JP3605189B2 - Method for producing happoshu and happoshu produced by the method - Google Patents

Description

【００２３】
このような麦芽サンプル１〜４を全原料中に２０〜２５重量％含有する原料を用いて発泡酒を製造したところ、ビールに酷似する色度を有する発泡酒を製造することができることが明らかになった。
２．発泡酒の官能評価試験
本発明に係る発泡酒の官能を評価するため、表２に示されるように、糖化液エキス及び発泡酒エキスの含有量が異なる発泡酒サンプル１〜７を製造し、各々について官能を評価した。
【００２４】
【表２】

【００２５】
結果を表３に示す。
【００２６】
【表３】

【００２７】
表３から明らかなように、発泡酒サンプル３〜６は優れた官能評価を受けた。以上の結果から、本発明に係る発泡酒は表４に示される仕様で製造されるべきであることが明らかになった。
【００２８】
【表４】

【００２９】
３．発泡酒の香味評価試験
本発明に係る発泡酒の香味を評価するため、発泡酒の香気中に含まれるｎ−プロパノール、２−メチルプロパノール（イソブタノール）及び２−メチルブタノール／３−メチルブタノール混合物（活性アミルアルコール／イソアミルアルコール混合物）の濃度を測定した。
【００３０】
具体的には、第１次発酵工程で３０００万〜６０００万個／ｍｌのビール酵母を添加して製造した本発明に係る発泡酒と、通常のビール製造と同様に１５００万〜３０００万個／ｍｌのビール酵母を加えて製造した比較対照としての発泡酒及び通常のビールについて上記香気成分の濃度を測定した。
【００３１】
結果を表５に示す。
【００３２】
【表５】

