JP2022046407A - Method for suppressing occurrence of spouting of sparkling fermented malt beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of a sparkling fermented malt beverage which is a beer-like sparkling beverage having a weak bitterness made from raw materials without hop or with a suppressed amount of hop used, the beverage having high stability, with spouting being suppressed during cap opening.

SOLUTION: A production method of a sparkling fermented malt beverage includes a preparing step of preparing a wort from at least raw material malt and water without raw material hop, a fermenting step of fermenting the wort with yeast to obtain a fermentation liquid, and a reducing step of reducing the polyphenol concentration in the fermentation liquid by 5 w/w% or more. Malt alone may be used as the fermentation raw material, or one or more selected from the group consisting of corn and saccharine materials only may be used as the fermentation raw material other than malt.

SELECTED DRAWING: None

COPYRIGHT: (C)2022,JPO&INPIT

Description

The present invention relates to a method for producing an effervescent fermented malt beverage in which bitterness is suppressed by not using hops as a raw material or by using a low amount of hops.

As for beer-like effervescent beverages such as beer and low-malt beer, a wide variety of products are on the market as consumers' tastes diversify. For example, the characteristic bitterness of beer is mainly brought about by hops, but in recent years, beer-like sparkling beverages that do not use hops as a raw material and have a suppressed bitterness have been developed.

In addition to the bitterness component, hops contain various components that contribute to flavor and taste. For this reason, beer-like effervescent beverages that do not use hops as a raw material tend to lack beer-like flavor and richness as compared to beer-like effervescent beverages that use hops. A method for improving the flavor and taste in a beer-like sparkling beverage that does not use this hop as a raw material is disclosed. For example, in Patent Document 1, in a non-fermented beer-like effervescent beverage that does not use hops as a raw material, the ratio of the total polyphenol amount and the total nitrogen amount to the total polyphenol amount is adjusted within a specific range to obtain a beer-like richness. And it is disclosed that sharpness can be imparted.

On the other hand, hydroxy acid esters such as triethyl citrate have been reported as additives for beer-like effervescent beverages. For example, Patent Document 2 discloses that by adding a hydroxy acid ester to a non-fermented beer-like effervescent beverage, the carbonic acid stimulation of the carbonated beverage can be enhanced without increasing the carbonic acid gas pressure. In Patent Document 3, the extract content is increased by adding a hydroxy acid ester to a non-fermented beer-like effervescent beverage and adjusting the ratio of the sweetness to the concentration (mass) of the hydroxy acid ester within a specific range. It is disclosed that it is possible to increase the catch on the throat without causing it. Patent Document 4 describes that in a non-fermented beer-like effervescent beverage, a beer-like bitterness can be achieved by using a bitterness substance other than hops such as quasin in combination with a hydroxy acid ester.

Japanese Patent No. 6482636 Japanese Unexamined Patent Publication No. 2013-94129 Japanese Unexamined Patent Publication No. 2019-208453 Japanese Unexamined Patent Publication No. 2016-82895

In a beer-like effervescent beverage that does not use hops as a raw material and has no bitterness, the stability of the beverage becomes low, and when the bottle is opened, a part of the beverage may foam and spout out. It becomes a problem. The squirt at the time of opening is a serious event that impairs the expectation and trust of consumers for the product, and it is necessary to suppress it.

It is an object of the present invention to provide a method for producing an effervescent fermented malt beverage that does not use hops as a raw material and that has high stability of the beverage and suppresses spouting at the time of opening. And.

As a result of diligent research to solve the above problems, the present inventors have found that the content of polyphenols in beer-like effervescent beverages with a weak bitterness is comparable to that of beer produced by a traditional method using hops. Even so, the spraying at the time of opening becomes a problem, but it has been found that the spraying can be suppressed by reducing the amount of polyphenols, and the present invention has been completed.

