JP2014128242A - Beer taste fermented beverage having improved foam sustainability and using no wheat and malt as raw material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beer taste fermented beverage having improved foam sustainability and using no malt as raw material.SOLUTION: Provided is a beer taste fermented beverage using no malt as raw material, produced by adding hop subjected to prescribed heating treatment to a liquid before fermentation and after whirlpool standing.

Description

  The present invention relates to a beer-taste fermented beverage that has improved foam retention and does not use wheat or malt as a raw material. The present invention also relates to a method for producing a beer-taste fermented beverage that has improved foam retention and does not use wheat or malt.

  As a new alcoholic beverage following beer and happoshu, beer-taste fermented beverages that do not use wheat and malt as raw materials have been developed. It has been pointed out that these beer-taste fermented beverages are inferior in flavor and foam quality compared to beer. In particular, foam retention is an important appearance quality of beer-taste fermented beverages, and improvement of foam quality is strongly desired (Patent Documents 1 and 2).

  Isoalpha acid is known as a component which comprises foam in a beer taste fermented drink (nonpatent literature 1). Iso alpha acid contributes to foam stability, but is also known as a hop bitter component, and adding iso alpha acid to improve foam quality results in unnecessary bitterness. Therefore, in the beer taste fermented beverage which does not use wheat and malt as a raw material, a method for improving the foam quality (foam retention) without imparting excessive bitterness has not been known so far.

JP 2008-136612 A JP 2007-125045 A

Ingredients of brewed products, Japan Sake Brewery Association, issued December 10, 1999, pages 273-275

  An object of the present invention is to provide a beer-taste fermented beverage that has improved foam retention and does not use wheat or malt as a raw material.

  The present inventors can improve the foam retention of beer-taste fermented beverages that do not use wheat and malt as raw materials by adding the heat-treated hop to the pre-fermentation solution after leaving the whirlpool (foam retention time is extended). I found out. In the obtained beer-taste fermented beverage, the α acid content was increased, and it was found that the increased α acid content was derived from the heat-treated hop. The present inventors have also given the beer-taste fermented beverage obtained in this way preferably with the natural aroma of hops, while not increasing the unpleasant bitterness and being unique to unheated hops. The sensory evaluation result that it was favorable as a beer taste fermented drink was obtained. The present invention has been made based on these findings.

That is, according to the present invention, the following inventions are provided.
(1) A beer-taste fermented beverage not using wheat or malt as a raw material, wherein the α acid content is 0.7 ppm or more.
(2) The beer-taste fermented beverage according to (1) above, wherein the heat-treated hop is used as a raw material for the pre-fermentation solution.
(3) The beer-taste fermented beverage according to (2) above, wherein 50% or more of the α acid contained in the fermented beverage is derived from the heat-treated hop.
(4) A method for producing a beer-taste fermented beverage that does not use wheat and malt as a raw material, wherein the heat-treated hop is added to the pre-fermentation solution after boiling.
(5) The manufacturing method according to (4), wherein the heat-treated hop is added after the whirlpool is left standing.
(6) The manufacturing method as described in said (4) or (5) whose alpha acid content of the manufactured fermented drink is 0.7 ppm or more.
(7) The manufacturing method in any one of said (4)-(6) from which 50% or more of (alpha) acid contained in fermented drinks originates in the hop heat-processed previously.

  ADVANTAGE OF THE INVENTION According to this invention, the beer taste fermented drink which does not use wheat and malt as a raw material with improved foam retention is provided. Since the beer-taste fermented beverage of the present invention has excellent foam retention characteristics without excessively imparting an unpleasant bitter taste, the present invention is advantageous in that both the foam retention characteristics and flavor can be achieved. The beer-taste fermented beverage of the present invention also has an excellent foam holding property because the natural and floral hop aroma derived from heat-treated hop is emphasized and the non-heated hop-specific roughness is low. However, it is also advantageous in that a high-quality beer-taste fermented beverage excellent in flavor can be provided.

FIG. 1 is a graph showing the relationship between the sugar content of a pre-fermentation solution, the α acid content that increases in the pre-fermentation solution by adding hops, and the α acid content contained in the product after fermentation. In the figure, the horizontal axis represents the sugar content (° P) of the pre-fermentation solution, and the vertical axis represents the α acid content (ppm) that increases in the pre-fermentation solution by adding hops. The alpha acid content (ppm) in the product after fermentation is represented by a contour plot.