【００３３】
表５から明らかなように、本発明に係る発泡酒は通常のビールに近い数値を示すのに対し、比較対象の発泡酒では通常のビールよりかなり高い数値を示す。
以上の結果から本発明に係る発泡酒は通常のビールに近い香味を有することが明らかになった。
【００３４】
【発明の効果】
以上詳述したように本発明によれば、通常のビールの製造工程を利用して、酒税法上通常のビールではないがビールに酷似する外観、官能及び香味を有する発泡酒を容易に製造することができる。
【図面の簡単な説明】
【図１】本発明に係る発泡酒の製造方法を示す工程図である。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a low-malt beer, and more particularly to a method for producing a low-malt beer that has an appearance, a sensation and a flavor different from, but close to, ordinary beer.
[0002]
[Prior art]
Under the Liquor Tax Law, happoshu belongs to miscellaneous liquor using malt as a part of the raw material, and depending on the raw material other than malt and its usage, the type of brewer's yeast used, fermentation conditions, sake flavor, fruit flavor, wine It is possible to produce low-malt beer with flavor and the like.
[0003]
Japanese sake tax law stipulates that beer is made from starch, such as malt, rice and corn, hops and water, and that the content of malt in the raw material excluding water is 67% by weight or more. On the other hand, in the case of happoshu, there are three stages: (1) the amount of malt used in the raw material excluding water is 67% by weight or more, and (2) the content of malt in the raw material is 25% by weight or more and 67% by weight. <3> less than 25% by weight.
[0004]
[Problems to be solved by the invention]
However, if the amount of malt used is reduced to less than 67% based on the provisions of the Liquor Tax Law and the amount of starch-based material is increased by that amount, and malting liquor is manufactured in the same procedure as a normal beer manufacturing method, the amount of malt used will increase. If it is less than 40% by weight (especially if it is less than 25% according to the provisions of the Liquor Tax Law), its appearance (color and foam), sensuality and flavor will be significantly different from beer There was a problem.
[0005]
The present invention has been made in view of the above-described problems, and uses an existing beer manufacturing process to produce a low-malt beer having an appearance, sensory and flavor very similar to ordinary existing beer, and a method for producing the same. It is an object to provide a low-malt beer produced by the method.
[0006]
[Means for Solving the Problems]
The present inventor has continued his intensive studies to solve the above-mentioned problems. As a result, malt chromaticity, amount of malt used, extract contained in the saccharified solution before fermentation (saccharified solution extract), and happoshu after fermentation have been studied. It has been found that by adjusting the extract content (happoushu liquor extract) and the amount of beer yeast added, it is possible to produce happoushu with an appearance, sensuality and flavor very similar to ordinary beer, and completed the present invention. .
[0007]
In the method for producing low- malt beer of the present invention, malt having a chromaticity value of 12 to 30 EBC on a weighted average is used in an amount of less than 40% by weight of the total amount of the malt, and is used as an auxiliary material other than the malt. Mixing starchy raw materials containing proteins, mixing these raw materials with warm water to form mash, saccharifying for a predetermined time, maintaining the temperature at a predetermined temperature, filtering the mash to obtain a saccharified liquid, Hops are added to the saccharified solution and the mixture is boiled, and the extract concentration in the saccharified solution is adjusted to be higher than the extract concentration at the time of beer production. The extract concentration of the low-malt beer obtained after completion of the fermentation (temporary extract) is adjusted to be higher than the extract concentration of beer.
[0008]
Further, the low-malt beer according to the present invention comprises malt having a chromaticity value larger than the chromaticity value or weighted average chromaticity value of malt used for ordinary beer as a raw material excluding water, and a protein as an auxiliary material. Using the starchy raw material contained, the amount of the malt used is less than 40% by weight of the total raw material, these raw materials are mixed with warm water to form mash, and saccharified by maintaining the state at a predetermined time and a predetermined temperature. After that, the mash is filtered to obtain a saccharified solution, hops are added to the saccharified solution, and then the saccharified solution is boiled. A low-malt beer, in which the extract concentration of the low-malt beer after completion of fermentation is higher than the extract concentration of the beer, the alcohol concentration is 4 to 6%, and the carbon dioxide content is higher than the carbon dioxide content of the beer. Characterized in that the bitterness less than bitterness of beer.
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, embodiments of the present invention will be described with reference to the drawings.
FIG. 1 is a process chart showing a method for producing a low-malt beer according to the present invention. In FIG. 1, malt as a main raw material and starchy raw material as an auxiliary raw material are charged in a charging kettle, and a part of the malt and the auxiliary raw material are mixed with hot water. In the charging tank 1, the remaining malt is mixed with hot water. After each mash is prepared and maintained at a predetermined temperature for a predetermined time, the mash in the charging pot is transferred to the charging tank 1 and both mashes are mixed. In the mixed mash, starch is converted to sugar by the action of enzymes contained in malt. The malt used above is used in an amount smaller than that used for beer according to the definition in the Liquor Tax Law, usually less than 40% by weight of all raw materials used. In addition, since the amount of malt used is significantly less than that of ordinary beer, the protein important for brewing is deficient, and the flavor is impaired.As a secondary material used, a large amount of protein is used, for example, rice, corn grits, It is preferable to use flour or the like. In a normal beer having a malt content of 70 to 75% by weight in the raw material, a weight average of each malt chromaticity of 2 to 5 EBC is used when a plurality of malts are used. When malt having such chromaticity is used, chromaticity very similar to beer cannot be obtained.
[0010]
