JP5832739B2 - A high-quality fermented alcoholic beverage with post-ripening hop-like bitterness - Google Patents

Description

  The present invention is a method for producing a fermented alcoholic beverage to which hops have been added. By controlling the boiling time after adding hops, the ripening and rich hop-like hop-like flavours, having a good bitterness, The present invention relates to a fermented alcoholic beverage with no hop flavor and a method for producing the same.

  In fermented alcoholic beverages such as beer and sparkling liquor and fermented alcoholic beverages such as beer-like beverages, fermented alcoholic beverages are produced using yeast and hops. In the production of such fermented alcoholic beverages using yeast and hops, hops are usually used after harvesting and drying hop spikelets (usually dried to about 8-9%) and then processing into pellets. ing. In other words, hops used in the production of fermented alcoholic beverages are dried after harvesting, processed into compressed or pulverized pellets, stored at low temperatures, and when used, the required amount is used for boiling wort in the preparation process. The bitter component and the hop-derived aroma component are transferred to wort after fermentation and storage, and the hop-derived bitter component and the aroma component are imparted to the fermented alcoholic beverage.

  Hops are usually used after being processed into pellets as soon as possible after harvesting and drying hop spikelets. It is known that if the dried spikelets are kept as they are, the aging progresses due to oxidation by storage, the oxidized essential oil component increases, and the herb-like aroma components such as Humulene Epoxide II increase (Miyaji) Hideo “Beer Brewing Technology” (issued December 28, 1999) p. 29-66). It is also known that the bitter taste component of α acid and β acid is oxidized and / or decomposed into low molecular weight components with hop storage. Intentionally, hops prepared in this way are said to be “post-ripened”, and when used in the production of sparkling beverages such as beer, they are tasty, palatable, rich, and refreshing. The evaluation that it was mellow and high-quality taste was higher than that of normal pellet hop (Japanese Patent Laid-Open No. 2007-89439).

  Kowaka et al. Found that the non-iso-acidic bitter substance group increased with hop storage, and the bitterness value in chemical analysis increased, but the intensity of sensory bitterness decreased and sharpness disappeared. Furthermore, Ono et al., This group of non-iso-alpha acid bitter substances corresponds to a fraction detected before iso-alpha acid when analyzed by reverse-phase HPLC, and this fraction is referred to as S-fraction. ("Ingredients of Brew" (Japan Brewing Association: issued on December 10, 1999), p.252-258).

  After maturation of hops, it takes about two weeks to one month (Japanese Patent Laid-Open No. 2008-228634), and labor is required for controlling storage conditions and managing index components. Therefore, in the production of fermented alcoholic beverages, the use of post-ripening hops is important in giving fermented alcoholic beverages a palatable and rich bitter taste, but it is about 2 weeks for post-ripening hops. It takes one month from the beginning, and there is a problem that labor is required for control of storage conditions and management of index components. Therefore, if a simple method that can replace this method can be developed, it will have a mild and rich bitter taste. This is extremely desirable in providing a fermented alcoholic beverage excellent in flavor.

  In a sparkling alcoholic beverage produced by adding hops such as beer and sparkling liquor, a method of using hops stored at a high temperature is disclosed in order to impart a characteristic that a mild bitterness lasts until later (specialty) (Open 2008-212048). In this method, the total amount of low-molecular bitterness components (corresponding to the above S-fraction) in the sparkling alcoholic beverage may be 20% or more of the sum of the total amount of iso-α acid and the low-molecular bitterness component. It is shown.

  According to the knowledge of the present inventors, when the hop is brought into contact with a relatively low temperature wort in the hop component extraction step in the production process of the fermented alcoholic beverage, the S-fraction ratio in the wort increases. (Patent application already filed). It is observed that the component decreases as the boiling time in the boiling step after hop addition increases. Therefore, in order to increase the S-fraction ratio in the wort, it is conceivable to shorten the boiling time in the boiling step after the addition of hops. However, in general, as a problem when boiling is short, bitterness This is because there is a concern that unfavorable bitterness may occur due to insufficient isomerization reaction of α acid (Japanese Patent Laid-Open No. 6-240288).

  Therefore, in order to produce a fermented alcoholic beverage having post-ripening hop-like mellowness and good-quality bitterness, it is an issue to develop effective means that can simultaneously produce these components. .

JP-A-6-240288 JP 2007-89439 A Japanese Patent Laid-Open No. 2008-212048 JP 2008-228634 A

Hideo Miyaji “Beer Brewing Technology” (December 28, 1999) p. 29-66 “Ingredients of Brew” (Japan Brewing Association: issued on December 10, 1999), p. 252 to 258

  It is an object of the present invention to provide a method for producing a fermented alcoholic beverage, which controls the quality of the added bitterness component of hops in the method for producing a fermented alcoholic beverage and imparts a bitter taste having mellowness and richness, in particular, fermentation. In the alcoholic beverage production process, the hop bitterness component undergoes a change similar to “post-ripening” within the fermented alcoholic beverage production process without passing through the conventional post-ripening process, By controlling the quality of the bitterness component of the added hops by the treatment in the addition step, imparting mellowness and richness of hop-like hop-like hops, and a high-alcohol fermented alcoholic beverage having a good quality bitterness, and It is in providing the manufacturing method.