The method for producing the effervescent fermented malt beverage and the method for suppressing the eruption of the effervescent fermented malt beverage according to the present invention are as follows [1] to [12].
[1] A preparation process for preparing wort using at least malt and water as raw materials and not using hops as raw materials.
A fermentation process in which the wort is fermented with yeast to obtain a fermented liquid,
A reduction step of reducing the polyphenol concentration in the fermentation broth by 5 w / w% or more,
A method for producing an effervescent fermented malt beverage.
[2] The method for producing an effervescent fermented malt beverage according to the above [1], wherein the malt ratio in the raw material is 50 to 100 w / w%.
[3] The method for producing an effervescent fermented malt beverage according to the above [1] or [2], wherein the wort extract is 9 to 15 w / w%.
[4] The method for producing an effervescent fermented malt beverage according to any one of [1] to [3], which reduces the polyphenol concentration in the wort or the fermented liquid by 10 w / w% or more in the reduction step.
[5] The method for producing an effervescent fermented malt beverage according to any one of [1] to [4], wherein the polyphenol concentration in the wort or the fermented liquid is reduced to 120 mg / L or less in the reduction step.
[6] The method for producing an effervescent fermented malt beverage according to any one of [1] to [5], wherein the reduction step is performed by filtering the wort or the fermented liquid.
[7] The method for producing an effervescent fermented malt beverage according to any one of [1] to [6] above, wherein polyvinylpolypyrrolidone is used in the filtration treatment.
[8] The method for producing an effervescent fermented malt beverage according to any one of the above [1] to [7], which comprises producing an effervescent fermented malt beverage having a total nitrogen content of 400 to 800 mg / L.
[9] Further, an addition step of adding a hydroxy acid ester to the wort or the fermentation broth so as to have a concentration of 0.5 mg / L or more.
The method for producing an effervescent fermented malt beverage according to any one of the above [1] to [8].
[10] The hydroxy acid ester is one or more selected from the group consisting of triethyl citrate, tripropyl citrate, tributyl citrate, diethyl tartrate, diethyl malate, and dibutyl malate. Method for producing effervescent fermented malic acid beverage.
[11] The method for producing an effervescent fermented malt beverage according to the above [9] or [10], wherein the addition concentration of the hydroxy acid ester is 1 to 100 mg / L in the addition step.
[12] A method of suppressing spouting at the time of opening a sparkling fermented malt beverage.
A method for suppressing the eruption of an effervescent fermented malt beverage, wherein the polyphenol concentration is reduced by filtration and the content in the beverage is adjusted to 1 to 100 mg / L by adding a hydroxy acid ester.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an effervescent fermented malt beverage in which the stability of the beverage is high and the spouting at the time of opening is suppressed even though the hop is not used as a raw material.

In the present invention and the present specification, the "effervescent fermented malt beverage" means an effervescent beverage produced from malt as a raw material through a fermentation step. The fermentation method is not particularly limited, and may be single fermentation, single line double fermentation, parallel double fermentation, etc., but as in the production of traditional beer, malt or the like may be used. It is preferable that the single-line double fermentation is produced by separately performing a saccharification step of decomposing starch contained in the raw material of the above into 1 to 3 sugars and a fermentation step of producing alcohol from sugars by yeast. The effervescent fermented malt beverage produced by the method for producing an effervescent fermented malt beverage according to the present invention may be an alcoholic beverage, and is a so-called non-alcoholic beverage or a low alcoholic beverage having an alcohol content of less than 1% by volume. You may.

The effervescent fermented malt beverage produced by the method for producing an effervescent fermented malt beverage according to the present invention is preferably a beer-like effervescent beverage, that is, an effervescent beverage having "beer-likeness". "Beer-likeness" means a taste that is reminiscent of beer in terms of flavor, regardless of the product name or label. In other words, a beer-like effervescent beverage (beer-like effervescent beverage) has the same or similar flavor and taste as beer, regardless of the alcohol content, the presence or absence of malt and hops, and the presence or absence of fermentation. It means an effervescent beverage that has a texture and a high sense of thirst and drinkability (the property of being able to continue drinking many cups without getting tired). Specific examples of the effervescent fermented malt beverage produced by the method for producing an effervescent fermented malt beverage according to the present invention include beer, low-malt beer, low-alcohol beer-like effervescent beverage, non-alcoholic beer and the like. Beverages made from malt and manufactured through a fermentation process can be mentioned. In addition, liqueurs obtained by mixing a beverage produced from malt as a raw material through a fermentation step with an alcohol-containing distillate may be used.

The alcohol-containing distilled liquid is a solution containing alcohol obtained by a distillation operation, and a solution generally classified as distilled liquor can be used. For example, it may be alcohol for raw materials, and distilled liquor such as spirits, whiskey, brandy, vodka, lamb, tequila, gin, and shochu can be used.

Polyphenol is a component that contributes to richness, but it is known that if it is too much, it causes turbidity and spraying at the time of opening. Effervescent fermented malt beverages made by fermenting wort prepared without hops are less stable than beer made from hops, and despite being gently opened, they spout. It is easy to occur. Therefore, in the present invention, by reducing the polyphenol content of the effervescent fermented malt beverage that does not use hops as a raw material, the stability is improved and the spraying at the time of opening is suppressed.

