JP2018174756A - Malt beverage with reduced feels of oxidation degradation odor, aging odor and aging taste - Google Patents
Malt beverage with reduced feels of oxidation degradation odor, aging odor and aging taste Download PDFInfo
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- 230000032683 aging Effects 0.000 title claims abstract description 46
- 235000019640 taste Nutrition 0.000 title claims abstract description 37
- 230000003647 oxidation Effects 0.000 title abstract description 5
- 238000007254 oxidation reaction Methods 0.000 title abstract description 5
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- 238000006731 degradation reaction Methods 0.000 title abstract description 3
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- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
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- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
本発明は麦芽飲料に関し、特に、アルコールを含有する麦芽飲料に関する。 The present invention relates to malt beverages, and more particularly to malt beverages containing alcohol.
麦芽飲料は、原料に麦芽を使用して製造される飲料をいう。例えば、麦芽由来の糖液を発酵させて得られる飲料、麦芽由来の糖液を混合して得られる飲料などは麦芽飲料に該当する。麦芽飲料の具体例には、ビール及びビール風味麦芽飲料等が該当する。 A malt beverage refers to a beverage manufactured using malt as a raw material. For example, a beverage obtained by fermenting a malt-derived sugar solution, a beverage obtained by mixing a malt-derived sugar solution, and the like correspond to malt beverages. Examples of malt beverages include beer and beer-flavored malt beverages and the like.
ビールとは、麦芽、ホップ、及び水を原料として、これらを、酵母を用いて発酵させて得られる飲料をいう。ビール風味麦芽飲料は、味及び香りがビールと同様になるように設計された麦芽飲料をいう。ビール風味麦芽飲料は発酵させたものであっても、発酵させないものであってもよい。発泡酒、及び麦芽由来の糖液、ホップ、香料及び炭酸ガス等を混合させた飲料はビール風味麦芽飲料に含まれる。 Beer means a beverage obtained by fermenting malt, hops and water as raw materials using yeast. Beer-flavored malt beverages refer to malt beverages designed to be similar in taste and aroma to beer. The beer-flavored malt beverage may be fermented or non-fermented. A low-malt beer and a beverage mixed with malt-derived sugar solution, hop, flavor, carbon dioxide and the like are included in a beer-flavored malt beverage.
麦芽飲料の原料としての麦汁は、麦芽を含む穀類を粉砕し、副原料及び水と混合して加熱することによりデンプンを糖化し、得られる糖液にホップを加えて更に煮沸して製造される。麦芽等を水と共に加熱する過程は、一般に、糖化と呼ばれ、糖液を煮沸する過程は麦汁煮沸と呼ばれる。麦汁という文言の意味には、糖化後に得られる糖液も含まれることがある。麦汁は、麦芽及びホップに由来する味及び穀物香を有し、そのために、麦芽飲料にはビール特有の香気が実現される。 Wort as a raw material for malt beverages is produced by crushing cereals containing malt, mixing it with auxiliary materials and water and heating it to saccharify starch, adding hops to the resulting sugar solution and further boiling it Ru. The process of heating malt and the like with water is generally called saccharification, and the process of boiling a sugar solution is called wort boiling. The meaning of the term wort may also include the sugar solution obtained after saccharification. The wort has a taste and cereal incense derived from malt and hops, whereby a beer-specific aroma is realized in the malt beverage.
一般に、麦芽飲料は、製造してから時間が経つにしたがって酸化し、酸化劣化臭あるいは老化臭、老化味と呼ばれる不快な香り及び味感を生成する。その結果、麦芽飲料には、製品を流通させ、保管する間に、本来のおいしさが損なわれる問題がある。 In general, malt beverages oxidize with the passage of time after production, producing an oxidatively-degraded odor or an aging odor, and an unpleasant smell and taste called aging taste. As a result, malt beverages have the problem that the original taste is lost during distribution and storage of the product.
特許文献１には、麦芽アルコール飲料（例えばビール、発泡酒）の製造方法において、吸着剤を用いて雑味成分の少なくとも一部を除去することにより、製造後の香味の老化を抑制し、製造直後の香味を長期間にわたって維持できることが記載されている。 In Patent Document 1, in the method for producing a malt alcoholic beverage (for example, beer, low-malt beer), at least a part of miscellaneous taste components is removed using an adsorbent, thereby suppressing the aging of the flavor after production, and producing It is described that the flavor immediately after can be maintained for a long time.
麦芽飲料本来の香味に影響を与えることなく老化臭のみを抑制するためには、雑味の中で香味が老化する原因物質を特定し、その原因物質を選択的に除去しなければならない。しかしながら、かかる処理は実質的に困難であり、麦芽飲料本来の香味まで除去され易い。また、使用する原料の種類に対応して、老化の原因物質、その吸着条件等を決定しなければならず、厳密かつ複雑な作業が要求される。したがって、特許文献１の方法は、実生産に使用する場合、コストが高くなる。 In order to suppress only the aging odor without affecting the original flavor of the malt beverage, it is necessary to identify the substance causing the aging of the flavor in the miscellaneous taste and selectively remove the substance. However, such treatment is substantially difficult and easily removed to the original flavor of malt beverages. In addition, it is necessary to determine the causative substance of aging, the adsorption condition and the like according to the type of raw material to be used, and a strict and complicated operation is required. Therefore, the method of Patent Document 1 is expensive when used for actual production.
酸化劣化臭、老化臭、老化味とは別に、麦芽飲料は、紫外線を含む光に曝されると日光臭と呼ばれる不快臭を生成する。特許文献２には、上記日光臭の原因物質は３−メチル−２−ブテン−1−チオール等の含硫化合物であることが記載されている。また、特許文献２には、これらの含硫化合物が非発酵ビールテイスト飲料に添加された場合、不快臭は発生せず、逆に良好なビール風味感が付与されることが記載されている。 Aside from oxidative degradation odor, aging odor, aging taste, malt beverages produce an unpleasant odor called sunlight odor when exposed to light containing ultraviolet light. Patent Document 2 describes that the causative agent of the sunlight odor is a sulfur-containing compound such as 3-methyl-2-butene-1-thiol. In addition, Patent Document 2 describes that when these sulfur-containing compounds are added to a non-fermented beer-taste beverage, no unpleasant odor is generated, and on the contrary, a good beer flavor is provided.
