JP5882707B2 - Method for producing beer-taste beverage - Google Patents

Description

  The present invention relates to a beer-taste beverage using wheat having a specific degree of grinding as a grain raw material, and a method for producing the same.

  Wheat raw materials such as wheat germ, wheat flour, and wheat starch have been conventionally used in the production of beer as an auxiliary material. Beer using a large amount of wheat raw material is called white beer, and Belgian white beer generally uses 60% barley malt and 40% wheat as cereal raw materials (for example, non-patent literature). 1). Moreover, a wheat raw material may be utilized for the purpose of providing a characteristic incense with respect to a beer taste drink. Wheat used for beer brewing is generally coarsely ground endosperm of soft wheat having a nitrogen content per dry weight of 1.8% by mass or less (in terms of protein content, 11.25% by mass or less). What was made into the powder form is used (for example, refer nonpatent literature 2).

  Unlike barley, wheat is unshelled. For this reason, when a wheat raw material is used, a filtration tank tends to be clogged and a delay will arise in a wort filtration process. In particular, when using large wort filtration equipment conventionally used in beer factories, the greater the proportion of wheat raw material, the more severe the delay in filtration, so the amount of wheat used had to be limited (for example, , See Patent Document 1). In other words, conventionally, a beer-taste beverage that is manufactured through a wort filtration process and has a high wheat use ratio, for example, 100%, cannot be industrially produced.

Japanese Patent No. 4286719

Depraetere, three others, JOURNAL OF THE INSTITUTE OF BREWING, 2004, 110, No. 3, pages 200-206. Briggs, 3 others, “Malting and Brewing Science Volume 1: Malt and Sweet Wort Second Edition”, Springer-Verlag, 1981.

  The present invention is a method for producing a beer-taste beverage, and even when the proportion of wheat used in the grain raw material is high, wort filtration is performed using a large wort filtration facility conventionally used in beer factories. It aims at providing the manufacturing method which can implement a process, and the beer taste drink manufactured by the manufacturing method concerned.

  As a result of earnest research to solve the above-mentioned problems, the present inventors have used wheat having a specific degree of pulverization as a raw material, so that even when a large amount of wheat raw material is used in the past, the conventional industry The present invention was completed by finding that large-scale wort filtration can be performed using equipment.

That is, the present invention
(1) Graham powder having a screen residual amount of 50% by mass or more when sieved with a sieve having a mesh width of 0.125 mm is used as a grain raw material, and 50% by mass or more of the grain raw material is wherein the graham flour der Rukoto method of producing low-alcohol beer,
(2) A method for producing a beer-taste beverage according to (1), wherein a beer-taste beverage having a holder tin A content of 4 ppm or less is produced,
( 3 ) The method for producing a beer-taste beverage according to (1) or (2 ) above, wherein the Graham flour has a protein content per dry weight of 9% by mass or more.
( 4 ) The method for producing a beer-taste beverage according to any one of (1) to ( 3 ), wherein the grain raw materials are all derived from wheat,
( 5 ) The method for producing a beer-taste beverage according to any one of (1) to ( 4 ) above, wherein the grain raw material is all flour.
( 6 ) The method for producing a beer-taste beverage according to any one of (1) to (5) above, wherein all of the grain raw material is the Graham flour .
( 7 ) The method for producing a beer-taste beverage according to any one of (1) to ( 6 ) above, comprising a wort filtration step,
( 8 ) The method for producing a beer-taste beverage according to ( 7 ), wherein the wort filtration step is performed using a 150-L or more wort filtration tank,
(9) The beer taste according to any one of (1) to (8) above, comprising a preparation step of preparing wort from a fermentation raw material including a grain raw material in the presence of β-glucanase and lipase. A method for producing a beverage,
(10) The method for producing a beer-taste beverage according to (9), wherein the preparation step is further performed in the presence of α-amylase and protease.
Is to provide.

According to the method for producing a beer-taste beverage of the present invention, a beer-taste beverage is produced using a large wort filtration facility that is conventionally used in a beer factory even when the proportion of wheat used in the grain raw material is high. be able to.
In addition, the beer-taste beverage of the present invention is suitable for industrial mass production, and is a beer-taste beverage with a good sensory taste with reduced astringency and miscellaneous taste as compared to beer-taste beverages using barley ingredients. is there.

FIG. 6 is a diagram showing a measurement result of differential pressure in Test Example 4. It is the figure which showed the measurement result of the turbidity in the test example 4. It is the figure which showed the measurement result of the filtration flow rate in the test example 4. FIG.

  In the present invention and the present specification, a beer-taste beverage has a taste, taste and texture equivalent to or similar to beer, regardless of the alcohol content or the presence or absence of malt, and a high feeling of thirst / drink mold. It means an effervescent beverage having a tea. That is, the beer-taste beverage may be an alcoholic beverage, or a so-called non-alcoholic beverage or low-alcoholic beverage having an alcohol content of less than 1% by volume. Moreover, the drink which uses malt as a raw material may be sufficient, and the drink which does not use malt as a raw material may be sufficient. Furthermore, it may be a fermented beverage or a non-fermented beverage. Specific examples of the beer-taste beverage include beer, sparkling liquor using malt as a raw material, sparkling alcoholic beverages that do not use malt, raw alcoholic beverages, non-alcoholic beer, and the like. In addition, liqueurs obtained by mixing malt as a raw material and a beverage produced through a fermentation process with an alcohol-containing distillate may be used. The alcohol-containing distillate is a solution containing an alcohol obtained by a distillation operation, and those generally classified as spirits such as spirits can be used.

