JP2017131255A - Hop fragrance adding agent and its manufacturing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a hop fragrance adding agent capable of easily adding a natural hop fragrance to beer tasting beverages or general alcoholic beverages and to provide its manufacturing method.SOLUTION: There is provided a method of manufacturing a hop fragrance adding agent including contacting a yeast crushed material or an extinguished yeast and flavor components of hops.SELECTED DRAWING: None

Description

  TECHNICAL FIELD The present invention relates to a hop aroma imparting agent and a method for producing the same, and more specifically to a hop aroma imparting agent that imparts a natural hop aroma and a method for producing a hop aroma imparting agent using yeast components and the like.

  Hops are added to beer-taste beverages to impart refreshing bitterness and aroma. However, hops contain ingredients that cause off-flavours (for example, hop oil-like, machine oil-like, myrcene-like, turf-like, brewing tea-like, green grass-like and sweat-like), and these unpleasant odor components Lowers the quality of beer-taste beverages (Non-patent Document 1).

  For example, Hop oil type dry manufactured by Hopstainer is commercially available as a hop aroma imparting agent for imparting a hop aroma to various beverages, but such a commercially available hop essential oil extract is not a preferred aroma component. Furthermore, since it contains various components, it is not necessarily preferable from the viewpoint of imparting a natural hop aroma that is felt in a beer beverage.

Miyaji Hideo, Beer Brewing Technology, Food Industry Newspaper, December 28, 1999, pp. 29-66

  An object of the present invention is to provide a hop aroma imparting agent capable of imparting a natural hop aroma to beer-taste beverages or alcoholic beverages in general, and a method for producing the same.

  The inventors of the present invention increase the concentration of linalool, which is a preferred aroma component in the hop aroma component, by mixing the hop aroma component with the dried yeast that has been killed, and myrcene, which is an unpleasant component in the hop ( It was clarified that the concentration of Myrcene) can be reduced. The present inventors have thus found that a hop aroma imparting agent capable of imparting a natural hop aroma can be produced. Furthermore, the present inventors have found that a hop aroma imparting agent capable of imparting a natural hop aroma can be produced even if a yeast crushed material is used instead of the dead dry yeast. The present invention has been made based on these findings.

That is, the present invention provides the following inventions.
(1) A method for producing a hop aroma imparting agent, comprising bringing a yeast crushed material or dead yeast into contact with a hop aroma component.
(2) The production method according to (1), further comprising removing insoluble components after contacting the crushed yeast or dead yeast with the aromatic component of hops.
(3) The production according to (1) or (2), further comprising separating the hop aroma component by distillation after bringing the yeast crushed material or dead yeast into contact with the hop aroma component. Method.
(4) Concentration ratio of (A) myrcene and (B) linalool contained in the hop fragrance imparting agent: (A) / (B) is 2 or less; The manufacturing method as described.
(5) A hop aroma imparting agent comprising a hop aroma component, wherein the concentration ratio of (A) myrcene and (B) linalool in the component: (A) / (B) is 2 or less. Aroma imparting agent.
(6) The hop fragrance imparting agent according to (5), which is produced by the method according to any one of (1) to (4) above.
(7) A beer-taste beverage or an alcoholic beverage to which the hop aroma imparting agent according to (5) or (6) is added.
(8) The beer-taste beverage or alcoholic beverage according to (7) above, containing 10 ppb or more of linalool.

  According to the production method of the present invention, the concentration ratio of linalool to myrcene in the hop aroma component can be remarkably increased by a simple operation. Since linalool is a preferred aroma component for beer-taste beverages, while myrcene is an unpleasant component, the production method of the present invention is advantageous in that it can easily produce a hop aroma imparting agent with an enhanced hop aroma component. It is. Further, in the hop fragrance imparting agent of the present invention, since the concentration ratio of linalool to myrcene is remarkably increased, by using the hop fragrance imparting agent of the present invention, it is simple without causing unpleasant fragrance. Hop flavor can be imparted to beer-taste beverages. In addition, dead yeast can be used as the yeast used in the production of the hop aroma imparting agent of the present invention, and the metabolic activity of yeast is not essential for the present invention. It is advantageous in that the preparation is simple and the mixing conditions and procedures are simple.

Detailed Description of the Invention

  As used herein, “beer-taste beverage” means “beer-taste fermented beverage” or “beer-taste non-fermented beverage”.

