JP2019154406A - Fermented malt beverage and method for producing the same - Google Patents

Abstract

To provide a fermented malt beverage having a flavor with a feel of a Japanese cherry.SOLUTION: A fermented malt beverage contains 2 ppm or more isoamyl acetate, and 100 ppb or more coumarin.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a fermented malt beverage and a method for producing the same.

  Fermented malt beverages such as beer are known. As fermented malt beverages, beverages having various flavors are commercially available depending on the consumer's various palatability.

  In relation to the technology for designing the flavor of fermented malt beverages, for example, Patent Document 1 (Japanese Patent Application Laid-Open No. 2017-205035) discloses a beer-taste beverage in which astringency is suppressed and acidity is mild. The invention that addresses the above is described. The beer-taste beverage described in Patent Literature 1 has a total polyphenol content of 200 ppm or less and a content of isoamyl acetate of 3 to 8 ppm.

JP 2017-205035 A

The inventors of the present application pay attention to the demand for foods and drinks that recall cherry blossoms in the spring, and are trying to give the flavor of cherry blossoms to fermented malt beverages. However, it has not been easy to impart a flavor reminiscent of cherry blossoms to fermented malt beverages.
Therefore, an object of the present invention is to provide a fermented malt beverage having a flavor reminiscent of cherry blossoms and a method for producing the same.

In order to solve the above problems, the present invention includes the following matters.
[1] A fermented malt beverage containing 2 ppm or more of isoamyl acetate and 100 ppb or more of coumarin.
[2] The fermented malt beverage according to [1], which is a beverage obtained by top fermentation.
[3] The fermented malt beverage according to [1] or [2], which is a beverage containing a wheat malt-derived component.
[4] A step of preparing and fermenting an aqueous solution of a plant raw material containing malt so that the isoamyl acetate concentration is 2 ppm or more, and a step of adjusting the coumarin concentration in the aqueous solution to be 100 ppb or more. A method for producing a fermented malt beverage.
[5] The production method according to [4], wherein the step of fermenting includes a step of performing top surface fermentation.
[6] The production method according to [4] or [5], wherein the malt includes wheat malt.

  ADVANTAGE OF THE INVENTION According to this invention, the fermented malt drink which has the flavor which recalls a cherry tree, and its manufacturing method are provided.

The sensory evaluation results of the cherry feeling are shown. The sensory evaluation result of fruit feeling is shown. The sensory evaluation result of a cinnamon feeling is shown.

Hereinafter, embodiments of the present invention will be described.
The fermented malt beverage according to this embodiment contains 2 ppm or more of isoamyl acetate and 100 ppb or more of coumarin.
Coumarin is an aroma component contained in cherry blossoms and leaves. However, simply adding coumarin to the fermented malt beverage emphasizes the cinnamon-like aroma and cannot impart a flavor reminiscent of cherry blossoms. On the other hand, isoamyl acetate is known as an aromatic component that gives a banana-like fruit feeling. Here, by combining a specific concentration of coumarin with a specific concentration of isoamyl acetate, a flavor reminiscent of cherry blossoms that cannot be obtained simply by containing coumarin is imparted.

  Hereinafter, the fermented malt beverage according to this embodiment will be described in detail.

(Fermented malt beverage)
In the present invention, the “fermented malt beverage” refers to a beverage obtained from a plant material containing malt and obtained through a fermentation process.

  Examples of malt include barley malt and wheat malt. Preferably, the malt comprises wheat malt. More preferably, 20% by mass or more of the malt is wheat malt. In a beverage using wheat malt, it is easy to impart a cherry feeling by adjusting the coumarin concentration to a predetermined amount.

  Ingredients other than malt may be contained in the plant raw material which is a raw material. Examples of components other than malt include wheat other than malt; beans such as rice, corn, and soybean; and potatoes. More preferably, examples of raw materials other than malt include barley and corn such as corn starch.

  The malt use ratio of the fermented malt beverage is preferably 25% or more, more preferably 50% or more, still more preferably 67% or more, and most preferably 80% or more. In addition, the malt use ratio is the ratio (mass%) of malt with respect to all the raw materials except water.

  The fermented malt beverage may be an alcoholic beverage having an alcohol (ethanol) frequency of 1% by volume or more, or may be a so-called non-alcoholic beverage or a low alcoholic beverage having an alcohol content of less than 1% by volume. Preferably, the fermented malt beverage is an alcoholic beverage. The alcohol content is more preferably 3 to 10% by volume, still more preferably 4 to 6% by volume.

  The fermented malt beverage may be a beverage obtained through any fermentation process of top fermentation and bottom fermentation, but is preferably a beverage obtained by top fermentation. If the drink obtained by upper surface fermentation is used, it will become easy to provide a cherry blossom feeling by adjusting the coumarin concentration to a predetermined amount.

