JP4791549B2 - 改良されたビール製造 - Google Patents
改良されたビール製造 Download PDFInfo
- Publication number
- JP4791549B2 JP4791549B2 JP2008536946A JP2008536946A JP4791549B2 JP 4791549 B2 JP4791549 B2 JP 4791549B2 JP 2008536946 A JP2008536946 A JP 2008536946A JP 2008536946 A JP2008536946 A JP 2008536946A JP 4791549 B2 JP4791549 B2 JP 4791549B2
- Authority
- JP
- Japan
- Prior art keywords
- isomaltulose
- wort
- fermentation
- beer
- extract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
- Breeding Of Plants And Reproduction By Means Of Culturing (AREA)
- Seasonings (AREA)
Description
1.1 試験バッチ
コングレス法(MEBAK)に従って麦汁を調製した。各バッチは容量を400mlとした。コングレス麦汁の調製のため、モルト(モルトA)を微粉砕し(麦芽粉砕サイズ:0.2mm)、50g量り入れた。使用したモルトの影響が評価できるように、別のモルト(以下ではモルトBという)を含む比較用の別のバッチも用意した。それぞれ、以下のように、3種の異なるマッシングバッチを調製した:
「ブランク試料」:50gモルト/400ml水
「3gパラチノース」:50gモルト+3gイソマルツロース/400ml水
「6gパラチノース」:50gモルト+6gイソマルツロース/400ml水
「ブランク試料」:9.2%
「3gパラチノース」:9.8%
「6gパラチノース」:10.5%
モルトAによって調製された麦汁の発酵には、「標準の」醸造用酵母と見なし得る下記5種類の酵母を使用した(3種は下面発酵型、2種は上面発酵型):
サッカロマイセス・カルルスベルゲンシスMJJ11
サッカロマイセス・カルルスベルゲンシスMJJ10
サッカロマイセス・カルルスベルゲンシスMJJ42
サッカロマイセス・セレビシエMJJ15
サッカロマイセス・セレビシエMJJ18
主発酵は、すべてのバッチで、開放型容器中で26℃、遮光下で7日間行う。エキスの経過状況を調査するために、発酵の過程で試料を抜き取った。エキスの測定前に、場合によっては形成される混濁物質を除去するために、試料を改めて濾過した。試料のジアセチル含量の決定はMEBAK測光法に従って行った。エキスおよびアルコールの測定は、機器アルコライザ(Alcolyzer)(登録商標)(Anton Paar(有))によって行った。
醸造試験工場では下記の2種類の異なるビールを製造した:
- 「ダイエットビール」。これは、理想的には、完成品中に炭水化物としてイソマルツロースだけが含まれているビールである。
- 「低アルコールビール」。これは、原液麦汁の一部がイソマルツロースで置換され、その結果、従来の発酵および作業操作でアルコールが少なくなるビールである。
ビールの芳香に対するイソマルツロースの影響が評価できるように、本発明に従って企図された割合を明らかに上回る割合のイソマルツロースを炭水化物成分として麦汁に添加した。
従来のピルスナー麦汁を調製した。この麦汁の一部を、エキスの約1/4がイソマルツロースからなるように処理した。非処理の原麦汁とイソマルツロース含有麦汁を同条件(無圧力、12℃)で、モデル麦汁に使用したのと同じ酵母で発酵させた。
- サッカロマイセス・カルルスベルゲンシスMJJ11
- サッカロマイセス・セレビシエMJJ25
- サッカロマイセス・セレビシエMJJ2
- シゾサッカロマイセス・ポンベ
すべてのバッチについて、発酵終了(=4日間エキスの低下がない)の後、下記の芳香成分を測定した:
アセトアルデヒド、酢酸エチル、1-プロパノール、イソブタノール、酢酸イソアミル、2-メチルブタノール、3-メチルブタノール、2-フェニルエタノール、酢酸フェニル
3.3.1 分析
表6は、サッカロマイセス・カルルスベルゲンシスMJJ11およびサッカロマイセス・セレビシエMJJ25によって発酵させた麦汁(イソマルツロース添加および無添加)の分析値を示している。
主発酵および後発酵の終了後にビールの風味検査を行った。それぞれ1〜5の等級でパラメータ毎に、すなわち、甘味の印象、苦味の印象、ホップの香り、モルト風味、フルーツ風味、爽やかさ、コクおよび総合印象の別に評価した。
Claims (13)
- 醸造用水と、必要に応じてホップおよび炭水化物成分からビールを製造する方法であって、
a)醸造用水と、必要に応じてホップおよび炭水化物成分から麦汁を調製する工程と、
b)b1)ヤングビールを生成する主発酵、および
b2)ヤングビールの冷却および後発酵
において麦汁を微生物発酵させる工程と、
を含み、
炭水化物成分がイソマルツロースまたはイソマルツロース含有混合物を、麦汁中のイソマルツロースの割合が0.3g/100ml〜1.5g/100mlとなるように含み、且つエキス発酵の終点に達すると、直ちに工程b1)の主発酵が終了され、工程b2)の後発酵が開始され、該終点は、さらに発酵させてもエキス分がそれ以上減少しなくなることによって認識されることを特徴とする、前記方法。 - 炭水化物成分が麦芽化穀物および/または生穀を含んでいる、請求項1に記載の方法。
- 麦汁中にイソマルツロースが0.3g/100ml〜1.0g/100mlの割合で含まれている、請求項1または2に記載の方法。
- 麦汁中にイソマルツロースが0.5g/100ml〜1.0g/100mlの割合で含まれている、請求項1〜3のいずれか1項に記載の方法。