  In the present invention and the present specification, the size of the flour particles is measured by a sieving method. Specifically, the wheat flour is sieved using a sieve having a mesh size (opening) of a specific size, and the ratio of the remaining amount on the sieve (the amount of flour remaining on the sieve) to the total ( Mass). The larger the flour particles, the greater the remaining amount on the sieve. The sieving method may use a vibrating sieve device in which a plurality of sieves having different mesh widths are stacked.

<Method for producing beer-taste beverage>
In the method for producing a beer-taste beverage of the present invention (hereinafter referred to as the production method of the present invention), the residual amount on the sieve when the sieve is sieved with a sieve having a mesh width of 0.125 mm is used as a grain raw material. It is characterized by using the above flour (hereinafter also referred to as “flour A”). By using coarse-grained flour, delay in filtration is suppressed even when the proportion of flour used in the grain raw material is high.

  Whether or not a certain wheat flour (test wheat flour) is wheat flour A is determined by sieving the test wheat flour using a sieve (only a vibrating sieve) having a mesh size of 0.125 mm. When divided, it can be determined whether the remaining amount on the sieve is 50% by mass or more. In addition, when the test wheat flour is sieved using a vibrating sieve device in which a plurality of sieves having different mesh widths including a sieve having a mesh width of 0.125 mm are stacked so that the mesh width decreases as it goes down In addition, it is possible to determine whether the sum of the remaining amount on the sieve of the sieve having a mesh width of 0.125 mm and all the sieves above the sieve is 50% by mass or more of the whole test flour. When the sum of the remaining amounts on all sieves having a mesh width of 0.125 mm or more is 50% by mass or more of the entire test flour, the test flour is flour A.

  In the production method of the present invention, the size of the particles of the flour A used as a grain raw material is preferably such that when it is sieved with a sieve having a mesh width of 0.125 mm, 55% by mass or more of the whole remains. More preferably, 60% by mass or more of the total remains, more preferably 80% by mass or more of the total. In addition, as the flour A, when sieving with a sieve having a mesh width of 0.25 mm, flour in which 30% by mass or more of the whole remains on the sieve of the sieve is preferable, and 35% by mass or more of the whole remains. More preferred is flour in which 40% by mass or more of the whole remains, and further preferred is flour in which 60% by mass or more of the whole remains.

  The wheat flour A may be soft wheat, but is preferably hard wheat. Among them, wheat having a protein content per dry weight of 9% by mass or more is preferable, wheat having 10% by mass or more is more preferable, 12% or more is further preferable, and 13% or more is even more preferable. preferable. This is because it is considered that hard wheat with a high protein content is easier to produce coarser flour.

  Wheat flour A is preferably whole grain flour containing bran (embryo and pericarp) rather than crushed endosperm. Graham flour (serum is separated from epidermis and germ, and endosperm is about the same as normal wheat flour. More preferably, the finely ground, epidermis and germ are coarsely ground and then mixed together. Semolina powder (coarse ground powder) may be used. In addition, the kind of wheat of Flour A is not particularly limited, and considers the properties of the intended beer-taste beverage from among the types of flour generally used as raw materials for beer, bread, noodles, etc. Thus, it can be appropriately selected and used.

  The ratio of the flour A in the grain raw material used in the production method of the present invention (use ratio of the flour A) is not particularly limited, but is preferably 10% by mass or more, and 50% by mass or more. More preferably, it is more preferably 70% by mass or more, and even more preferably 75% by mass or more. It may be 100%.

  In the production method of the present invention, together with wheat flour A, wheat flour having particles smaller than wheat flour A, such as soft flour, may be used as a grain raw material. When using together flour other than wheat flour A, it is preferable that the ratio of wheat flour A with respect to the total amount of wheat flour A and other wheat flour is 50 mass% or more.

  In the manufacturing method of this invention, grain raw materials other than wheat flour can also be used. Examples of cereal raw materials other than wheat flour include barley, barley malt, wheat malt, buckwheat and other beans, rice, corn, soybeans, and other beans. The grain raw material is used as a pulverized product. The grain raw material can be pulverized by a conventional method. Moreover, as a grain raw material, the thing normally performed before and after the grinding | pulverization process like malt ground material, corn starch, corn grits, etc. may be given. One type of grain raw material other than wheat flour A may be used, or two or more types may be used in combination.

  Causative and miscellaneous causative components such as holderchin A and polyphenol are mainly contained in the shell of wheat. In the production method of the present invention, beer-taste beverages with little astringency and miscellaneous taste can be industrially mass-produced by using wheat flour A without shells.

  In the production method of the present invention, all the grain raw materials may be wheat-derived materials. Specific examples of the wheat-derived material include wheat flour, wheat malt, and wheat starch. As the wheat-derived material, only wheat flour A may be used, or a combination of two or more types such as a combination of flour A and wheat germ or a combination of wheat flour A and wheat flour other than wheat flour A may be used. By using only wheat-derived material as a raw material for grains without using barley or barley malt with a shell, a beer-taste beverage with very little astringency and miscellaneous taste can be produced.

  In the production method of the present invention, in addition to the grain raw material, potatoes and sugar raw materials such as liquid sugar and sugar may be used as the fermentation raw material (starch). Here, the liquid sugar is produced by decomposing and saccharifying starchy substances with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose and the like.

  The manufacturing method of this invention can employ | adopt the general method for manufacturing beer taste drinks, such as beer and sparkling liquor, except using flour A as a grain raw material. Specifically, beer-taste beverages are generally produced by processes of preparation, fermentation, storage, filtration, and filling.

  Hops used in the production method of the present invention, nitrogen source as an amino acid-containing material other than raw materials other than cereal raw materials, enzymes, pigments and other raw materials are not particularly limited, usually when producing a beer-taste beverage What is used can be used in the amount usually used.