本発明は上記従来の問題を解決するものであり、その目的とするところは、製造してから時間が経った場合の酸化劣化臭、老化臭及び老化味を減感することが可能であり、結果としてビールらしいおいしさを維持した麦芽飲料を提供することにある。本明細書において「減感」とは、人間の嗅覚及び味覚において感じにくくすることをいう。文言「減感」の意味には、対象物にその本来の香気とは別の香気を加えることで、対象物本来の香気を包み隠すこと、即ち、マスキングが含まれる。 The present invention solves the above-mentioned conventional problems, and the object of the present invention is to reduce the oxidative deterioration odor, the aging odor and the aging taste when time passes after production, As a result, the present invention is to provide a malt beverage maintaining the beer-like taste. As used herein, "desensitization" refers to making it difficult to feel in human sense of smell and taste. The meaning of the word "desensitization" includes hiding the original aroma of the object, that is, masking, by adding an aroma different from the original aroma of the object.
本発明は、３−メチル−２−ブテン―１−チオール、３−メチル−２−ブタンチオール、及びベンゼンメタンチオールからなる群から選択される少なくとも一種の含硫化合物を１０ｐｐｔ以上の濃度で含有する麦芽飲料を提供する。 The present invention contains at least 10 ppt of at least one sulfur-containing compound selected from the group consisting of 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, and benzenemethanethiol. Provide malt beverages.
ある一形態においては、上記麦芽飲料は、上記含硫化合物を５００ｐｐｔ以下の濃度で含有する。 In one embodiment, the malt beverage contains the sulfur-containing compound at a concentration of 500 ppt or less.
ある一形態においては、上記麦芽飲料は、トランス−２−ノネナールを０．０６ｐｐｂ以上の濃度で含有する。 In one embodiment, the malt beverage contains trans -2-nonenal at a concentration of 0.06 ppb or greater.
ある一形態においては、上記麦芽飲料は、飲料中のトランス−２−ノネナール濃度をＸ（ｐｐｂ）、
麦芽飲料中の３−メチル−２−ブテン―１−チオール濃度をＹ（ｐｐｔ）とした場合に、式
Ｙ≧１１８．０９Ｘ＋３．４４８７ （１）、及び式
Ｙ≦１４０７．３Ｘ＋８．１６８５ （２）
で表される関係を充足する。
In one embodiment, the malt beverage has a trans-2-nonenal concentration in the beverage of X (ppb),
Formula Y> = 118.09X + 3.4487 (1), and Formula Y <= 1407.3X + 8.1685 (2), when the 3-methyl- 2-butene 1-thiol density | concentration in malt beverage is set to Y (ppt)
Satisfy the relationship represented by
ある一形態においては、上記麦芽飲料は、麦芽飲料中のトランス−２−ノネナール濃度をＸ（ｐｐｂ）、
麦芽飲料中の３−メチル−２−ブテン―１−チオール濃度をＹ（ｐｐｔ）とした場合に、式
Ｙ≧２４８．５９Ｘ＋２．１３２４ （３）、及び式
Ｙ≦８２４．７５Ｘ＋６．９８３８ （４）
で表される関係を充足する。
In one embodiment, the malt beverage has a trans-2-nonenal concentration in the malt beverage of X (ppb),
Formula Y> = 248.59X + 2.1324 (3), and Formula Y <= 824.75X + 6.9838 (4), when the 3-methyl- 2-butene- 1-thiol density | concentration in malt beverages is set to Y (ppt)
Satisfy the relationship represented by
ある一形態においては、上記麦芽飲料は発酵麦芽飲料である。 In one embodiment, the malt beverage is a fermented malt beverage.
ある一形態においては、上記麦芽飲料はアルコールを含有する。 In one form, the malt beverage contains alcohol.
また、本発明は、３−メチル−２−ブテン―１−チオール、３−メチル−２−ブタンチオール及びベンゼンメタンチオールからなる群から選択される少なくとも一種の含硫化合物を１０〜５００ｐｐｔの濃度で含有させる工程を包含する麦芽飲料の製造方法を提供する。 The present invention also provides at least one sulfur-containing compound selected from the group consisting of 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol and benzenemethanethiol at a concentration of 10 to 500 ppt. Provided is a method for producing a malt beverage, which comprises the step of including.
また、本発明は、飲料に３−メチル−２−ブテン―１−チオール、３−メチル−２−ブタンチオール及びベンゼンメタンチオールからなる群から選択される少なくとも一種の含硫化合物を１０〜５００ｐｐｔの濃度で含有させる工程を包含する、麦芽飲料の酸化劣化臭、老化臭及び老化味を減感する方法を提供する。 Furthermore, the present invention provides 10-500 ppt of at least one sulfur-containing compound selected from the group consisting of 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol and benzenemethanethiol in beverages. Provided is a method of desensitizing the oxidatively-degraded odor, the aging odor and the aging taste of a malt beverage, which comprises the step of incorporating it in a concentration.
また、本発明は、飲料に３−メチル−２−ブテン―１−チオール、３−メチル−２−ブタンチオール及びベンゼンメタンチオールからなる群から選択される少なくとも一種の含硫化合物を１０〜５００ｐｐｔの濃度で含有する、麦芽飲料の酸化劣化臭、老化臭及び老化味の減感剤を提供する。
Furthermore, the present invention provides 10-500 ppt of at least one sulfur-containing compound selected from the group consisting of 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol and benzenemethanethiol in beverages. Provided is a desensitizing agent for the oxidatively-degraded odor, the aging odor and the aging taste of malt beverages, which is contained in a concentration.