That is, the method for producing an effervescent fermented malt beverage according to the present invention includes a preparation step of preparing wort using at least malt and water as raw materials and not using hops as raw materials, and a fermented liquid obtained by fermenting the wort with yeast. It has a fermentation step of obtaining the above-mentioned fermented liquid and a reduction step of reducing the concentration of polyphenol in the fermented liquid by 5 w / w% or more. The higher the polyphenol content of the wort before fermentation, the more effectively the stabilizing effect due to the reduction of polyphenols can be obtained. Therefore, in the method for producing an effervescent fermented malt beverage according to the present invention, the polyphenol content of the wort obtained in the preparation step is preferably 100 mg / L or more, preferably 110 to 200 mg / L. It is more preferably 130 to 180 mg / L, and even more preferably 130 to 180 mg / L.

Unless otherwise specified, in the present invention and the present specification, "hops" include hop processed products in addition to raw hops, dried hops, hop pellets and the like. Examples of the processed hop product include a hop extract containing a bitter taste component extracted from a hop, an isized hop extract, a tetrahydroisohumulone, a hexahydroisohumulone, and other processed hop products containing an isometric component of a bitter taste component in a hop. .. That is, "without using hops as a raw material" includes not only the case where the hop itself is not used as a raw material but also the case where the processed hop product is not used as a raw material.

First, as a preparation step (fermentation raw material liquid preparation step), wort (fermentation raw material liquid) is prepared using at least malt and water as raw materials and not using hops as raw materials. Specifically, a mixture containing at least a fermentation raw material containing malt and raw water is heated to saccharify starch to prepare a sugar solution, and then the obtained sugar solution is boiled and then a solid component (insoluble). The wort is prepared by removing at least a part of the product).

The malt may be any malt such as barley, wheat, rye, and swallow. The malt raw material used in the present invention can be used as malt syrup, malt extract, etc., but is preferably used as a malt crushed product obtained by pulverization treatment. The crushed malt product may be any crushed barley, for example, Nijo barley, which is germinated by a conventional method, dried, and then crushed to a predetermined particle size. The malt crushing treatment can be carried out by a conventional method.

In the present invention, as the fermentation raw material, only malt may be used, or malt and other fermentation raw materials may be used in combination. Examples of other fermentation raw materials include grain raw materials other than malt and sugar raw materials. The grain raw material used in the present invention may be one kind of grain raw material or a mixture of a plurality of kinds of grain raw materials. The sugar raw material used in the present invention may be one type of sugar raw material or a mixture of a plurality of types of sugar raw materials.

Examples of grain raw materials other than malt include wheat such as wheat, wheat, rye and swallow, rice, corn, sorghum (koryan), beans such as soybean, and potatoes. The grain raw material can be used as a grain syrup, a grain extract, or the like, but is preferably used as a grain crushed product obtained by crushing. The crushing treatment of grains can be carried out by a conventional method. The grain crushed product may be a product which has been subjected to a treatment usually performed before and after the crushing treatment, such as cornstarch and corn grits.

The sugar raw material is a sugar, that is, a carbohydrate which is a relatively small molecule, is soluble in water, and generally has a sweet taste. As sugar raw materials, the Liquor Tax Law (enforced on April 1, 2nd year of the Ordinance), the Enforcement Ordinance of the Liquor Tax Law (enforced on April 1st, 2nd year of the Ordinance), and the Enforcement Regulations of the Liquor Tax Law (enforced on April 1, 2nd year of the Ordinance) ), That is, "a carbohydrate that is less than or equal to a trisaccharide and is generally sweet and has a sweet taste, or a mixture thereof" is preferable. The saccharide used as a saccharide raw material may be at least one selected from the group consisting of monosaccharides, disaccharides and trisaccharides, and may further contain saccharides of tetrasaccharide or more. Examples of the monosaccharide include glucose, fructose, galactose, xylose, arabinose, tagatose and the like. Examples of the disaccharide include sucrose, lactose, maltose, isomaltose, trehalose, cellobiose and the like. Examples of the trisaccharide include maltotriose, isomaltotriose, raffinose and the like. Examples of saccharides having tetrasaccharides or more include stachyose, maltotetraose and the like. The form of the saccharide may be, for example, powder, granule, paste, liquid or the like. The liquid sugar may be, for example, liquid sugar such as glucose-fructose syrup, fructose-fructose syrup, high fructose syrup, and sugar-mixed isomerized syrup. The sugar may be granulated sugar or white sugar.