  The present inventor is intensively studied to solve the above problems, and in fermented alcoholic beverages added with hops, mellowness and richness of hop-like hop-like hops, and high-bodied fermentation having good bitterness In order to obtain an alcoholic beverage, the S-fraction ratio and the bitterness value B.B. U. Value and the value of linalool content are important, the S-fraction ratio, the bitterness value B.I. U. By adjusting the value and the value of the linalool content, the mellow and rich hop-like hops and richness of hops, good bitterness, and no high-grass-like hop aroma, high-poise fermented alcoholic beverage Has been found to be able to be produced, and the present invention has been completed. In the present invention, the S-fraction ratio, the bitterness value B.I. U. Value, and the production of fermented alcoholic beverages with adjusted linalool content values, by adjusting the boiling time after adding hops in the hop bitter component extraction step and combining the hop bitter extract components having different boiling times The present inventors have found that this can be done and have completed the present invention.

  That is, in the production of a fermented alcoholic beverage produced by adding hops to the present invention, the bitterness component of the fermented alcoholic beverage is (1) the S-fraction ratio is 0.38 or more, and (2) the bitterness value. B. U. By adjusting so that the value is 19 or more and less than 33 and (3) the linalool content is 6.8 ppb or less, the mellowness and richness of hop-like hop-like hops and rich bitterness can be obtained. It has a method for adjusting hop fragrance to produce a high-alcohol fermented alcoholic beverage that has a green grass-like hop fragrance.

  Here, “S-fraction ratio” is a HPLC column: Nucleosil 100-5C18 4.0 × 250 mm, mobile phase A and methanol 99 consisting of 27% distilled water, 72% methanol, and 1% phosphoric acid. Mobile phase B composed of 0.0% and 1.0% phosphoric acid at a constant flow rate of 1 ml / min, mobile phase A is 100% from start of operation to 10 minutes, and mobile phase A is between 10 minutes and 40 minutes. The total of the areas of all peaks detected before the iso-α acid peak was measured when HPLC was performed with a detection wavelength of 270 nm. Is defined as the ratio of the S-fraction, defined as The “bitter value BU value” is obtained by extracting a 10.0 ml sample acidified with 3N HCl with 20 ml of isooctane, measuring the absorbance of the isooctane layer at 275 nm using isooctane, and multiplying the value by 50. Defined as

  Further, the present invention provides a method for producing a fermented alcoholic beverage comprising a hop bitter component extraction step, adjusting a boiling time after addition of hops in the boiling extraction step of the hop bitter component, and an S-fraction ratio of the hop extract. Is 0.38 or more, and the bitterness value B.I. U. By adjusting so that the value is 19 or more and less than 33 and the linalool content is 6.8 ppb or less, it has mellowness and richness of hop-like hops, rich bitterness, It consists of a method for producing a high-alcohol fermented alcoholic beverage with no hop flavor.

  That is, the present inventor has intensively studied the change in bitterness component and the change in bitterness quality after addition of hops to wort, and from the previous knowledge, in order to improve the bitterness quality, the bitterness component Of these, attention has been paid to the ratio of S-fraction. This increase in S-fraction is a change confirmed in post-ripening hops, but when the mixture is brought into contact with low temperature wort and then gradually heated to boiling (Japanese Patent Application No. 2010-2319). In both cases, it was confirmed that the sensory bitterness was mild and the flavor was good when rich.

  As a result of intensive studies on the behavior of this S-fraction, it was found that the S-fraction increases even when boiling is not carried out much after hop addition. However, as is generally said, when boiling is not performed so much, there is a problem that the quality of bitterness deteriorates because the production of bitterness by boiling is insufficient. Therefore, when hop boiling is performed for a short period of time, both improvement in bitterness and deterioration in bitterness due to an increase in S-fraction occur. Moreover, when the boiling time after hop addition is made short in the hop extraction process, a green grass-like hop aroma produced by shortening the hop boiling time is imparted.

  Therefore, the present inventor investigated the behavior of S-fraction and the behavior of linalool using a model experimental system. Specifically, a hop water boiling solution was prepared, and then the bitter component was analyzed by high performance liquid chromatography (hereinafter, HPLC), and the aroma component was analyzed by gas chromatography with a mass spectrometer. As a result, the difference was confirmed by the hop addition time of the boiling step in the extraction of the hop component, and when the boiling time of the hop was short, an increase in S-fraction could be confirmed. At the same time, it was confirmed that linalool, which is a component of hop fragrance, remained at a high concentration. These components decreased rapidly with increasing boiling time.

  Therefore, using test brewed products, conditions for reducing S-fraction by boiling, maintaining S-fraction without boiling much, and effectively reducing linalool, which is a component of hop aroma, by boiling We verified about. As a result, in order to maintain the richness and richness of hop-like hops, it is necessary that the S-fraction ratio is 0.38 or more, and by maintaining the S-fraction ratio, In the sensory evaluation, it was confirmed that the quality was improved, such as “bitterness was mild”. On the other hand, it was confirmed that linalool, which is a component of the green grass-like hop incense, needs to have a linalool content of 6.8 ppb or less in order to avoid imparting the hop incense. Therefore, in the boiling time after hop addition in the boiling step in the extraction of hop components, the S-fraction ratio is maintained at 0.38 or more, and the linalool content is reduced to 6.8 ppb or less due to the decrease of linalool by boiling. As a result of the verification of the boiling time, for example, it was found that there are conditions that can satisfy the above conditions in a relatively short boiling time of 15 minutes or less.

  In addition, as a result of verifying the problem that bitterness quality deteriorates due to insufficient production of bitterness by boiling, which is caused by shortening of hop boiling, the deterioration of bitterness quality due to insufficient production of bitterness In order to avoid this, the bitterness value B.I. U. It was confirmed that the value needs to be 19 or more. Thus, it has been found that in order to satisfy this condition, it can be achieved by combining a short hop boiling time with a long hop boiling time as described above. In such a case, the bitterness value B.I. U. When the supercritical carbon dioxide extracted hop extract is used in combination with normal hops, an effective bitterness value B.I. U. It was found that a value can be assigned.