  First, as a preparation process, wort is prepared from fermentation raw materials including grain raw materials. Specifically, first, wheat flour A, malt or a crushed product thereof, other fermentation raw materials, and raw water are added to a charging tank and mixed to prepare a miche. In addition, spices, herbs, fruits and the like may be added to the miche. The preparation of the miche can be performed by a conventional method such as holding the miche at 35 to 70 ° C. for 20 to 90 minutes. Thereafter, the starch is gradually saccharified using the malt-derived enzyme or the enzyme added to the cheese, by gradually raising the temperature of the meat and holding it at a predetermined temperature for a certain period of time. After the saccharification treatment, the mixture is kept at 76 to 78 ° C. for about 10 minutes, and then the mash is filtered in a wort filtration tank to obtain transparent wort.

  Various enzymes for saccharification treatment may be added to the miche as necessary. Examples of the enzyme include saccharifying enzymes such as α-amylase, glucoamylase, prunalase, and β-glucanase, proteolytic enzymes such as protease, and lipolytic enzymes such as lipase. The higher the use ratio of flour A in the grain raw material, the more important the enzyme agent such as α-amylase and protease. When malt is not used as a cereal raw material, the addition of an enzyme is essential. The addition amount of various enzyme agents can be appropriately adjusted in consideration of the combination of enzyme agents to be added, the composition and amount of grain raw materials, and the like. For example, the amount of each enzyme agent added to the miche can be 0.1 to 20% by mass relative to the grain raw material.

  In the production method of the present invention, it is preferable to use one or more selected from the group consisting of α-amylase agents, protease agents, β-glucanase agents and lipase agents, and at least the group consisting of β-glucanase agents and lipase agents. It is more preferable to use at least one selected from the group consisting of α-amylase agent, β-glucanase agent and lipase agent, protease agent, β-glucanase agent and lipase agent, α-amylase agent and protease agent, More preferably, a combination of β-glucanase agent or a combination of α-amylase agent, protease agent, β-glucanase agent and lipase agent is used, and a combination of α-amylase agent, protease agent, β-glucanase agent and lipase agent is used. It is particularly preferable to use it.

  In addition, after saccharifying the mash prepared by adding a part of the grain raw material and warm water to the charging kettle, the mash was mixed with the saccharified mash in the above charging tank and filtered in the wort filtration tank. You may obtain wort.

  The resulting wort is boiled. The boiling method and its conditions can be determined as appropriate. A beer-taste beverage having a desired flavor can be produced by appropriately adding herbs, fragrances and the like before or during the boiling process.

  In the production method of the present invention, it is preferable to add hops before or during the boiling process. By boiling in the presence of hops, the flavor and aroma of hops can be boiled out. The addition amount of hops, the addition mode (for example, adding in several steps) and the boiling conditions can be determined as appropriate.

  It is preferable to transfer the boiled wort to a precipitation tank called a whirlpool to remove hop koji, coagulated protein, and the like produced by boiling. Then, it cools to an appropriate fermentation temperature with a plate cooler. The fermentation temperature is usually 8 to 15 ° C.

  Next, as a fermentation process, yeast is inoculated into the cooled wort and transferred to a fermentation tank for fermentation. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts used for producing alcoholic beverages. Although it may be a top fermentation yeast or a bottom fermentation yeast, it is preferably a bottom fermentation yeast because it can be easily applied to large-scale brewing facilities.

  Moreover, since the amount of alcohol produced | generated by fermentation is reduced by suppressing alcoholic fermentation in a fermentation process, alcohol concentration is 4 volume% or less including non-alcohol beer whose alcohol concentration is less than 1 volume%. A beer-taste beverage can be produced more easily.

  Furthermore, as a sake storage process, the obtained fermented liquor is aged in a storage tank, stored and stabilized under a low temperature condition of about 0 ° C., and then filtered as a filtration process. The target beer-taste beverage can be obtained by removing yeast and protein. Moreover, the beer taste drink which is liqueur in liquor tax law can be manufactured by mixing with spirits in the process after the fermentation process by yeast, for example. The obtained beer-taste beverage is usually bottled by a filling process and shipped as a product.

  In addition, a non-alcohol beer-taste beverage can be produced by directly injecting carbon dioxide gas into the transparent wort after filtration obtained in the preparation step instead of the step after the fermentation step. The obtained beer-taste beverage is bottled in the filling step and shipped as a product in the same manner as the one having undergone the fermentation step.

  In the production method of the present invention, since wheat flour A is used as a cereal raw material, the wort filtration in the charging process is carried out using a large wort filtration tank even when the ratio of wheat used in the cereal raw material is high. In this case, the filtration delay is remarkably improved. For this reason, in the manufacturing method of this invention, it is preferable to perform wort filtration process using a 150 L or more filtration tank.

<Beer-taste beverage>
The beer-taste beverage of the present invention is characterized by using wheat flour A as a grain material and a holder tin A content of 4 ppm or less. The beer-taste beverage of the present invention may be a combination of wheat flour other than flour A, other grain raw materials such as barley, fermentation raw materials other than grain raw materials, and the like as grain raw materials. The beer taste drink of this invention can be manufactured with the manufacturing method of the above-mentioned this invention.

  In the beer-taste beverage of the present invention, it is preferable that all grain raw materials are derived from wheat. All grain raw materials are derived from wheat and barley-derived beverages of the present invention can be remarkably reduced by not using barley-derived products.