  In the present specification, the “beer-taste fermented beverage” is a flavor characteristic similar to beer obtained when alcoholic fermentation is performed according to a normal beer production method using a carbon source, a nitrogen source, hops, and the like as raw materials. 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). Examples of the beer-taste fermented beverage include what is called a malt fermented beverage using wort as a raw material liquid, but it is not always necessary to use wort.

  In the present specification, 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 is similar to beer. It refers to all non-fermented beverages with flavor 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, hops used for beer-taste fermented beverages or beer-taste non-fermented beverages are not particularly limited. It can be appropriately selected and used.
In addition, hop processed products such as isomerized hops, hexahops, and tetrahops can be used.

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.

  The method for producing a hop aroma imparting agent of the present invention comprises (a) bringing a yeast crushed material or dead yeast into contact with a hop aroma component. The production method of the present invention may further include contacting (b) the fragrance component with silica gel after step (a), and (c) the fragrance component after step (a) or (b). It may further comprise distilling.

  The hop aroma imparting agent obtained by the present invention can be added to beer-taste beverages, other alcoholic beverages, soft drinks, beverages or foods with other hop-based aromas, and hops to food and drink by adding them. A refreshing fragrance can be imparted.

  Hereinafter, the production method of the present invention will be described in detail.

Step (a)
The yeast used in the present invention can be used without particular limitation as long as it can be used for fermentation of beer-taste beverages. For example, Saccharomyces cerevisiae and Saccharomyces pastrianus are used. be able to.

  In the present invention, dead yeast such as dry yeast (yeast that has substantially lost metabolic ability) or yeast crushed material such as yeast components can be used, and there is no need to use live yeast. In the present invention, since the yeast may be heated at a high temperature of 80 ° C. or higher, metabolism of the yeast is not required. Therefore, the disrupted yeast product may be a product obtained by inactivating an enzyme component present in the disrupted product (that is, a material that has substantially lost metabolic capacity).

  In the present invention, dead yeast can be obtained by drying a normal cultured yeast or a fermented yeast by a conventional method. For example, dry yeast can be obtained by using yeast after culturing or fermentation and drying it by heat at 80 to 150 ° C. until the water content becomes 10% or less. After drying, in order to remove a burning odor or the like due to drying, it is preferably used after being stirred and washed with water 10 times or more by weight.

  In the present invention, the yeast crushed material can be obtained by ultrasonic crushing or crushing with glass beads according to a conventional method. The crushed yeast product may be used as it is after crushing, or it may be used by collecting only the supernatant or only the solid component after sedimentation of the solid component by centrifugation or the like. The yeast crushed material may be used after being heated or dried.

  In the present invention, the hop aroma component is not particularly limited as long as it is a component constituting a hop-derived aroma, but a hop essential oil component can be used. For example, 10 to 15 g of hop can be mixed with 1 L of distilled water, distilled with a mantle heater, and about 50 mL corresponding to 10 minutes from the start of boiling can be recovered as a hop essential oil component. The hop essential oil component thus obtained contains a variety of aroma components derived from hops.

  In the step (a), the hop aroma component can be brought into contact with a dead yeast such as dry yeast or a yeast crushed material such as a constituent of yeast. Mixing may be performed at room temperature, may be performed at low temperature (for example, 0-10 degreeC), and may be performed at high temperature (40 degreeC or more, for example, 80-150 degreeC). From the viewpoint of stopping unnecessary enzyme activity and metabolism of yeast, mixing can be performed at a high temperature (for example, 40 ° C. or higher, for example, 80 ° C.). The mixing time can be, for example, 5 to 60 minutes. The mixture may be used as it is as a hop aromatizing agent, or the liquid component of the mixture may be recovered as a supernatant by centrifugation or the like and used as a hop aromatizing agent. The mixing ratio of the hop fragrance component and the dead yeast such as dry yeast or the yeast crushed material such as a constituent of yeast is, for example, 1: 1 to 1 by weight when using a hop essential oil component as the hop fragrance component. It can be 1:20 or 1: 2 to 1:10, in particular 1: 5.

  After mixing, the mixture may be left with or without stirring at a low temperature (for example, 10 ° C. or lower), for example, for 24 hours or longer (for example, 168 hours). The liquid component of the mixture after standing thus obtained can recover the supernatant and use it as a hop fragrance imparting agent. The supernatant can be further subjected to step (b) or step (c). it can.