  As described above, the high-quality fermented alcoholic beverage of the present invention adjusts the boiling time after the addition of hops in the boiling extraction step of the hop bitter component, and the S-fraction ratio of the hop extract is 0.38 or more, Particularly desirable is 0.4 or more, and the bitterness value B.I. U. The value is adjusted to 19 or more and less than 33, and the linalool content is adjusted to 6.8 ppb or less. Adjustment of the boiling time after this hop addition can be adjusted by mixing a thing with a short boiling time after hop addition and a thing with a long boiling time after hop addition. The adjustment by mixing the one with a short boiling time after the hop addition and the one with a long boiling time after the hop addition is adjusted by mixing the one with the boiling time within 15 minutes and the one with the boiling time 15 to 60 minutes. be able to.

  S-fraction ratio and bitterness B. of the present invention. U. Value and linalool content adjustment, bitterness B. U. Adjustment of a value can be performed by adding and mixing the component which boiled the hop extract. As such a hop extract, a hop extract extracted with supercritical carbon dioxide can be used. However, the residue of the hop extract extracted using supercritical carbon dioxide has an S-fraction ratio, a bitterness value B.I. U. Do not use to adjust value and linalool content.

  Further, the present invention provides a method for producing a fermented alcoholic beverage comprising a hop bitter component extraction step, adjusting a boiling time after addition of hops in the boiling extraction step of the hop bitter component, and an S-fraction ratio of the hop extract. Is 0.38 or more, and the bitterness value B.I. U. The value is 19 or more and less than 33, and the linalool content is adjusted so as to be 6.8 ppb or less. , S-fraction ratio, bitterness B. U. The adjustment of the value and the linalool content is for a short boiling time after hop addition, the S-fraction ratio is kept at 0.38 or more, the linalool content is reduced to 6.8 ppb or less, and the long boiling after hop addition Bitterness B. U. The value can be adjusted by mixing with those holding 19 or more.

  The boiling time after the hop addition can be adjusted by adjusting the boiling time after the hop addition by adjusting the hop addition time in the hop bitter component extraction step in the production of the fermented alcoholic beverage. For example, the boiling time after adding hops is 15 to 60 minutes, U. A value with a long boiling time after hop addition and a boiling time after addition of hops of 15 minutes or less within 15 minutes, with an S-fraction ratio of 0.38 or more, and linalool. By adjusting the content so that it has a short boiling time after hop addition with a content reduced to 6.8 ppb or less, the boiling time after hop addition can be adjusted.

  In the present invention, the S-fraction ratio, the bitterness value B.I. U. The value and the linalool content can be adjusted by additionally mixing the components obtained by boiling the hop extract. Examples of the hop extract include a hop extract extracted using supercritical carbon dioxide. Examples of the hop extract in such a case include a hop extract extracted using supercritical carbon dioxide.

That is, the present invention specifically relates to [1] a fermented alcoholic beverage produced by adding hops, by adjusting the boiling time after adding hops and / or using supercritical carbon dioxide in the hop bitterness component extraction step. by adding mixing the extracted hop extract was boiled components, bitter components of the fermented alcoholic beverage is, (1) HPLC column: C18 (octadecyl) column, particle size 5 [mu] m, column length 250 mm, internal diameter 4.0mm A constant flow rate of 1 ml / min between mobile phase A consisting of 27% distilled water, 72% methanol and 1% phosphoric acid, and mobile phase B consisting of 99.0% methanol and 1.0% phosphoric acid. Then, mobile phase A is replaced by 100% for 10 minutes from the start of operation, and mobile phase A is replaced by mobile phase B for 10 minutes to 40 minutes. Ratio of S-fraction defined as the sum of areas of all peaks detected before the isoα acid peak to S-fraction + isoα acid when measured by HPLC at a detection wavelength of 270 nm: S− (2) A 10.0 ml sample acidified with 3N HCl is extracted with 20 ml of isooctane, and the absorbance of the isooctane layer is measured at 275 nm using isooctane as a target. Bitterness value defined as a value obtained by multiplying by 50 U. By adjusting so that the value is 19 or more and less than 33 and (3) the linalool content is 6.8 ppb or less, the post-ripening hop-like hops are obtained without going through the post-ripening hop step. A method for adjusting hop aroma in the production of a fermented alcoholic beverage, characterized by imparting a hop aroma, which has a good bitterness, no green grass-like aroma, and [2] boiling after hop addition The time adjustment is adjusted by mixing a short boiling time after hop addition within 15 minutes after hop addition and a long boiling time after hop addition 15-60 minutes after hop addition. It consists of the adjustment method of the hop flavor in manufacture of the fermented alcoholic beverage as described in said [1] characterized by the above-mentioned.

Moreover, this invention is a manufacturing method of the fermented alcoholic beverage containing a [ 3 ] hop bitterness component extraction process, By using the adjustment method of the hop aroma in manufacture of the fermented alcoholic beverage as described in said [1] or [2 ]. It is characterized by giving hop aroma to fermented alcoholic beverages with a mellowness and richness of hop-like hops, rich bitterness, and no flesh-like aroma, without going through a post-ripening hop process. Adjustment method of hop addition time in the hop bitterness component extraction process, adjustment of hop fragrance in the production method of fermented alcoholic beverage having a post-ripening hop-like fragrance and [ 4] fermented alcoholic beverage to which hop is added By adjusting the boiling time after hop addition, the S-fraction ratio and the bitterness value B.B. U. The method comprises the method for producing a high-alcohol fermented alcoholic beverage having a post-ripening hop-like aroma according to [ 3] above, wherein the value and the linalool content are adjusted.