  The holder tin A content of the beer-taste beverage of the present invention is preferably 2 ppm or less, and more preferably 0.5 ppm or less. Moreover, it is preferable that the polyphenol content of the beer taste drink of this invention is 100 ppm or less, It is more preferable that it is 70 ppm or less, It is further more preferable that it is 50 ppm or less.

  In addition, the holder tin A content and polyphenol content of a beer-taste beverage can be measured by a measurement method generally used for quantitative measurement of trace substances in a solution. For example, the content of holdertin A can be measured by an HPLC quantitative method (high performance liquid chromatographic quantitative method). Moreover, total polyphenol content can be measured by the colorimetric method using reaction with a trivalent iron ion, for example.

  Next, although a test example etc. are shown and this invention is demonstrated further in detail, this invention is not limited to the following test examples etc. In the following test examples, “%” means “% by mass” unless otherwise specified.

<Enzyme agent>
Table 1 shows the enzyme agents used in the following test examples.

<Protein content per dry weight of flour and wheat germ>
Table 2 shows the presence or absence of bran (germ, pericarp) and the protein content per dry weight of the flour and wheat malt used in the following test examples. The flour used was Nisshin Flour Milling Co., Ltd. These flours and wheat germs are prepared from wheat with the scientific name Triticum aestivum.

<Particle size distribution of flour and wheat malt>
The particle size distribution was examined for flour and wheat malt used in the following test examples. Specifically, each wheat flour is passed through a vibrating sieve (product name: Laboratory Shifter DLKP, manufactured by BUHLER) on which five sieves (No. 1 to 5) are stacked, and the remaining amount on each sieve (% ) And the amount under sieving (%). Table 3 shows the measurement results. In addition, Table 4 shows the remaining amount on the sieve and the remaining amount under the sieve when the sieve width calculated from the measurement result is sieved with a sieve having a mesh width of 0.125 mm (No. 5). Table 5 shows the residual amount on the sieve and the residual amount under the sieve when the sieve is sieved with a sieve (No. 4) of .25 mm.

[Test Example 1]
A charging process was performed using four types of wheat flour, and the filtration suitability of the prepared miche was examined.
First, 5 g of wheat flour (soft flour, strong flour, whole wheat flour, or whole wheat flour) and 45 g of barley (use ratio of flour of grain raw material: 10%) are mixed with 200 mL of water, and further 80 μg of α-amylase agent (Grain raw material ratio: 0.16%), 25 μg protease agent (cereal raw material ratio: 0.05%), 58 μg β-glucanase agent A (cereal raw material ratio: 0.116%), and 10 μg lipase agent ( Grain raw material ratio: 0.02%) was added. The mixture was heated at 50 ° C. for 30 minutes, then at 64 ° C. for 50 minutes, and then at 78 ° C. for 10 minutes to prepare a miche. The obtained miche was filtered using a Buchner funnel with a glass filter, and the total amount of filtration (g) for each elapsed time (hereinafter referred to as filtration time) (minutes) from the start of filtration was measured. As a glass filter, GA-55 (diameter 90 mm) manufactured by Advantech Co., Ltd. was used. A Buchner funnel having an outer diameter of 108 mm, a total length of 158 mm, a foot diameter of 22 mm, and a capacity of 300 mL was used. Table 6 shows the measurement results.

  As a result, the test 1-1 using the weak flour and the test 1-2 using the strong flour were gradually filtered over 60 minutes, whereas the test 1-3 and the whole using the whole grain weak flour. In Test 1-4 using the strong particle powder, the filtration amount reached a plateau in about 30 minutes from the start of filtration. That is, in the whole grain powder, the delay in filtration was improved as compared with the case where only the endosperm was refined.

[Test Example 2]
As a cereal material, except that 25 g of wheat flour (strong flour, whole grain D, or Graham flour) and 25 g of wheat malt were used, a miche was prepared in the same manner as in Test Example 1, and the obtained miche was filtered. The total filtration amount for each filtration time was measured. Table 7 shows the measurement results.

  As a result, test 2-1 using strong powder was gradually filtered over 60 minutes, while test 2-2 using whole grain D and test 2-3 using graham powder, In about 30 minutes from the start of filtration, the amount of filtration almost reached a plateau. That is, it was found that the whole grain powder and Graham powder had better filterability than the strong powder.

[Test Example 3]
50 kg of water, 17 kg of corn starch and 2 kg of barley malt were added to the charging kettle and mixed, and then 22 g of α-amylase agent was added. The mixture was heated from 50 ° C. to 70 ° C. and then heated at 70 ° C. for 10 minutes and then at 100 ° C. for 30 minutes. On the other hand, 53 kg of water, 4 kg of flour (whole-grain strong flour or graham flour) and 17 kg of barley malt (use ratio of flour of grain raw material: 10%) are added and mixed in the charging tank. α-Amylase agent, 32 g protease agent, and 15 g β-glucanase agent A were added. The mixture was heated at 50 ° C. for 90 minutes and then mixed with the mash prepared in the charging kettle, and then heated at 64 ° C. for 50 minutes and then at 78 ° C. for 10 minutes to prepare mash. The obtained miche was transferred to a filtration tank and filtered while measuring the differential pressure (mmH ₂ O), the turbidity (ppm) of the filtrate, and the filtration flow rate (L / min). The specifications of the filtration tank and the measuring machines for differential pressure, turbidity, and flow rate are shown below. The differential pressure during filtration is desirably 500 mmH ₂ O (about 5 kPa) or less, and when 1000 mmH ₂ O is exceeded, the filtration is interrupted.

