JP6034648B2 - Method to increase or decrease the hop-derived aroma and taste imparted to beer - Google Patents

Description

  The present invention relates to a method for producing beer, and more particularly to a method for producing lager beer.

  Beer refers to a drink obtained by fermenting malt, hops, and water as the main raw materials with yeast. Beer has a fragrance and taste derived from malt and hops, and a balance between these provides a refreshing taste as a rich beer, refreshing bitterness, aroma and refreshing peculiar to beer.

  Among the raw materials, hop is a medicinal herb for flavoring, and hop includes a substance that imparts a fragrance to beer and a substance that imparts a bitter taste. The intensity of flavor and taste imparted to beer from hops determines the quality of beer.

  In order to optimize the aroma and taste of beer, trial and error have been conducted for many years to specify the type of hop, the amount used, and the boiling conditions. As a result, many types of beer with various flavors are born, and there are many brands unique to breweries.

  However, it is difficult to change the intensity of hop-derived aroma and taste when a change in fragrance and taste is required for a certain type of beer with optimized hop type, amount used, and boiling conditions. .

The reason is that the hop-derived fragrance and taste strength imparted to beer are unlikely to change simply by increasing or decreasing the amount of hops used. When the amount of hop used is extremely increased or decreased, the balance between the taste and scent derived from other raw materials and the scent and taste derived from hop is likely to be lost. In addition, hop types and boiling conditions have been optimized as a result of many years of trial and error, and the range of options that can be newly adopted is limited.

In particular, regarding the so-called lager beer that is fermented for a relatively long time while being aged at a relatively low temperature, the problem that it is difficult to adjust the strength of the hop-derived aroma and taste imparted to the beer has been revealed. For example, in some types of lager beer, even if the amount of hops used is increased, the intensity of the fragrance and taste imparted from the hops to the beer is difficult to increase.

  Patent Document 1 describes a method for producing a high-flavor fermented alcoholic beverage with a harmonious bitterness by adding a hop extract to a fermented alcoholic beverage. However, in this method, bitterness is harmonized by satisfying special characteristic values for the obtained high flavor fermented alcoholic beverage, and the amount of hop extract or the like added is optimized.

  Therefore, even if hop extract is used instead of hop, or hop and hop extract are used in combination, it is still unclear whether the hop-derived fragrance and taste intensity imparted to beer can be adjusted. is there.

JP 2012-135263 A

  The present invention solves the above-mentioned conventional problems, and its object is to provide a hop-derived aroma and taste imparted to beer without substantially changing the kind of hop, the amount used, and the boiling conditions. It is to provide a method that can be increased or decreased.

The present invention is a step of saccharifying malt or cereals containing malt to obtain a sugar solution;
Adding hops to sugar solution and boiling;
Cooling the boiling sugar liquid to a temperature of 20 ° C. or lower;
A step of inoculating a cooled sugar solution with a pre-selected kind of brewer's yeast having a low surface hydrophobicity or a kind of beer yeast having a high surface hydrophobicity;
A method of increasing or decreasing the hop-derived aroma and taste imparted to beer,
The selection of the brewer's yeast provides a method that is performed using the surface layer hydrophobicity of the brewer's yeast as an index.

  In one certain form, the said hop is added to a sugar liquid in the quantity of 0.0007-5.6 g / L.

  In one certain form, boiling of the said sugar liquid is performed for 30 minutes-120 minutes.

  In one certain form, fermentation of the said cooling sugar liquid is performed for the period of 96 hours-360 hours.

  Moreover, this invention provides the beer by which the fragrance and taste derived from the hop manufactured by the method in any one of the said were increased / decreased.

The present invention also includes a step of saccharifying malt or cereals containing malt to obtain a sugar solution;
Adding hops to sugar solution and boiling;
Cooling the boiling sugar liquid to a temperature of 20 ° C. or lower;
Inoculating a cold sugar solution with a pre-selected surface beer yeast of lower surface hydrophobicity and fermenting;
To increase the hop-derived aroma and taste imparted to beer.

  In one certain form, the said yeast has the surface hydrophobicity of 80 or less.

  Moreover, this invention provides the beer with which the fragrance and taste derived from the hop manufactured by one of the said methods increased.

  According to the method of the present invention, there is provided a method capable of increasing or decreasing the hop-derived aroma and taste imparted to beer without substantially changing the kind of hop, the amount used, and the boiling conditions. In particular, according to the method of the present invention, even if the amount of hops used is increased, the intensity of flavor and taste imparted from hops to beer does not increase. The feeling can be increased. When the hop-derived fragrance and taste imparted to beer are increased or decreased by the method of the present invention, the balance between the taste and fragrance derived from other raw materials and the hop-derived fragrance and taste, that is, the taste quality of beer is maintained.