Most of the polyphenols in wort are derived from malt. Therefore, by adjusting the malt ratio in the raw material (the ratio of the weight of the malt to the total weight of the raw materials other than water) and the extract (the ratio of the solid content weight in the wort), the wort contains polyphenols. The amount can be adjusted. The higher the malt ratio and the higher the extract, the higher the polyphenol content of the resulting wort. In the present invention, the malt ratio is preferably 50 to 100 w / w%, more preferably 70 to 100 w / w%, and even more preferably 80 to 100 w / w%. Further, in the present invention, the amount of wort extract is preferably 9 to 15 w / w%.

Since malt contains a large amount of nitrogen, the higher the malt ratio, the higher the total nitrogen content. The effervescent fermented malt beverage produced in the method for producing an effervescent fermented malt beverage according to the present invention preferably has a total nitrogen content of 400 to 800 mg / L, more preferably 500 to 800 mg / L. preferable.

A fermented raw material and an auxiliary raw material other than water, which are usually blended as a beverage, may be added to the mixture as long as the desired effect of the present invention is not impaired. Examples of the auxiliary raw materials include oligosaccharides such as dietary fiber and galactooligosaccharides, starch substance decomposition products (obtained by decomposing starch with an acid or an enzyme), yeast extract, fruit juice, bitterness agents, and coloring agents (caramel color). Etc.), fragrances (excluding hops), fragrances, sweeteners, high-sweetness sweeteners, antioxidants, acidulants, salts and the like. Further, if necessary, a saccharifying enzyme such as α-amylase, glucoamylase, and pullulanase, or an enzyme agent such as a protease can be added. As each of these raw materials, commercially available ones can be used.

As the sweetener, for example, fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. As the high sweetness sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, ticulo, dulcin, stevia, glycyrrhizin, somatin, monerin, aspartame, alitame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of the acidulant include adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, and the like. DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-apple acid, DL-sodium malate, acetic acid, Citric acid and the like can be used. As the salts, for example, salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfate, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product and the like can be used.

The saccharification treatment is carried out using an enzyme derived from malt or other grain raw materials, or an enzyme added separately. The temperature and time during the saccharification treatment are appropriately adjusted in consideration of the type of fermentation raw material used, the malt ratio, the type of enzyme added and the amount of the mixture, the quality of the target effervescent fermented malt beverage, and the like. For example, the saccharification treatment can be carried out by a conventional method, such as holding a mixture containing malt or the like at 35 to 70 ° C. for 20 to 90 minutes.

By boiling the sugar solution (wort) obtained after the saccharification treatment, a boiled sugar solution (wort broth) can be prepared. It is preferable that the sugar solution is filtered before the boiling treatment and the obtained filtrate is boiled. Further, instead of the filtrate of this sugar solution, a malt extract to which warm water is added may be used and boiled. The boiling method and its conditions can be appropriately determined.

The wort broth obtained after the boiling treatment contains meals such as proteins produced by precipitation. Therefore, at least a part of the solid content such as lees is removed from the broth. The lees may be removed by any solid-liquid separation treatment, but generally, the precipitate is removed using a tank called a whirlpool. The temperature of the broth at this time may be 15 ° C. or higher, and is generally about 50 to 100 ° C. After removing the lees, the broth (filtrate) is cooled to an appropriate fermentation temperature with a plate cooler or the like. The broth after removing the lees becomes the fermentation raw material liquid.

Next, as a fermentation step, yeast is inoculated into the cooled fermentation raw material liquid (wort after removing the solid component) to ferment. The cooled wort may be subjected to the fermentation step as it is, or may be subjected to the fermentation step after adjusting to a desired extract concentration. The yeast used for fermentation is not particularly limited, and usually, it can be appropriately selected and used from the yeasts used for the production of alcoholic beverages. Top-fermenting yeast such as Saccharomyces cerevisiae may be used, or bottom-fermenting yeast such as Saccharomyces pastorianus may be used, but bottom-fermenting yeast is preferable because it can be easily applied to large-scale brewing equipment.

After the fermentation step, further, as a liquor storage step, the obtained fermented liquor is aged in a liquor storage tank, stored and stabilized under low temperature conditions of about 0 ° C., and then the ripened fermented liquor is used as a filtration step. By filtering, yeast and insoluble proteins in the temperature range can be removed to obtain the desired effervescent fermented malt beverage. The filtration treatment may be any method as long as it can filter and remove yeast, and examples thereof include diatomaceous earth filtration and filter filtration with a filter having an average pore size of about 0.4 to 1.0 μm.