Furthermore, the present invention provides a [ 5 ] hop bitterness component extraction step in which the hop addition timing is adjusted so that the boiling time after hop addition is 15 to 60 minutes. U. A value with a long boiling time after hop addition and a boiling time after addition of hops of 15 minutes or less within 15 minutes, with an S-fraction ratio of 0.38 or more, and linalool. The high-alcohol fermented alcohol having a post-ripening hop-like aroma according to [ 4] above, wherein the content is adjusted so as to have a short boiling time after the addition of hops whose content has been reduced to 6.8 ppb or less Adjustment of the hop aroma of the hop bitterness component extraction process in the manufacturing method of a drink, or the manufacture of the fermented alcoholic beverage which adds [ 6] hop, S-fraction ratio, bitterness value B. U. With respect to the value and linalool content, the boiling time after hop addition was within 15 minutes and the boil time was short after hop addition, the S-fraction ratio was kept at 0.38 or more, and the linalool content was reduced to 6.8 ppb or less With a long boiling time after adding hops of 15 to 60 minutes and a bitterness value B. U. The method for producing a high-alcohol fermented alcoholic beverage having a post-ripening hop-like aroma as described in [ 3 ] above, wherein [ 7] hops are added The adjustment of the hop aroma in the hop bitterness component extraction step in the production of the fermented alcoholic beverage to be performed, the boiling time of the hop extract extracted using supercritical carbon dioxide with a boiling time of 15 minutes or less after the hop addition, and / Or a hop extract extracted with supercritical carbon dioxide having a boiling time of 15 to 60 minutes after the addition of hops is additionally mixed, so that the S-fraction ratio, the bitterness value B.I. U. High mellow fermented alcoholic beverages produced how do Ranaru with ripe hop-like flavor after according to [3], wherein the adjusting the value and linalool contents.

  In the production process of a fermented alcoholic beverage, the hop bitterness component is caused to undergo a change similar to “post-ripening” in the production process of the fermented alcoholic beverage without going through the conventional post-ripening step. In addition, by adjusting the boiling time in the hop boiling process, the quality of the added bitterness component of the hop is controlled, and the mellowness and richness of the post-mature hop-like hop are imparted, and the bitterness of good quality, Providing high-quality fermented alcoholic beverages with no green grass-like hop flavor.

It is a figure which shows the HPLC analysis chart for description of the definition of "S-fraction" which is the specific value of the hop bitterness component of this invention. It is a figure which shows the result about the behavior of boiling time and S-fraction ratio, boiling time, and a linalool content in the confirmation test of the chemical change by the model experiment system hop water boiling test in the Example of this invention. It is the figure which showed the relationship between the bitterness quality, S-fraction, and a bitterness value based on the test result which verifies the influence on the bitterness quality of the S-fraction in the Example of this invention.

  In the production of a fermented alcoholic beverage produced by adding hops to the present invention, the bitterness component of the fermented alcoholic beverage is (1) the S-fraction ratio is 0.38 or higher, particularly preferably 0.4 or higher. (2) Bitterness value B. U. By adjusting so that the value is 19 or more and less than 33 and (3) the linalool content is 6.8 ppb or less, the mellowness and richness of hop-like hop-like hops and rich bitterness can be obtained. It has a method for adjusting hop fragrance to produce a high-alcohol fermented alcoholic beverage that has a green grass-like hop fragrance. Further, the present invention provides a method for producing a fermented alcoholic beverage comprising a hop bitter component extraction step, adjusting a boiling time after addition of hops in the boiling extraction step of the hop bitter component, and an S-fraction ratio of the hop extract. Is not less than 0.38, particularly preferably not less than 0.4, and the bitterness value B.I. U. By adjusting so that the value is 19 or more and less than 33 and the linalool content is 6.8 ppb or less, it has mellowness and richness of hop-like hops, rich bitterness, It consists of a method for producing a high-alcohol fermented alcoholic beverage with no hop flavor.

[(1) Sample preparation of boiling water for hops]
Hops used were Czech Satz and German health brookers. 1-5 g was added to 1 L of 0.1 M citrate buffer (pH 5.6) and boiled for 60 minutes. The hops were added at a predetermined time after starting boiling, that is, after reaching 100 ° C. The bitterness value and linalool content of the hop boiled liquid thus prepared were measured as follows. Moreover, the hop water boiling liquid was also used for the HPLC analysis.

[(2) Measurement of bitterness value]
2 ml of the hop water boiling solution and 10 ml of the sparkling beverage were used. After adding 1 ml of 3N hydrochloric acid to each sample, 20 ml of isooctane was added, and the mixture was shaken and allowed to stand. This solution was separated into two layers, a water-soluble layer consisting of a sample and an organic solvent layer consisting of isoctane, and 10 ml was taken from the isooctane organic solvent layer. The sample was measured by measuring the absorbance at a wavelength of 275 nm and multiplying that value by 50.

[(3) Preparation of sample for HPLC analysis]
After collecting 10 ml of the isooctane organic solvent layer obtained in the procedure of (2), nitrogen was completely dried and solidified under a gas spray. 1 ml of a phosphoric acid methanol solution (phosphoric acid: methanol = 30 ml: 300 ml) was added to this, and the dissolved one was used as a sample for HPLC analysis.

[(4) Calculation of S-fraction and S-fraction ratio by HPLC analysis]
The analysis conditions of HPLC are as follows.
<HPLC analysis conditions>
Column: Nucleosil 100-5C18 4.0 × 250 mm
Sample injection volume: 50 μl
Mobile phase A composition: 27.0% distilled water, 72.0% methanol, 1.0% phosphoric acid
Mobile phase B composition: methanol 99.0%, phosphoric acid 1.0%
Mobile phase flow rate: 1 ml / min (constant flow rate)
Detection wavelength: 270 nm
Gradient program Table 1 shows the conditions for feeding the HPLC analysis under the above conditions.

