JP3391897B2 - New beer production method - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a novel beer, and more particularly, to a method for producing a beer having a rich, rich taste and improved durability. About. 2. Description of the Related Art At present, a method of producing beer using bottom-fermenting yeast, which is mainly performed in Japan, comprises a step of producing malt from barley, which is a main raw material (malting step), and a step of pulverizing malt. A step of mixing wort and adding raw materials such as hops to make wort (preparation step); cooling the wort; adding yeast and fermenting with alcohol to produce a so-called young beer (fermentation step); Process of making beer by storing young beer at low temperature for several weeks (sake storage process: also called post-fermentation process)
After that, it is filtered and then packed in containers and shipped as beer. [0003] In the malting process, various enzymes in the grain are produced and accumulated by germinating water-absorbed barley under controlled conditions. These enzymes are one of the high-molecular-weight storage substances of barley. In this case, the endosperm tissue of barley becomes soft and brittle. This is called "melting", and the progress of melting is stopped by roasting, and at the same time, malt with preservability and a unique scent and color is produced. In the preparation step, malt is crushed and then mixed with warm water to maintain amylase present in malt at an appropriate temperature to decompose starch and other substances in malt into mash. During this time, so-called auxiliary materials such as rice, starch, and corn are partially mixed with malt, heated, gelatinized, and liquefied, and then combined with the malt mash. The mash separates insoluble matter (beer lees) by filtration, turns into wort, adds hops, and is heated and boiled. Boiling destroys all the enzyme activity of malt and removes the heat-coagulable protein. On the other hand, the α-acid in the hop resin is heat-denatured to express the bitterness peculiar to beer. [0005] In the fermentation step, after the boiled wort is cooled through a heat exchanger or the like, yeast is immediately added and subjected to alcohol fermentation. To make a so-called young beer. In the storage process, the young beer is stored for several weeks until the immature flavor of the beer disappears, resulting in a beer having a rich aroma and taste. [0006] As described above, although the production technology is almost established, beer produced through complex reactions of living organisms has a complex culture of taste.
Various technological developments are being made in individual processes along with changes in preference. In recent years, as one of the orientations of beer taste,
There is a focus on clean taste. In North America, a beer of the genre of ice beer was launched in 1993, accounting for more than 10% of the North American beer market. [0008] At present, about 10 types of ice beer are on the market, and although they have a beautiful taste, they are also evaluated as being so-called watery beer due to lack of richness. There is a need for a beer that is rich, rich, and durable. Means for Solving the Problems [0009] In view of the above situation, the present inventors have conducted various studies, and as a result, in a storage tank in a brewing process, beer from the middle ripening stage has been stored near the freezing temperature of the beer. Substantially slowly cooling, and then passing the beer cooled near the freezing temperature through a device that generates frozen beer while maintaining fluidity through a side pipe from the liquor storage tank with a pump, and returning the beer to the liquor storage tank By providing such a beer, it has been found that a beer with a rich taste and richness, which is not found in the conventional beer of the ice beer genre, and with improved durability can be produced, and the present invention has been completed. That is, the invention according to claim 1 of the present application is:
In the beer manufacturing method, in the storage tank of the storage process,
Beer aging medium-term and later, in freezing temperatures the vicinity of the beer
It is cooled slowly to a certain -1.0 to -3.0 [deg.] C. over 1 to 10 days , and then the beer cooled near the freezing temperature is pumped from the storage tank to the side pipe. To a temperature below the freezing temperature of beer while maintaining fluidity through
And let it go through a cooling device that freezes part of the beer ,
A method for producing a new beer, comprising a step of returning to a storage tank. In the method of producing beer, the period required for the completion of ripening generally differs depending on the type of beer, subtle differences in the fermentation process, and the like. Beer after the middle ripening period refers to a beer that has been completed about half the brewing process. The chemical phenomena of beer maturation, which is an indicator of this, have not been sufficiently elucidated today. By the way, the young beer after the main fermentation has a unique taste or odor, and the components of the odor conventionally referred to as the young odor are volatile hydrogen sulfide, dimethyl sulfide, mercaptan, diacetyl and the like. A part of the young odor volatilizes during storage, and a part is removed from the inside of the liquid accompanying the constantly rising carbon dioxide gas. Further, it is considered that the higher alcohols generated in a trace amount form aromatic esters with acids such as lactic acid, succinic acid, and amino acid, thereby contributing to the improvement of beer taste. Note that an increase in the hydrogen ion concentration causes a portion of the hop resin having a rough taste to coagulate. The overall result of these various complex phenomena is the so-called ripening of beer. In the present invention, the beer after the middle ripening period is substantially slowly cooled to near the freezing temperature of the beer in the liquor storage tank of the brewing process, but the freezing temperature of the beer varies depending on the beer. But usually -2.
It is around 0-3.0 ° C. In addition, “substantially slow cooling” depends on the capacity of the liquor storage tank, but may be one day to one day.
This means cooling in a liquor storage tank near the freezing temperature of beer over 0 days. Further, cooling to the vicinity of the freezing temperature of the beer referred to here means +1.0 of the freezing temperature of the beer.