Detailed Description of the Invention

  The beer-taste fermented beverage that does not use the wheat and malt of the present invention as a raw material has an α acid content of 0.7 ppm or more. Since the alpha acid content of beer-taste fermented beverages that do not use wheat and malt that are currently commercially available is 0.2 to 0.3 ppm, beer-taste fermentation that does not use the wheat and malt of the present invention as raw materials. Beverages are a new type of beverage.

  Further, in the production of conventional beer-taste fermented beverages, hops were added at the time of boiling the pre-fermentation solution, so that the α acid content was less than 0.7 ppm. By using this raw material, the α acid content can be increased to 0.7 ppm or more. That is, in the beer-taste fermented beverage of the present invention, the α acid content is enhanced, and in one embodiment of the present invention, the increase in the α acid content is derived from heat-treated hops. For example, it can be assumed that 50% or more of the α acid contained in the beer-taste fermented beverage of the present invention is derived from heat-treated hops.

  Here, the “beer-taste fermented beverage” has 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. Refers to all fermented beverages. 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). Known beer-taste fermented beverages include those that use wort as the raw liquid and those that do not use wort.

  The “beer-taste fermented beverage that does not use wheat and malt as raw materials” refers to a beer-taste fermented beverage that does not use wheat or malt as raw materials. In beer-taste fermented beverages that do not use wheat and malt as raw materials, the carbon source is not particularly limited. 1 type or 2 or more types other than corn and malt can be used, and the nitrogen source is not particularly limited, but is 1 type or 2 types of cereal raw materials such as soybean protein, pea protein and corn protein and their proteolytic products The above can be used.

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the beer taste fermented drink which does not use wheat and malt as a raw material characterized by adding the heat-processed hop to the pre-fermentation liquid after boiling.

  In the production method of the present invention, the hop added as a raw material is preliminarily heat-treated under a predetermined condition, and the hop addition time is performed after all the heating steps are completed. Thereby, it can prevent that (alpha) acid contained in a hop is converted into iso (alpha) acid (bitter component), and in this invention, the beer taste fermented drink which does not use malt, without providing excessive bitterness. Can improve foam retention. In addition, in the present invention, by performing a predetermined heat treatment of hops in advance, it is possible to obtain a fermented beer-taste beverage that is less rough and does not use malt, while emphasizing the natural and floral hop aroma. Can do.

  The manufacturing method of this invention can be implemented according to the manufacturing procedure of the beer taste fermented drink using normal beer yeast except adding the heat-processed hop to the pre-fermentation liquid after boiling. That is, a fermented alcoholic beverage can be brewed by adding fermentation beer yeast to a pre-fermentation solution prepared from a brewing raw material such as a carbon source, a nitrogen source, hops, and water, and performing fermentation. The fermentation broth may be appropriately diluted with carbonated water or the like depending on circumstances. After the obtained fermented malt beverage is stored at a low temperature, yeast can be removed by a filtration process.

  In the present invention, the heat-treated hop is added to the pre-fermentation solution. The conditions for the heat treatment of the hops are preferably 65 ° C. or higher and lower than 90 ° C., more preferably 65 to 70 ° C. The heat treatment time is preferably 1 minute or more and less than 60 minutes, more preferably 1 to 30 minutes, and further preferably 1 to 10 minutes.

  The hop heat treatment can be performed in a temperature-controlled water bath. For example, the heat treatment of hops adds a sufficient amount of water (eg, about 50 times the weight of hops) to the hops, and maintains the temperature of the water at the above temperature for the above time, and then It can be carried out by immediately cooling to room temperature (for example, about 25 ° C.) and storing it as it is.

The hop ( Humulus lupulus L. ) used in the present invention is a perennial plant belonging to the family Mulberry. There are many types of hops, such as Bullion, Brewers Gold, Cascade, Chinook, Cluster, East Kent Golding, Fuggles , Hallertau, Mount Hood, Northan Brewer, Perle, Saaz, Styrian, Tettnanger, Willamette, Healthbrucker ) And the like.