- イソマルツロースが麦汁の炭水化物成分中に、炭水化物成分の残余成分とイソマルツロースが20:1〜8:1の比で含まれている、請求項1〜4のいずれか1項に記載の方法。
- 炭水化物成分のイソマルツロースが、シロップ、溶液または結晶性固形物として添加されている、請求項1〜5のいずれか1項に記載の方法。
- ビール中の発酵副産物の割合を制御するための、ビール製造用麦汁における炭水化物成分としてのイソマルツロースの使用であって、イソマルツロースが麦汁中に0.3g/100ml〜1.5g/100mlの割合で含まれている前記使用。
- 発酵副産物が、ビシナルジケトン、ジアセチル(2,3-ブタンジオン)、ペンタンジオンである、請求項7に記載の使用。
- ビールの製造における発酵期間を短縮するための、ビール製造用麦汁における炭水化物成分としてのイソマルツロースの使用であって、イソマルツロースが麦汁中に0.3g/100ml〜1.5g/100mlの割合で含まれている前記使用。
- 麦汁の発酵性エキス成分が発酵すると、直ちに主発酵を終了することにより、主発酵における発酵期間が短縮される、請求項9に記載の使用。
- 麦汁にイソマルツロースが0.3g/100ml〜1.0g/100mlの割合で含まれている、請求項7〜10のいずれか1項に記載の使用。
- 麦汁にイソマルツロースが0.5g/100ml〜1.0g/100mlの割合で含まれている、請求項7〜11のいずれか1項に記載の使用。
- イソマルツロースが麦汁の炭水化物成分中に、炭水化物成分の残余成分とイソマルツロースが20:1〜8:1の比で含まれている、請求項7〜12のいずれか1項に記載の使用。
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Application Number | Priority Date | Filing Date | Title |
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DE102005052210.6 | 2005-10-26 | ||
DE102005052210A DE102005052210A1 (de) | 2005-10-26 | 2005-10-26 | Mikrobiologisch stabilisiertes Bier |
PCT/EP2006/004683 WO2007048450A1 (de) | 2005-10-26 | 2006-05-17 | Verbesserte bierherstellung |
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JP4791549B2 true JP4791549B2 (ja) | 2011-10-12 |
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JP2008536945A Active JP4864977B2 (ja) | 2005-10-26 | 2006-05-17 | 微生物安定化ビール |
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EP (2) | EP1943327B1 (ja) |
JP (2) | JP4791549B2 (ja) |
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CN (2) | CN101321855B (ja) |
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DE (1) | DE102005052210A1 (ja) |
ES (2) | ES2537306T3 (ja) |
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EA020308B1 (ru) * | 2008-06-11 | 2014-10-30 | Зюдцуккер Акциенгезельшафт Маннхайм/Оксенфурт | Высокоэффективный антиокислитель на основе трегалулозы |
DE102009003666B4 (de) | 2009-03-24 | 2012-02-23 | Kanne Brottrunk Gmbh & Co. Betriebsgesellschaft Kg | Verfahren zur Herstellung von Bier |
JP5542745B2 (ja) * | 2010-06-07 | 2014-07-09 | キリンビバレッジ株式会社 | 高甘味度甘味料含有飲料およびその製造方法 |
EP2655594B1 (en) * | 2010-12-20 | 2017-02-15 | Nestec S.A. | Flavour modulation by bio-processing using flavour forming bacteria strains |
EP2865745B1 (en) * | 2012-06-20 | 2024-07-31 | Kirin Holdings Kabushiki Kaisha | Carbonated beverage containing hops oxidation reaction product extract |
CN103525604B (zh) * | 2012-07-03 | 2014-12-31 | 郑海鸿 | 啤酒饮料及其制备方法 |
DE102012110721A1 (de) * | 2012-11-08 | 2014-05-08 | Gran Malt AG | Verfahren zur Gärung von Bierwürze und Jungbier zu Bier |
CN103173306B (zh) * | 2013-04-12 | 2015-05-13 | 邓卫永 | 一种水果植物香料食用花组合搭配的啤酒 |