  The fermented malt beverage preferably contains hops (may be a hop extract) as a raw material.

  Although the raw wort extract of the fermented malt beverage is not particularly limited, it can be set to a value comparable to that of normal beer. The raw wort extract is, for example, 5 to 20% by mass, preferably 8 to 15% by mass, and more preferably 10 to 12% by mass. The raw wort extract can be measured from the alcohol concentration and the extract concentration according to the SCABA (Servo Chem Automatic Beer Analyzer) method that is officially approved as an international law.

(Isoamyl acetate)
As described above, the fermented malt beverage according to this embodiment contains 2 ppm or more of isoamyl acetate. The content of isoamyl acetate is preferably 2.5 ppm to 15 ppm, more preferably 3 ppm to 10 ppm, and still more preferably 4 ppm to 7 ppm.
Isoamyl acetate may be derived from a plant raw material that is a raw material, may be added separately from the plant raw material, or may be produced by fermentation.

The concentration of isoamyl acetate can be controlled, for example, by controlling the composition of the raw materials and fermentation conditions.
The concentration of isoamyl acetate in the fermented malt beverage can be measured, for example, using GC according to the Analyticala-EBC standard method of EBC (European Brewery Convention), which is an international standard for beer analysis.

(Coumarin)
As described above, the fermented malt beverage according to this embodiment contains 100 ppb or more of coumarin. The content of coumarin is preferably 200 ppb or more and 1400 ppb or less, more preferably 340 ppb or more and 700 ppb or less.
The content of coumarin can be adjusted, for example, by adding an additive containing a synthesized coumarin or an extract of a natural product containing coumarin as an additive. Preferably, the content of coumarin is adjusted by adding a natural product extract containing coumarin. Preferred examples of the natural product extract containing coumarin include an extract of cherry leaves.

  The coumarin content in the fermented malt beverage can be analyzed by, for example, a gas chromatography mass method. It can be measured by gas chromatography mass spectrometry using dichloromethane liquid-liquid extraction. Specifically, first, a sample is collected in a container, ammonium sulfate is added, then dichloromethane is added, and an internal standard substance is added, followed by extraction with shaking. At this time, it is preferable to perform degassing when there is gas in the container. Then, a centrifugation process is performed and a solvent layer is collect | recovered. The recovered solvent layer is dehydrated by adding anhydrous sulfuric acid trim. Then, after concentrating the solvent layer with a nitrogen purge, gas chromatography mass spectrometry is performed.

(Other additives)
The fermented malt beverage according to the present invention may contain additives such as dietary fiber, pH adjuster, bitter agent, acidulant, sweetener, and flavor as necessary. About content of these additives, what is necessary is just to employ | adopt the amount conventionally used about these additives.

(Method for producing fermented malt beverage)
Then, an example of the manufacturing method of the fermented malt drink which concerns on this embodiment is demonstrated.

  First, a pulverized product of malt (preferably wheat malt) is prepared as a raw material. If necessary, starchy materials such as rice and corn starch are mixed with the raw material as an auxiliary raw material. Next, warm water is added to the raw material and heated. Thereby, the raw material is saccharified mainly by malt enzymes, and a saccharified solution is obtained as wort. Examples of the enzyme include glucoamylase.

  Subsequently, the obtained wort is filtered. If necessary, add hops to wort after filtration. After adding hops, boil the wort in a boiling kettle. In addition, the addition timing of hop does not necessarily need to be before boiling, for example, may be during boiling of wort or after boiling.

  After boiling, the wort is transferred to a settling tank (called a whirlpool or the like) to remove precipitates such as hop cake. After removing the precipitate, it is cooled to an appropriate fermentation temperature by a heat exchanger (plate cooler).

After cooling, the wort is inoculated with yeast and fermented. Preferably, fermentation is performed using top fermentation yeast. The fermentation conditions (temperature, time, etc.) are such that the amyl acetate concentration is 2 ppm or more.
After fermentation, an additive containing coumarin is added to the fermentation broth so as to have a predetermined concentration (100 ppb or more). Furthermore, after fermentation, the fermented liquor is aged as necessary. Thereafter, the fermentation liquor is filtered to obtain the desired fermented malt beverage.
In addition, the addition timing of the additive containing a coumarin does not necessarily need to be after fermentation, and can be made into arbitrary steps.

(Example)
Three types of commercially available fermented malt beverages A1, B1, and C1 having different isoamyl acetate concentrations were prepared. Details of each beverage are as follows.