  As the hop used in the present invention, any of the above varieties can be preferably used. Moreover, you may use these hop varieties in mixture of 2 or more types. In a preferred embodiment of the invention, the hop is Kirin 2, Health Brooker species or cascade species.

  As hops used in the present invention, hop spikelets (female flowers), fruit (mature unfertilized female flowers), leaves, stems and buds (preferably spikelets containing lupurin), It can be used as it is or after being compressed or pulverized.

  In the present invention, the hop that has undergone the above-described heat treatment is added to the raw material mixture after all the steps involving the heating operation included in the method are completed and the heated raw material mixture is cooled. Thereby, it can avoid that extra heat is added to a hop. As used herein, the term “heating operation” means not a natural temperature change, but an artificial operation for the purpose of heating. For example, fever due to the physiological action of yeast in the fermentation process Not included. Therefore, for example, the process involving the above heating operation includes the boiling process of the pre-fermentation solution, but does not include the fermentation process. In addition, “after the heated raw material mixture has been cooled” means that the heated raw material mixture (for example, wort) is left to stand or is subjected to active cooling means, and the temperature of the fermentation process by yeast. Or after cooling to a lower temperature. For example, in the present invention, the pre-heat-treated hop can be added to the pre-fermentation solution after standing in the whirlpool and before the start of fermentation, more preferably after cooling to avoid excessive heating. it can.

In the beer-taste fermented beverages that do not use wheat and malt as raw materials, the present inventors have a high correlation between the α acid content (ppm) and the foam retention time (seconds) in the beverage:
Revealed that there is. Therefore, those skilled in the art can adjust the amount of hops added according to the desired foam retention time. The alpha acid content (ppm) in the beverage after fermentation is, for example, 0.7 ppm or more, 0.9 ppm or more, 1.1 ppm or more, or 1.3 ppm or more, depending on the desired foam retention time (seconds). be able to.

The present inventors also have the following relational expressions for the α acid increase (ppm) in the beverage after fermentation, the α acid increase (ppm) in the pre-fermentation solution, and the sugar content (° P):
It was clarified that it has the relationship represented by. Therefore, the amount of α acid (ppm) to be increased in the pre-fermentation solution can be determined according to the amount of α acid (ppm) to be increased in the beverage after fermentation and the sugar content (° P). If the amount of alpha acid (ppm) to be increased in the pre-fermentation solution can be determined, the amount of hops to be added can be calculated by previously quantifying the amount of alpha acid (ppm) contained in the heat-treated hops. Is possible. That is, from the added sugar content, using the above-mentioned relational expressions relating to the increased amount of alpha acid (ppm) in the beverage after fermentation, the increased amount of alpha acid (ppm) in the pre-fermentation solution, and the charged sugar content (° P) as indices. The required amount of hops can be calculated.

  In the present invention, a beer-taste fermented beverage that does not use wheat and malt as raw materials is produced by adding hops that have been heat-treated after the entire process involving a heating operation is completed, so that the α acid content is 0.7 ppm or more. be able to. In the present invention, by changing the amount of hops added according to the above formula, the beer taste fermentation that does not use wheat and malt as raw materials, the α acid content is 0.9 ppm or more, 1.1 ppm or more, or 1.3 ppm or more Beverages can also be produced. In the present invention, 50% or more, 60% or more, 65% or more, 70% or more, 75% or more, 80% or more of the α acid contained is derived from the pre-heated hops depending on the amount of hops heated in advance. A beer-taste fermented beverage that does not use wheat and malt as a raw material is provided.

The alpha acid content of beer-taste fermented beverages that do not use wheat and malt that are currently marketed is 0.2 to 0.3 ppm. Therefore, in order to increase the α acid content in the fermented beverage to 0.7 ppm, it is necessary to increase the α acid content in the fermented beverage by 0.4 ppm or more. Therefore, according to the present invention, the α acid increase (ppm) in the pre-fermentation solution is
A beer-taste fermented beverage that does not use wheat and malt as a raw material and a method for producing the same are provided. Here, for example, when it is desired to increase the α acid content to 0.9 ppm or more, 1.1 ppm or more, or 1.3 ppm or more, the α acid content in the beverage after fermentation is 0.6 ppm or more and 0 ppm, respectively. It is necessary to increase by 8 ppm or more, or 1.0 ppm or more.

