JP5119352B2 - 高ギャバ含有発泡酒の製造方法 - Google Patents
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Landscapes
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
ビール大麦を発芽させた麦芽使用量24%で製造した可溶性固形分が8%の麦汁にトマト6倍濃縮果汁を麦汁100mlあたり10ml含有させ、可溶性固形分11%のトマト60%の麦汁を調製する。尚、使用したトマト濃縮果汁は、トマト果実を搾汁して得られた100%トマト果汁を6倍濃縮したもので、糖度28Brix程度であって、ギャバ含量は260mg/100mlであり、グルタミン酸類の含量は500mg/100mlである。また、麦汁のギャバ含量は3mg/100mlで、グルタミン酸含量は10mg/100mlであった。また、調製した麦汁中のギャバおよびグルタミン酸の含量を測定の処、ギャバ含量は40mg/100mlであり、グルタミン酸含量は85mg/100mlであった。
ビール大麦を発芽させた麦芽使用量100重量%で製造した可溶性固形分が12%の麦汁にホップを毬花ホップ換算で0.4mg/100ml加えて、煮沸釜で約1時間煮沸し、その後、8℃に冷却した。次いで、ホップの香りと苦味をつけた上記麦汁に泥状ビール酵母を0.5ml/100ml加えて、実施例1と同様に常法に従って発泡酒を製造した。
ビール大麦を発芽させた麦芽使用量25%で製造した可溶性固形分が9%の麦汁にトマト4倍濃縮果汁を麦汁100mlあたり10ml含有させ、可溶性固形分11%のトマト40%の麦汁を調製する。尚、この際に使用したトマト濃縮果汁のギャバ含量は280mg/100mlであり、グルタミン酸類の含量は500mg/100mlである。また、麦汁のギャバ含量は5mg/100mlで、グルタミン酸含量は11mg/100mlであった。また、調製した麦汁中のギャバおよびグルタミン酸の含量を測定の処、ギャバ含量は30mg/100mlで、グルタミン酸含量は60mg/100mlであった。
ビール大麦を発芽させた麦芽使用量24%で製造した可溶性固形分が8%の麦汁に人参4倍濃縮果汁を麦汁100mlあたり15ml含有させ、可溶性固形分11%の人参60%の麦汁を調製する。尚、使用した人参濃縮果汁は、人参を搾汁して得られた100%人参汁を4倍濃縮したもので、糖度32Brix程度であって、ギャバ含量は100mg/100mlであり、グルタミン酸類の含量は150mg/100mlである。また、麦汁のギャバ含量は3mg/100mlで、グルタミン酸含量は10mg/100mlであった。また、調製した麦汁中のギャバおよびグルタミン酸の含量を測定の処、ギャバ含量は18mg/100mlであり、グルタミン酸含量は32mg/100mlであった。
55%果糖ぶどう糖液糖9%と大豆ペプチド0.1%で製造した可溶性固形分が8%の雑酒用もろみにトマト6倍濃縮果汁をもろみ100mlあたり10ml含有させ、可溶性固形分11%のトマト果汁60%のもろみを調製する。尚、使用したトマト濃縮果汁は、トマトを搾汁して得られた100%トマト果汁を6倍濃縮したもので、糖度28Brix程度であって、ギャバ含量は260mg/100mlであり、グルタミン酸類の含量は500mg/100mlである。また、トマト果汁添加前の雑酒用もろみのギャバ含量は0mg/100mlで、グルタミン酸含量は20mg/100mlであった。また、調製したもろみ中のギャバおよびグルタミン酸の含量を測定の処、ギャバ含量は37mg/100mlであり、グルタミン酸含量は75mg/100mlであった。
Claims (4)
- 麦芽を24質量%以上25質量%以下使用した麦汁に対して、ギャバが15mg/100ml以上含有され且つグルタミン酸が20mg/100ml以上含有される青果物汁を100%青果物汁換算で40容量%以上60容量%以下添加し、その麦汁を、温度20℃〜60℃で0.5時間以上放置して、前記麦汁に含まれる前記麦芽由来のギャバ変換酵素で前記青果物汁に含有されるグルタミン酸の一部をギャバに変換した後、酵母によってアルコール発酵させる高ギャバ含有発泡酒の製造方法。
- 前記麦汁は、可溶性固形分が5質量%/100ml以上である請求項1に記載の高ギャバ含有発泡酒の製造方法。
- 前記青果物汁は、トマト果汁である請求項1又は2に記載の高ギャバ含有発泡酒の製造方法。
- 前記トマト果汁は、トマト由来のギャバが40mg/100ml以上含有されるものである請求項3に記載の高ギャバ含有発泡酒の製造方法。
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JP5241943B1 (ja) * | 2012-08-03 | 2013-07-17 | 株式会社 伊藤園 | 容器詰トマト含有飲料及びその製造方法、並びに容器詰トマト含有飲料の食感及び呈味改善方法 |
CN103215161B (zh) * | 2013-03-14 | 2014-07-30 | 河南科技大学 | 一种利用酒酒球菌降低野生猕猴桃酒酸度的方法 |
CN103224853A (zh) * | 2013-05-14 | 2013-07-31 | 湖南重庆啤酒国人有限责任公司 | 发芽米生态啤酒的生产方法 |
CN109609303A (zh) * | 2019-01-03 | 2019-04-12 | 李宪臻 | 一种提高啤酒麦芽抗氧化活性的方法 |
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JP3012540B2 (ja) * | 1996-06-05 | 2000-02-21 | 株式会社協同商事 | 発泡酒の製造方法及び発泡酒 |
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