Step (b)
In the present invention, insoluble substances can be further removed from the contact-treated product of the yeast crushed or dead yeast obtained in step (a) and the hop aroma component. For example, the insoluble material can be precipitated by lowering the liquid temperature of the contact treated product, and can be removed by a known separation means such as centrifugation or filtration, or by utilizing the hydrophobic nature of the insoluble material, The insoluble material can also be adsorbed and removed by an adsorbing means such as a hydrophobic material adsorbing material (for example, silica gel). Alternatively, these techniques may be combined to remove insoluble substances. For example, the contact-treated product obtained in the step (a) is allowed to stand on ice for 1 hour or more while further contacting with silica gel, and then the solid content (silica gel and water-insoluble substance) is separated by a known separation means. Thus, insoluble substances can be removed. In the present invention, the concentration ratio of linalool to myrcene can be further increased by carrying out step (b). In addition, although not necessarily bound by the following theory, when a yeast crushed material or dead yeast is brought into contact with a hop aroma component, a hydrophobic substance contained in the yeast crushed material or dead yeast is included in the hop aroma component. It is considered that a complex is formed by binding with myrcene, and the complex is removed by the above adsorption removal procedure, thereby increasing the concentration ratio of linalool to myrcene.

Step (c)
In the present invention, the processed product obtained by the step (a) or the processed product obtained by carrying out the step (b) after the step (a) is subjected to distillation to separate the hop aroma component. Can be taken. By this distillation treatment, the flavor component of hops can be concentrated, and the concentration ratio of linalool to myrcene can be further increased.

  In the present invention, through steps (b) and (c), the concentration of linalool in the hop fragrance imparting agent can be increased while the myrcene concentration can be decreased. Therefore, in this invention, the density | concentration ratio of the linalool with respect to the myrcene in a hop fragrance | flavor imparting agent can be further increased greatly through steps (b) and (c). Therefore, the production method of the present invention preferably includes all steps (a), (b) and (c).

  The hop aroma imparting agent produced by the production method of the present invention comprises a hop aroma component in which the concentration of linalool, which is a preferred aroma component, is increased and the concentration of myrcene, an unpleasant component, is suppressed. Concentration ratio (A) / (B) of (A) myrcene to (B) linalool in the hop aroma imparting agent produced by the production method of the present invention can be 2 or less, preferably 1 or less. More preferably 0.4 or less, and most preferably 0.04 or less. The concentration (ppb) of myrcene and linalool can be measured, for example, by gas chromatography with a mass spectrometer (GC / MS).

  According to this invention, the hop aroma imparting agent whose concentration ratio (A) / (B) of (A) myrcene and (B) linalool in a component is 2 or less is provided. The hop aroma imparting agent of the present invention may contain a mixture of yeast crushed or dead yeast and a hop aroma component. The hop aroma imparting agent of the present invention can be produced by the production method of the present invention, and the concentration ratio of (A) myrcene to (B) linalool in the hop aroma imparting agent of the present invention: (A) / (B) is preferably 1. Or less, more preferably 0.4 or less, and most preferably 0.04 or less.

  The hop fragrance imparting agent of the present invention can be used by adding to various beverages (beer-taste beverages and alcoholic beverages in general). In the present invention, a beer-taste beverage or an alcoholic beverage containing 10 ppb or more of linalool can be produced by adding the hop aroma imparting agent of the present invention. In particular, when the hop aroma imparting agent of the present invention is used by adding it to a beer-taste beverage, it can be added so that the linalool concentration is 10 ppb or more, for example, in the range of 10 to 150 ppb or 10 to 200 ppb. Can be added.

Example 1: Production of hop aroma imparting agent In this example, a hop aroma imparting agent was produced using various hops as raw materials.

  As hops, domestic giraffe No. 2, US cascade species (manufactured by Barth) or German health brooker species (manufactured by Barth) were used.

(Step 1: Preparation of hop essential oil component including hop aroma component)
The hop essential oil component was prepared as follows. First, 10 g of each hop was mixed with 1 L of distilled water and distilled with a mantle heater. About 50 mL of hop essential oil components corresponding to 10 minutes from the start of boiling were recovered.

(Step 2: Preparation of dead yeast or yeast crushed material)
Yeast was prepared in the following two ways.

(Step 2A: Preparation of dead yeast)
After culturing and recovering yeast generally used for beer production, it was heated at 120 ° C. until the water content became 10% by weight or less. The dry yeast thus obtained was dead. Next, in order to remove the burning smell of dry yeast caused by heating, washing was performed while stirring with a large amount of water. After the solid content of the dried yeast was settled, the supernatant was removed to collect the solid content.

