, existing hot water feeding equipment or a part thereof may be used. When using hot water feeding equipment as the water pouring equipment of the present invention, it is possible to apply a pump with a liquid feeding capacity that achieves a desired water pouring speed, while utilizing existing equipment, and at high speed. Water injection is possible. Although it does not specifically limit for this purpose, The pump provided with the said liquid feeding capability can be used as a pump for hot water feeding. Hot water feeding and water pouring can be performed continuously.

  Although not limiting the present invention, FIG. 3 illustrates an example of a water injection facility utilizing the hot water supply facility according to the present invention. As shown in FIG. 4, for the purpose of reducing the possibility that water for pouring flows back to the whirlpool tank, etc., it passes through a bypass path (path indicated by an arrow) bypassing the liquid feed port of the whirlpool tank. Water may be injected.

  In the present invention, the “liquid feeding port of the whirlpool tank” means a liquid juice delivery port installed in the whirlpool tank in order to send the liquid juice to a fermentation tank or the like.

  When the production method of the present invention is a method for producing a beer-taste fermented beverage, the yeast can be added to the pre-fermentation solution before water injection or high-concentration fermentation before water injection. From the viewpoint of improving, it is preferable to add to the pre-fermentation solution prior to water injection.

  According to this invention, the beer taste drink manufactured by the manufacturing method of this invention is provided.

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

Example 1: Production of beer-taste fermented beverage without malt by high-concentration preparation and large-volume water injection In this example, the high-concentration preparation (1.33 times) and the large-volume water injection method of the present invention were used, soy protein A beer-taste fermented beverage made from liquid sugar and hops was produced and evaluated.

(1) Manufacture of beer-taste fermented drinks A soybean protein decomposition solution was prepared by charging soybean protein as a raw material and a commercially available protease into a pressure-type boiling kettle and stirring for 2 hours. Thereafter, a commercially available liquid sugar was added to raise the temperature, and boiling was continued for 20 to 30 minutes from the time when the temperature of the raw material juice reached 115 to 120 ° C. to obtain a Maillard reaction product.

  Separately, when the commercially available liquid sugar and hot water were mixed in a boiling kettle, the Maillard reaction product was added, and further hops were added, followed by boiling for 20 to 40 minutes.

  After completion of boiling, brewing water was added to compensate for evaporation, and the pre-fermentation solution was allowed to stand in a whirlpool tank, and precipitates such as hop residues were removed to obtain a pre-fermentation solution (Control 1). The high-concentration pre-fermentation solution was prepared in the same manner as described above by increasing the amount of raw materials used by 33% without changing the charged amount (120 kL) (Test 1). The sugar content of the wort just before boiling was 17.0 ° P for Control 1 and 22.6 ° P for Test 1.

  The wort after boiling was cooled (wheat-cooled) to 10 to 15 ° C. and brewer's yeast was added to prepare the pre-fermentation solution.

  About test 1, after wheat-cooling and adding brewer's yeast, water was poured into the liquid before high concentration fermentation, and sugar content adjustment was performed. Specifically, water injection for adjusting the sugar content was performed on the pre-concentration pre-fermentation liquid after cooling using a water injection line for feeding hot water. The amount of water injection was determined by calculating the total amount of water injection required from the finished sugar content of the juice before water injection and subtracting the amount of hot water used for hot water feed from there. As a result, the amount of water injected in Test 1 was about 40 kL. The start of water injection was the time when the pre-fermentation liquid in the whirlpool tank became empty. Mass water injection was performed at a high flow rate of 80 kL / h using a brewing water adjusted to the target cooling temperature and a hot water feed line attached to the whirlpool tank. Therefore, in this example, the water injection was completed in about 30 minutes.

Then, according to a conventional method, further fermentation, storage, and filtration were performed to obtain alcohol products (Control 1 and Test 1). The component analysis results of the resulting alcohol product were as shown in Table 1. In addition, the raw wort sugar content (OE) in Table 1 is the sugar content of the pre-fermentation solution before fermentation.