Reuter shape: cylindrical shape with a diameter of 525 mm and a height of 1275 mm.
Net plate: A slit having a length of 70 mm and a width of 0.8 mm is provided every 90 mm and every 5.5 mm.
Pressure gauge (differential pressure): DB50 (manufactured by Sakura Endless)
Turbidity meter: Inline photometer TF56 (manufactured by OPTEK)
Flow meter: KID80B / mgg10C (manufactured by Yamatake Corporation)

Table 8 shows the measurement results. In Table 8, “Test 3-1” is the result using whole-grain strong powder, and “Test 3-2” is the result using Graham powder. In Test 3-1, the differential pressure increased rapidly immediately after the start of filtration, and already exceeded 1000 mmH ₂ O at the time of filtration time of 25 minutes, and the filtration was interrupted. On the other hand, in Test 3-2, the differential pressure did not occur until the filtration time of 25 minutes, and the subsequent increase in the differential pressure was slow, and the filtration flow rate did not decrease. From these results, Graham powder with a coarser particle size (mesh width of 0.125 mm) than whole-grain strong powder (residual amount on sieve when sieved with a sieve having a mesh width of 0.125 mm: 32.1%) It was found that the filtration delay in mass filtration using a large wort filtration tank was further improved when the remaining amount on the screen when sieving with a sieve was 93.9%).

[Test Example 4]
160 kg of water, 21 kg of flour (strong flour, whole grain strong flour, whole grain D, or Graham flour) and 19 kg wheat germ (use ratio of flour of grain raw material: 50%) are added to the charging tank and mixed, Furthermore, 64 g of α-amylase agent (cereal raw material ratio: 0.16%), 28 g of protease agent (cereal raw material ratio: 0.07%), 120 g of β-glucanase agent A (cereal raw material ratio: 0.3%) And 32 g of lipase agent (cereal raw material ratio: 0.08%). The mixture was heated under the same temperature conditions as in Test Example 3 to prepare a miche. The obtained miche was transferred to a filtration tank and filtered while measuring the differential pressure, the turbidity of the filtrate, and the filtration flow rate. The specifications of the filtration tank and the measuring machine for differential pressure, turbidity, and flow rate are the same as in Test Example 3.

FIG. 1 shows the measurement result of the differential pressure, FIG. 2 shows the measurement result of the turbidity, and FIG. 3 shows the measurement result of the filtration flow rate. 1-3, "Test 4-1" is the result using strong powder, "Test 4-2" is the result using whole grain strong powder, and "Test 4-3" is using whole grain D. It is a result and "Test 4-4" is a result using Graham flour. In Tests 4-1 and 4-2, the differential pressure rapidly increased immediately after the start of filtration, and already exceeded 1000 mmH ₂ O at the time of filtration time of 10 minutes, and the filtration was interrupted. On the other hand, in Tests 4-3 and 4-4, the differential pressure does not occur until the filtration time is 15 minutes or 25 minutes, and the subsequent increase in the differential pressure is gradual, and the filtration flow rate is not clearly reduced. It was. From these results, the remaining amount on the sieve is 50% or more than the strong powder and the whole grain strong powder having a screen residual amount of 35% or less when sieved with a sieve having a mesh width of 0.125 mm. It was found that D and Graham flour improved the filtration delay in mass filtration using a large wort filtration tank. Moreover, since the filtration delay improvement effect was larger in 4-4 than in Test 4-3, the filtration delay improvement effect was screened with a sieve having a coarser particle size (that is, a mesh width of 0.125 mm). It was found that the flour was higher (the remaining amount on the sieve was larger).

[Test Example 5]
160 kg of water, 21 kg of flour (Graham flour) and 19 kg of barley malt (use ratio of flour of grain raw material: 50%) are added to the charging tank and mixed, and further 64 g of α-amylase agent (cereal raw material) Ratio: 0.16%), 20 g protease agent (cereal raw material ratio: 0.05%), 80 g β-glucanase agent A (cereal raw material ratio: 0.2%), and 12 g lipase agent (cereal raw material ratio) : 0.03%) was added. The mixture was heated under the same temperature conditions as in Test Example 3 to prepare a miche. The obtained miche was transferred to a filtration tank and filtered while measuring the differential pressure, the turbidity of the filtrate, and the filtration flow rate. The specifications of the filtration tank and the measuring machine for differential pressure, turbidity, and flow rate are the same as in Test Example 3.

  Table 9 shows the measurement results. As a result, no differential pressure was generated until the filtration time of 20 minutes, and the subsequent increase in the differential pressure was slow, and the filtration flow rate was not clearly reduced. Also, the turbidity was sufficiently low. From these results, it was found that when Graham flour was used at a usage ratio of 50%, no filtration delay occurred in mass filtration using a large wort filtration tank.

[Test Example 6]
2320 kg of water, 300 kg of flour (Graham flour) and 280 kg of wheat malt (use ratio of flour of grain raw material: 50%) are added to the charging tank and mixed, and further 1856 g of α-amylase agent (cereal raw material) Ratio: 0.32%), 2900 g protease agent (cereal raw material ratio: 0.5%), 1740 g β-glucanase agent A (cereal raw material ratio: 0.3%), and 464 g lipase agent (cereal raw material ratio) : 0.08%) was added. The mixture was heated under the same temperature conditions as in Test Example 3 to prepare a miche. The obtained miche was transferred to a filtration tank and filtered while measuring the differential pressure, the turbidity of the filtrate, and the filtration flow rate. The specifications of the filtration tank and the measuring machines for differential pressure, turbidity, and flow rate are shown below.