(Step 2B: Preparation of yeast crushed material)
After culturing and recovering yeast generally used for beer production, the yeast cells were crushed using an ultrasonic crusher (manufactured by Taitec Corporation, ultrasonic homogenizer VP-050). Thereafter, the solid content of the yeast crushed material was removed by centrifugation, and the supernatant was collected.

(Step 3: Mixing hop essential oil component with dead yeast or yeast crushed material)
The dry yeast obtained in Step 2A was mixed with the hop essential oil component obtained in Step 1 at a weight ratio of 1: 5, and then stirred at 80 ° C. for 30 minutes. Moreover, the yeast crushed material obtained in Step 2B was mixed with the hop essential oil component obtained in Step 1 at a weight ratio of 1: 5 at room temperature. When the yeast crushed material was used, it was then stirred at 10 ° C. or lower for 24 hours. A part of each sample was sampled and centrifuged to collect the supernatant, which was used as the sample in Step 3.

(Step 4: Recovery of hop aroma components)
In order to remove insoluble materials, 0.25 g of silica gel (Fuji Silysia Corp., silopuret) was added to 50 g of the mixture obtained in Step 3, and the mixture was allowed to stand on ice for 1 hour. The supernatant was collected.

(Step 5: Concentration of the mixture)
The hop aroma component was concentrated using a distillation method. Specifically, it was dried by heating at 102 ° C. for 10 minutes using a mantle heater. The obtained sample was used as the sample of Step 5.

Example 2: Chemical analysis of hop fragrance imparting agent In this example, linalool and myrcene in the sample obtained in Example 1 were quantified using gas chromatography with a mass spectrometer (GC / MS).

  As GC / MS, Agilent 5975C series GC / MSD (made by Agilent Technologies) was used. The aroma component was extracted using a C18 solid phase column and subjected to GC / MS analysis. Borneol was added to each sample as an internal standard so that it might become 25 ppb, and the aroma component was quantified using the internal standard method. The quantification of linalool and myrcene was calculated as the response ratio (%) of the quantitative ion to the ion 110 m / z of the internal standard substance, and quantified in ppm or ppb.

The analysis conditions of the aroma component in GC / MS were as follows.
<GC / MS analysis conditions>
Capillary column HP-INNOWAX
(Length 60m, inner diameter 0.25mm, film thickness 0.25μm)
Oven temperature 40 ° C., 0.3 minutes 3 ° C./min→240° C., 20 minutes Carrier gas He, 10 psi low pressure air transfer line temperature 240 ° C.
MS ion source temperature 230 ° C
MSQ pole temperature 150 ℃
Front inlet temperature 200 ℃
Monitoring ion Same as quantitative ion below.
Ion Borneol (internal standard) 110 m / z used for determination
Rinaroll 93m / z
Myrsen 69m / z

  The results were as shown in Table 1.

  As shown in Table 1, the concentration of myrcene (a representative off-flavor causative substance) significantly decreased and the concentration ratio of myrcene / linalool decreased as the step progressed regardless of the hop variety. In particular, myrcene was already significantly reduced in the supernatant of Step 3 after the mixing process. Further, in the sample of Step 5 that had undergone the distillation process, linalool was surprisingly well concentrated, but the myrcene concentration was lowered, so that the concentration ratio of myrcene / linalool was further greatly reduced.

  In Step 2B, the yeast crushed supernatant and hop essential oil components were mixed and stirred at low temperature for 24 hours. The sample recovered in step 3 via step 2B had a very marked decrease in myrcene concentration. The sample collected in step 3 via step 2B contained yeast-derived enzymes, which may have reacted with hop essential oil components. However, in Step 2A, it is considered that dry yeast that was completely killed was used, the mixing temperature was as high as 80 ° C., and enzymes derived from the yeast were almost inactivated. However, the hop aroma imparting agent obtained by mixing with the dried yeast of Step 2A significantly reduced the myrcene concentration. That is, it was suggested that the metabolic activity of yeast is not necessary in reducing the myrcene concentration in the hop essential oil component, and it is sufficient to mix with yeast (which may be dead).

Example 3: Sensory evaluation as a hop fragrance imparting agent In this example, the sample obtained in Example 1 was added to a commercial beer to perform a sensory evaluation as a hop fragrance imparting agent.