The effervescent fermented malt beverage produced by the method for producing an effervescent fermented malt beverage according to the present invention is preferably an alcoholic beverage, but may be a non-alcoholic beverage or a low-alcoholic beverage. In the fermentation process, non-alcoholic beverages and low-alcoholic beverages are prepared by appropriately adjusting the fermentation conditions so that the degree of fermentation is low, removing alcohol from the obtained fermentation broth, and diluting the obtained fermentation broth. Can be obtained.

The present invention further includes a reduction step of reducing the polyphenol concentration in wort or fermented liquid by 5 w / w% or more. When reducing the polyphenol concentration in wort, the reduction step is preferably performed after the charging step and before the fermentation step, but may be performed during the charging step. When reducing the polyphenol concentration in the fermentation broth, the reduction step may be performed in any step after the fermentation step.

Since a higher stabilizing effect, that is, an effect of suppressing the occurrence of spouting is obtained, the polyphenol concentration of the wort or the fermented liquid after the reduction step is reduced by 10 w / w% or more as compared with that before the reduction step. It is preferable, and it is more preferable to reduce it by 15 w / w% or more. In the reduction step, the polyphenol concentration of the wort or fermented liquid after the reduction step is preferably 120 mg / L or less, more preferably 110 mg / L or less, and more preferably 100 mg / L or less. More preferred.

On the other hand, if the concentration of polyphenols in the effervescent fermented malt beverage is reduced too much, the thickness of the taste may decrease. Therefore, in the reduction step, the reduction rate of polyphenols ([wort or fermented liquid after the reduction step] / [wort or fermented liquid before the reduction step] × 100 (%)) is 60 w / w% or less. It is preferably 50 w / w% or less, and more preferably 50 w / w% or less. Further, the polyphenol concentration of the wort or fermented liquid after the reduction step is preferably 50 mg / L or more, and more preferably 70 mg / L or more.

In the reduction step, the specific method for reducing the polyphenol concentration in the wort or the fermented liquor is not particularly limited. For example, the concentration of polyphenols can be reduced by performing a filtration treatment on wort or fermented liquid to remove insoluble substances. For the filtration treatment, it is preferable to use polyvinylpolypyrrolidone (PVPP) that adsorbs polyphenols as a filter medium. The amount of PVPP used in the filtration treatment is not particularly limited as long as it can reduce the desired amount of polyphenol, and can be, for example, 100 to 800 mg / L per wort or fermentation broth. ..

In the method for producing an effervescent fermented malt beverage according to the present invention, it is preferable to further include an addition step of adding a hydroxy acid ester to wort or a fermented liquid so as to have a concentration of 0.5 mg / L or more. .. By containing the hydroxy acid ester, it is possible to further suppress the occurrence of spouting, and in addition, it is possible to enhance the aftertaste of the effervescent fermented malt beverage produced. When the wort contains a hydroxy acid ester, the addition step is preferably performed after the charging step and before the fermentation step, but it may be performed during the charging step. When the fermentation broth contains a hydroxy acid ester, the addition step may be carried out during the fermentation step or in any step after the fermentation step. In the present invention, in order to avoid loss due to the boiling step, the hydroxy acid ester is preferably added to the wort or the fermented liquid after the boiling treatment, and more preferably added to the fermented liquid after the liquor storage step.

Examples of the hydroxy acid ester used in the present invention include triethyl citrate, tripropyl citrate, tributyl citrate, diethyl tartrate, diethyl malate, dibutyl malate, amyl lactate, butyl lactate, ethyl lactate, isoamyl lactate, isobutyl lactate, and the like. It is preferably one or more selected from the group consisting of isopropyl lactate, methyl lactate, 2-methylbutyl lactate, and propyl lactate, triethyl citrate, tripropyl citrate, tributyl citrate, diethyl tartrate, diethyl malate, And one or more selected from the group consisting of dibutyl citrate, and more preferably one or more selected from the group consisting of triethyl citrate, tripropyl citrate, and tributyl citrate. ..

Further, in the addition step, the addition concentration of the hydroxy acid ester is not particularly limited as long as it can obtain the effect of suppressing the generation of the target jet and the effect of improving the tightness of the aftertaste. In the present invention, in the addition step, it is preferable to add the wort or the fermented liquid so that the concentration of the hydroxy acid ester is 0.5 mg / L or more, and it is preferably added so as to be 1 to 100 mg / L. It is more preferable to add it so as to be 1 to 50 mg / L, and even more preferably to add it so as to be 5 to 30 mg / L.

