JP3358711B2 - Production method of beer-like liquor with tea - 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 beer-like liquor using teas such as green tea, black tea and oolong tea instead of hops.

[0002]

2. Description of the Related Art As is well known, hops are used in the production of beer. However, some people do not like hops because of their unique flavor, bitterness, or astringency. On the other hand, it is known that Japanese prefer tea. However, since tea contains tannins, it was considered unsuitable for the growth of microorganisms, and tea was not used for brewing.

[0003] Thus, as a result of various studies, the present inventors have found that brewing is possible even if 20% (by weight) tea is added to the saccharified filtrate.

[0004]

Accordingly, an object of the present invention is to provide a method for producing beer-like liquor to which the flavor of tea is added without using hops.

[0005]

According to the present invention, there is provided a method for producing a tea-added beer-like liquor in which hot water is added to crushed malt and filtered after saccharification, wherein 70-75 ° C hot water is added to the malt,
It is then left at 50-60 ° C. for 1.5-3 hours to saccharify, then filtered, and the filtrate is added with 1-6% by weight of tea, boiled and boiled for 30-60 minutes, and the tea is removed. When wort is added and brewer's yeast is added to the wort, 10 to 100 ml of the culture solution is added to 5 liters of the wort.
Leave at 0-30 ° C for 5-7 days, alcohol content is 3-5
%, The bottle is filled with liquor filtered so as not to release gas when the bottle is sealed, and the gas pressure is 0.5 to 3.0 kg / cm.
² , heat sterilization is performed at 60 to 65 ° C.

By using tea instead of hops in this way, the bitterness of hops is replaced by the astringency and bitterness of tea, and the scent becomes different from that of hops.

[0007] Hops and tea have different flavors and aromas generated from malt, but according to the present invention, happoshu with aroma of tea in a beer-like flavor can be obtained.
That is, the present invention has found that even when tea is used, it has the same foaming and foaming effects as hops, and there is a special feature in using these. It has also been found that tea extracts have the effect of slowing or preventing the growth of lactic acid bacteria. Therefore, it was possible to produce beer-like liquor by using tea instead of hops.

In the present invention, green tea is used as tea,
Both black tea and oolong tea can be implemented. The amount of tea to be used is 1 to 6% (by weight) based on the filtrate, that is, wort. If it is 1% or less, the effect of tea is not obtained, and if it is 6% or more, the effect of adding tea is not particularly effective and wasteful.
As mentioned above, brewing is possible up to about 20%, but the effect of adding tea was not so significant.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In carrying out the present invention, hot water at 70 to 75 ° C. is added to 1 kg of crushed malt. And then left at 50-60 ° C for 1.5-3 hours to saccharify,
Then it is filtered. Add 1-6% (by weight) tea to the filtrate, boil and boil for 30-60 minutes. In this case, it may be left after boiling. Then remove the tea to wort.

[0010] Beer yeast is added to the wort. In this case, 10 to 100 ml of the culture solution is added to 5 l of wort,
Leave at 20-30 ° C for 5-7 days. Fermentation starts and gas accumulates on the surface. Analysis shows that alcohol content is 3-5%
When it becomes, the liquor filtered as it is or cooled so as not to release gas is packed in a bottle and sealed. And
Heat sterilization is performed at a gas pressure of 0.5 to 3.0 kg / cm ² at 60 to 65 ° C.

[0011] An example of the product thus produced has an alcohol content of 5.0%, a gas pressure of 2.1 kg / cm ² , and has good lathering and lather when poured into a glass. The taste and bitterness were balanced, and the taste was slightly reminiscent of beer.
Because it does not use hops, the flavor is different from that of beer.

In the practice of the present invention, rice, starch, and corn can be used in the same manner as the beer raw materials.