０0 ° C. , that is, −1.0 to −3.0 ° C. as a control point indicates cooling. In the present invention, the beer slowly cooled in the liquor storage tank is passed through a device that produces a minimum amount of frozen beer while maintaining the fluidity of the beer. A container for storing beer, a device having a cooled beer inlet at one end of the container and a beer outlet at the other end, wherein an inner surface of the device between the beer inlet and the beer outlet. The beer is cooled to a temperature lower than the freezing temperature of the beer, and a cooling device for partially freezing the beer is formed. The flow rate of the beer passing through the inside of the apparatus may be any flow rate that maintains the fluidity and forms a minimum amount of frozen beer, and is closely related to the inside diameter and the internal shape of the apparatus, but is cylindrical. In the case of an apparatus having a total length of 1 to 10 m and an inner diameter of 0.2 to 1.5 m, the flow rate is 5 to 50 kl / hour. In the case of the apparatus described above, about 2 to 50 kl / hour is appropriate. The cooling device circulates the refrigerant so that the temperature of the inner surface of the device between the beer inlet and the beer outlet is lower than the freezing temperature. In this case, the temperature of the refrigerant is -4 to -10. It is enough if it is ° C. The circulation of the refrigerant may be performed by forming a refrigerant circulation layer in a coil shape on the inner surface of the beer passage or in a jacket. Further, examples of the cooling device of another embodiment include a cooling device using a heat pump and a cooling device using an electronic cooling element (Peltier element). The specific cooling capacity and beer flow rate control of a device for producing a minimum amount of frozen beer while maintaining the fluidity of the beer can be controlled by, for example, providing a viewing window (sight glass) in a part of the device and visually controlling the beer flow rate. Either adjust the cooling capacity and beer flow rate by manually adjusting the valve by observing the beer ice crystal state, or install an ice sensor in a part of the device and respond to the signal from the ice sensor To detect a decrease or increase in the amount of ice,
The control may be performed by adjusting the beer flow rate or the like.
The residence time of the beer in the device is short, generally 15 minutes or less, usually 20 seconds to 5 minutes. The total amount of beer passing through the device may be 1 to 5 times the total amount of beer in the storage tank. The beer referred to in the present invention is a beer defined by the Japanese Sake Tax Law, that is, a beer fermented with malt, hops and water, and malt, hops, water and rice or other articles specified by a Cabinet Order. Fermented as a raw material (provided that the total weight of articles specified by the relevant Cabinet Order does not exceed five-fifths of the weight of malt). "
In addition, so-called "zusa" that uses more than half of malt using rice and other ingredients shall be included. According to the present invention constituted as described above, the beer after the middle ripening period is substantially slowly cooled to near the freezing temperature of the beer in the liquor storage tank of the liquor storage step, and then the freezing temperature is reduced. By passing a cooled beer through a device that generates frozen beer while maintaining fluidity through a side pipe from a liquor storage tank with a pump, and returning the beer to the liquor storage tank, unpleasant components and turbidity in the beer The components precipitate out, resulting in the final filtration of these components to remove the unpleasant components of the beer and to produce a more refined, polished beer that is more resistant to cloudiness. And the aging period can be shortened. Next, an embodiment of the present invention will be described with reference to the drawings. Example FIG. 1 is a flowchart showing the steps involved in the production of beer according to the present invention. FIG. 2 is a view showing one embodiment of an apparatus for producing a minimum amount of frozen beer while maintaining fluidity, and FIGS. 3 and 4 are apparatuses for producing a minimum amount of frozen beer while maintaining fluidity. It is a figure which shows another one aspect of. FIG. 5 is a diagram showing a state in which the apparatus of FIG. 3 and a storage tank are integrated. As shown in FIG. 1, after performing fermentation in a fermentation tank 1 by a usual method, most of the yeast is separated and removed.
Next, the obtained beer is transferred to the storage tank 2. Therefore,
Beer undergoes so-called post-fermentation and matures. The liquor storage tank 2 is provided with a cooling device, and in a normal aging step, the temperature of the beer at the time of being transferred from the fermentation tank is reduced by 10
From around ℃, store in a liquor tank at 5 ℃ -1 ℃, aged for 10 to 20 days, and at the end of the half-age, slowly beer freezing temperature for 1 to 10 days Cool to near (−2 to −3 ° C.). The beer thus cooled is guided from the side tube to a device (beer freezing device) 3 for producing a minimum amount of frozen beer while maintaining the fluidity of the beer, and is cooled in the course of passing through the beer. Beer freezes. It is important to adjust the cooling capacity and beer flow rate so as not to block the system with the generated frozen beer inside the apparatus, in order to complete the present invention. The obtained partially frozen beer is led to the liquor storage tank 2 again. Thus, during the drinking process, the beer circulates through the beer freezing device 3 and the drinking tank 2 as shown in FIG. Next, beer is produced through a filtration process, a barrel filling, a bottle filling, and a canning process (not shown) in a usual beer production. FIG. 2 shows an embodiment of an apparatus for producing a minimum amount of frozen beer while maintaining fluidity. The container 8 of the apparatus is provided with a cooling unit 9 for freezing and cooling the beer. And beer inlet 5, beer outlet 6
And a sight glass section 7 for visually observing the internal state. In addition, it has a refrigerant inlet 11 for sending refrigerant into the cooling unit and a refrigerant outlet 10 for sending refrigerant from the cooling unit, and an inlet for inserting and exhausting a cleaning liquid and carbon dioxide gas, collecting carbon dioxide gas, and cleaning. 12, a spray ball 13 is provided. The material of the device is
Corrosion resistant materials are used, and stainless steel or the like is preferable. FIG. 3 shows another embodiment of an apparatus for producing a minimum amount of frozen beer while maintaining fluidity. The inner tube 21 is closed at both ends by flanges 24,
Beer inlets 2 are provided at the portions near both ends of the inner pipe 21 respectively.