Therefore, in the present invention, malt having a chromaticity value larger than the chromaticity value of malt used for beer is used (when a single malt is used, the chromaticity value of the malt is used). Here, the chromaticity value larger than the chromaticity value of the malt used for the beer is generally larger than the chromaticity value of the malt used for the production of ordinary beer (so-called light-colored beer) that is to be very similar. And those having a chromaticity of twice or more are preferable. Specifically, the malt used in the production of the happoshu according to the present invention preferably has a chromaticity of 12 to 30 EBC on a weighted average. By using such malt, it is possible to produce a low-malt beer having an appearance (color of liquid) very similar to ordinary beer. Such malt can be obtained by mixing two or more types of malt having different chromaticities in a predetermined ratio. In a normal beer having a malt content of 70 to 75% by weight in a raw material, a beer having a malt chromaticity weighted average of 2 to 5 EBC is used. Chromaticity very similar to can not be obtained.
[0011]
Next, the mash is filtered by the filter 2 to obtain a saccharified solution as a filtrate.
This saccharified liquid is transferred to the boiling pot 3, where hops are added and the saccharified liquid is boiled. As a result, bitterness is imparted to the saccharified solution by the α-acid such as humulone in the hops, and flavor is imparted to the saccharified solution by the hop oil, and proteins in the saccharified solution are coagulated by the action of tannin.
[0012]
Then, the saccharified solution is transferred to the sedimentation tank 4, and contaminants such as coagulated proteins and dusts precipitate on the bottom thereof, and the precipitate is separated and removed. Thereafter, the saccharified solution is cooled to 8 to 14 ° C. by a cooling means (not shown) and transferred to a fermentation step.
At the time of the transfer to the fermentation step, the extract concentration in the saccharified solution is adjusted to be higher than the extract concentration at the time of ordinary beer production, preferably in the range of 11.5 to 12.5% by weight. Specifically, this adjustment is performed by adjusting the extract concentration by adding water to the saccharified solution before the precipitation operation or after removing the precipitate in the precipitation tank 4.
[0013]
In addition, the content of the saccharified liquid extract is 10.7 to 11.3% by weight in ordinary beer, and is adjusted to be higher than this in the present invention. This makes it possible to realize a taste such as kappa that is very similar to ordinary beer and thickness even in low-malt beer that uses less malt than normal beer.
[0014]
The cooled saccharified solution is transferred to the fermenter 5, where brewer's yeast is added and fermented in a temperature environment of 5 to 14 ° C for 7 to 8 days. As a result, most of the sugar content in the saccharified solution is decomposed into alcohol and carbon dioxide gas, and a primary fermented solution is obtained.
In the present invention, the amount of brewer's yeast added in the primary fermentation step is higher than the extract concentration at the time of ordinary beer production, preferably 30 to 60 million cells / ml, more preferably 40 to 50 million cells / ml. is there. In normal beer production, the amount of brewer's yeast added is 10 to 25 million pieces / ml, whereas in the happoshu of the present invention, 2 to 4 times the amount of brewer's yeast is used. As a result, the amount of unnecessary odor components such as n-propanol, 2-methylpropanol (isobutanol), 2-methylbutanol (active amyl alcohol), and 3-methylbutanol mixture (isoamyl alcohol mixture) can be reduced to ordinary beer. The value can be set to a value close to that, and it becomes possible to produce a low-malt beer having an aroma very similar to ordinary beer.
[0015]
Then, this primary fermentation liquid is aged at a low temperature of 0 to 1 ° C. for about one month in the storage tank 6 (secondary fermentation).
Then, the low-malt beer extract (temporary extract) contained in the low-malt beer that has been fermented is adjusted to a concentration higher than that of ordinary beer, preferably 1.5 to 2.1% by weight. In a normal beer, the pseudo extract is 1.0 to 1.4% by weight, but in the low-malt beer according to the present invention, if the pseudo extract is 1.5 to 2.1% by weight, it is very similar to a normal beer. Taste can be realized.
[0016]
In addition, the word that there is thickness (also expressed as richness or body) is used as an expression of the taste of beer. One of the components that makes this thickness feel is a nitrogen-containing compound such as protein and amino acid peptide in beer.
Happoshu, which uses a small amount of malt (especially those with a malt use fee of less than 25% by weight), responds by increasing the extract content as described above, but depending on the content of the nitrogen-containing compound, the bitterness in the happoushu May seem to be emphasized. This bitterness is due to the hops added at the time of preparation, and if bitterness is felt, reduce the amount of hops used compared to normal beer or use a hop with less bitterness to reduce the bitterness to an appropriate degree. Adjust to
[0017]
In addition, the addition of hops imparts the above-mentioned moderate bitterness and also imparts the so-called pleasure of beer. Therefore, it is conceivable that the use amount of hops is substantially reduced as described above, or that such pleasure is felt to be rare.
[0018]
Therefore, it is possible to respond by increasing the content of carbon dioxide gas (increasing the gas pressure) as compared with ordinary beer. In order to increase the content of carbon dioxide gas, the content can be increased by increasing the pressure in the fermenter during the secondary fermentation or by blowing the carbon dioxide gas collected in the production process again into low-malt beer. .
[0019]
Further, as a means for increasing the content of the nitrogen-containing compound, as described above, rice, corn grits, and flour having a high protein content (which is also effective in forming high-quality foam) are used as auxiliary materials. preferable.
The low-malt beer thus obtained is filtered to complete its manufacturing process.
[0020]
As described above, in the method for producing low-malt beer according to the present invention, since the production process itself is basically the same as ordinary beer, the appearance is very similar to ordinary beer using the existing beer production process. It is possible to produce a low-malt beer that is different from a beer under the Liquor Tax Law with sensory and flavor.
[0021]
【Example】
Hereinafter, examples of the present invention will be described, but the present invention is not limited thereto.
1. Adjustment of malt chromaticity Malt chromaticity was adjusted in accordance with the composition shown in Table 1 to produce malt liquor having a chromaticity very similar to ordinary beer, and malt samples 1 to 4 were obtained.
[0022]
[Table 1]