本発明の麦芽飲料は、製造してから時間が経った場合に、酸化劣化臭、老化臭および老化味が発生している場合でも、麦芽飲料としてのおいしさを維持することができる。本発明の麦芽飲料の製造方法は操作が簡単であり、低コストで実生産に使用することができる。 The malt beverage of the present invention can maintain its deliciousness as a malt beverage, even when oxidative deterioration odor, aging odor and aging taste are generated when time passes after production. The method for producing a malt beverage according to the present invention is easy to operate and can be used for actual production at low cost.
含硫化合物は、ビール風味飲料において、日光を照射された際に生じる不快臭（「スカンクの味」、「光で壊された味」、「日射病にかかった味」）を生じさせる原因となっていた（例えば、特開昭５９−１７９０５８号参照）。ビール風味飲料を日光又は紫外線に露出した際に生じる不快臭を日光臭という。このため、ビール風味飲料においては、その風味を良好なものとするために、特に、３−メチル−２−ブテン−１−チオール等の含硫化合物の含有量を、可能な限り低く抑える試みがなされてきた。 Sulfur-containing compounds cause unpleasant odors (“skank taste”, “light broken taste”, “sunlight sickness”) that are produced when exposed to sunlight in beer-flavored beverages (See, for example, JP-A-59-179058). An unpleasant odor that occurs when a beer-flavored beverage is exposed to sunlight or ultraviolet light is called a sunlight odor. For this reason, in beer-flavored beverages, in order to improve the flavor, in particular, an attempt is made to reduce the content of sulfur-containing compounds such as 3-methyl-2-butene-1-thiol as low as possible. It has been done.
しかしながら、本発明の発明者らは、従来の常識に反して、麦芽飲料に特定量の含硫化合物を含有させることにより、本来のおいしさを維持したまま麦芽飲料の酸化劣化臭、老化臭および老化味を減感できることを見出した。上記含硫化合物としては、チオール基を有する揮発性物質であることが好ましい。チオール基を有する揮発性物質としては、ビール類等に含まれる含硫化合物であれば、特に限定されるものではなく、例えば、３−メチル−２−ブテン−１−チオール、３−メチル−２−ブタンチオール、３−メチル−１−ブタンチオール、２−メチル−１−ブタンチオール及びベンゼンメタンチオール等の化合物を挙げることができる。これらの中でも、適度な日光臭を含有させることにより、酸化劣化臭、老化臭及び老化味を目立たなくさせるという観点から、含硫化合物として、３−メチル−２−ブテン−１−チオール及び３−メチル−２−ブタンチオールを含有されていることが好ましい。中でも好ましい含硫化合物は３−メチル−２−ブテン−１−チオールである。これら含硫化合物は単独で用いてもよく、二種以上が混合されて含有されていてもよい。 However, the inventors of the present invention, contrary to conventional common sense, cause the malt beverage to contain a specific amount of the sulfur-containing compound, thereby maintaining the original deliciousness while maintaining the original taste, the oxidative deterioration odor, the aging odor and the malt beverage. It has been found that the aging taste can be desensitized. The sulfur-containing compound is preferably a volatile substance having a thiol group. The volatile substance having a thiol group is not particularly limited as long as it is a sulfur-containing compound contained in beer or the like, and, for example, 3-methyl-2-butene-1-thiol, 3-methyl-2 -Compounds such as butanethiol, 3-methyl-1-butanethiol, 2-methyl-1-butanethiol and benzenemethanethiol can be mentioned. Among these, 3-methyl-2-butene-1-thiol and 3-sulfone as a sulfur-containing compound from the viewpoint of making the oxidatively-degraded odor, the aging odor and the aging taste inconspicuous by containing an appropriate sunlight odor. Preferably, it contains methyl-2-butanethiol. Among them, a preferable sulfur-containing compound is 3-methyl-2-butene-1-thiol. These sulfur-containing compounds may be used alone, or two or more may be mixed and contained.
飲料が酸化劣化に伴い生成する物質のひとつに、トランス−２−ノネナールがある。製造してから時間が経つにしたがって麦芽飲料の酸化が進行し、飲料のトランス−２−ノネナール濃度が増加し、酸化劣化臭、老化臭のうち、特に段ボール臭、カードボード臭と呼ばれる特有の臭いが発生する。一般に、飲料中のトランス−２−ノネナール濃度が約０．０６ｐｐｂ以上になった場合に、麦芽飲料本来の香味に段ボール臭、カードボード臭の影響が感じられるようになる。 One of the substances produced by the beverage due to oxidative degradation is trans-2-nonenal. Oxidation of malt beverages proceeds with time since production, and the trans-2-nonenal concentration of the beverage increases, and among the oxidatively-deteriorated odor and the aging odor, a specific odor called cardboard odor, particularly cardboard odor Occurs. In general, when the trans-2-nonenal concentration in the beverage reaches about 0.06 ppb or more, the original flavor of the malt beverage is felt to be influenced by the cardboard odor and the cardboard odor.
本発明の飲料においては、含硫化合物の含有量は濃度１０〜５００ｐｐｔの範囲で調節される。含硫化合物の濃度が１０ｐｐｔ未満であると、酸化劣化臭、老化臭および老化味の減感が不十分になり易く、５００ｐｐｔを超えると日光臭が顕著となり、麦芽飲料本来の香味が損なわれ易い。含硫化合物の含有量は好ましくは、濃度１０〜４００ｐｐｔ、より好ましくは濃度５０〜９０ｐｐｔである。 In the beverage of the present invention, the content of the sulfur-containing compound is adjusted in the range of 10 to 500 ppt. When the concentration of the sulfur-containing compound is less than 10 ppt, oxidative deterioration odor, aging odor and desensitization of aging taste tend to be insufficient, and when it exceeds 500 ppt, sunlight odor becomes remarkable, and the original flavor of malt beverage is easily impaired . The content of the sulfur-containing compound is preferably 10 to 400 ppt, more preferably 50 to 90 ppt.