2. Arrange the beer outlet 23, cover the jacket 26 between the beer inlet 22 and the beer outlet 23 of the inner tube 21, and provide a ring 29 at both ends of the jacket 26 which is connected to the inner tube 21 to form a cooling part. It is arranged. Jacket 2
6 is provided with a refrigerant inlet for sending refrigerant to the cooling unit and refrigerant outlets 27 and 28 for sending refrigerant from the cooling unit. Furthermore, it has a sight glass part 25 for visually observing the internal state. Corrosion-resistant materials are used for the device, and stainless steel or the like is preferable. FIG. 5 shows an embodiment in which the apparatus of FIG. 3 is integrated with a liquor storage tank. The liquor storage tank 30 having a heat insulating layer and a sight glass portion is provided with a cooling jacket 3.
1. Liquid outlet 32, yeast outlet 33, carbon dioxide gas inlet 3
4. A spray ball 35, a pipe 36 for supplying and exhausting a cleaning liquid and carbon dioxide, and collecting carbon dioxide are provided. As shown, the beer freezing device 37 illustrated in FIG. 3 is connected to the storage tank. <Opacity Durability Test> Up to the fermentation step, beer is produced using a normal bottom fermenting yeast, and then obtained by applying the method of the present invention (the beer freezing apparatus shown in FIG. 3 is used). Bottled beer (beer of the present invention) and after producing beer using normal bottom fermenting yeast until the fermentation process,
Each of the bottled beers (normal beer) obtained by the conventional method was immersed in a constant temperature water at 60 ± 1 ° C. for 72 hours in a standing position, cooled with water, and then immersed in an ice bath at 0 ° C. for 24 hours.
Turbidity was measured. The results are shown below (unit: EBC)
unit). Normal beer 1.5 to 1.6 Present beer 0.8 to 1.0 As is clear from the above results, the turbidity durability of beer was improved by the method of the present invention. <Sensory Test> Ten bottles of beer in a bottle obtained by the method of the present invention and one commercially available bottle of ice beer (control; 2 months after production) can be checked for the following comments. The sensory test was performed under the conditions described above, with the overall evaluation being a perfect score of 10. The results of the evaluation are shown below. [0029] [0030] As can be seen from the above results, the beer obtained by the method of the present invention has almost the same aroma item, but has few comments in the taste item, and has a clear taste and richness. The beer was highly evaluated as a whole. According to the present invention, the present invention has a clean taste with no
Has a sophisticated beer taste that combines richness
Excellent turbidity and polished beer.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a process for producing beer according to the present invention. FIG. 2 is a partially cutaway explanatory view showing an embodiment of an apparatus used in the present invention for producing a minimum amount of frozen beer while maintaining fluidity. FIG. 3 is a partially cutaway explanatory view showing another embodiment of an apparatus used in the present invention for producing a minimum amount of frozen beer while maintaining fluidity. FIG. 4 is a front view of the apparatus of FIG. 3; FIG. 5 is an explanatory diagram showing a state in which the apparatus of FIG. 3 is integrated with a liquor storage tank. [Description of Signs] 1 Fermentation tank 2 Storage tank 3 Beer freezing device 4 Filtration machine 5 Beer inlet 6 Beer outlet 7 Sight glass section 8 Body 9 Cooling section 21 Inner tube 22 Beer inlet 23 Beer outlet 25 Sight glass Part 30 storage tank 31 cooling jacket 32 liquid entrance 37 beer freezing device

────────────────────────────────────────────────── ─── Continued on the front page (58) Fields surveyed (Int. Cl. ⁷ , DB name) C12C 1/00-13/10 C12H 1/00-1/22 C12G 3/02 JICST (JOIS) WPI / FOODLINE / FSTA / FOOOD ADLIBRA (DIALOG)

Claims (1)

(57) [Claims 1] In a method for producing beer, in a liquor storage tank in a liquor storage step, beer after middle ripening is brought to a temperature near -1.0 to -3 of the freezing temperature of the beer. 1 day from 1 day to 0 ° C
Cooled substantially slowly over a period of 0 days , and then cooled the beer cooled near the freezing temperature to a temperature below the freezing temperature of the beer while maintaining fluidity through the side pipe from the liquor storage tank with a pump.
A method for producing a new beer, comprising a step of cooling the mixture to a lower temperature and passing it through a cooling device for freezing part of the beer and returning the beer to a liquor storage tank.