JP2014000010A - Manufacturing method of low alcohol fermented malt beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of a low alcohol fermented malt beverage having a high extract concentration even with a relatively low alcohol content, ensuring fullness of taste and palatable flavor.SOLUTION: In a manufacturing method of a low alcohol fermented malt beverage, the usage ratio of deep-color malt having a saccharification power of 80 to 200 WK to the total fermentation raw material is 10 mass% or more and the final fermentation degree is 65 to 85%. In the manufacturing method of a low alcohol fermented malt beverage, the chromaticity of the deep-color malt is 10 to 50° EBC. In any of the manufacturing methods of a low alcohol fermented malt beverage, the chromaticity of the final product is 8 to 16° EBC. And in any of the manufacturing methods of a low alcohol fermented malt beverage, the alcohol concentration in the final product is 2 to 4 vol.%.

Description

  The present invention relates to a method for producing a low alcohol fermented malt beverage having a relatively low alcohol concentration and a high extract (non-volatile solid component) concentration in the final product.

  In recent years, consumer needs for low-alcohol beer and non-alcohol beer with low alcohol concentration while having the same taste as beer are increasing. These low-alcohol beer-taste beverages are generally taken as a substitute for beer when a high-alcohol beer cannot be drunk, and are therefore equivalent to or similar to beer except for the alcohol concentration. It is preferable to have a different flavor, taste and texture. In addition, because of the health-consciousness of consumers, beer-taste beverages with a particularly low alcohol concentration are favored with low sugar content and reduced calories.

  In fermented malt beverages, in the fermentation process, the alcohol concentration can be lowered by stopping the fermentation in the middle by controlling the fermentation time and temperature, but in this method, the sugar content in the final product is reduced. The amount will be high. Therefore, in general, a beer-taste beverage having a relatively low alcohol concentration (alcohol content (concentration) of 2 to 4% by volume) has a general alcohol concentration (alcohol content (concentration) of 5 to 6% by volume). The fermentation process is performed in the same manner as a beer-taste beverage, and the dilution ratio when finally hydrolyzed is increased to increase the dilution rate to a desired alcohol concentration.

  However, in the said method, since the degree of fermentation is high and the dilution rate at the time of manufacture is large, in the manufactured beer taste drink, the extract density | concentration in a product becomes low. In a beer-taste beverage having a low extract concentration, the concentrations of the aroma component and the taste component are generally lowered. That is, the beer-taste beverage obtained by this method can reduce both the alcohol concentration and the sugar content, but is generally watery, lacks a response to drinking, and has a low palatability.

  On the other hand, for the purpose of imparting color and aroma to beer-taste beverages, dark-colored malt (dark-colored malt) obtained by roasting or roasting (roasting) at a higher roasting temperature than usual is light-colored malt ( It is used with normal color malt). For example, in the production of black beer, very dark malt such as caramel malt or black malt is used as a raw material. When black malt or the like is used as a raw material, there is a case in which not only the fragrance but also the taste and burnt smell are imparted. Therefore, in dark beer such as black beer, in order to improve the flavor, a method is disclosed in which black malt is fractionated for each tissue and the fraction obtained is used at an arbitrary ratio (for example, patents). Reference 1).

JP 2008-43292 A

  The present invention provides a method for producing a low-alcohol fermented malt beverage having a high extract concentration in a product, which is highly drinkable and has a high palatability even when the alcohol concentration is relatively low. With the goal.

  As a result of earnest research to solve the above problems, the present inventor uses dark malt having a saccharification power within a specific range and adjusts the feed conditions so that the final fermentation degree is within a specific range. Thus, the inventors have found that a low alcohol fermented malt beverage having a high extract (nonvolatile solid component) concentration and a reduced alcohol concentration can be produced, and the present invention has been completed.