含硫化合物の含有量は、麦芽飲料のトランス−２−ノネナール濃度に基づいて調節されることが好ましい。そうすることで、酸化劣化臭、老化臭および老化味が発生し難く、本来の香味が維持され易くなる。含硫化合物の含有量は、麦芽飲料中のトランス−２−ノネナール濃度をＸ（ｐｐｂ）、麦芽飲料中の含硫化合物濃度をＹ（ｐｐｔ）とした場合に、上記式（１）及び式（２）で表される関係を充足する量に調節することが好ましい。 The content of the sulfur-containing compound is preferably adjusted based on the trans-2-nonenal concentration of the malt beverage. By doing so, oxidation deterioration odor, aging odor and aging taste are less likely to occur, and the original flavor is easily maintained. The content of the sulfur-containing compound is the above formula (1) and the formula (1) when the trans-2-nonenal concentration in the malt beverage is X (ppb) and the sulfur-containing compound concentration in the malt beverage is Y (ppt). It is preferable to adjust to the quantity which satisfies the relationship represented by 2).
麦芽飲料のおいしさを考慮した場合、含硫化合物の含有量は、麦芽飲料中のトランス−２−ノネナール濃度をＸ（ｐｐｂ）、麦芽飲料中の含硫化合物濃度をＹ（ｐｐｔ）とした場合に、上記式（３）及び式（４）で表される関係を充足する量に調節することが好ましい。 When considering the taste of malt beverages, the content of the sulfur-containing compound is as follows: when the trans-2-nonenal concentration in the malt beverage is X (ppb) and the sulfur-containing compound concentration in the malt beverage is Y (ppt) It is preferable to adjust to the quantity which satisfies the relationship represented by the said Formula (3) and Formula (4).
麦芽飲料のトランス−２−ノネナール濃度は、例えば、SBSE法の操作を行うことで測定される。すなわち、麦芽飲料を水で10倍に希釈し、内部標準液と誘導体化試薬を添加し、Twisterへの吸着とオキシム誘導体化反応後、GC-MS分析に供する。トランス‐２−ノネナールの測定条件などを以下に示す。 The trans-2-nonenal concentration of the malt beverage is measured, for example, by performing the operation of the SBSE method. That is, a malt beverage is diluted 10-fold with water, an internal standard solution and a derivatization reagent are added, and after adsorption on a Twister and oxime derivatization reaction, it is subjected to GC-MS analysis. The measurement conditions of trans-2-nonenal and the like are shown below.
質量分析器付きガスクロマトグラフ装置（GC : Agilent 6890 MSD : Agilent5973）
Twister (Gerstel社製：長さ20mm, 膜厚0.5mm, 固定相体積48μL)
カラム（Agilent 社製：DB-WAX30m×0.25mm×0.25μm Part No.122-7032）
Gas chromatograph with mass spectrometer (GC: Agilent 6890 MSD: Agilent 5973)
Twister (manufactured by Gerstel: length 20 mm, film thickness 0.5 mm, stationary phase volume 48 μL)
Column (Agilent: DB-WAX 30 m × 0.25 mm × 0.25 μm Part No. 122-7032)
含硫化合物を麦芽飲料に含有させる方法は特に限定されない。含硫化合物は、麦芽飲料に添加することで含有させてよく、又は麦芽飲料を日光に露出するか、麦芽飲料に紫外線を照射して内部に生成させることで含有させてもよく、麦芽飲料への添加と日光露出又は紫外線照射とを併用することで含有させてもよい。また、仕込や発酵の条件を調整して含有させてもよい。 The method of incorporating the sulfur-containing compound into the malt beverage is not particularly limited. The sulfur-containing compound may be contained by adding to the malt beverage, or the malt beverage may be exposed to sunlight or may be contained by irradiating the malt beverage with ultraviolet light to generate the inside, to the malt beverage It may be contained by using together the addition of B and the sun exposure or ultraviolet irradiation. Moreover, you may adjust and contain the conditions of preparation or fermentation.
麦芽飲料の含硫化合物、特に３−メチル−２−ブテン−１−チオールの濃度は、岸本らの方法（Kishimoto, T. et al., Odorants comprising hop aroma of beer: hop-derived odorants increased in the beer hopped with aged hops, Proceedings of the 31st EBC Congress, Venice 2007）を使用して測定される。 The concentration of sulfur-containing compounds in malt beverages, in particular 3-methyl-2-butene-1-thiol, was determined by the method of Kishimoto et al. (Kishimoto, T. et al., Odorants comprising hop aroma of beer: hop-derived odorants inc Measured using beer hopped with aged hops, Proceedings of the 31st EBC Congress, Venice 2007).
酸化劣化臭、老化臭及び老化味を減感しようとする麦芽飲料に含硫化合物を含有させる場合、麦芽飲料の製造過程における適当な工程で含有させることができる。例えば、ビール風味発酵麦芽飲料に含有させる場合には、麦汁等の原料溶液の糖化工程前、麦汁煮沸時、麦汁煮沸後の冷却工程、発酵工程又は熟成工程等任意の工程でよいが、含有させる工程が前工程であればあるほど、濃度の消長が考えられるため、後発酵工程の終了後が望ましい。 When a sulfur-containing compound is added to the malt beverage for desensitizing the oxidative deterioration odor, the aging odor and the aging taste, it can be contained at an appropriate step in the process of producing the malt beverage. For example, when it is contained in a beer-flavored fermented malt beverage, it may be any process such as a cooling process after wort boiling, a cooling process after wort boiling, a fermentation process or a ripening process before saccharification process of raw material solution such as wort The more the process to be contained is the earlier process, the more likely the change of concentration is, so it is desirable after the end of the post-fermentation process.