AU2014258722B2 (en) * | 2013-04-25 | 2017-02-23 | Suntory Holdings Limited | Fermented malt beverage |
JP6571913B2 (ja) * | 2014-01-17 | 2019-09-04 | サッポロビール株式会社 | 低アルコールビールテイスト飲料の製造方法 |
JP2016006036A (ja) * | 2014-05-26 | 2016-01-14 | アークレイ株式会社 | AGEs分解剤およびその用途 |
RU2583588C1 (ru) * | 2015-07-17 | 2016-05-10 | Олег Иванович Квасенков | Способ выработки хлебного кваса |
CN105911001B (zh) * | 2016-04-12 | 2018-08-21 | 上海必诺检测技术服务有限公司 | 一种原子吸收间接测定啤酒中双乙酰含量的方法 |
KR101693241B1 (ko) * | 2016-07-18 | 2017-01-05 | 바이젠하우스 주식회사 | 자몽을 이용한 크래프트 맥주 제조방법 및 상기 방법으로 제조된 크래프트 맥주 |
WO2018109074A1 (en) * | 2016-12-16 | 2018-06-21 | Nestec Sa | Oligosaccharides for flavour generation |
CN107287086B (zh) * | 2017-06-20 | 2020-08-04 | 湖州老恒和酒业有限公司 | 一种防止黄酒在贮存过程中酸败的集成控制方法 |
WO2019018803A1 (en) * | 2017-07-20 | 2019-01-24 | University Of The Sciences | COMPOSITIONS AND METHODS FOR BREWING ACID BEER (SOUR BEER) |
KR102515209B1 (ko) * | 2017-09-21 | 2023-03-29 | 새미-사빈사 그룹 리미티드 | 바실러스 코아귤런스를 함유하는 알코올 음료 조성물 |
KR101987658B1 (ko) * | 2017-11-27 | 2019-06-11 | 최채환 | 허브 조성물 농축액의 제조 방법 및 이를 이용하는 블랜딩 맥주의 제조 방법 |
RU2648159C1 (ru) * | 2018-01-19 | 2018-03-22 | Писарницкий Александр Фомич | Композиция ингредиентов для мятного коктейля |
RU2650751C1 (ru) * | 2018-01-19 | 2018-04-17 | Писарницкий Александр Фомич | Композиция ингредиентов для мятного коктейля |
RU2647766C1 (ru) * | 2018-01-19 | 2018-03-19 | Писарницкий Александр Фомич | Композиция ингредиентов для мятного коктейля |
RU2647574C1 (ru) * | 2018-01-19 | 2018-03-16 | Писарницкий Александр Фомич | Композиция ингредиентов для мятного коктейля |
RU2647572C1 (ru) * | 2018-01-19 | 2018-03-16 | Писарницкий Александр Фомич | Композиция ингредиентов для мятного коктейля |
RU2650671C1 (ru) * | 2018-01-19 | 2018-04-16 | Писарницкий Александр Фомич | Композиция ингредиентов для мятного коктейля |
RU2647755C1 (ru) * | 2018-01-19 | 2018-03-19 | Писарницкий Александр Фомич | Композиция ингредиентов для мятного коктейля |
RU2651462C1 (ru) * | 2018-01-19 | 2018-04-19 | Писарницкий Александр Фомич | Композиция ингредиентов для мятного коктейля |
CN108753616B (zh) * | 2018-05-30 | 2021-11-26 | 贵州茅台酒股份有限公司 | 一种基于全基因组信息学分析定向筛选角鲨烯菌株的方法 |
CN114829569A (zh) * | 2019-12-12 | 2022-07-29 | 喜力供应链有限公司 | 碳酸酒精饮料 |
BE1028037B1 (nl) | 2019-12-23 | 2021-09-06 | Brouwerij De Brabandere Nv | Werkwijze voor het produceren van een microbiologisch stabiel bier zonder pasteurisatie, en een microbiologisch stabiel bier |
CN110951555A (zh) * | 2019-12-31 | 2020-04-03 | 齐鲁工业大学 | 一种特色啤酒的制备方法 |
KR102367878B1 (ko) * | 2021-10-29 | 2022-02-25 | 김영도 | 히비스커스 건조 꽃잎, 장미 꽃잎 원액을 이용한 맥주의 제조방법 |
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