Reuter shape: cylindrical shape with a diameter of 1650 mm and a height of 2000 mm.
Net plate: A slit having a length of 70 mm and a width of 0.8 mm is provided every 90 mm and every 5.5 mm.
Pressure gauge (differential pressure): AP102JACNAADAJ (manufactured by Toshiba)
Turbidity meter: In-line photometer TF16 (manufactured by OPTEK)
Flow meter: KID10BY-0025PL11SV-1X (manufactured by Yamatake Corporation)

  Table 10 shows the measurement results. As a result, almost no increase in the differential pressure was observed until the filtration time of 40 minutes, and the subsequent increase in the differential pressure was slow, and the filtration flow rate was not clearly reduced. Also, the turbidity was sufficiently low. From these results, it was found that when Graham flour was used at a usage ratio of 50%, filtration delay did not occur in mass filtration of 3000 L.

[Test Example 7]
160 kg of water, 30.5 kg of wheat flour (Graham flour) and 9.5 kg of wheat germ (use ratio of flour of grain raw material: 75%) are added to the charging tank and mixed, and further 64 g of α-amylase Agent (cereal raw material ratio: 0.16%), 80 g protease agent (cereal raw material ratio: 0.2%), 120 g β-glucanase agent A (cereal raw material ratio: 0.3%), and 32 g lipase agent (Grain raw material ratio: 0.08%) was added. The mixture was heated under the same temperature conditions as in Test Example 3 to prepare a miche. The obtained miche was transferred to a filtration tank and filtered while measuring the differential pressure, the turbidity of the filtrate, and the filtration flow rate. The specifications of the filtration tank and the measuring machines for differential pressure, turbidity, and flow rate are shown below.

Reuter shape: cylindrical shape with a diameter of 808 mm and a height of 1000 mm.
Net plate: A slit having a length of 70 mm and a width of 0.8 mm is provided every 90 mm and every 5.5 mm.
Pressure gauge (differential pressure): EJX213J-DMS0G-910DN-EC2-WE1-P (manufactured by YOKOGAWA)
Turbidity meter: Inline photometer TF56 (manufactured by OPTEK)
Flow meter: AXF025H (manufactured by YOKOGAWA)

  Table 11 shows the measurement results. As a result, almost no increase in the differential pressure was observed until the filtration time of 20 minutes, and the subsequent increase in the differential pressure was moderate, and the filtration flow rate was not clearly reduced. Also, the turbidity was sufficiently low. From these results, it was found that when the use ratio of Graham flour is 75%, the filtration delay in mass filtration can be improved even if the raw material for grains is all derived from wheat.

[Test Example 8]
160 kg of water, 30.5 kg of wheat flour (Graham flour) and 9.5 kg of barley malt (use ratio of flour of grain raw material: 75%) are added to the charging tank and mixed, and further 64 g of α-amylase Agent (cereal raw material ratio: 0.16%), 40 g protease agent (cereal raw material ratio: 0.1%), 100 g β-glucanase agent A (cereal raw material ratio: 0.25%), and 14 g lipase agent (Grain raw material ratio: 0.35%) was added. The mixture was heated under the same temperature conditions as in Test Example 3 to prepare a miche. The obtained miche was transferred to a filtration tank and filtered while measuring the differential pressure, the turbidity of the filtrate, and the filtration flow rate. The specifications of the filtration tank and the measuring machine for differential pressure, turbidity, and flow rate are the same as in Test Example 3.

  Table 12 shows the measurement results. As a result, no differential pressure was generated until the filtration time of 20 minutes, and the subsequent increase in the differential pressure was slow, and the filtration flow rate was not clearly reduced. Also, the turbidity was sufficiently low. From these results, it was found that when Graham flour was used at a usage rate of 75%, no filtration delay occurred in mass filtration using a large wort filtration tank.

[Test Example 9]
Add 160 kg of water and 40 kg of flour (graham flour) (use ratio of flour of grain raw material: 100%) to the charging tank and mix, and further 800 g of α-amylase agent (ratio of grain raw material: 2%) 200 g protease agent (cereal raw material ratio: 0.5%), 120 g β-glucanase agent A (cereal raw material ratio: 0.3%), and 32 g lipase agent (cereal raw material ratio: 0.08%) Added. The mixture was heated under the same temperature conditions as in Test Example 3 to prepare a miche. The obtained miche was transferred to a filtration tank and filtered while measuring the differential pressure, the turbidity of the filtrate, and the filtration flow rate. The specifications of the filtration tank and the measuring machine for differential pressure, turbidity, and flow rate are the same as in Test Example 7.

  Table 13 shows the measurement results. As a result, almost no differential pressure occurred until the filtration time of 20 minutes, and the subsequent increase in the differential pressure was slow, and the filtration flow rate was not clearly reduced. From these results, it was found that when Graham flour was used, large-scale filtration was possible using a large wort filtration tank even when the usage ratio was 100%.

[Test Example 10]
Wort manufactured in Test Example 4 (Test 4-4: Graham flour use ratio is 50%), wort manufactured in Test Example 7 (Test 7-1: Graham powder use ratio is 75%), Test Example Boiled wort (test 9-1: Graham flour used at 100%) and 100% barley wort, boiled, cooled, fermented, stored, filtered, and filled in the usual manner. About prepared beer taste drinks (beer) and commercially available wheat beer, holder tin A content and polyphenol content were measured.
Barley 100% wort was prepared as follows. First, 160 kg of water and 40 kg of crushed barley were added and mixed in the charging tank, and 64 g of α-amylase agent, 100 g of protease agent, 48 g of β-glucanase agent A, and 16 g of lipase agent were added. The mixture was heated under the same temperature conditions as in Test Example 3 to prepare a miche. The obtained mash was filtered in a filtration tank to obtain wort.