That is, the manufacturing method of the low alcohol fermented malt drink which this invention provides is the following (1)-(7).
(1) A method for producing a low-alcohol fermented malt beverage, wherein the ratio of use of dark-colored malt having a saccharification power of 80 to 200 WK to the entire fermentation raw material is 10% by mass or more, and the final fermentation degree is 65 to 85%. A method for producing a low-alcohol fermented malt beverage.
(2) The manufacturing method of the low alcohol fermented malt drink of said (1) whose chromaticity of the said dark color malt is 10-50 degree EBC.
(3) The method for producing a low alcohol fermented malt beverage according to (1) or (2), wherein the dark-colored malt is Munich malt.
(4) The method for producing a low alcohol fermented malt beverage according to any one of (1) to (3), wherein all the fermentation raw materials are raw materials derived from wheat.
(5) The method for producing a low alcohol fermented malt beverage according to any one of (1) to (4) above, wherein the chromaticity of the final product is 8 to 16 ° EBC.
(6) The method for producing a low-alcohol fermented malt beverage according to any one of (1) to (5), further comprising wheat-derived spirits as a raw material.
(7) The method for producing a low alcohol fermented malt beverage according to any one of (1) to (6), wherein the alcohol concentration in the final product is 2 to 4% by volume.

  According to the method for producing a low alcohol fermented malt beverage of the present invention, although the alcohol concentration is 4% by volume or less, the concentration of the extract in the final product is high, so that the drink has a good taste and the taste is high. Alcohol-fermented malt beverages can be produced.

  In this invention and this-application specification, a low alcohol fermented malt drink is a drink manufactured using a malt as a raw material through a fermentation process, Comprising: Alcohol density | concentration is 4 volume% or less alcoholic drinks. The low-alcohol fermented malt beverage includes alcoholic beverages having an alcohol concentration of less than 1% by volume. In addition, liqueurs obtained by mixing malt as a raw material and a beverage produced through a fermentation process with an alcohol-containing distillate may be used. The alcohol-containing distillate is a solution containing an alcohol obtained by a distillation operation, and those generally classified as spirits such as spirits can be used. That is, the low-alcohol fermented malt beverage in the present invention is not limited to beer stipulated by the Liquor Tax Law, but also alcoholic beverages such as happoshu, liqueurs, and other brewed liquors, and the alcohol concentration is 1 volume. % Of so-called beer-taste beverages are included, and all beverages that contain alcohol, including flavor, taste and texture equivalent to or similar to beer, regardless of the amount of raw materials used such as malt and hops Is included. Specific examples of the low alcohol fermented malt beverage include beer, sparkling liquor made from malt as a raw material, and liqueurs obtained by mixing sparkling liquor made from beer and malt and spirits.

  The method for producing a low-alcohol fermented malt beverage of the present invention (hereinafter sometimes referred to as “the production method of the present invention”) is a method for producing a low-alcohol fermented malt beverage having a saccharification power of 80 to 200 WK. The use ratio of dark-colored malt to the whole fermentation raw material is 10% by mass or more, and the final fermentation degree is 65 to 85%.

  In general, yeast produces alcohol using saccharides (fermentable sugars) consisting of 1 to 3 monosaccharides as nutrients, and more than 4 sugars (non-fermentable sugars) that yeast could not consume remain in the product. It will be. For this reason, low-alcohol fermentation with low fermentable sugar in wort and low degree of final fermentation (ratio of sugar concentration that yeast can consume as a nutrient source for alcohol fermentation out of total sugar concentration in wort) In the malt beverage, the amount of alcohol produced in the fermentation process is reduced. Therefore, in the production method of the present invention, the malt having a low saccharification power is used as part or all of the fermentation raw material, and the final fermentation degree is suppressed to 85% or less, whereby fermentation in the wort used for the fermentation process is performed. The content of sex sugar was lowered, the fermentation degree was lowered, and the amount of alcohol produced was reduced. As a result, the amount of water added to adjust to a desired alcohol concentration of 4% by volume or less can be reduced (dilution rate is lowered). As a result, the concentration of the extract in the product can be kept high, the concentration of the aroma component and the taste component in the product is also generally increased, and a low-alcohol fermented malt beverage having a high taste and palatability is produced. be able to.