HPLC column: Nucleosil 100-5C18 4.0 × 250 mm (C18 (octadecyl) column, particle size 5 μm, column length 250 mm, inner diameter 4.0 mm), distilled water 27%, methanol 72%, and phosphoric acid When the mobile phase A consisting of 1% was measured by HPLC at a detection wavelength of 270 nm at a constant flow rate of 1 ml / min, the areas of all peaks detected before the isoα acid peak were summed up. "Fraction" (FIG. 1). Similarly, the sum of the peak areas of iso-α acid was also obtained as the sum of peaks. The S-fraction ratio described later was defined as follows.
[S-fraction ratio] = (S-fraction area) / (S-fraction area + isoalpha acid area)

[(5) Calculation of linalool by analysis of hop aroma components by gas chromatography with mass spectrometer (hereinafter referred to as GC / MS)]
If GC / MS used for invention is a commercially available apparatus, it can be used without a problem. The extraction method of the aroma component was extracted with a C18 solid phase column and subjected to GC / MS. The internal standard method was used for quantification. Borneol was used as an internal standard substance and added to 25 ppb in the sample. The concentration was determined from the relative intensities of Borneol specific ion 110 m / z and linalool specific ion 93. The analysis conditions of the hop aroma component in GC / MS are as follows.

[(6) Test brewing sample preparation method and sensory evaluation]
The storage sample used for evaluation was prepared using a 1.5 L scale apparatus. Prepared wort adjusted to 13.5 degrees (wheat malt use ratio 67%, auxiliary material (rice, corn grits, corn starch) use ratio 33%) was used as a sample in the boiling test. The wort is heated and boiled with an electric heater, the boiling strength is constant, and the evaporation rate is controlled to be 10% in 60 minutes. After boiling, the same amount of water as the amount of evaporation was added to the sample. Above, the wort was allowed to stand at 95 ° C. for 60 minutes. After filtering the filter paper, brewer's yeast was added to the wort that had been cooled with ice water, and the sample subjected to main fermentation for 1 week and post-fermentation for 4 days was used as a tasting sake sample. The hop varieties used were German health brooker varieties and low essential oil hop extract described below. Details of the test are shown in Table 4 in the examples. The sensory evaluation was performed by three sensory evaluation panels.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated concretely, this invention is not limited at all by these.

[Verification of S-fraction ratio, linalool production]
<(1) Confirmation of chemical change by model experiment system hop water boiling test>
A water boiling test was conducted using German health brookers. The boiling time was 60 minutes, and the mixture was allowed to stand for 1 hour after boiling. Hops were added when the temperature reached 70 ° C., heated to 100 ° C. over 20 minutes, and boiled as it was for 60 minutes (1-4), added at the start of boiling (100 ° C.) (1 -3) Samples were prepared in the test section (1-2) added 30 minutes after the start of boiling and the test section (1-1) added after the end of boiling. Samples were analyzed for S-fraction and isohumulone to determine the S-fraction ratio. Linalool was also quantified. The results are shown in Table 3 (verification by water boiling model test system).

  The S-fraction ratio was confirmed to be higher for the former (1-4) when added at 70 ° C. (1-4) and added at 100 ° C. (1-3), and the findings obtained earlier were reproduced. (Patent application 2010-2319), it was verified that the experimental system is valid. The S-fraction ratio in the test section (1-2) added 30 minutes after the start of boiling and the test section (1-1) added after the end of boiling was further increased to 0.5 units (1-2). ) To 0.6 (1-1). From this, it was suggested that the shorter the boiling time after adding hops, the higher the S-fraction ratio and the better the bitterness quality (FIG. 1: boiling time, S-fraction ratio and linalool). behavior).

  A significant difference was obtained for linalool. In test section 1-1, it was extremely high at about 120 ppb and exhibited a strong hop fragrance. In 1-2 boiled for 30 minutes, linalool clearly felt the presence of about 10 ppb and hop incense. On the other hand, in the test sections 1-3 and 1-4, linalool became a value of 2 ppb or less and did not feel the hop scent.

(Evaluation)
S-fraction that mellows bitter quality efficiently extracts the components originally contained in hops by not boiling hops too much, increasing the S-fraction ratio, resulting in worse bitterness quality It was confirmed that good bitterness can be extracted from the hop without causing it to occur. In other words, it can be said that this method is a highly efficient extraction method of post-ripening components.

  Moreover, as a result of examining the fluctuation | variation with the boiling time and the linalool as a fragrance | flavor component, and a S-fraction ratio, by controlling the timing and quantity (a combination of things with a different addition time) of a hop as a parameter | index, S- It was verified that conditions for preparing a high-alcohol fermented alcoholic beverage with a fraction ratio of 0.4 or more and a linalool content of 6.8 ppb could be achieved. In addition, as a result of examining the combined use of carbon dioxide gas (supercritical carbon dioxide) extracted hop extract (hereinafter referred to as low essential oil hop extract) with controlled hopping process so that the green grass-like hop scent component is as small as possible. However, although the hop incense could not be revealed, a high-quality bitterness like post-ripening was not obtained. That is, it was confirmed that the use of only the low essential oil hop extract could weaken the strength of the hop aroma, but the bitterness quality is not preferable. The reason is considered to be derived from the carbon dioxide extraction process. That is, it is known that the present processing method of extracting carbon dioxide gas as an extraction solvent under supercritical conditions is generally effective for extraction of chemical components having a small polarity. It has been used for extraction. On the other hand, extraction of components with high polarity is known to have low extraction efficiency. This is not suitable for extraction of components constituting the S-fraction corresponding to hop α-acid or β-acid oxidative degradation product, and as a result, the hop processed product has less S-fraction and has a bitter quality. It was thought to get worse.