Example 1: Production of a beer-taste fermented beverage not using wheat and malt as raw materials In this example, a beer-taste fermented beverage not using wheat and malt as raw materials was produced by a method of adding hops after standing in a whirlpool.

  Soy protein was used as a raw material for beer-taste fermented beverages that do not use wheat and malt as raw materials. 3 g of soy protein was suspended in 100 mL of water at 45 ° C., and 0.06 g of protease P Amano G (manufactured by Amano Enzyme) was added to obtain a soy protein degradation product. After that, a beer-taste fermented beverage that does not use wheat and malt as a raw material was produced according to a conventional method.

  Hops were added at the start of boiling according to a conventional method in both the control and test groups, and the isoα acid concentration was 15 ppm. In the sample of the test group, hops were additionally added immediately before the yeast addition after the whirlpool was allowed to stand. The hop to be added is the domestic cultivar Kirin No. 2, 0.1 g (test zone 1) or 0.2 g (test zone 2) is added to 1 liter of distilled water, and the temperature is kept constant at 65 ° C. for 1 minute. After the water bath treatment, the mixture was immediately cooled in ice water, the temperature was lowered to 25 ° C. and left at room temperature, and the resulting solution was added to the pre-fermentation solution.

Example 2: Determination of α acid and measurement of foam retention time In this example, the α acid of the beer-taste fermented beverage produced in Example 1 was determined and the foam retention time was measured.

  The α acid was quantified as follows. Add 1 mL of 3N hydrochloric acid to 10 mL of the control and 10 mL samples of each test group, add 20 mL of isooctane, shake well, and let stand (after standing, the solution is an aqueous solution layer consisting of the sample and isooctane. The α-acid is extracted into the organic solvent layer. 10 mL was collected from the organic solvent layer composed of isooctane and dried under nitrogen gas spraying to be solidified. 1 mL of a phosphoric acid methanol solution (phosphoric acid: methanol = 40 mL: 400 mL) containing 12 mg of β-phenylchalcone as an internal standard substance was added, and the α acid in the lysate was subjected to HPLC analysis.

  For the HPLC analysis, a C18 octadecyl column (diameter: 4.0 mm × length: 250 mm) was used. As the mobile phase, mobile phase A (27% distilled water, 72% methanol and 1% phosphoric acid) and mobile phase B (99.0% methanol and 1.0% phosphoric acid) were used, and the flow rate was 1 mL / min. Under the liquid conditions, the liquid is fed with 100% mobile phase A for 10 minutes from the start of operation, and the liquid is fed while gradually replacing the mobile phase with mobile phase B over 10 minutes to 40 minutes. Liquid feeding was performed. Detection by HPLC was performed at a detection wavelength of 270 nm. The α acid in each sample was quantified by an internal standard method using Alpha Foam (manufactured by Steiner) having a known α acid content. The foam retention time was determined by measuring the time from pouring a beer-taste fermented beverage until the foam completely disappeared.

  The results were as shown in Table 1.

  As shown in Table 1, improvement of the foam retention time and increase of the α acid content were observed by adding hops to the pre-fermentation solution after standing in the whirlpool.

In addition, the α acid content (ppm) in the beverage after fermentation and the foam retention time (seconds) have a high correlation (correlation coefficient 0.95):
It became clear to have. From this result, it was found that increasing the alpha acid content in the beverage is effective for extending the foam retention time. If the α acid content is 0.7 ppm or more (that is, in this case, 0.4 ppm of α acid is added to the control), the foam retention time should be increased by 20% (28 seconds) or more. I was able to. Similar effects could be confirmed in the case of heating at 65 ° C. for 10 minutes and 70 ° C. for 1 minute (data not shown).

  Sensory evaluation was performed without changing the total amount of hops used. That is, the total amount of hops added during boiling and the amount of hops added to the cooled pre-fermentation solution was constant in the control and test sections. As a result of sensory evaluation, the bitterness of the beverages in the test sections 1 and 2 was not surprisingly enhanced as compared with the control. Moreover, in the drinks of the test sections 1 and 2, the flavor was clearer than that of the control and was good.

