JP2723483B2 - Happoshu production method and happoshu - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing happoshu by adding malt extract to baked sweet potato or roasted barley and fermenting the happoshu.

[0002]

2. Description of the Related Art Happoshu is used, for example, as in beer.
There are two types: one that naturally retains the carbon dioxide that is produced when fermenting malt as a part of the raw material, and one that artificially injects carbon dioxide into the sake. It is loved around the world.

[0003]

However, when malting, hops and starches, sugars, etc. are used to brew low-malt beer, such as beer, only refreshment and bitterness are excellent, and sweetness, mellowness, and aroma are weak. There is a problem that the balance as a whole is poor.

[0004] It is an object of the present invention to provide a novel method of producing a low-malt beer that is unique in sweetness, mellowness, and aroma and that can brew a healthy low-malt beer.

[0005]

According to a first production method of the present invention, malt extra is produced by crushing malt and saccharifying it to produce a saccharified solution, removing malt cake from the saccharified solution and concentrating the saccharified solution. Baking, adding boiled pasta in a paste after baking, boil step, removing the solid matter from the boiled liquid after this boiling step, and cooling step of cooling the boiled liquid to obtain boiled liquid after this filtration step And a fermentation step of adding a yeast to the broth after the cooling step and performing alcohol fermentation for a predetermined time to obtain a fermented liquid, and a maturation step of aging the fermented liquid after the fermentation step for a predetermined time to obtain a low-malt beer. is there.

In a second production method according to the present invention, after malt is crushed and saccharified to produce a saccharified solution, malt extract is removed from the saccharified solution, concentrated and roasted into a malt extract produced. A step of adding the oats and boiling, a filtration step of removing solids from the boiling liquid after the boiling step, a cooling step of cooling the boiling liquid after the filtration step to obtain a boiling liquid, and adding a yeast to the boiling liquid after the cooling step. And a fermentation step of obtaining a fermented liquid by alcohol fermentation for a predetermined time and a fermentation step of aging the fermented liquid for a predetermined time after the fermentation step to obtain a low-malt beer.

[0007]

According to the first production method, baking or shaving or adding water and boiling to make a part of the raw material Satsuma potato, the exhilaration of carbon dioxide gas, the bitterness of hops, The sweetness and aroma of the sweet potatoes are enhanced, and a mellow and refreshing happoshu is obtained as a whole.

[0008] According to the second production method, the roasted barley or the broth obtained by boiling the roasted barley with water in advance is used as a part of the raw material, so that the exhilaration of carbon dioxide gas and the bitterness of hops are reduced. On the other hand, the sweetness and the aromaticity of the pigeon wheat are enhanced, and as a whole, a low-malt beer with a round mouth and a refreshing mouth is obtained.

[0009]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A preferred embodiment of a low-malt beer according to the present invention will be described below with reference to the accompanying drawings.

(First Embodiment) FIG. 1 shows a process for producing low-malt beer using sweet potato as a part of raw materials.

As shown in the drawing, first, in the boiling step 1, malt extract (for example, barley malt is crushed by milling and then saccharification
Malt cake is removed from the saccharified liquid and concentrated)
Add 3 to 15% of the total weight, 0 to 5% of sugar, 0 to 2% of hops and 5 to 40% of baked satsuma potato, and dissolve it in water and boil for about 1 hour I do.

This boiling causes bitterness of the hop.

After the boiling, the process proceeds to a filtration step 2. The boiling liquid is filtered by a filter to remove solids , and the process proceeds to a cooling step 3.

The cooling step 3 is performed by rapidly cooling the boiled liquid. When the insoluble substance solidifies and precipitates at this time, the filtration is repeated again to obtain a clear boiled liquid.

The preparation for fermentation is completed.

In the fermentation step, yeast is added to the cold and transparent broth by cooling, and Alcohol fermentation (main fermentation) is performed at room temperature of 18 ° C. to 26 ° C. and at a liquid temperature of 35 ° C. for 5 to 10 days. , A fermentation liquor is obtained. During this time, any ori generated in the liquid is appropriately removed.

In the aging step 5, the fermented liquid is aged (post-fermentation) at a room temperature of 5 ° C. for about 3 weeks.

When these steps 1 to 5 are completed, a healthy low-malt beer with sweetness of sweet potato, strong aromaticity, mellowness, and a refreshing drink can be obtained.