[Verification of S-fraction ratio and linalool production conditions]
In this example, when the hop is not boiled so much, the bitterness improving effect when the S-fraction ratio is increased, and the condition for reducing the amount of linalool and reducing the hop aroma, and improving the bitterness We verified the conditions that hold at the same time.

<Verification with test brewed products>
A test brewed product was prepared using a German gas hop extract (hereinafter referred to as hop extract) manufactured by HopfenSteiner, whose processing process was controlled so that the amount of fragrance components of hops produced in Germany was as small as possible. The hop addition time was changed, test brews were made to have different component values, and further mixed products were prepared for analysis and sensory evaluation. In Table 4 (results of the test brewed product), the details of the test are described. The addition time of the hop or small essential oil hop extract is “70 ° C.” in the column of boiling time, and the temperature of wort is 70 ° C. It is added at the time of reaching, and then it is heated and heated to 100 ° C. for 60 minutes. The boiling time “60 minutes” means that the wort was added when the temperature reached 100 ° C. and then boiled for 60 minutes, and the boiling time “15 minutes” means that it was added 45 minutes after the start of boiling. To do.

(Evaluation of test sections A, B, and C using health brooker species)
(1) When boiling for 60 minutes, that is, at 100 ° C. addition (test section B) and 70 ° C. addition (test section C), it was confirmed that the S-fraction ratio increased to 0.38 and 0.43 at the latter. As in Example 1, an increase in the S-fraction ratio was confirmed by adding a hop at 70 ° C.
(2) In the sensory evaluation, in the test section C, the evaluation was mild bitterness, but in the test section B, the evaluation was inferior due to a slight but rough bitterness. Moreover, in the test sections B and C, the value of linalool was 2 ppb or less, and a green grass-like scent was not felt as a hop incense.
(3) In test section A where hops were boiled for only 15 minutes, the S-fraction ratio showed a high value of 0.49. The quality of bitterness was mild and good. This results in avoiding the deterioration of bitterness, which has been said to have occurred in the past, and has been a concern when the hops are not boiled too much. From the comparison with the hop extract test section described later, It was possible to consider that improvement was possible.
(4) On the other hand, in the test section A, the value of linalool was 9 ppb, and it was pointed out that it was green grass-like and floral-like, and the sensory hop fragrance intensity was high. Improvement in bitterness and reduction in hop flavor could not be achieved at the same time.

(Evaluation of test sections D and E using hop extract)
(1) Both the test sections D (boiled for 15 minutes) and E (added at 70 ° C.) showed that the bitterness was not preferred and was rough or slightly rough. The S-fraction ratio was low, ranging from 0.27 to 0.33, indicating that the S-fraction ratio affects the quality of bitterness.
(2) The difference between the test section A using the hop itself in the test section D that has been boiled for only 15 minutes is an interesting result. The difference between the test sections A and D is the presence or absence of a carbon dioxide extraction process. It was thought that the difference in the presence or absence of this step resulted in a difference in the S-fraction ratio and thus the quality of sensory bitterness. In other words, this processing method, which extracts carbon dioxide as an extraction solvent under supercritical conditions, is generally known to be effective for the extraction of chemical components with a small polarity. Has been used. On the other hand, extraction of components with high polarity is known to have low extraction efficiency. This is not suitable for extraction of components constituting the S-fraction corresponding to the hop α-acid or β-acid oxidative degradation product, and as a result, the S-fraction of such processed hop products has little bitterness quality. It was thought to get worse.
(3) From the above, even when hops are not boiled so much, if the S-fraction ratio is noted, it can be verified that the bitterness can be improved and a desirable bitterness value can be obtained.

(Evaluation of blended products in each test zone)
(1) Blends 1 and 2 were prepared by mixing test sections A and B using a health brooker species. Both S-fraction ratios were 0.4 or more, and linalool was 6.8 and 2.5 ppb. Both of the sensory bitterness were good, and although the hop aroma had a slight green grass-like indication in Blend 1, the hop aroma was weak and was not problematic. Therefore, even in hop usage conditions where hops are not boiled too much, if attention is paid to the S-fraction ratio and the value of linalool and the addition timing and amount of hops are adjusted, improvement of bitterness and reduction of hop aroma are achieved at the same time. Verified to do.

(2) In blend products 3 and 4 in which test sections D and E using hop extract were mixed, although there was no problem of hop flavor, the bitterness was inferior. The S-fraction ratio is also as low as 0.30 to 0.31, and the influence on the bitterness quality of the S-fraction can be confirmed anew, and the S-fraction ratio is important for obtaining a post-ripening hop-like flavor. I was able to verify that.
(3) Blends 5 and 6 were prepared by mixing test section A using health brookers and test sections D and E using hop extract, and evaluated. In blend product 5, the bitterness quality was good and the S-fraction ratio was as high as 0.40, while linalool was 8.5 ppb and the hop flavor was strong. In blend product 6, the S-fraction ratio was as low as 0.34, and the bitterness was slightly rough even in sensory evaluation. The hop aroma was very weak. This combination of hop and hop extract did not lead to the improvement of bitterness and the reduction of hop aroma at the same time.