本発明の麦芽飲料の製造は、適当な工程で含硫化合物を含有させること以外は、ビール又はビール風味麦芽飲料を製造する際に通常行われる方法及び条件に従って行われる。例えば、まず、麦芽の破砕物、大麦等の副原料、及び温水を仕込槽に加えて混合してマイシェを調製する。マイシェの調製は、常法により行うことができ、例えば、３５〜６０℃で２０〜９０分間保持することにより行うことができる。また、必要に応じて、主原料と副原料以外にも、後述する糖化酵素やプロテアーゼ等の酵素剤や、スパイスやハーブ類等の香味成分等を添加してもよい。 Production of the malt beverage of the present invention is carried out according to the method and conditions usually carried out in producing a beer or beer-flavored malt beverage, except that the sulfur-containing compound is contained at an appropriate step. For example, first, crushed malt, auxiliary materials such as barley, and warm water are added to a charging tank and mixed to prepare a mash. The preparation of the mash can be performed by a conventional method, for example, by holding at 35 to 60 ° C. for 20 to 90 minutes. In addition to the main raw materials and the auxiliary raw materials, enzyme agents such as saccharifying enzymes and proteases described later, and flavor components such as spices and herbs may be added as necessary.
その後、該マイシェを徐々に昇温して所定の温度で一定期間保持することにより、麦芽由来の酵素やマイシェに添加した酵素を利用して、澱粉質を糖化させる。糖化処理時の温度や時間は、用いる酵素の種類やマイシェの量、目的とする麦芽アルコール飲料の品質等を考慮して、適宜決定することができ、例えば、６０〜７２℃にて３０〜９０分間保持することにより行うことができる。糖化処理後、７６〜７８℃で１０分間程度保持した後、マイシェを麦汁濾過槽にて濾過することにより、透明な糖液を得る。 Thereafter, the temperature of the mash is gradually raised and maintained at a predetermined temperature for a certain period of time, whereby the starch is saccharified using an enzyme derived from malt or an enzyme added to the mash. The temperature and time of the saccharification treatment can be appropriately determined in consideration of the type of enzyme used, the amount of mash, the quality of the malt alcohol beverage to be targeted, etc. For example, 30 to 90 at 60 to 72 ° C. It can be carried out by holding for a minute. 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 a transparent sugar solution.
上記副原料とは、麦芽とホップ以外の原料を意味する。該副原料として、例えば、大麦、小麦、コーンスターチ、コーングリッツ、米、こうりゃん等の澱粉原料や、液糖や砂糖等の糖質原料がある。ここで、液糖とは、澱粉質を酸又は糖化酵素により分解、糖化して製造されたものであり、主にグルコース、マルトース、マルトトリオース等が含まれている。その他、香味を付与又は改善することを目的として用いられるスパイス類、ハーブ類、及び果物等も、副原料に含まれる。 The above-mentioned auxiliary raw materials mean raw materials other than malt and hops. Examples of the secondary raw materials include starch raw materials such as barley, wheat, corn starch, corn grits, rice, and starch, and sugar raw materials such as liquid sugar and sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with an acid or saccharifying enzyme, and mainly contains glucose, maltose, maltotriose and the like. In addition, spices, herbs, fruits and the like used for the purpose of imparting or improving the flavor are also included as auxiliary materials.
上記糖化酵素とは、澱粉質を分解して糖を生成する酵素を意味する。該糖化酵素として、例えば、α−アミラーゼ、グルコアミラーゼ、プルナラーゼ等がある。 The above-mentioned saccharifying enzyme means an enzyme that degrades starch to produce sugar. Examples of the saccharifying enzymes include α-amylase, glucoamylase, and prunalase.
糖化に供される穀類は麦芽を含む。糖化に供される穀類中の麦芽の含有量は、特に限定されないが、５重量％以上、好ましくは５０重量％以上、より好ましくは６７重量％以上である。糖化に供される穀類は麦芽１００％であってもよい。穀類中の麦芽の含有量が多いほど、得られる麦汁の麦芽由来の旨味やコク感が強くなる。 Cereals subjected to saccharification include malt. The content of malt in cereals subjected to saccharification is not particularly limited, but is 5% by weight or more, preferably 50% by weight or more, and more preferably 67% by weight or more. Cereals subjected to saccharification may be 100% malt. The higher the malt content in the cereals, the stronger the umami taste and texture from the malt of the obtained wort.
麦汁煮沸の操作は、ビールを製造する際に通常行われる方法及び条件に従って行えばよい。例えば、ｐＨを調節した糖液を煮沸釜に移し、煮沸する。糖液の煮沸開始時から、ワールプール静置の間に、ホップを添加する。糖液は次いでワールプールと呼ばれる沈殿槽に移し、煮沸により生じたホップ粕や凝固した蛋白質等を除去した後、プレートクーラーにより適切な発酵温度まで冷却する。上記麦汁煮沸の操作により、麦汁が得られる。 The wort boiling operation may be performed according to the method and conditions that are usually performed when producing beer. For example, the pH-adjusted sugar solution is transferred to a boiling kettle and boiled. From the start of boiling of the sugar solution, add hops while standing on a whirlpool. The sugar solution is then transferred to a sedimentation tank called whirlpool, and after removing hop smoke and coagulated proteins generated by boiling, it is cooled to an appropriate fermentation temperature by a plate cooler. A wort is obtained by the above-mentioned wort boiling operation.