  When non-heated hops were added to the pre-fermentation liquid after leaving the whirlpool, the roughness peculiar to the non-heated hops was felt, which was not preferable as a beer-taste fermented beverage (data not shown). However, in this example, when hops heated in advance at 65 ° C. for 1 minute or 10 minutes or 70 ° C. for 1 minute were added, the natural aroma of hops increased while the flavour became clear. The beverage had a good hop flavor. In other words, by preheating the hops, it was possible to reduce the roughness of the hops without damaging the natural fragrance of the hops.

Example 3: Relationship between the sugar content of the pre-fermentation solution and the α acid content in the beverage after fermentation In this example, the relationship between the sugar content of the pre-fermentation solution and the α acid content of the beverage after fermentation was examined.

  In industrial brewing, the sugar content (w / w%: ° P) before the fermentation solution may be changed depending on various circumstances. The inventors manufactured a beer-taste fermented beverage that does not use wheat and malt as raw materials by the method described in Example 1 with a sugar content of 10 ° P, 13 ° P, or 16 ° P.

  Table 2 shows the relationship between α-acid amount (ppm) increased in the pre-fermentation solution and α-acid contained in the beverage after fermentation by changing the sugar content and the amount of hops to be added. As you can see.

  As shown in Table 2, the α acid content in the beverage after fermentation varied depending on the sugar content. This means that the amount of hops to be added additionally needs to be changed according to the sugar content.

  Next, the inventors tried to formulate the relationship between the sugar content (° P), the amount of α acid (ppm) increased in the pre-fermentation solution, and the α acid content (ppm) after fermentation. Specifically, multivariate statistical analysis was performed using multivariate statistical analysis (STATISTICA 06J, manufactured by Statsoft) (FIG. 1).

  FIG. 1 is a contour plot obtained by secondarily smoothing the α acid content in Table 2. As shown in FIG. 1, the α acid content in the beverage obtained after fermentation varied depending on both the charged sugar content and the amount of α acid (ppm) increased in the pre-fermentation solution.

Therefore, the present inventors performed multiple regression analysis based on the data in Table 2. As a result, the following regression equation with a multiple correlation coefficient of 0.97:
was gotten.

  Based on this formula, based on the amount of alpha acid (ppm) to be increased in the beverage after fermentation, the amount of alpha acid (ppm) to be increased in the pre-fermentation solution can be calculated. Further, the amount of hops to be added can be determined.

In addition, when the amount of α acid in three types of beverages marketed as beer-taste fermented beverages not using wheat and malt as raw materials was quantified, there was no beverage having an α acid content of 0.7 ppm or more (Table 3). ).

  It has been known that iso-α acid, which is involved in the foaminess of beer-like beverages, is strongly influenced by bitterness. Therefore, simply increasing the amount of hops added to increase the iso-alpha acid content will also increase the bitterness at the same time, especially in beer-taste fermented beverages that do not use wheat and malt as raw materials, and improve the goodness of foam. Was difficult. However, in the present invention, it is possible to effectively increase the α acid content in the beverage after fermentation by adding a hop that has been heat-treated after leaving the whirlpool, and by adjusting the α acid content, It is possible to improve the goodness, and the α-acid content in the beverage after fermentation can be adjusted freely as needed, thereby preventing the bitterness and improving foam retention, and not using wheat and malt as raw materials A beer-taste fermented beverage could be produced.

Claims (7)

  A beer-taste fermented beverage not using wheat or malt as a raw material, wherein the α acid content is 0.7 ppm or more.   The beer-taste fermented drink of Claim 1 which uses the heat-processed hop as a raw material of a pre-fermentation liquid.   The beer-taste fermented beverage according to claim 2, wherein 50% or more of the α acid contained in the fermented beverage is derived from heat-treated hops.   A method for producing a beer-taste fermented beverage that does not use wheat and malt as a raw material, wherein the heat-treated hop is added to a pre-fermentation solution after boiling.   The manufacturing method of Claim 4 which adds the heat-processed hop after whirlpool stationary.   The manufacturing method of Claim 4 or 5 whose (alpha) acid content of the manufactured fermented drink is 0.7 ppm or more.   The manufacturing method as described in any one of Claims 4-6 from which 50% or more of (alpha) acid contained in a fermented drink originates in the hop heat-processed previously.