The holder tin A content of each beer was measured. Specifically, first, each beer was subjected to ultrasonic treatment for 15 minutes, degassed, diluted 5 times with water, and the obtained diluted solution was filtered through a 0.5 μm membrane filter. Thereafter, it was subjected to HPLC analysis. The HPLC conditions are shown below. The 0.2% TFA (trifluoroacetic acid) solution and the 0.2% TFA-containing methanol solution were respectively added after adding 2 mL of TFA to a 1 L graduated cylinder to which an appropriate amount of ultrapure water or methanol had been added. It was prepared by making up to 1 L with ultrapure water or methanol.
HPLC conditions;
Mobile phase A: 0.2% TFA solution Mobile phase B: 0.2% TFA-containing methanol solution Flow rate: 0.3 mL / min
Gradient condition: mobile phase B concentration 5% (0 min) → mobile phase B concentration 40% (40 min) → mobile phase B concentration 50% (60 min) → mobile phase B concentration 70% (70 min)
Column: Inertsil ODS-4 (4.6 × 150 mm, 3 μm), 40 ° C.
Column: ZORBAX SB-C18 (4.6 × 150 mm, 1.8 μm), 40 ° C.
Detection wavelength: 300 nm
Injection volume: 20 μL

  Based on the calibration curve created from the analysis result of the standard solution of holder chin A, the content of holder chin A in beer was calculated from the peak area of holder chin A in the chart obtained by HPLC analysis. For the preparation of the calibration curve, four types of standard solutions with known concentrations of holdertin A (holdertin A concentration: 0.9, 1.9, 2.8, and 3.8 ppm) were used. For each standard solution, add 0.1, 0.2, 0.3, or 0.4 mL of a 4.7 mg / mL standard solution of holdertin A to a 10 mL graduated cylinder, and add 0.01 mL of formic acid. After the addition, it was prepared by making up to 10 mL with water.

Moreover, the total polyphenol content of each beer was measured by the colorimetric method by the reaction of trivalent iron ions and polyphenol ("Revised BCOJ beer analysis method", 1998, see 8.19 Total polyphenol). Specifically, after mixing 10 mL of degassed beer and 8 mL of CMC / EDTA reagent (1% solution of CMC (carboxymethylcellulose) -sodium salt containing 0.2% EDTA), 0.5 mL Of trivalent iron reagent (3.5 g of iron (III) ammonium citrate dissolved in 100 mL of distilled water) was added and mixed well. Next, 0.5 mL of an ammonia reagent (a solution obtained by diluting concentrated aqueous ammonia (d = 0.92 g / mL) with 2 volumes of distilled water) was added to the mixture and mixed thoroughly, and then with distilled water. Adjust to 25 mL and mix well again. The mixture was allowed to stand for 10 minutes, and the absorbance at 600 nm was measured using a cell having a cell width of 10 mm. A blank solution to which no trivalent iron reagent was added was used as a blank for absorbance measurement. Specifically, the blank solution is prepared by mixing 10 mL of degassed beer with 8 mL of the CMC / EDTA reagent, adding 0.5 mL of the ammonia reagent and mixing thoroughly, and then adding distilled water. To 25 mL, thoroughly mixed again, and the resulting mixture was allowed to stand for 10 minutes to prepare.
From the following formula (1), the total polyphenol content of each beer was determined from the absorbance. In formula (1), “P” is the total polyphenol content (mg / L), and “A” is the absorbance at 600 nm.
Formula (1): P = A × 820

  Table 14 shows the measurement results. Test 4-4, Test 7-1, and Test 9-1 are much less in both holdertin A content and polyphenol content than commercially available wheat beer and beer prepared from 100% barley wort. It was. From these results, from the beer prepared from the wort of Test 4-4, Test 7-1, and Test 9-1, the content of holdertin A and polyphenol is much less than the commercially available wheat beer, It turned out that beer etc. with little astringency and miscellaneous taste can be manufactured.

[Test Example 11]
Nonalcoholic beer was produced by adding carbon dioxide directly to the wort produced in Test Example 9 (Test 9-1: Graham flour used at 100%) (Test 11-1). The holder alcohol A content of the non-alcohol beer and a commercially available wheat non-alcohol beer was measured and compared. The measurement of holder tin A content was carried out in the same manner as in Test Example 10. Table 15 shows the measurement results. The commercial product contained as much as 14.3 ppm of holdertin A, whereas test 11-1 did not contain holderchin A or contained in trace amounts below the detection limit. .

[Test Example 12]
25 g of Graham flour and 25 g of wheat germ (use ratio of wheat flour as a grain raw material: 50%) were mixed with 200 mL of water, and various enzyme agents were added as shown in Table 16. The mixture was heated under the same temperature conditions as in Test Example 1 to prepare a miche. The obtained miche was filtered in the same manner as in Test Example 1, and the total amount of filtration (g) for each elapsed time (hereinafter, filtration time) (minutes) from the start of filtration was measured. Table 17 shows the measurement results.

  As a result, all of Test Examples 12-1 to 12-3, in which the addition amount of the α-amylase agent was added, had no significant difference in the filtration amount. Also in Test Examples 12-4 to 6 in which the amount of protease agent was added, there was no significant difference in the filtration amount. On the other hand, in Test Example 12-10 to which no lipase agent was added, filtration was slightly slower than Test Examples 12-11 and 12 in which the lipase agent was added. In Test Examples 12-11 and 12 in which the amount of lipase agent added was different, there was no significant difference in the filtration amount. Further, in Test Example 12-7 to which β-glucanase agent B was not added, filtration was clearly delayed compared to Test Examples 12-8 and 9 in which β-glucanase agent B was added. In Test Examples 12-8 and 9 in which the addition amount of β-glucanase agent B was different, there was no significant difference in the filtration amount. From these results, it was found that β-glucanase and lipase particularly affect filterability.