得られた麦汁は、例えば、発酵させて、含アルコールビール風味発酵麦芽飲料を製造する原料として使用することができる。麦汁の発酵は常法に従って行えばよい。例えば、冷却した麦汁に酵母を接種して、発酵タンクに移し、アルコール発酵を行う。さらに、熟成工程として、得られた発酵液を、貯酒タンク中で熟成させ、０℃程度の低温条件下で貯蔵し安定化させる。次いで濾過工程として、熟成後の発酵液を濾過することにより酵母及びタンパク質等を除去して、目的の含アルコールビール風味発酵麦芽飲料が得られる。 The obtained wort can be fermented, for example, and used as a raw material which manufactures alcohol-containing beer flavor fermented malt beverages. Fermentation of wort may be performed according to a conventional method. For example, the cooled wort is inoculated with yeast, transferred to a fermentation tank, and subjected to alcohol fermentation. Furthermore, as a ripening step, the obtained fermented liquor is aged in a storage tank and stored and stabilized under a low temperature condition of about 0 ° C. Next, in the filtration step, the fermented liquid after ripening is filtered to remove yeast, proteins and the like, thereby obtaining the desired alcohol-containing beer-flavored fermented malt beverage.
本発明の非発酵ビール風味麦芽飲料の製造方法は、適当な工程で含硫化合物を含有させること以外は、非発酵ビール風味麦芽飲料を製造する際に通常行われる工程を包含する。一例として、まず、麦芽由来物、高分子糖、甘味物質及びその他の成分を所定量混合して配合物を調製する。次いで、配合物に飲用水を所定量添加して一次原料液を調製する。ホップを添加して一次原料液を煮沸後、冷却し、酒類を加え、カーボネーション工程によって炭酸を添加する。 The method for producing a non-fermented beer-flavored malt beverage according to the present invention includes the steps usually carried out in producing a non-fermented beer-flavored malt beverage, except that the sulfur-containing compound is contained in an appropriate step. As an example, first, a malt origin, a high molecular weight sugar, a sweetening substance and other components are mixed in predetermined amounts to prepare a formulation. Next, a predetermined amount of drinking water is added to the composition to prepare a primary raw material solution. After adding the hops and boiling the primary raw material solution, it is cooled, alcoholic beverages are added, and carbonic acid is added by the carbonation step.
非発酵ビール風味麦芽飲料を製造する際には、麦芽由来物として、例えば、粉砕麦芽や、麦芽エキスを使用して良い。例えば、非発酵ビール風味麦芽飲料の麦芽由来物の濃度は５〜９０重量％である。麦芽由来物の濃度が５重量％未満であるとビール様の香気が得られにくく、９０重量％を超えると酸化劣化臭、老化臭又は老化味が目立ち易くなる。非発酵ビール風味麦芽飲料の麦芽由来物の濃度は、好ましくは１０〜８０重量％、より好ましくは２０〜７０重量％である。 When producing a non-fermented beer-flavored malt beverage, for example, ground malt or malt extract may be used as a malt-derived substance. For example, the concentration of malt-derived matter in non-fermented beer-flavored malt beverages is 5 to 90% by weight. If the concentration of the malt-derived substance is less than 5% by weight, beer-like aroma is difficult to obtain, and if it exceeds 90% by weight, oxidative deterioration odor, aging odor or aging taste tends to be noticeable. The concentration of malt-derived matter in the non-fermented beer-flavored malt beverage is preferably 10 to 80% by weight, more preferably 20 to 70% by weight.
加えられる酒類はアルコール源であり、例えば、原料用アルコール、焼酎、泡盛、ウイスキー、ブランデー、ウォッカ、ラム、テキーラ、ジン、スピリッツ等を使用することができる。コストの観点から、中でも、原料用アルコール等が一般に使用される。原料用アルコールには、サトウキビなどから得られる糖蜜を原料として、アルコール発酵させた液を連続式蒸留器でエタノール濃度約９５％まで蒸留した後、エタノール濃度４５％を下限として適宜希釈してエタノール濃度を調節し、使用するものが含まれる。 Alcohols to be added are alcohol sources, and for example, alcohol for raw material, shochu, awamori, whiskey, brandy, vodka, lamb, tequila, gin, spirits and the like can be used. From the viewpoint of cost, among others, raw materials alcohol and the like are generally used. The alcohol used as the raw material is prepared by distilling the alcohol-fermented liquid from molasses obtained from sugar cane etc. to about 95% ethanol concentration with a continuous distiller, and diluting it as appropriate with the ethanol concentration 45% as the lower limit. Including those that adjust and use.
必要により、各段階において、濾過、遠心分離等で沈澱を分離除去することもできる。また、上記原料液を濃厚な状態で作成した後に、炭酸水を添加しても良い。これらは通常のソフトドリンクの製造プロセスを用いることで、発酵設備を持たなくても、簡便に非発酵ビール風味アルコール飲料の調製が可能である。 If necessary, the precipitate can be separated and removed by filtration, centrifugation or the like in each step. Carbonated water may be added after the above-mentioned raw material liquid is prepared in a thick state. These can easily prepare a non-fermented beer-flavored alcoholic beverage without using a fermentation facility by using a conventional soft drink production process.
カーボネーション工程や炭酸水添加工程の前に沈殿を除去すると、オリや雑味の原因物質が除去でき、より望ましい。尚、カーボネーション工程や炭酸水の添加工程の前に、必要に応じてろ過又は殺菌を行ってもよい。 Removal of the precipitate prior to the carbonation step or the carbonated water addition step is more desirable because it can remove offensive substances and offensive substances. In addition, you may filter or disinfect before the carbonation process and the addition process of a carbonated water as needed.
以下の実施例により本発明を更に具体的に説明するが、本発明はこれらに限定されない。 The present invention will be more specifically described by the following examples, but the present invention is not limited thereto.