The hydroxy acid ester in wort, fermented liquor, and effervescent fermented malt beverage can be quantitatively measured, for example, by analysis by a titration method or a gas chromatography (GC) method. The titration method can be, for example, the titration method set by the Joint FAO / WHO Expert Committee on Food Additives (JECFA), or the method can be appropriately modified. The GC method is, for example, "General Test Method: Gas Chromatography of Fragrances" ([on line] https://www.mhlw.go.jp/seisakunitsuite/bunya/) of the 9th Edition Food Additives Official Regulations (Ministry of Health, Labor and Welfare). The method described in kenkou_iryou / shokuhin / syokuten / dl / 8e01.pdf) or the method can be modified as appropriate.

The effervescent fermented malt beverage thus produced can be filled and sealed in a container to form a packaged beverage. The container for filling the effervescent fermented malt beverage is not particularly limited. Specific examples thereof include glass bottles, cans, flexible containers and the like. Examples of the flexible container include a container formed by molding a flexible resin such as PE (polyethylene), PP (polypropylene), EVOH (ethylene / vinyl alcohol copolymer), and PET (polyethylene terephthalate). The flexible container may be made of a single-layer resin or may be made of a multi-layer resin.

The produced effervescent fermented malt beverage can be introduced with carbon dioxide gas so that the gas pressure is within a desired range before being filled in a container. The gas pressure of the effervescent fermented malt beverage is preferably 0.05 MPa or more, more preferably 0.10 MPa or more, further preferably 0.20 MPa or more, and 0.20 to 0. It is even more preferable to set it to 25 MPa.

Since the effervescent fermented malt beverage produced by the method for producing an effervescent fermented malt beverage according to the present invention does not use hops as a raw material, it does not contain an antibacterial component derived from hops. Therefore, it is preferable that the packaged effervescent fermented malt beverage filled in the container is heat-sterilized. The heat sterilization treatment may be performed as long as it has sufficient sterilization strength to prevent the growth of microorganisms during storage, and is appropriately determined in consideration of the alcohol concentration of the effervescent fermented malt beverage. For example, heat sterilization treatment can be performed at 60 to 85 ° C. for about 0.5 to 60 minutes, preferably 60 to 80 ° C. for about 1 to 30 minutes, and more preferably 60 to 70 ° C. for about 5 to 15 minutes. ..

Next, the present invention will be described in more detail with reference to Examples and Reference Examples, but the present invention is not limited to the following Examples and the like. Further, unless otherwise specified, "%" means "w / w%".

[Example 1]
A beer-like effervescent fermented malt beverage was subjected to filtration treatment (PVPP treatment) using PVPP as a filter medium, and the effect on stability (generation of spouting at the time of opening) was investigated.

<Manufacturing of beer-like effervescent fermented malt beverage>
Malt and cornstarch were used as fermentation raw materials so that the malt ratio was 100%, 80%, 60% and 40%. After 30 kg of the fermentation raw material and warm water were mixed and saccharified, the enzyme was inactivated at 76 ° C.
The maiche obtained through the saccharification step was filtered to obtain wort. Wort was put in a boiling pot and water was added to make the extract 11%. When hops were added, an appropriate amount of hops was added here. After boiling the hydrated wort for 70 minutes, hot water was added to readjust the amount of the wort so that the extract became 11%. Then, solid-liquid separation was performed in a whirlpool, and the wort was cooled by a heat exchanger to obtain cold wort.
Saccharomyces cerevisiae from the bottom surface was added to the obtained cold barley juice and fermented to obtain a fermented liquid.

Then, PVPP was added to the fermented liquid and filtered to obtain a beer-like effervescent fermented malt beverage. A medium bottle (a glass bottle (bottle) with a capacity indicator of JIS S2350) was filled with 500 mL of effervescent fermented malt beverage and sealed to obtain a container-filled effervescent fermented malt beverage. The gas pressure was adjusted to 0.23 MPa (20 ° C.).

<Analysis of effervescent fermented malt beverage>
The wort extract concentration (%), polyphenol concentration (mg / L), total nitrogen amount (mg / L), and ethanol concentration (%) of each packaged effervescent fermented malt beverage are referred to as "BCOJ beer analysis method" (beer). It was measured by the method described in (edited by the International Technical Committee of the Sake Brewing Association, published in 2013).