[Test Example 13]
45 g of Graham flour and 5 g of wheat germ (use ratio of wheat flour as a grain raw material: 90%) were mixed with 200 mL of water, and various enzyme agents were added as shown in Table 18. The mixture was heated under the same temperature conditions as in Test Example 1 to prepare a miche. The obtained miche was filtered in the same manner as in Test Example 1, and the total amount of filtration (g) for each elapsed time (hereinafter, filtration time) (minutes) from the start of filtration was measured. The measurement results are shown in Table 19.

  In any of the four types of enzyme agents, the filterability was better when the additive was added than when it was not added. In particular, with α-amylase agent and β-glucanase agent A, a tendency was observed that the filterability improved as the amount added increased. From these results, it was found that in addition to the β-glucanase agent and the lipase agent, the α-amylase agent and the protease agent also affect the filterability.

[Test Example 14]
50 g of Graham flour (use ratio of wheat flour as a cereal raw material: 100%) was mixed with 200 mL of water, and various enzyme agents were added as shown in Table 20. The mixture was heated under the same temperature conditions as in Test Example 1 to prepare a miche. The obtained miche was filtered in the same manner as in Test Example 1, and the total amount of filtration (g) for each elapsed time (hereinafter, filtration time) (minutes) from the start of filtration was measured. Table 21 shows the measurement results. As a result, it was observed that the filterability tends to be improved as the addition amount of the α-amylase agent and the protease agent is increased.

[Test Example 15]
The effect of the composition of the cereal raw material on the taste of the final product, the beer-taste beverage, was investigated.
First, 40 kg of grain raw material was added to 200 L of water. As an enzyme agent, 64-800 g of α-amylase agent (cereal raw material ratio: 0.16-0.2%), 28-200 g of protease agent (cereal raw material ratio: 0.07-0.5%), 80- 120 g of β-glucanase agent A (cereal raw material ratio: 0.2 to 0.3%) and 12 to 32 g of lipase agent (cereal raw material ratio: 0.03 to 0.08%) are used as the raw material ratio. Depending on the situation, it was appropriately adjusted and added. As the grain raw materials, those blended so that the use ratios were values shown in Table 22 were used.
The mixture was heated under the same temperature conditions as in Test Example 1 to prepare a miche. 60 g of hops were added to the obtained miche and boiled at 100 ° C. for 60 minutes. After completion of boiling (after completion of heating), filtration was performed to obtain transparent wort (filtrate). All filtrations could be carried out without problems. The obtained wort was inoculated with 25 × 10 ⁶ muddy yeasts per mL of the broth and fermented at 10 ° C. for 168 hours. The obtained fermentation broth was aged (post-fermented) for 7 days at -1 ° C. The obtained fermented liquor was subjected to diatomaceous earth filtration using a candle filter to remove yeast and protein, and a beer-taste beverage was obtained.

  In the same manner as in Test Example 10, the holder tin A content and the polyphenol content of the obtained beer-taste beverage were measured. Moreover, about these beer taste drinks, the sensory test about astringency and miscellaneous taste was done by 10 expert panels. The evaluation was performed in 5 grades of 1 to 5 (1 when almost no astringency or astringency was felt, and 5 when it felt very strong). Table 22 shows the measurement results and the evaluation results.

  As a result, it was confirmed that the higher the use ratio of barley, the higher the holder tin A content and the polyphenol content, and the stronger the astringency and miscellaneous taste. In particular, when the use ratio of wheat-derived materials (flour and wheat germ) was 75% or more, the content of holdertin A was 4 ppm or less and the content of polyphenol was 100 ppm or less, and the astringency and miscellaneous taste scores were low.

  According to the production method of the present invention, even when wheat is used as a raw material in large quantities, a beer-taste beverage can be produced using conventional industrial equipment, and the resulting beer-taste beverage is astringent / miscellaneous. Since the taste is low and the taste is good, the production method of the present invention and the beer-taste beverage of the present invention can be used in the field of producing beer-taste beverages such as beer, sparkling liquor, and non-alcohol beer.

Claims (10)

Graham flour having a residual amount on the sieve of 50% by mass or more when sieved with a sieve having a mesh width of 0.125 mm is used as a grain raw material ,
Least 50 wt% of the cereal raw material wherein the graham flour der Rukoto method of low-alcohol beer. The method for producing a beer-taste beverage according to claim 1 , wherein a beer-taste beverage having a holder tin A content of 4 ppm or less is produced. The method for producing a beer-taste beverage according to claim 1 or 2 , wherein the graham flour has a protein content per dry weight of 9% by mass or more. The method for producing a beer-taste beverage according to any one of claims 1 to 3 , wherein the grain raw materials are all derived from wheat. The method for producing a beer-taste beverage according to any one of claims 1 to 4 , wherein the cereal raw material is all wheat flour. The method for producing a beer-taste beverage according to any one of claims 1 to 5, wherein all cereal raw materials are the graham flour . It has a wort filtration process, The manufacturing method of the beer taste drink as described in any one of Claims 1-6 characterized by the above-mentioned. The method for producing a beer-taste beverage according to claim 7 , wherein the wort filtration step is performed using a 150-liter or more wort filtration tank. The production of a beer-taste beverage according to any one of claims 1 to 8, further comprising a preparation step of preparing wort from a fermentation raw material including a grain raw material in the presence of β-glucanase and lipase. Method. The method for producing a beer-taste beverage according to claim 9, wherein the charging step is further performed in the presence of α-amylase and protease .

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