In the present invention and the present specification, the saccharification power (diastase power: DP) (unit: WK) of malt means a value measured by the following method.
<Preparation of malt extract>
20 g of finely pulverized malt is accurately weighed in a beaker, 480 mL of water is added thereto, and then immersed in a constant temperature water bath at 40 ° C. and stirred for 1 hour. After stirring, the temperature is returned to room temperature with cold water, and water is added to make 520 g. The obtained malt slurry was subjected to Toyo Filter Paper No. The first filtrate (200 mL) is discarded, and the next 50 mL is used as a sample (hereinafter referred to as an extract) for measurement.
<Saccharification reaction>
As the starch solution, 10 g of starch (for example, Merck Analyzable Starch (No. 1252)) is added to 400 mL of boiling water, boiled for 5 minutes, then rapidly cooled, and water is added to make 500 mL. 100 mL starch solution is placed in two 200 mL volumetric flasks (for testing and blanking). To the test volumetric flask, 5 mL of an acetic acid buffer solution (a mixed solution of 30 g acetic acid in water to 1 L and a solution in which 34 g sodium acetate trihydrate is dissolved in water to 500 mL) is added. First, these two volumetric flasks are immersed in a constant temperature water bath at 20 ° C. for 20 minutes. Then 5 mL of extract is added to the test volumetric flask. To the blank volumetric flask, add 2.35 mL of 1N sodium hydroxide solution (20 g of sodium hydroxide in water to 500 mL) and then add 5 mL of extract. Thereafter, both volumetric flasks to which the extract is added are placed in a 20 ° C. constant temperature water bath for 30 minutes. 30 minutes after adding the extract, 4 mL of 1N sodium hydroxide solution is added to stop the saccharifying enzyme reaction.
<Measurement>
Add water up to the marked line to the two volumetric flasks after the saccharification reaction. Take 50 mL of liquid from each volumetric flask and put it into a 200 mL Erlenmeyer flask with a stopper. 25 mL of 0.1N iodine solution was added to each Erlenmeyer flask (0.1N iodine solution was 12.7 g of iodine in a solution of 20 g of potassium iodide in 200 mL of water, and water was added to make 1 L. Solution) and 3 mL of 1N sodium hydroxide solution, stopper and leave in the dark for 15 minutes. Next, to each Erlenmeyer flask is added 4.5 mL of a 1N sulfuric acid solution (a solution in which 28 mL of concentrated sulfuric acid is gradually added to a beaker containing 700 mL of water in advance while stirring to make 1 L by adding water). Thereafter, unreacted residual iodine was dissolved in a 0.1 N sodium thiosulfate solution (24.82 g of sodium thiosulfate and 7.6 g of sodium tetraborate in 400 mL of water after adding factor, and 1 L of water was added. And titrate the point where the blue color disappears. The diastase force (DP) is expressed by the number of grams of maltose produced under the above conditions, and is obtained by the following formula (1). In the following formula (1), f is a factor of 0.1N sodium thiosulfate solution, V _B is the titration value, V _T of sodium thiosulfate solution in the blank test is the titration value of sodium thiosulfate solution in this study.
Formula (1): DP = f × (V _B −V _T ) × 34.2

  The saccharification power of light-colored malt usually used in the production of beer and the like is 210 to 500 WK. In contrast, in the production method of the present invention, dark malt having a low saccharification power of 80 to 200 WK is used as part or all of the fermentation raw material. The saccharifying power of the dark-colored malt is not particularly limited as long as it is within the range of 80 to 200 WK, and can be appropriately determined in consideration of the final fermentation degree, the quality of the intended low alcohol fermented malt beverage, and the like. The saccharification power of the dark colored malt used in the production method of the present invention is preferably 90 to 200 WK, more preferably 90 to 190 WK, and further preferably 90 to 180 WK. Hereinafter, “dark color malt having a saccharification power of 80 to 200 WK” may be referred to as “dark color malt A”.