<Stability test (spout test)>
The stability test of each packaged effervescent fermented malt beverage was carried out by the following method.
First, each sample was shaken at 25 ° C. on a rotating machine (20 rpm) for 24 hours. Then, after rotating 3 times for 10 seconds, it was allowed to stand for 30 seconds. After that, the cap was opened and the amount of spray was measured. When the amount of spray was 20 mL or more, it was evaluated as ×, when it was 10 to 20 mL, it was evaluated as Δ, when it was less than 10 mL, it was evaluated as ◯, and when it was 0 mL, it was evaluated as ⊚.

<Sensory test for drinking response>
In the sensory test of the drinking response of each packaged effervescent fermented malt beverage, 6 beer specialist panels tasted it in 5 stages (score 1 is the weakest and rating 5 is the most satisfying). Scored at. The average value of the scores of all the panels was used as the evaluation score of the packaged effervescent fermented malt beverage.

The analysis results of each sample are shown in Tables 1 to 3.

As a result, in any case where the malt ratio is 60 to 100%, in the packaged effervescent fermented malt beverage (test group 1-2, 2-2, 3-2) which does not use hops as a raw material, a container made of hops as a raw material. Unlike the stuffed effervescent fermented malt beverage (Test Group 1-1, 2-1 and 3-1), the amount of spray was large and the stability was low. Furthermore, by performing the PVPP treatment (test group 1-3 to 1-5, 2-3 to 2-5, 3-3 to 3-5), the spraying was suppressed and the stability was improved. This effect of suppressing spraying and improving stability was higher depending on the amount of PVCP used.

[Example 2]
An antifoaming agent was added to a beer-like effervescent fermented malt beverage produced by PVPP treatment without using hops as a raw material, and the effect on stability (generation of spouting at the time of opening) was investigated.

<Manufacturing of beer-like effervescent fermented malt beverage>
After PVPP treatment, as shown in the table, tributyl citrate, silicone-based defoaming agent (KM-72F, manufactured by Shin-Etsu Chemical Industry Co., Ltd.), or glycerin fatty acid ester-based defoaming agent (Sunair No. 35971, Saneigen FF). A beer-like packaged effervescent fermented malt beverage was produced in the same manner as in Example 1 except that (Ai Co., Ltd.) was added.

The wort extract concentration (%), polyphenol concentration (mg / L), total nitrogen amount (mg / L), and ethanol concentration (%) of each packaged effervescent fermented malt beverage were measured in the same manner as in Example 1. .. In addition, the stability test and the sensory test for drinking response were also performed in the same manner as in Example 1.

<Sensory test of aftertaste>
In the sensory test of the aftertaste of each packaged effervescent fermented malt beverage, 6 beer specialist panels tasted it in 5 stages (score 1 is the weakest aftertaste, and score 5 is the most aftertaste. There is.). The average value of the scores of all the panels was used as the evaluation score of the packaged effervescent fermented malt beverage.

The analysis results of each sample are shown in Tables 4-8.

In each of the test plots, the packaged effervescent fermented malt beverage to which tributyl citrate was added had an improved aftertaste as compared to the packaged effervescent fermented malt beverage to which tributyl citrate was not added. The effect depended on the amount of tributyl citrate added (Test Group 1-4, 1-9 to 1-13). Further, in the test group having a malt ratio of 40 to 100%, the packaged effervescent fermented malt beverage containing tributyl citrate is more stable than the packaged effervescent fermented malt beverage not containing tributyl citrate. It was more improved (eg, test plots 1-3 and 1-6). On the other hand, the stability of the packaged effervescent fermented malt beverage to which a silicone-based defoaming agent or glycerin fatty acid ester-based defoaming agent is added is similar to that of the packaged effervescent fermented malt beverage to which tributyl citrate is added. However, the tightness of the aftertaste was not improved (eg, test plots 1-6 to 1-8).