The low-malt beer is then shipped as it is or after being sterilized by heating and then bottled, barreled, and canned.

(Second Embodiment) FIG. 2 shows a process of producing low-malt beer using pigeon barley as a part of raw materials. As shown in the figure, first, in the boiling step 1a, the malt extract used in the first embodiment as a raw material is placed in a boiling pot at 3 to 15% based on the total weight.
%, About and also the sugar 0-5% also hop from 0 to 2% and also roasted oat or roasted oat put 5-40% the broth was boiled in water, beaten this water 1 Boil for hours.

After boiling, the process proceeds to a filtration step 2a, in which the boiled liquid is filtered by a filter to remove solids , and then to a cooling step 3a.

The cooling step 3a is performed by rapidly cooling the boiled liquid. When the insoluble substance solidifies and precipitates at this time, the filtration is repeated again to obtain a clear boiled liquid.

This completes the preparation for fermentation.

In the fermentation step 4a, yeast is added to the cold and transparent broth by cooling, and Alcohol fermentation (main fermentation) is performed at room temperature of 18 ° C. to 26 ° C. and at a liquid temperature of 35 ° C. for 5 to 10 days. , To obtain a fermentation liquor. During this time, any ori generated in the liquid is appropriately removed.

In the ripening step 5a, ripening by post-fermentation is performed at room temperature of 5 ° C. for about 3 weeks after alcohol fermentation.

When these steps 1a to 5a are completed, a healthy malting liquor having a sweet taste of barley and a strong aroma, a mellow taste and a refreshing mouth can be obtained.

After that, the low-malt beer is sterilized by heating or as it is, and is shipped in bottles, barrels and cans.

[0028]

In summary, according to the present invention, the following excellent effects are exhibited.

(1) Since baked Satsuma potato is used as a part of the raw material, the sweetness of Satsuma potato is strong against the exhilaration of carbon dioxide gas and the bitterness of hops, and the flavor is strong. A sweet and refreshing healthy low-malt beer can be obtained.

(2) By using pigeon as a part of the raw material, the sweetness and aromaticity of the pigeon are enhanced with respect to the exhilaration of carbon dioxide gas and the bitterness of hops, and the whole is mellow and the mouth is refreshing. Healthy happoshu can be obtained.

[Brief description of the drawings]

FIG. 1 is a process chart showing a process for producing a low-malt beer according to the present invention.

FIG. 2 is a process chart showing a process for producing a low-malt beer according to the present invention.

[Explanation of symbols]

 1,1a Boiled liquid process 2,2a Filtration process 3,3a Cooling process 4,4a Fermentation process 5,5a Aging process

Claims (4)

(57) [Claims] Claims 1. After malt is crushed and saccharified to produce a saccharified liquid, malt extract is removed from the saccharified liquid and concentrated to produce malt extract. A filtering step of removing solids from the boiling liquid after the boiling step; a cooling step of cooling the boiling liquid after the filtering step to obtain a boiling liquid; A method for producing happoshu, comprising: a fermentation step of fermenting to obtain a fermentation liquor; and an aging step of aging the fermentation liquor for a predetermined time after the fermentation step to obtain happoshu. 2. A malt extract produced by crushing and saccharifying malt to produce a saccharified solution, removing malt cake from the saccharified solution and concentrating the saccharified solution, and simmering sweet potato in a paste form after baking. Happoshu that is fermented as 3. A step of crushing and saccharifying malt to produce a saccharified solution, removing malt cake from the saccharified solution, concentrating the resulting malt extract, adding the roasted barley to the malt extract, and boiling the malt extract. A filtration step of removing solids from the boiled liquid after the boiling step; a cooling step of cooling the boiled liquid after the filtration step to obtain boiled juice; adding yeast to the boiled liquid after the cooling step; and performing alcohol fermentation for a predetermined time. A method for producing a happoshu, comprising: a step of obtaining a fermentation liquor; and an aging step of aging the fermentation liquor after the fermentation step for a predetermined time to obtain a happoshu. 4. Malt extract is crushed and saccharified to produce a saccharified solution, and malt extract produced by removing malt cake from the saccharified solution and concentrating the resultant is fermented with roasted oats as main components. A low-malt beer characterized by that.