(Summary)
In summary:
(1) From the comparison between the test section A and the test section D, the S-fraction ratio is effective in controlling and improving the bitterness quality, and the conventional hop boiling is not performed so much. Although the worsened bitterness that was a concern was manifested in test section D, good bitterness could be confirmed in test section A with a high S-fraction ratio. As for the bitterness quality, good sensory evaluation results were obtained in test sections A and C, and blend products 1, 2 and 5 in which the S-fraction ratio was 0.4 or more.
(2) Although the emphasis of hop aroma was given as an issue when hops are not boiled too much, it is necessary to adjust and optimize the addition time and amount of hops based on the S-fraction ratio and the value of linalool. It was possible. As a result, in the test section C and blended products 1 and 2 in which the S-fraction ratio was 0.4 or more and the value of linalool was 6.8 ppb or less, a good bitterness and a hop flavor that does not manifest I was able to get it. On the other hand, when a hop extract with little hop fragrance component was used, the S-fraction ratio was low due to the nature of the components contained in the S-fraction, indicating that there was a limit to improving the bitterness quality.
(3) In order to generate post-ripening of hops in the manufacturing process, after contacting with low temperature wort, in addition to the method of gradually increasing the temperature (patent application 2010-2319), after adding hops, It was shown that a high S-fraction ratio can be achieved even with a short boiling time. The former is the so-called “sufficient cooking method”, the latter is the “non-cooking method” at the opposite end, and the latter feature is a technique in which the S-fraction is easily dissolved in water and used. is there.

[Verification of the effect of S-fraction on bitterness]
In this example, in order to investigate in detail the influence of the S-fraction on the bitterness, verification was performed in a model experiment system.

(Test method)
As discussed in the section “Evaluation” in Example 1 and the section “Evaluation of test sections D and E using hop extract” in Example 2, the S-fraction has an affinity for a polar solvent. High and therefore should be easily extracted into highly polar solvents such as water. Therefore, 50 ml of water was added to 5 g of Saarts seed hops, allowed to stand at a low temperature of 8 ° C. for 3 hours, and then centrifuged to recover the supernatant. In accordance with the above “(6) Method for preparing test brewing sample”, the collected supernatant was added to the prepared wort and boiled for 60 minutes. In this test brewing sample preparation method, the amount of hops used for boiling extraction, the added amount of the supernatant, and the boiling time after adding the supernatant are shown in Table 5. The test method will be described more specifically. In the test section 12, 2 g of zatz seed hops was boiled for 60 minutes. In test group 13, 3 ml of the supernatant was added simultaneously with the hop addition in test group 12. In test group 16, 2 g of Sartz seed hops were added and boiled for 30 minutes, and then 3 ml of the supernatant was added and boiled for 60 minutes.

(result)
The results are shown in Table 5. As shown in Table 5, linalool is 1.5 ppb or less in all test sections, the bitterness value is 19 to 33, and the S-fraction ratio has component values different from 0.2859 to 0.4248. A sample was created. As a result of sensory evaluation, mild and good bitterness could be obtained in test sections 19 and 20. In the test group 17, an evaluation result was obtained that was in a good range but slightly rough. In other test sections, the evaluation results were slightly rough and rough.

  FIG. 3 is shown in order to clarify the relationship between the bitterness quality, the S-fraction, and the bitterness value. FIG. 3 is a plot of data for the test plots and blended products in Table 5 and Table 4 in Example 2. The range of the test products with good bitterness evaluation was within the box in the figure. That is, the test plot B, the test plot C, the blended product 1, the blended product 2, the test plots 17, 19, and 20, and the test plot A and the blended product 5 that had a good bitterness although the linalool was high, Was positioned inside. From this, it was confirmed that the S-fraction ratio and the bitterness value improve the bitterness quality within a specific range. The test group 15 had a result that the bitterness was slightly rough in the sensory evaluation, and good results were not obtained. Although the S-fraction ratio of this test section 15 showed a value of 0.4 or more, the bitterness value was 33. This indicates that when the bitterness value is too high, the intensity of the bitterness becomes too strong, and the improvement effect of the bitterness quality cannot be confirmed.

(Summary)
The results of this example are summarized as follows: S-fraction + isoalpha acid ratio: S-fraction ratio was 0.38 or more, and good bitterness was confirmed. In the results of Example 2, since the good bitterness was confirmed in the test section where the S-fraction ratio was 0.4 or more, when these were combined, the S-fraction ratio was 0.38 or more. It was confirmed that good quality bitterness can be obtained at 0.4 or more. Moreover, even if S-fraction ratio shows the value of 0.4 or more from the result of the said test, when the bitterness value will be 33, the bitterness intensity itself will become too strong and it will become impossible to confirm the improvement effect of bitterness quality. (Table 5, test section 15), bitterness value B.I. U. It was confirmed that the value is preferably 19 or more and less than 33. From the results of Example 2, the linalool content is desirably adjusted to 6.8 ppb or less. By satisfying these conditions, without going through a post-ripening process, the mellowness and richness of hop-like hop-like hops, high quality bitterness, no green grass-like hop flavor, It was confirmed that fermented alcoholic beverages can be produced.

[Evaluation of commercial products]
In this example, for a commercially available hop-added alcoholic beverage, the bitterness value, the S-fraction ratio, and the amount of linalool were measured and the flavor was evaluated.