  Fermented malt beverage A1 was a beverage using barley malt as a malt raw material, and was a beverage obtained by bottom fermentation. The malt use ratio of the fermented malt beverage A1 was 67% to 100%, the alcohol content was 5% by volume, the raw wort extract was 11.2% by mass, and the beverage contained hops as a raw material. It was 1.4 ppm when the isoamyl acetate density | concentration of fermented malt drink A1 was measured. Moreover, it was 0 ppb when the coumarin concentration of fermented malt drink A1 was measured.

  Fermented malt beverage B1 was a beverage using wheat malt as a malt raw material, and was a beverage obtained by top fermentation. The malt use ratio of the fermented malt beverage B1 was 100%, the alcohol content was 5% by volume, the raw wort extract was 11.2% by mass, and the beverage contained hops as a raw material. It was 4.0 ppm when the isoamyl acetate density | concentration of fermented malt drink B1 was measured. Moreover, it was 0 ppb when the coumarin concentration of fermented malt drink A1 was measured.

  Fermented malt beverage C1 was a beverage using barley malt as a malt raw material, and was a beverage obtained by top fermentation. The malt use ratio of the fermented malt beverage C1 was 67% to 100%, the alcohol content was 5% by volume, the raw wort extract was 11.2% by mass, and the beverage contained hops as a raw material. It was 7.0 ppm when the isoamyl acetate density | concentration of fermented malt drink B1 was measured. Moreover, it was 0 ppb when the coumarin concentration of fermented malt drink A1 was measured.

Additives containing coumarin were added to the fermented malt beverage A1 so that the coumarin concentrations would be 340 ppb and 700 ppb to prepare fermented malt beverages A2 and A3.
Similarly, an additive containing coumarin was added to fermented malt beverage B1 to prepare fermented malt beverages B2 and B3 having coumarin concentrations of 340 ppb and 700 ppb, respectively.
Further, an additive containing coumarin was added to the fermented malt beverage C1 to prepare fermented malt beverages C2 and C3 having coumarin concentrations of 340 ppb and 700 ppb, respectively.
Table 1 shows isoamyl acetate concentration and coumarin concentration in fermented malt beverages A1 to C3.

(sensory evaluation)
The obtained fermented beverages A1 to C3 were subjected to sensory evaluation by five well-trained panelists. The evaluation items were (1) cherry feeling (flavor reminiscent of cherry blossoms), (2) fruit feeling (banana feeling), and (3) cinnamon feeling. The evaluation criteria were as follows.

(Sakura feeling)
5: Very strong 4: Strong 3: Somewhat strong 2: Slightly weak 1: Weak

(Fruit feeling)
5: Very strong 4: Strong 3: Somewhat strong 2: Slightly weak 1: Weak

(Cinnamon feeling)
5: Very strong 4: Strong 3: Somewhat strong 2: Slightly weak 1: Weak

  FIG. 1 shows the sensory evaluation results of the cherry sensation. FIG. 2 shows the sensory evaluation results of fruit feeling. FIG. 3 shows the sensory evaluation results of cinnamon feeling.

  As shown in FIGS. 1 to 3, in fermented malt beverages A1 to A3 (which can be said to be beverages obtained by bottom fermentation using barley malt as a raw material) having an isoamyl acetate concentration of 1.4 ppm, Although the cinnamon feeling was enhanced by the inclusion of, the cherry feeling and the fruit feeling did not change much.

On the other hand, fermented malt beverages B1 to B3 having an isoamyl acetate concentration of 4.0 ppm (which can also be said to be beverages obtained by top fermentation using wheat malt as a raw material) and an isoamyl acetate concentration of 7.0 ppm In the fermented malt beverages C1 to C3 (which can also be said to be beverages obtained by top fermentation using barley malt as a raw material), the cherry feel was enhanced by containing coumarin.
That is, in the fermented malt beverage containing 2 ppm or more of isoamyl acetate, it is understood that a cherry feeling can be imparted by adding coumarin to 100 ppb or more.

Claims (6)

  A fermented malt beverage containing 2 ppm or more of isoamyl acetate and 100 ppb or more of coumarin.   The fermented malt beverage according to claim 1, which is a beverage obtained by top fermentation.   The fermented malt beverage according to claim 1 or 2, which is a beverage containing a wheat malt-derived component. Preparing and fermenting an aqueous solution of a plant raw material containing malt so that the isoamyl acetate concentration is 2 ppm or more;
Adjusting the coumarin concentration in the aqueous solution to be 100 ppb or more;
Comprising
A method for producing a fermented malt beverage.   The manufacturing method according to claim 4, wherein the step of fermenting includes a step of performing top surface fermentation.   The manufacturing method of Claim 4 or 5 in which the said malt contains wheat malt.

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