  In the production method of the present invention, the usage ratio of the dark-colored malt A is 10% by mass or more based on the entire fermentation raw material. When the use ratio of dark malt having a small saccharification power is within this range, the final fermentation degree can be lowered, and the amount of alcohol produced in the fermentation process can be sufficiently reduced. In the production method of the present invention, the use ratio of dark-colored malt A is not particularly limited as long as it is 10% by mass or more, and the saccharification power of dark-colored malt A, the saccharification power of other malts used together, the final fermentation degree, It can be appropriately determined in consideration of the quality of the intended low alcohol fermented malt beverage. When the use ratio of the dark color malt A becomes too high, the color of the final product becomes deep, and the flavor and burnt odor derived from the dark color malt A may be too strong. For this reason, for example, when producing a beer-taste beverage having a light color, the use ratio of the dark malt A is preferably 10 to 50% by mass, more preferably 10 to 45% by mass, More preferably, it is 15-40 mass%, More preferably, it is 15-35 mass%, It is especially preferable that it is 15-30 mass%.

  Usually, the light color malt used in the production of beer or the like has a chromaticity of 2 to 8 ° EBC. In the production method of the present invention, dark color malt with higher chromaticity is used. Dark-colored malt is generally weak in saccharification and is suitable for the purpose of reducing the final fermentation degree. Moreover, dark color malt is rich in grain-like aroma components. Therefore, in the production method of the present invention, by using dark-colored malt as a fermentation raw material, a grain-like aroma is strongly imparted compared to a low-alcohol fermented malt beverage produced using only light-colored malt, and beer A low-alcohol fermented malt beverage with high palatability as a taste beverage can be produced.

  The chromaticity of the dark-colored malt A used in the production method of the present invention is not particularly limited, and can be appropriately determined in consideration of the quality of the intended low alcohol fermented malt beverage. For example, when producing a low-alcohol fermented malt beverage whose final product has a chromaticity of 8 to 16 ° EBC (a chromaticity within a range generally regarded as a chromaticity of light beer), the color of dark malt A used. The degree is preferably not so high, more preferably 10 to 50 ° EBC, and still more preferably 20 to 40 ° EBC.

  Here, the “chromaticity” is the shade of color given by a dye mainly composed of merinoidin produced by the Maillard reaction, and is obtained by the Analytical-EBC standard method of EBC (European Brewery Convention) or a method according thereto. It can be measured. In the present invention and the specification of the present application, the chromaticity (unit: ° EBC) of the malt is measured after the wort is made by the congresmeish method. That is, the chromaticity of the congresmeish wort manufactured using only the malt which is a measuring object is called the chromaticity of the malt. EBC is a unit of chromaticity in the analysis of malt, wort, and beer. The shades of beer, wort, and malt are numerical values (visually measured by a comparator having nine glass discs of EBC chromaticity). Or calculated based on absorbance at a wavelength of 430 nm.)

  As the dark-colored malt A, commercially available products can be used as appropriate. The dark-colored malt A may be barley malt, wheat malt, or oat malt as long as the saccharification power is 80 to 200 WK, but is preferably barley malt.

  In the production method of the present invention, Munich malt is particularly preferably used as the dark-colored malt A. In general, light-colored malt is produced by drying at 80 ° C. for 2 to 6 hours, and melanoidin malt which is a kind of dark-colored malt (chromaticity: 60 to 80 ° EBC) is 100 to 130 ° C., 2 to 2 hours. Manufactured by roasting for 6 hours. In contrast, Munich malt (chromaticity: 20-40 ° EBC) is produced by drying at 100-105 ° C. for 4-5 hours. In addition, Munich malt is characterized in that it is dried after increasing the protein content by increasing the moisture content of the barley during germination or by increasing the germination temperature. By making the protein high before drying, the Maillard reaction at the time of drying is efficiently advanced.

  The fermentation raw material other than the dark-colored malt A used in the production method of the present invention may be light-colored malt or a fermentation raw material other than malt. Examples of fermentation raw materials other than malt include, for example, barley, wheat, There are starchy raw materials such as corn starch, corn grits, rice and corn, and sugar raw materials such as liquid sugar and sugar. Here, the liquid sugar is produced by decomposing and saccharifying starchy substances with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose and the like. In the production method of the present invention, it is preferable to use dark-colored malt A and light-colored malt as fermentation raw materials because wort having sufficient saccharification power can be prepared.