  As a beer, the sample obtained in Example 1 was added as a hop aroma imparting agent using a commercially available malt foaming beverage (linalool content of 2 to 3 ppb) having a weak hop aroma. The amount added was such that the amount of linalool was 10 to 200 ppb.

  In sensory evaluation, hop oil-like, machine oil-like, myrcene-like, turf-grass-like, brewing tea-like, green grass-like and sweat-like odors were used as off-flavours. Considering the following points, it was evaluated. The sensory evaluation was performed by three trained panelists.

Sensory evaluation score S: Off-flavor is not felt, and natural hop aroma is felt.
A: A little off-flavor is felt and a natural hop aroma is felt.
B: Strong off-flavor.

  The results were as shown in the sensory evaluation column of Table 1. That is, when the ratio of myrcene / linalool was 23 or more, off-flavor was felt strongly and the result of sensory evaluation was low (step 1 sample of each hop variety in Table 1). However, when the ratio of myrcene / linalool was 0.4 or less, a good sensory evaluation result was obtained (sample of Step 3), and when it was 0.04 or less, a very good sensory evaluation result was obtained. (Step 5 sample).

  Thus, the sample obtained by mixing the hop essential oil component and dead yeast or yeast crushed material had a very good aroma as a hop aroma imparting agent.

  From the results of Example 2, the effect on the reduction of myrcene did not change regardless of whether or not the yeast was heated. Therefore, the reason why the hop flavor imparting agent obtained in Example 1 was highly evaluated in the sensory evaluation of this example is not considered to be the influence of yeast metabolism. For example, the off-flavor component is a yeast component. It is thought that it was adsorbed and removed.

Example 4: Addition test of hop aroma imparting agent in step 5 to beer In this example, the sample obtained in step 5 of Example 1 was used as a hop aroma imparting agent and added to beer for sensory evaluation. It was.

  The sample obtained in Step 5 of Example 1 was added to a commercially available sparkling beverage using malt (linalool content of 2 to 3 ppb). At the time of addition, the amount was adjusted so that the linalool content after addition became the value described in Table 2. Moreover, the commercially available malt-use sparkling beverage (linalool content 2 to 3 ppb) itself was used as an object.

Sensory evaluation sensory evaluation was conducted by three panelists trained based on the following scores.
S: The natural aroma of hop is strongly felt.
A: A natural aroma of hops is felt.
B: The natural aroma of hop is not felt.

  The results were as shown in Table 2.

  As shown in Table 2, the malt-use sparkling beverage to which the sample obtained in Step 5 of Example 1 was added regardless of the type of hop, both of which strongly felt the natural aroma of hop, Evaluation results were obtained. On the other hand, in the target malt-based sparkling beverage, the sensory evaluation score was B. The effervescent beverage using malt to which the sample obtained in Step 4 of Example 1 was added had an A rating of sensory evaluation regardless of the type of hop. In addition, the malt use effervescent drink obtained by performing step 5 without performing step 4 with respect to the sample obtained in step 3 of Example 1 is malt use effervescent to which the sample obtained in step 4 is added. Sensory evaluation was lower than beverages.

  Thus, when the linalool density | concentration was raised using the hop aroma imparting agent of this invention, the preferable hop aroma could be provided with respect to a beer taste drink.

Claims (8)

  A method for producing a hop fragrance imparting agent, comprising bringing a crushed yeast product or dead yeast into contact with a hop flavor component.   The method according to claim 1, further comprising removing insoluble components after contacting the crushed yeast or dead yeast with the aromatic component of hops.   The method according to claim 1 or 2, further comprising separating the hop aroma component by distillation after contacting the yeast crushed material or dead yeast with the hop aroma component.   The manufacturing method as described in any one of Claims 1-3 whose (A) myrcene and (B) linalool concentration ratio (A) / (B) contained in a hop aroma imparting agent are 2 or less.   A hop aroma imparting agent comprising a hop aroma component, the concentration ratio of (A) myrcene and (B) linalool in the component: (A) / (B) being 2 or less. .   The hop fragrance | flavor imparting agent of Claim 5 manufactured by the method as described in any one of Claims 1-4.   A beer-taste beverage or an alcoholic beverage to which the hop aroma imparting agent according to claim 5 or 6 is added.   The beer taste drink or alcoholic drink of Claim 7 containing 10 ppb or more of linalool.