The method for suppressing the generation of the effervescent fermented malt beverage according to the present invention is the following [1] to [ 7 ].
[1] A method for suppressing the occurrence of spouting when opening a sparkling fermented malt beverage that does not use hops as a raw material.
At least the preparation process of preparing wort using malt and water as raw materials and not hops as raw materials,
A fermentation process in which the wort is fermented with yeast to obtain a fermented liquid,
A reduction step of reducing the polyphenol concentration in the wort or the fermented liquid by 5 w / w% or more, and
Have,
The polyphenol concentration of the wort or fermented liquid after the reduction step is set to 120 mg / L or less.
A method for suppressing the generation of effervescent fermented malt beverages.
[2] The method for suppressing the generation of spouting of the effervescent fermented malt beverage according to the above [1], wherein the malt ratio in the raw material is 50 to 100 w / w%.
[3] The method for suppressing the generation of spouting of the effervescent fermented malt beverage according to the above [1] or [2], wherein the wort extract is 9 to 15 w / w%.
[4] The method for suppressing the generation of spouting of the effervescent fermented malt beverage according to any one of the above [1] to [3], which reduces the polyphenol concentration in the wort or the fermented liquid by 10 w / w% or more in the reduction step. ..
[5] The method for suppressing the generation of spouting of the effervescent fermented malt beverage according to any one of [1] to [4], wherein the reduction step is performed by filtering the wort or the fermented liquid.
[6] The method for suppressing the generation of spouting of the effervescent fermented malt beverage according to the above [5], which uses polyvinylpolypyrrolidone in the filtration treatment.
[7] The method for suppressing the generation of spouting of the effervescent fermented malt beverage according to any one of the above [1] to [6], wherein the total nitrogen content of the effervescent fermented malt beverage is 400 to 800 mg / L.

The method for suppressing the generation of the effervescent fermented malt beverage according to the present invention is the following [1] to [ 5 ].
[1] A method for suppressing the occurrence of spouting when opening a sparkling fermented malt beverage that does not use hops as a raw material.
At least the preparation process of preparing wort using malt and water as raw materials and not hops as raw materials,
A fermentation process in which the wort is fermented with yeast to obtain a fermented liquid,
A reduction step of reducing the polyphenol concentration in the wort or the fermented liquid by 5 w / w% or more, and
Have,
The reduction step is performed by filtering the wort or the fermented liquid.
Polyvinylpolypyrrolidone was used in the filtration treatment,
The polyphenol concentration of the wort or fermented liquid after the reduction step is set to 120 mg / L or less.
A method for suppressing the generation of effervescent fermented malt beverages.
[2] The method for suppressing the generation of spouting of the effervescent fermented malt beverage according to the above [1], wherein the malt ratio in the raw material is 50 to 100 w / w%.
[3] The method for suppressing the generation of spouting of the effervescent fermented malt beverage according to the above [1] or [2], wherein the wort extract is 9 to 15 w / w%.
[4] The method for suppressing the generation of spouting of the effervescent fermented malt beverage according to any one of the above [1] to [3], which reduces the polyphenol concentration in the wort or the fermented liquid by 10 w / w% or more in the reduction step. ..
[ 5 ] The method for suppressing the generation of spouting of the effervescent fermented malt beverage according to any one of the above [1] to [ 4 ], wherein the total nitrogen content of the effervescent fermented malt beverage is 400 to 800 mg / L.

Claims (8)

At least the preparation process of preparing wort using malt and water as raw materials and not hops as raw materials,
A fermentation process in which the wort is fermented with yeast to obtain a fermented liquid,
A reduction step of reducing the polyphenol concentration in the wort or the fermented liquid by 5 w / w% or more, and
Have,
A method for producing an effervescent fermented malt beverage, wherein only malt is used as a fermentation raw material, or only one or more selected from the group consisting of corn and sugar raw materials is used as a fermentation raw material other than malt. The method for producing an effervescent fermented malt beverage according to claim 1, wherein the malt ratio in the raw material is 50 to 100 w / w%. The method for producing an effervescent fermented malt beverage according to claim 1 or 2, wherein the wort extract is 9 to 15 w / w%. The method for producing an effervescent fermented malt beverage according to any one of claims 1 to 3, wherein in the reduction step, the polyphenol concentration in the wort or the fermented liquid is reduced by 10 w / w% or more. The method for producing an effervescent fermented malt beverage according to any one of claims 1 to 4, wherein in the reduction step, the polyphenol concentration in the wort or the fermented liquid is reduced to 120 mg / L or less. The method for producing an effervescent fermented malt beverage according to any one of claims 1 to 5, wherein the reduction step is performed by filtering the wort or the fermented liquid. The method for producing an effervescent fermented malt beverage according to claim 6, wherein polyvinylpolypyrrolidone is used in the filtration treatment. The method for producing an effervescent fermented malt beverage according to any one of claims 1 to 7, wherein the effervescent fermented malt beverage having a total nitrogen content of 400 to 800 mg / L is produced.