製麦工程として、収穫された大麦を、水に浸けて適度に発芽させた後、熱風により焙燥して、麦芽を製造した。該麦芽は常法により破砕した。次に、麦芽の破砕物及び温水を仕込槽に加えて混合してマイシェを調製した。マイシェの調製は、５０℃で６０分間保持することにより行った。その後、該マイシェを徐々に昇温して所定の温度で一定期間保持することにより、麦芽由来の酵素を利用して、澱粉質を糖化させた。糖化処理時の温度や時間は、７２℃にて３０分間保持することにより行った。糖化処理後、７８℃で１０分間保持した後、マイシェを麦汁濾過槽にて濾過することにより、透明な糖液を得た。 As a malting process, the harvested barley was soaked in water and allowed to germinate appropriately, and then roasted with hot air to produce malt. The malt was crushed by a conventional method. Next, crushed malt and warm water were added to a charging tank and mixed to prepare a mash. The preparation of the mash was performed by holding at 50 ° C. for 60 minutes. Thereafter, the temperature of the mash was gradually raised and maintained at a predetermined temperature for a certain period of time, whereby the starch was saccharified using an enzyme derived from malt. The temperature and time of the saccharification treatment were maintained at 72 ° C. for 30 minutes. After the saccharification treatment, the mixture was kept at 78 ° C. for 10 minutes, and the mash was filtered in a wort filtration tank to obtain a transparent sugar solution.
糖液は煮沸釜に移した。この糖液にリン酸を添加してｐＨを調節し、ホップを添加した。次いで、煮沸釜を加熱することにより、１００℃で１時間麦汁煮沸を行った。内容物を煮沸釜からワールプールに移し、７．０℃まで冷却することにより、麦汁を得た。 The sugar solution was transferred to a boiling kettle. Phosphoric acid was added to the sugar solution to adjust the pH, and hops were added. Subsequently, wort was boiled at 100 ° C. for 1 hour by heating the boiling kettle. The contents were transferred from the boiling kettle to a whirlpool and cooled to 7.0 ° C. to obtain wort.
麦汁に酵母を接種して、発酵タンクに移し、７日間発酵を行った。さらに、熟成工程として、得られた発酵液を、貯酒タンク中で７日間熟成させ、−１．０〜０．０℃程度の低温条件下で貯蔵し安定化させた。次いで濾過工程として、熟成後の発酵液を濾過することにより酵母及びタンパク質等を除去して、アルコールを含むビールを得た。 The wort was inoculated with yeast, transferred to a fermentation tank, and fermented for 7 days. Furthermore, as a maturing process, the obtained fermented liquid was mated in a storage tank for 7 days, and stored and stabilized under a low temperature condition of about -1.0 to 0.0 ° C. Next, in the filtration step, the fermented liquid after aging was filtered to remove yeast and proteins, etc., to obtain a beer containing alcohol.
岸本らの方法（Kishimoto, T. et al., Odorants comprising hop aroma of beer: hop-derived odorants increased in the beer hopped with aged hops, Proceedings of the 31st EBC Congress, Venice 2007）の方法に従い、得られたビールの含硫化合物３−メチル−２−ブテン−１−チオール（以下「ＭＢＴ」という。）濃度を測定した。ＭＢＴ濃度は２ｐｐｔであった。 Obtained according to the method of Kishimoto et al. (Kishimoto, T. et al., Odorants comprising hop aroma of beer: hop-derived odorants increased in the beer hopped with aged hops, Proceedings of the 31st EBC Congress, Venice 2007) The concentration of the sulfur-containing compound 3-methyl-2-butene-1-thiol (hereinafter referred to as "MBT") of beer was measured. The MBT concentration was 2 ppt.
このビールを５つに分割し、一つは対照として使用するためにＭＢＴを添加せず、残りの４つにＭＢＴをその濃度がそれぞれ１０ｐｐｔ、５０ｐｐｔ、１００ｐｐｔ及び５００ｐｐｔになる量で添加した。 The beer was divided into five, one without MBT to serve as a control, and the remaining four with MBT added in amounts such that the concentrations were 10 ppt, 50 ppt, 100 ppt and 500 ppt, respectively.
ＭＢＴ無添加品、ＭＢＴ濃度１０ｐｐｔ品、ＭＢＴ濃度５０ｐｐｔ品、ＭＢＴ濃度１００ｐｐｔ品、及びＭＢＴ濃度５００ｐｐｔ品を一組にして、５組を構成した。そして、５組のそれぞれ一組を、０℃１週間、３７℃１週間、３７℃２週間、及び５０℃１週間暗所に保存した。 Five sets were configured by combining MBT additive-free products, MBT concentration 10 ppt products, MBT concentration 50 ppt products, MBT concentration 100 ppt products, and MBT concentration 500 ppt products as one set. And each set of 5 sets was stored in the dark at 0 ° C. for 1 week, 37 ° C. for 1 week, 37 ° C. for 2 weeks, and 50 ° C. for 1 week.
SBSE法の操作を行うことでビールのトランス−２−ノネナール濃度を測定した。すなわち、ビールを水で10倍に希釈し、内部標準液と誘導体化試薬を添加し、Twisterへの吸着とオキシム誘導体化反応後、GC-MS分析に供した。測定条件などを以下に示す。結果を表３〜６に示す。 The trans-2-nonenal concentration of beer was measured by carrying out the operation of the SBSE method. That is, beer was diluted 10-fold with water, an internal standard solution and a derivatization reagent were added, and adsorption to Twister and oxime derivatization reaction were used for GC-MS analysis. The measurement conditions etc. are shown below. The results are shown in Tables 3-6.
質量分析器付きガスクロマトグラフ装置（GC : Agilent 6890 MSD : Agilent5973）
Twister (Gerstel社製：長さ20mm, 膜厚0.5mm, 固定相体積48μL)
カラム（Agilent 社製：DB-WAX30m×0.25mm×0.25μm Part No.122-7032）
Gas chromatograph with mass spectrometer (GC: Agilent 6890 MSD: Agilent 5973)
Twister (manufactured by Gerstel: length 20 mm, film thickness 0.5 mm, stationary phase volume 48 μL)
Column (Agilent: DB-WAX 30 m × 0.25 mm × 0.25 μm Part No. 122-7032)
得られたビールについて、５名のパネリストによるブラインドでの官能評価を実施した。評価項目は次の通り設定した。 The sensory evaluation in the blind by five panelists was implemented about the obtained beer. Evaluation items were set as follows.
