JP2015123039A - 発酵麦芽飲料 - Google Patents
発酵麦芽飲料 Download PDFInfo
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Abstract
【解決手段】発酵原料の麦芽比率が25質量%未満であり、アミノ酸含有量が40〜65mg/Lであり、リナロール含有量が4〜8ppbであることを特徴とする、発酵麦芽飲料;アミノ酸含有量が40〜60mg/Lである、前記記載の発酵麦芽飲料;リナロール含有量が6〜8ppbである、前記いずれかに記載の発酵麦芽飲料;ホップを原料とする、前記いずれかに記載の発酵麦芽飲料;アミノ酸、タンパク質、又はリナロールが原料として含有されている、前記いずれかに記載の発酵麦芽飲料。
【選択図】なし
Description
[1] 発酵原料の麦芽比率が25質量%未満であり、アミノ酸含有量が40〜65mg/Lであり、リナロール含有量が4〜8ppbであることを特徴とする、発酵麦芽飲料。
[2] アミノ酸含有量が50〜60mg/Lである、前記[1]の発酵麦芽飲料。
[3] リナロール含有量が6〜8ppbである、前記[1]又は[2]の発酵麦芽飲料。
[4] ホップを原料とする、前記[1]〜[3]のいずれかの発酵麦芽飲料。
[5] アミノ酸、タンパク質、又はリナロールが原料として含有されている、前記[1]〜[4]のいずれかの発酵麦芽飲料。
発酵原料として麦芽粉砕物とコーンスターチを用いて、ビールテイストの発酵麦芽飲料における麦芽オフフレーバーの強さに対する麦芽比率の影響を調べた。具体的には、麦芽比率が20、40、又は60質量%となるように麦芽粉砕物とコーンスターチを混合した混合物を、発酵原料として用いた。
まず、200Lスケールの仕込設備を用いて、発酵麦芽飲料の製造を行った。仕込槽に、40kgの発酵原料及び160Lの原料水を投入し、当該仕込槽内の混合物を常法に従って加温して糖化液を製造した。得られた糖化液を濾過し、得られた濾液にホップを添加した後、煮沸して麦汁(穀物煮汁)を得た。次いで、80〜99℃程度の麦汁を沈降槽に移して沈殿物を分離、除去した後、約7℃に冷却した。当該冷麦汁にビール酵母を接種し、約10℃で7日間発酵させた後、7日間貯酒タンク中で熟成させた。熟成後の発酵液をフィルター濾過(平均孔径:0.65μm)し、目的の発酵麦芽飲料を得た。
アミノ酸及びリナロールを適宜添加することにより濃度を調整した麦芽比率25質量%未満のビールテイストの発酵麦芽飲料について、コク、華やかさ等の官能評価を行った。
具体的には、麦芽比率が24質量%となるように麦芽粉砕物とコーンスターチを混合した混合物を、発酵原料として用い、ビール酵母接種前の冷麦汁に、アミノ酸溶液(アスパラギン酸、アスパラギン、スレオニン、セリン、メチオニン、リジン、グルタミン酸、グルタミン、グリシン、バリン、イソロイシン、ロイシン、アラニン、チロシン、フェニルアラニン、ヒスチジン、トリプトファン、アルギニン、及びプロリンを含有する溶液)とリナロール(香料)を飲料中の最終濃度が表1に示す濃度になるように添加した以外は参考例1と同様にして発酵麦芽飲料を製造した。
キャピラリーカラム:商品名「DB−WAX」(長さ60m、内径0.25mm、膜厚0.25μm)、
オーブン温度:40℃(10分)→3℃/分→240℃(20分)、
キャリアガス:He、10psi低圧送気、
トランスファーライン温度:240℃、
MSイオンソース温度:230℃、
MSQポール温度:150℃、
フロント注入口温度:200℃、
定量に用いたイオン:m/z=110(borneol)、m/z=93(linalool)。
Claims (5)
- 発酵原料の麦芽比率が25質量%未満であり、アミノ酸含有量が40〜65mg/Lであり、リナロール含有量が4〜8ppbであることを特徴とする、発酵麦芽飲料。
- アミノ酸含有量が40〜60mg/Lである、請求項1に記載の発酵麦芽飲料。
- リナロール含有量が6〜8ppbである、請求項1又は2に記載の発酵麦芽飲料。
- ホップを原料とする、請求項1〜3のいずれか一項に記載の発酵麦芽飲料。
- アミノ酸、タンパク質、又はリナロールが原料として含有されている、請求項1〜4のいずれか一項に記載の発酵麦芽飲料。
Priority Applications (1)
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