  As shown in Table 1, the concentrations for esters (ethyl acetate and isoamyl acetate), acetaldehyde and the like are not significantly different between Control 1 and Test 1, and the method for producing Test 1 beer-taste beverages is as follows. It was shown that it does not affect fermentability. Thus, in this example, in the production of beer-taste fermented beverages that do not use malt, it was possible to adjust the sugar content by high concentration preparation and mass water injection without greatly affecting the fermentation process and product quality. Indicated. In sensory evaluation, although slight changes were observed in the flavor and taste of the product, it was confirmed that the product was within the allowable range (data not shown).

(2) Confirmation of yeast activity status In this example, the yeast for fermentation was added to the wort before the large amount of water injection, so it was exposed to the high concentration pre-fermentation solution even temporarily. . Therefore, there were concerns about the effects on the physiological state of the yeast and the quality of the final product due to exposure to the pre-fermentation solution. Therefore, in order to confirm the progress of the fermentation, the time-dependent change in the sugar content of the fermented liquid during the main fermentation is monitored, and in order to confirm the physiological state of the yeast for fermentation, the number of yeasts in the fermented liquid over time. Changes, intracellular pH of recovered yeast (ICP), intracellular pH of recovered yeast (FIP) and number of killed recovered yeast were monitored. The monitoring results were as shown in FIGS.

  As shown in FIG. 1, the fermented liquid steadily decreased the sugar content with time. Further, in Control 1 and Test 1, there was almost no difference in the change in sugar content with time. Moreover, although the number of yeast in a fermented liquid decreased with time passage, the difference with the time-dependent change was hardly seen by the control 1 and the test 1 (FIG. 1). In addition, as shown in FIG. 2, ICP, FIP and the number of killed recovered yeast were hardly different between Control 1 and Test 1.

  Therefore, in this example, although yeast was temporarily exposed to the high concentration pre-fermentation solution, surprisingly, it hardly affected the progress of the fermentation process and the physiological state of the yeast. It was shown that there was no. This is probably because the high-speed water injection shortened the exposure time of the yeast to the high-concentration pre-fermentation solution and allowed the yeast to be exposed to the high-concentration pre-fermentation solution for a short time.

  As described above, in this example, high-concentration preparation and water injection were performed in the production of beer-taste fermented beverages that did not use malt, but there was no effect on the interval between preparations, and water injection did not lead to a delay in the next preparation. . As a result, it was confirmed that the production efficiency was improved and the energy used was reduced according to the concentration of the charged solution. Further, in this example, yeast was added to the high-concentration pre-fermentation solution, but almost no effect was observed on the activity status of the yeast, and almost no effect on the quality of the final product was observed. That is, in the present Example, it was shown that the production efficiency can be improved and the energy used can be reduced by high concentration preparation without impairing the quality of the final product.

Example 2: Production of a beer-taste fermented beverage using malt by high-concentration preparation and large-volume water injection In this example, the high-concentration preparation (1.33 times and double times) and large-volume water injection method of the present invention are used. A beer-taste fermented beverage was produced and evaluated.

  According to a normal method, malt and barley were put into hot water having been adjusted to pH poured into a charging tank, and a commercially available enzyme agent was added to perform saccharification to obtain a saccharified solution. Then, the obtained saccharified liquid was filtered in a wort filtration tank to obtain wort. The wort was transferred to a boiling kettle and boiled for 60 to 70 minutes with the addition of syrup and hops. After completion of boiling, brewing water was added to compensate for evaporation, and the wort was allowed to stand in a whirlpool tank to remove precipitates such as truffles and hop residues (control 2 and control 3). . For high-concentration wort, increase the amount of raw materials used by 33% (concentration 1.33 times (test 2)) or increase 100% (concentration double, (test 3)) without changing the amount charged. Prepared as above. The sugar content of the wort just before boiling was 12 ° P for Control 2, 12 ° P for Control 3, 16 ° P for Test 2, and 24 ° P for Test 3. In addition, the amount charged was 120 kL in Control 2 and Test 2, and 2 kL in Control 3 and Test 3. In Test 3, 1 kL of 2 kL of the prepared wort was used for the subsequent tests.