  Moreover, in the manufacturing method of this invention, since the low alcohol fermented malt drink which has a more preferable malt feeling as a beer taste drink can be manufactured, it is preferable that all fermentation raw materials are raw materials derived from wheat. Specifically, it is preferable to use only malt as a fermentation raw material, and when other fermentation raw materials other than malt and malt are used, the other fermentation raw materials are preferably wheat such as barley and wheat.

  Moreover, the final fermentation degree can be adjusted by adjusting the conditions of the saccharification process in a preparation process. For example, by shortening the saccharification time or lowering or increasing the reaction temperature of the saccharification reaction, the amount of fermentable sugar obtained by hydrolysis from non-fermentable sugar can be kept low, and the final fermentation degree can be reduced. Can be lowered.

  In the production method of the present invention, in order to keep the amount of alcohol produced by yeast in the fermentation process low, the final fermentation degree is set to 85% or less. On the other hand, when the final fermentation degree is too low, the produced low-alcohol fermented malt beverage is likely to be turbid, and the phenomenon of mashing that occurs when the filled container is opened tends to occur. For this reason, in the production method of the present invention, the final fermentation degree is adjusted to be in the range of 65 to 85%, preferably in the range of 70 to 85%, more preferably in the range of 70 to 80%. This suppresses quality problems such as spraying and turbidity while lowering the degree of fermentation.

  The alcohol concentration of the low alcohol fermented malt beverage produced by the production method of the present invention (hereinafter sometimes referred to as “low alcohol fermented malt beverage of the present invention”) is 4% by volume or less, and 0% by volume. May be. That is, the low alcohol fermented malt beverage of the present invention includes so-called non-alcoholic beverages having an alcohol concentration of less than 1% by volume. The alcohol concentration of the low alcohol fermented malt beverage produced by the production method of the present invention is 0 because the effect of the present invention that can suppress the decrease in the extract concentration by suppressing the dilution rate at the time of production is 0. It is preferably more than 4% by volume and less than 4% by volume, more preferably from 0.005 to 4% by volume, even more preferably from 1 to 4% by volume, and even more preferably from 2 to 4% by volume. preferable.

  The production method of the present invention uses specific dark malt as part or all of the fermentation raw material, and prepares wort having a final fermentation degree within the range of 65 to 85% in the preparation step. A general method for producing fermented malt beverages such as beer and happoshu can be employed. For example, the production method of the present invention can be performed in the steps of preparation, fermentation, storage, filtration, and filling.

  First, wort is prepared from a fermentation raw material containing dark-colored malt A as a preparation step. Specifically, first, dark-colored malt A and light-colored malt (or a crushed product thereof), fermentation raw materials other than malt as necessary, and raw water are added to a charging tank and mixed to prepare a miche. The preparation of the miche can be performed by a conventional method such as holding the miche at 35 to 70 ° C. for 20 to 90 minutes. Thereafter, the starch is gradually saccharified using the malt-derived enzyme or the enzyme added to the cheese, by gradually raising the temperature of the meat and holding it at a predetermined temperature for a certain period of time. After the saccharification treatment, the mixture is kept at 76 to 78 ° C. for about 10 minutes, and then the mash is filtered in a wort filtration tank to obtain transparent wort.

  In addition to the fermentation raw material, an enzyme agent such as a saccharifying enzyme such as α-amylase, glucoamylase, or pullulanase, or a protease can be added to the miche. In addition, spices, herbs, fruits and the like may be added as long as the effects of the present invention are not impaired.

  The temperature and time at the time of saccharification treatment are determined based on the type of fermentation raw material used, the type of enzyme added, the amount of miche, the quality of the desired low alcohol fermented malt beverage, etc. It adjusts suitably so that the final fermentation degree of wort may be in the range of 65 to 85%. For example, it can be performed by holding at 60 to 72 ° C. for 30 to 90 minutes.