[0013]

Example 1 In the case of green tea, hot water was added to 1 kg of ground malt and saccharified at 65 ° C. for 90 minutes. After the saccharification is completed, the “moromi” is filtered, and water is added to the “moromi” until the amount of added water reaches 5 liters.
As a result, 5 l of wort was obtained. 250 g of green tea in this wort
(5% by weight based on wort) was added and the mixture was boiled for 90 minutes, and the wort containing the components of green tea was obtained except for the tea lees. To this, 1% by weight of brewer's yeast (Saccharomyces cerevisiae) was added and fermented at 25 ° C. for 7 days, and the alcohol content reached 5%. The fermentation was carried out at 5 ° C. for 20 days. After that, the fermentation should be packed in bottles to keep the gas from leaking out, sealed and kept in a cool place. Gas pressure is 2.0kg / cm ²
When it became, it was heat sterilized at 60 ° C for 10 minutes.

When the beer-like liquor using the green tea thus produced was opened and poured into a cup, the foam had good foaming and foaminess, had astringency and bitterness of the green tea, and tasted like hop. That is, the flavor was different from the hop scent, but had a green tea scent and a balanced flavor. As a result of analysis at the time of opening the cap, it was found that alcohol 5.1%, acidity 1.2 ml, sugar content 2.
0% and gas pressure was 1.8 kg.

[0015]

Example 2 In the case of black tea, the proportion of malt was 80% (by weight) and white rice was 20% (by weight) as starting materials, and an enzymatic agent was used to promote saccharification.

Using 0.8 kg of ground malt, 0.2 kg of white rice having a milled rice ratio of 90%, 0.1 g of enzyme agent (Gluc SB) and 5 l of water, saccharification and filtration were carried out in the same manner as in Example 1. Then, 300 g of black tea was added to the wort after saccharification, and the same operation as in Example 1 was performed. The beer-like liquor obtained in this way has good foaming and foaminess, and uses white rice as a part of the raw material, so it has a pale taste, has astringent taste and bitterness of black tea, and has aroma of black tea. Could be obtained. The analysis result at the time of opening was 4.5% of alcohol and 1.1m of acidity.
1, the sugar content was 1.5%, and the gas pressure was 2.0 kg / cm ² .

[0017]

Example 3 When oolong tea and green tea were used together, 0.9 kg of ground malt, 0.1 kg of brown rice, 0.05 g of an enzyme agent (trade name: Gluc SB) and 4 l of water were used as raw materials.
Brown rice was dipped in water and steamed before use.

In this example, the concentration was increased by making water 4 times the amount, but the amount of green tea and oolong tea added was 20
Since the amount of the filtered wort was 4 l, the amount was reduced to 1% by weight. Others were the same as in Examples 1 and 2.

The beer-like liquor thus produced had a low whey concentration, although the amount of tea used was small, and thus the taste became strong. The flavor of the tea was less than in Examples 1 and 2, but the aroma was aroma of tea. Foaming and foaming were lower than in Examples 1 and 2, but the foam was beer-like foam.

[0020]

As described above, according to the present invention, beer-like liquor with tea flavor and flavor can be obtained by using tea other than hops, so that for those who prefer tea flavor and flavor. Promising sake.

In addition, the same manufacturing apparatus as in the prior art can be used, and the manufacturing is easy.

──────────────────────────────────────────────────続 き Continued on the front page (58) Fields investigated (Int. Cl. ⁷ , DB name) C12C 1/00-13/10 C12G 1/00-3/14 JICST / JAFIC (JOIS)

Claims (1)

(57) [Claims] 1. A method for producing a tea-added beer-like liquor, wherein hot water is added to crushed malt and saccharification is performed, followed by filtration.
Add hot water at ~ 75 ° C and 1.5 ~ 3 at 50-60 ° C
Let it saccharify for a period of time, then filter and add 1 to the filtrate.
6% by weight of tea is added, boiled and boiled for 30 to 60 minutes, and the tea is removed to make wort. When adding brewer's yeast to the wort, 5 liters of wort is added to 10 liters of culture solution.
~ 100ml, leave at 20-30 ° C for 5-7 days,
The bottle is filled with filtered liquor so that the gas is not released when the alcohol content becomes 3 to 5%.
A method for producing beer-like liquor having tea added, wherein heat sterilization is performed at 60 to 65 ° C. at 5 to 3.0 kg / cm ² .