  The wort after boiling was cooled (wheat-cooled) to 10 to 15 ° C. and brewer's yeast was added to prepare the pre-fermentation solution.

  For Test 2 and Test 3, after the wheat was cooled and brewer's yeast was added, water was poured into the high-concentration pre-fermentation solution to adjust the sugar content. Specifically, water injection for adjusting the sugar content was performed on the pre-concentration pre-fermentation liquid after cooling using a water injection line for feeding hot water. The amount of water injection was determined by calculating the total amount of water injection required from the finished sugar content of the juice before water injection and subtracting the amount of hot water used for hot water feed from there. As a result, the water injection amount in Test 2 was about 40 kL, and the water injection amount in Test 3 was about 1 kL. The start of water injection was the time when the pre-fermentation liquid in the whirlpool tank became empty. Mass water injection was performed at a high flow rate of 100 kL / h using brewing water adjusted to the target cooling temperature and using a hot water feed line attached to the whirlpool tank.

Thereafter, further fermentation, storage and filtration were performed according to a conventional method to obtain alcohol products (Control 2 and Test 2 and Control 3 and Test 3). The component analysis results of the obtained alcohol product were as shown in Tables 2 and 3. In addition, the raw wort sugar content (OE) in Table 2 and Table 3 is the sugar content of the pre-fermentation solution before fermentation.

  As shown in Tables 2 and 3, the concentrations for esters (ethyl acetate and isoamyl acetate), acetaldehyde, etc. are not significantly different between Control 2 and Test 2 and between Control 3 and Test 3. It was shown that the fermented malt beverage production methods of Test 2 and Test 3 do not affect fermentability. That is, according to the present embodiment, not only 1.33 times concentration (corresponding to the case where the 4 charging full quantity is changed to 3 charging full quantity) but also 2 times concentration (the 4 charging full quantity is changed to 2 charging full quantity) Even when wort was used, it was shown that the sugar content could be adjusted by high concentration preparation and mass water injection without significantly adversely affecting the fermentation process and product quality in the production of fermented malt beverages. . In sensory evaluation, although slight changes were observed in the flavor and taste of the product, it was confirmed that the product was within the allowable range (data not shown).

  As described above, in this example, high-concentration preparation and water injection were performed in the production of fermented malt beverages, but there was no effect on the interval between preparations, and water injection did not lead to a delay in the next preparation. As a result, it was confirmed that the production efficiency was improved and the energy used was reduced according to the concentration of the charged solution. In this example, yeast was added to the pre-fermentation solution with high concentration, but almost no effect on the quality of the final product was observed. That is, in the present Example, it was shown that the production efficiency can be improved and the energy used can be reduced by high concentration preparation without impairing the quality of the final product.

Claims (7)

  A method for producing a beer-taste beverage, wherein the sugar content of the juice is reduced by 20% to 70% by pouring water after transferring the juice from the whirlpool tank.   The production method according to claim 1, wherein yeast is added to the broth before water injection.   The production method according to claim 2, wherein water for brewing whose temperature is adjusted to a temperature range suitable for fermentation is poured.   The manufacturing method as described in any one of Claims 1-3 which injects water using the hot-water pushing equipment for sending sap from a whirlpool tank.   The manufacturing method as described in any one of Claims 1-4 with which the liquid juice of the next preparation is transferred to a whirlpool tank from a boiling pot in pouring water.   The production method according to claim 4 or 5, wherein water is poured without passing through the liquid feeding port from the whirlpool tank.   The beer taste drink manufactured by the method as described in any one of Claims 1-6.