  In addition, part of the malt, part or all of other fermentation raw materials, and mash prepared by adding warm water to the charging kettle were mixed and mixed with the saccharified mash in the charging tank described above. You may obtain wort by filtering things in a wort filtration tank. Also in this case, the final fermentation degree of the wort after filtration is appropriately adjusted so as to be in the range of 65 to 85%.

  The resulting wort is boiled. The boiling method and its conditions can be determined as appropriate. A low-alcohol fermented malt beverage having a desired flavor can be produced by appropriately adding herbs, fragrances, etc. before or during the boiling process.

  In the present invention, it is preferable to add hops before or during the boiling process. By boiling in the presence of hops, the flavor and aroma of hops can be boiled out. The addition amount of hops, the addition mode (for example, adding in several steps) and the boiling conditions can be determined as appropriate.

  It is preferable to transfer the boiled wort to a precipitation tank called a whirlpool to remove hop koji, coagulated protein, and the like produced by boiling. Then, it cools to an appropriate fermentation temperature with a plate cooler. Cold wort may be used for the fermentation process as it is, or may be used for the fermentation process after adjusting to a desired extract concentration.

  Next, as a fermentation process, the cold wort is inoculated with yeast, transferred to a fermentation tank, and subjected to fermentation. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts used for producing alcoholic beverages. Although it may be a top fermentation yeast or a bottom fermentation yeast, it is preferably a bottom fermentation yeast because it can be easily applied to large-scale brewing facilities.

  Moreover, the amount of alcohol produced | generated by fermentation is reduced more by suppressing alcoholic fermentation in a fermentation process. Therefore, in particular, when producing a low alcohol fermented malt beverage having a very low alcohol concentration, such as a non-alcohol beer having an alcohol concentration of less than 1% by volume, it is also preferable to lower the degree of fermentation in the fermentation process.

  Furthermore, as a sake storage process, the obtained fermented liquor is aged in a storage tank, stored and stabilized under a low temperature condition of about 0 ° C., and then filtered as a filtration process. The target low-alcohol fermented malt beverage can be obtained by removing yeast and protein. A low alcohol fermented malt beverage having a desired alcohol concentration can be obtained by diluting the low alcohol fermented malt beverage obtained after filtration with an appropriate amount of water. In the production method of the present invention, since the amount of alcohol produced by alcohol fermentation is small, the alcohol concentration of the final product can be reduced to 4% by volume or less by adding a smaller amount of water than before. The obtained low alcohol fermented malt beverage is usually bottled in a filling process and shipped as a product.

  In addition, the liqueur in liquor tax law can be manufactured in the process after the fermentation process by yeast, for example by mixing with spirits. The addition of spirits may be before or after addition for adjusting the alcohol concentration. The spirit to be added is preferably a wheat spirit since it can produce a low-alcohol fermented malt beverage having a better malt feel as a beer-taste beverage.

  The low alcohol fermented malt beverage of the present invention may have an alcohol capacity of 4% or less, but is preferably a light beer-taste beverage. Specifically, the chromaticity of the final product is preferably 8 to 16 ° EBC. In the production method of the present invention, dark colored malt A having a high chromaticity is used at a high use ratio, but the dark colored malt A is 10 to 50 ° EBC, preferably 20 to 40 ° EBC, and By diluting to adjust the alcohol concentration, a light, low-alcohol fermented malt beverage can be produced.

  EXAMPLES Next, although an Example and a reference example are shown and this invention is demonstrated further in detail, this invention is not limited to a following example etc.

<Measurement of final fermentation degree of wort>
The final fermentation degree of wort was measured according to the method (7.3 and 8.11 final fermentation degree) described in the revised BCOJ (Brewery Convention of Japan) analysis method (issued by Japan Brewing Association). . That is, after adding all the fermentable extracts by adding yeast to the wort, the extract concentration is measured, and calculated from the obtained measured value and the extract concentration of the original wort (wort before fermentation) measured in advance. did.
Final fermentation degree (%) = ([original wort extract concentration] − [fermented extract concentration]) / [original wort extract concentration] × 100

<Measurement of spray>
The measurement of the spout of each fermented malt beverage was measured by the method of Amaha et al. (Amaha. M., Horiuchi. G. and Yabuuchi. S .: Master Brew. Assos. Am. Tech. To 21 (1978)).
Specifically, an effervescent beverage packed in a 633 ml bottle was rotated and shaken at 25 ° C. for 24 hours and then erected at 25 ° C. for 10 minutes. Thereafter, the bottle was rotated 3 times for 10 seconds and erected for 30 seconds, and then the bottle was opened.