[0023]
When such malt samples 1 to 4 were used to produce low-malt beer using a raw material containing 20 to 25% by weight in all the raw materials, it was apparent that low-malt beer having chromaticity very similar to beer could be produced. became.
2. Sensory evaluation test of Happoshu In order to evaluate the sensory of Happoshu according to the present invention, as shown in Table 2, Happoshu samples 1 to 7 having different contents of saccharified liquid extract and Happoshu extract were produced, respectively. Was evaluated organoleptically.
[0024]
[Table 2]

[0025]
Table 3 shows the results.
[0026]
[Table 3]

[0027]
As is clear from Table 3, Happoshu samples 3 to 6 received excellent sensory evaluation. From the above results, it has become clear that the happoshu according to the present invention should be manufactured according to the specifications shown in Table 4.
[0028]
[Table 4]

[0029]
3. Test for evaluating the flavor of Happoshu To evaluate the flavor of Happoshu according to the present invention, a mixture of n-propanol, 2-methylpropanol (isobutanol) and 2-methylbutanol / 3-methylbutanol contained in the aroma of Happoshu The concentration of (active amyl alcohol / isoamyl alcohol mixture) was measured.
[0030]
Specifically, the happoshu according to the present invention produced by adding 30 to 60 million brewer's yeast in the first fermentation step, and 15 to 30 million brewers / The concentration of the above-mentioned aroma components was measured for a low-malt beer as a control and ordinary beer, which were produced by adding ml of beer yeast.
[0031]
Table 5 shows the results.
[0032]
[Table 5]

[0033]
As is clear from Table 5, the low-malt beer according to the present invention shows a value close to that of a normal beer, whereas the low-malt beer of the comparative example shows a considerably higher value than a normal beer.
From the above results, it has become clear that the low-malt beer according to the present invention has a flavor close to that of ordinary beer.
[0034]
【The invention's effect】
As described in detail above, according to the present invention, a low-malt beer having the appearance, sensuality, and flavor that is not a normal beer under the Liquor Tax Law but is very similar to a beer is easily manufactured using a normal beer manufacturing process. be able to.
[Brief description of the drawings]
FIG. 1 is a process chart showing a method for producing a low-malt beer according to the present invention.

Claims (3)

Malt having a chromaticity value of 12 to 30 EBC on a weighted average is used in an amount of less than 40% by weight of the total amount of the malt, and a starchy material containing protein is mixed as an auxiliary material other than the malt. After mixing these raw materials with warm water to form mash, saccharification is performed for a predetermined time at a predetermined temperature, and then the mash is filtered to obtain a saccharified solution, hops are added to the saccharified solution, and the mixture is boiled. After adjusting the extract concentration in the saccharified solution to be higher than the extract concentration at the time of beer production, beer yeast added in an amount larger than the amount of brewer yeast used for beer production is allowed to ferment, and happoshu obtained after completion of fermentation A method for producing low-malt beer, comprising adjusting the extract concentration of beer to be higher than that of beer. The chromaticity of the malt is 12 to 30 EBC on a weighted average, the extract concentration in the saccharified liquid is 11.5 to 12.5% by weight, and the extract concentration of the happoshu is 1.5 to 2.1% by weight. %, And the added brewer's yeast is in the range of 30 to 60 million cells / ml. As a raw material excluding water, a malt having a chromaticity value of 12 to 30 EBC in weighted average, and a starchy raw material containing protein as an auxiliary raw material , the amount of the malt used is less than 40% by weight of the total raw material, After mixing these raw materials with warm water to form mash, saccharifying the mash by keeping the mash for a predetermined time and at a predetermined temperature, filtering the mash to obtain a saccharified solution, adding hops to the saccharified solution, and boiling the saccharified solution. A low-malt beer obtained by adding fermented beer yeast in an amount larger than the amount of beer yeast used for beer brewing, and performing fermentation,
After completion of the fermentation, the extract concentration of happoshu is higher than the extract concentration of beer, the alcohol concentration is 4 to 6%, the carbon dioxide content is higher than the carbon dioxide content of beer, and the bitterness of beer is lower. A low-malt beer characterized by a lower bitterness.

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