(Commercial product evaluation results)
The analysis results of commercial products are shown in Table 6 (analysis results of commercial products). There were few commercial products that satisfy the S-fraction ratio of 0.4 or more found above, and there were only two items of commercial products 14 and 15. The linalool values of these commercial products 14 and 15 were as high as 16 to 17 ppb, and the hop aroma was strong. The bitterness values of the commercial products 14 and 15 were very low as 16 and 14, respectively. Therefore, the intensity of the bitterness itself was very weak, and the quality of the bitterness could not be evaluated. At this weak bitterness intensity, the effect of a high S-fraction ratio could not be confirmed, while the results obtained in this study showed that the bitterness value was relatively low as shown in Table 5 but 19 to 26. And good bitterness has been confirmed. Therefore, the improvement in the bitterness quality indicated by the S-fraction ratio of 0.4 or more can be observed under a bitterness intensity of a certain level or more, and at least a bitterness value of 19 or more was considered necessary.

  The present invention relates to a process for producing a fermented alcoholic beverage, in which the hop bitterness component is similar to “post-ripening” in a process for producing a fermented alcoholic beverage without undergoing a post-ripening process like conventional hops. In addition, by adjusting the boiling time in the hop boiling process, the quality of the bitterness component of the added hop is controlled to give a mellowness and richness of hop-like hops, and a good quality Providing high-quality fermented alcoholic beverages with no bitterness and no green grass-like hop flavor.

Claims (7)

In fermented alcoholic beverages produced by adding hops, in the hop bitterness component extraction step, adjusting the boiling time after adding hops and / or additionally mixing the components obtained by boiling the hop extract extracted using supercritical carbon dioxide Thus, the bitter component of the fermented alcoholic beverage is (1) HPLC column: C18 (octadecyl) column, particle size 5 μm, column length 250 mm, inner diameter 4.0 mm, distilled water 27%, methanol 72%, and The mobile phase A consisting of 1% phosphoric acid, the mobile phase B consisting of 99.0% methanol, and 1.0% phosphoric acid at a constant flow rate of 1 ml / min. 100%, mobile phase A was replaced by mobile phase B between 10 minutes and 40 minutes, and after 40 minutes, the solution was sent with 100% mobile phase B, and HPLC was performed at a detection wavelength of 270 nm. When measured, the ratio of the S-fraction defined as the sum of the areas of all peaks detected before the iso-α acid peak to the S-fraction + iso-α acid: S-fraction ratio is 0.38. (2) A 10.0 ml sample acidified with 3N HCl was extracted with 20 ml of isooctane, the absorbance of the isooctane layer was measured at 275 nm for isooctane, and the value obtained by multiplying the value by 50 Bitter value defined as U. By adjusting so that the value is 19 or more and less than 33 and (3) the linalool content is 6.8 ppb or less, the post-ripening hop-like hops are obtained without going through the post-ripening hop step. A method for adjusting a hop aroma in the production of a fermented alcoholic beverage, characterized by imparting a hop aroma that has a good bitterness and does not have a green grass-like aroma.   The adjustment of the boiling time after hop addition is for the short boiling time after hop addition within 15 minutes after hop addition, and the long boiling time after hop addition for 15-60 minutes after hop addition The method for adjusting a hop aroma in the production of a fermented alcoholic beverage according to claim 1, wherein the hop aroma is adjusted by mixing. In the manufacturing method of the fermented alcoholic beverage containing the hop bitterness component extraction process, by using the adjustment method of the hop fragrance in the manufacture of the fermented alcoholic beverage according to claim 1 or 2 , the post-ripening ripening step is not performed and the post-ripening ripening process is performed. A hop-like hop-like fragrance that has a hop-like aroma that has a hop-like aroma, and has a good bitterness, no green grass-like aroma, and a fermented alcoholic beverage with a hop-like aroma. A method for producing an alcoholic beverage. Adjustment of hop aroma in the production of fermented alcoholic beverages to which hops are added adjusts the boiling time after the addition of hops by adjusting the hop addition time in the hop bitterness component extraction step, and S about the bitterness components of fermented alcoholic beverages -Fraction ratio, bitterness value U. The method for producing a high-alcohol fermented alcoholic beverage having a post-ripening hop-like aroma according to claim 3 , wherein the method is performed by adjusting the value and the linalool content. In the hop bitterness component extraction step, the adjustment of the hop addition time is such that the boiling time after the hop addition is 15 to 60 minutes. U. A value with a long boiling time after hop addition and a boiling time after addition of hops of 15 minutes or less within 15 minutes, with an S-fraction ratio of 0.38 or more, and linalool. The high-alcohol fermented alcoholic beverage having a post-ripening hop-like aroma according to claim 4 , wherein the content is adjusted so as to have a short boiling time after hop addition with a content reduced to 6.8 ppb or less. Manufacturing method. Adjustment of the hop aroma of the hop bitterness component extraction process in the manufacture of the fermented alcoholic beverage to which hop is added is carried out by adjusting the S-fraction ratio, the bitterness value B. U. With respect to the value and linalool content, the boiling time after hop addition was within 15 minutes and the boil time was short after hop addition, the S-fraction ratio was kept at 0.38 or more, and the linalool content was reduced to 6.8 ppb or less With a long boiling time after adding hops of 15 to 60 minutes and a bitterness value B. U. It adjusts by mixing with what hold | maintains the value 19 or more and less than 33, The manufacturing method of the high mellow fermented alcoholic beverage which has the post-ripening hop-like aroma of Claim 3 . Adjusting the hop aroma in the hop bitterness component extraction step in the production of fermented alcoholic beverages to which hops are added, the boiling time of the hop extract extracted using supercritical carbon dioxide with a boiling time of 15 minutes or less after hop addition is short And / or a hop extract extracted with supercritical carbon dioxide having a boiling time of 15 to 60 minutes after the addition of hops is further mixed to obtain an S-fraction ratio, a bitterness value B . U. 4. The method for producing a high-alcohol fermented alcoholic beverage having a post-ripening hop-like aroma according to claim 3 , wherein the value and the linalool content are adjusted.