[Example 1]
Happoshu having a final alcohol concentration of 3.3% by volume was prepared and evaluated from three types of wort having different final fermentation degrees.
As fermentation raw materials, Munich malt (DP: 100 to 170 WK, chromaticity: 20 to 40 ° EBC) and barley were used.

Specifically, first, 140 liters of raw water is added to and mixed with 15.7 kg of pulverized Munich malt and 19.3 kg of barley flakes (use ratio of Munich malt: 45 mass%) in a charging tank. Miche was prepared. To the Myche, Termamyl (manufactured by Novozymes) was added at 1.5 g / kg, Ultraflow (manufactured by Novozymes) was added at 1.0 g / kg, and Neutase (manufactured by Novozymes) was added at 1.5 g / kg. By later heating, saccharification treatment was performed to obtain wort. The obtained wort was filtered with a reuter to obtain a transparent wort (filtrate), and then boiled at 100 ° C. for 70 minutes in a boiling pot. A total of 180 g of hops were added before and after boiling. After completion of boiling (after completion of heating), protein coagulum and hop koji were removed with a whirlpool to obtain transparent wort again. The wort extract concentration (raw wort extract concentration) and the final fermentation degree were measured. Three types of worts with final fermentation degrees of 87.4%, 75.1%, and 69.1% were obtained under the heating conditions in the saccharification treatment.
Next, the obtained wort was inoculated with 10 to 20 × 10 ⁶ brewer's yeast per mL of the broth and fermented at about 10 ° C. for 7 days. The fermented liquor obtained thereafter was aged (post-fermented) for about one month, then hydrated and diluted to obtain happoshu (samples 1 to 3) having an alcohol concentration of 3.3% by volume.

  About each happoshu, the amount of spray (mL) and turbidity (EBC) were measured. The turbidity was measured according to the EBC Analytica-EBC standard method. Furthermore, the strength of drinking response and the intensity of cereal incense were evaluated in three stages (both were 1 when weak and 3 when felt very strong) by 7 expert panels. Table 1 shows the measurement and evaluation results of each item and the overall evaluation (four levels of x, Δ, o, and ◎). In addition, sensory evaluation shows the average value of evaluation of all the panels.

  When the results of Samples 1 to 3 were compared, the lower the final fermentation degree, the stronger the drinking response and the stronger the grain aroma. It has been found that drinking response is enhanced by decreasing the final fermentation degree and increasing the extract concentration. On the other hand, the lower the final fermentation degree, the greater the amount of spray and the higher the turbidity. Considering the overall balance of flavor and the sprayability and turbidity of the product, Sample 2 with the final fermentation degree of 75.1% was the most highly evaluated among Samples 1 to 3.

[Example 2]
In the production method of the present invention, the influence of the use ratio of Munich malt on drinking response and the like was examined.
The alcohol concentration is 3.3 in the same manner as in Example 1 except that the use ratio of Munich malt (dark color malt A) is 0, 15, 30, or 45% and the final fermentation degree is adjusted to about 70%. A volume% of happoshu (samples 1 to 4) was obtained.
For each sparkling liquor, the chromaticity was measured, and in the same manner as in Example 1, the strength of drinking response and the strength of grain aroma were evaluated. Table 2 shows the measurement and evaluation results of each item, comments by the panel, and comprehensive evaluation (4 levels of x, Δ, ○, ◎). In addition, sensory evaluation shows the average value of evaluation of all the panels.

  Despite the use of dark-colored malt A, the chromaticity of the happoshu of Samples 2 to 4 does not change much from Sample 1 that did not use dark-colored malt A, and the use ratio of dark-colored malt A is high. Even if it did, it turned out that a light-colored beer taste drink can be manufactured.