［表１］
[Table 1]
評価項目（１）〜（４）は７段階評価で採点し、採点基準は次の通り設定した。各パネリストが採点した値の平均値を表３〜６に示す。自由コメントの括弧内に記載した数値はコメントを述べたパネリストの人数を示す。 The evaluation items (1) to (4) were graded in 7 levels, and the grading criteria were set as follows. The average value of the value which each panelist scored is shown in Tables 3-6. The numbers in parentheses in the free comments indicate the number of panelists who commented.
０℃保存品、ＭＢＴ濃度０ｐｐｔの（１）〜（３）を１、（４）を７とする。
０℃保存品、ＭＢＴ濃度５００ｐｐｔの（１）を７とする。
５０℃保存品、ＭＢＴ濃度０ｐｐｔの（２）を７とする。
A stored product at 0 ° C., (1) to (3) with an MBT concentration of 0 ppt is 1, and (4) is 7.
A 0 ° C. storage product, and an MBT concentration of 500 ppt (1) are set to 7.
The product stored at 50 ° C., (2) with an MBT concentration of 0 ppt is 7.
［表２］
[Table 2]
［表３］
[Table 3]
０℃１週間保存品では、酸化劣化臭、老化臭及び老化味を感じるパネリストはほぼゼロであり、ＭＢＴ濃度約１０ｐｐｔ以下において、ビールとしてのおいしさが認められた。 In the products stored at 0 ° C. for one week, the panelists who felt the oxidatively-degraded odor, the aged odor and the aged taste were almost zero, and the taste as beer was recognized at an MBT concentration of about 10 ppt or less.
［表４］
[Table 4]
３７℃１週間保存品では、ＭＢＴ濃度約１０〜約２００ｐｐｔの場合に酸化劣化臭を感じにくくする効果が認められ、ＭＢＴ濃度約３０〜約１２０ｐｐｔの場合にビールとしてのおいしさが認められた。 At 37 ° C. for 1 week storage, when the MBT concentration is about 10 to about 200 ppt, the effect of making it difficult to feel the oxidative deterioration odor is recognized, and when the MBT concentration is about 30 to about 120 ppt, the taste as beer is recognized.
［表５］
[Table 5]
３７℃２週間保存品では、ＭＢＴ濃度約３０〜約３５０ｐｐｔの場合に酸化劣化臭、老化臭及び老化味を感じにくくする効果が認められ、ＭＢＴ濃度約５０〜約２００ｐｐｔの場合にビールとしてのおいしさが認められた。 At 37 ° C. for 2 weeks, MBT concentration of about 30 to about 350 ppt shows the effect of making it difficult to feel oxidative deterioration odor, aging odor and aging taste, and when MBT concentration is about 50 to about 200 ppt, it is delicious as beer It was recognized.
［表６］
[Table 6]
５０℃１週間保存品では、ＭＢＴ濃度約５０〜約５００ｐｐｔの場合に酸化劣化臭、老化臭及び老化味を感じにくくする効果が認められ、ＭＢＴ濃度約１００〜約３００ｐｐｔの場合にビールとしてのおいしさが認められた。 For products stored at 50 ° C for one week, when the MBT concentration is about 50 to about 500 ppt, the effect of making the oxidative deterioration odor, aging odor and aging taste inconspicuous is recognized, and when the MBT concentration is about 100 to about 300 ppt delicious as beer It was recognized.
製造後保存することでＥ２Ｎを含有することになったビールの酸化劣化臭、老化臭及び老化味を感じにくくするために必要なＭＢＴの濃度の下限及び上限を示したグラフを図１に示す。また、製造後保存することでＥ２Ｎを含有することになったビールのおいしさを維持するために必要なＭＢＴの濃度の下限及び上限を示したグラフを図２に示す。 The graph which showed the lower limit and the upper limit of the density | concentration of MBT required in order to make an oxidation degradation smell, the aging smell, and an aging taste of beer which came to contain E2N by making it preserve | save after manufacture and to make it hard to sense is shown in FIG. Moreover, the graph which showed the lower limit and the upper limit of the density | concentration of MBT required in order to maintain the taste of the beer which will contain E2N by preserve | saving after manufacture is shown in FIG.
Claims (10)
麦芽飲料中の３−メチル−２−ブテン―１−チオール濃度をＹ（ｐｐｔ）とした場合に、式
Ｙ≧１１８．０９Ｘ＋３．４４８７ （１）、及び式
Ｙ≦１４０７．３Ｘ＋８．１６８５ （２）
で表される関係を充足する請求項１〜３のいずれか一項に記載の、麦芽飲料。 The trans-2-nonenal concentration in malt beverage is X (ppb),
Formula Y> = 118.09X + 3.4487 (1), and Formula Y <= 1407.3X + 8.1685 (2), when the 3-methyl- 2-butene 1-thiol density | concentration in malt beverage is set to Y (ppt)
The malt beverage according to any one of claims 1 to 3, which satisfies the relationship represented by
麦芽飲料中の３−メチル−２−ブテン―１−チオール濃度をＹ（ｐｐｔ）とした場合に、式
Ｙ≧２４８．５９Ｘ＋２．１３２４ （３）、及び式
Ｙ≦８２４．７５Ｘ＋６．９８３８ （４）
で表される関係を充足する請求項１〜３のいずれか一項に記載の麦芽飲料。 The trans-2-nonenal concentration in malt beverage is X (ppb),
Formula Y> = 248.59X + 2.1324 (3), and Formula Y <= 824.75X + 6.9838 (4), when the 3-methyl- 2-butene- 1-thiol density | concentration in malt beverages is set to Y (ppt)
The malt beverage according to any one of claims 1 to 3, which satisfies the relationship represented by
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