  In Samples 2 to 4 using 15 to 45% of dark colored malt A, both drinking response and grain flavor were clearly higher than Sample 1 that did not use dark colored malt A. In particular, the higher the ratio of dark-colored malt A used, the more comments that impair the palatability, such as “watery” and “thin”. It was confirmed that the response to drinking can be enhanced by increasing it. On the other hand, in sample 4 where the dark color malt A usage ratio was the highest, the flavor considered to be derived from dark color malt A such as caramel and sweetness became stronger. For this reason, in consideration of the overall balance of flavor, among the samples 2 to 4, the sample 3 having a dark malt A usage ratio of 30% is the highest evaluation, and 15% is higher than the sample 4 having 45%. The evaluation of sample 2 was higher.

[Example 3]
Happoshu produced by the production method of the present invention was compared with commercially available beer-taste liqueurs (commercial products P, Q, and R).
First, alcohol was used in the same manner as in Example 1 except that the use ratio of Munich malt (dark color malt A) was 25%, the final fermentation degree was adjusted to 75%, and finally the wheat spirit was added. A happoshu (sample 1) having a concentration of 3.2% by volume was obtained.
First, the final fermentation degree, the alcohol concentration, the extract concentration of the original wort, and the chromaticity (EBC) were examined for sample 1, commercially available products P, Q, and R in the same manner as in Example 1. Table 3 shows the measurement results. In addition, although the use ratio of the dark-colored malt A of commercial products P, Q, and R is unknown, it is estimated that it is 0 mass%.

  Next, the strength and preference of sample 1 and the commercial product P were evaluated by the pair comparison method by general consumers. Specifically, 200 general consumers drink and compare both Sample 1 and the commercial product P, and regarding the drinking response and taste (deliciousness), “A is strong, A is slightly strong, both It was evaluated from the five choices “No, B is slightly stronger, B is stronger”. The ratio of the former two choices and the latter two choices in the whole was defined as the respective preference levels. The evaluation results are shown in Table 4.

  In the same manner as the comparative evaluation between sample 1 and commercial product P, the strength and preference of sample 1 and commercial product Q were evaluated by the pair comparison method. The evaluation results are shown in Table 5.

  About the sample 1 and the commercial item R, the strength of the drink response and the degree of preference (deliciousness) were set to 5 levels (both were 1 when weak and 5 when feeling very strong). ). Table 6 shows the average value of the evaluation of all the panels.

  As a result, the Happoshu of Sample 1 produced by the production method of the present invention was significantly higher in evaluation of both drinking response and preference than any of the commercial products P, Q, and R.

  According to the method for producing a fermented malt beverage of the present invention, although the alcohol concentration is as low as 4% by volume or less, the extract concentration in the final product is high; Therefore, the production method can be used in the field of producing beer-taste beverages made from malt, including beer.

Claims (7)

A method for producing a low alcohol fermented malt beverage comprising:
The ratio of use of dark malt having a saccharification power of 80 to 200 WK to the entire fermentation raw material is 10% by mass or more,
A method for producing a low alcohol fermented malt beverage, characterized in that the final fermentation degree is 65 to 85%.   The manufacturing method of the low alcohol fermented malt drink of Claim 1 whose chromaticity of the said dark color malt is 10-50 degreeEBC.   The method for producing a low alcohol fermented malt beverage according to claim 1 or 2, wherein the dark-colored malt is Munich malt.   The manufacturing method of the low alcohol fermented malt drink as described in any one of Claims 1-3 whose all said fermentation raw materials are raw materials derived from wheat.   The manufacturing method of the low alcohol fermented malt drink as described in any one of Claims 1-4 whose chromaticity of a final product is 8-16 degree EBC.   The manufacturing method of the low alcohol fermented malt drink as described in any one of Claims 1-5 which contains wheat-derived spirit further as a raw material.   The manufacturing method of the low alcohol fermented malt drink as described in any one of Claims 1-6 whose alcohol concentration in a final product is 2-4 volume%.