It is a graph which shows the relationship between the bitter taste intensity of beer, and yeast surface layer hydrophobicity. It is a graph which shows the relationship between the hop fragrance | flavor intensity | strength of beer, and yeast surface layer hydrophobicity. It is a graph which shows the relationship between the bitter taste of beer, a hop fragrance | flavor, richness, and yeast surface layer hydrophobicity.

  The method of increasing or decreasing the hop-derived fragrance and taste imparted to the beer of the present invention, when fermenting boiled wort, as a brewer's yeast, the type of brewer's yeast having a low surface hydrophobicity or surface hydrophobicity Select and use a high variety of brewer's yeast. And except that, it includes the process normally performed when manufacturing beer.

  It is known that brewer's yeast has a difference in the hydrophobicity of the cell surface depending on the type (Appl. Environ. Microbiol., 58, 3709, 1992 Yeast 12, 207-213, 1996). A method for quantifying the surface hydrophobicity of brewer's yeast has been established, and an example thereof is the method described in JP-A-9-271396.

  In the method of the present invention, first, the surface hydrophobicity of a plurality of types of brewer's yeast is measured. And the yeast used in order to ferment wort from these is selected from the surface layer hydrophobicity of beer yeast as an index. Specifically, when the purpose is to increase the strength of the aroma and taste imparted to beer from hops, a kind of beer yeast having a low surface hydrophobicity is selected. On the contrary, when aiming at reducing the intensity | strength of the fragrance and taste provided to beer from a hop, the kind of brewer's yeast with high surface layer hydrophobicity is selected. In order to increase or decrease the hop-derived aroma and taste imparted to beer, it is not necessary to substantially change the type of hop used as a raw material, the amount used, and the boiling conditions.

  In general, hydrophobic substances are adsorbed on hydrophobic particles. Hops contain taste components such as aromatic components with high hydrophobicity (terpene group) and bitter and astringent components with high hydrophobicity. These contribute to the richness of the beer as a whole. However, these components adsorb to the surface of the yeast with hydrophobic properties and are removed from the beer with the yeast after fermentation. The amount of this component adsorbed on the surface of the yeast is considered to vary depending on the hydrophobicity of the surface of the yeast. That is, when yeast with high surface hydrophobicity of yeast is used, aroma and taste components are easily removed together with yeast, and when fermented using low yeast, hop-derived aroma and taste components are easily left in beer. .

  The preferred beer yeast to be used is bottom fermentation yeast.

In order to increase the hop-derived aroma and taste of beer with a weak hop aroma and a refreshing fragrance and taste, when fermenting wort, instead of the beer yeast currently used, it is more hydrophobic Select a low-grade brewer's yeast.

The surface layer hydrophobicity of brewer's yeast effective for achieving the purpose of increasing the hop-derived aroma and taste is 80 or less, preferably 5 to 60, more preferably 10 to 45.

In order to reduce the aroma and taste derived from hops for beer with a strong hop aroma and high richness, when fermenting wort, instead of the beer yeast currently used, the surface hydrophobicity is more Choose a high variety of brewer's yeast.

The surface hydrophobicity of brewer's yeast effective for achieving the purpose of reducing the hop-derived aroma and taste is 40 or more, preferably 80 to 100, more preferably 95 to 100.

The wort used for fermentation is obtained by adding hops to a sugar solution obtained by saccharifying cereals containing malt, followed by cooling.

  The operation of saccharifying cereals is carried out according to the methods and conditions usually used when producing beer. For example, first, a mash is prepared by adding malt crushed material, auxiliary materials such as barley, and warm water to a charging tank and mixing them. Miche can be prepared by a conventional method, for example, by holding at 35 to 50 ° C. for 20 to 90 minutes. Moreover, you may add enzyme components, such as the saccharification enzyme and protease mentioned later, flavor components, such as spices and herbs, etc. other than the main raw material and an auxiliary | assistant raw material as needed.

  Then, the starch is gradually saccharified using the malt-derived enzyme and the enzyme added to the mash by gradually raising the temperature of the mash and holding it at a predetermined temperature for a certain period of time. The temperature and time during the saccharification treatment can be appropriately determined in consideration of the type of enzyme used, the amount of miche, the quality of the target malt alcoholic beverage, and the like. For example, 30 to 90 at 60 to 72 ° C This can be done by holding for a minute. After maintaining the saccharification treatment at 76 to 78 ° C. for about 10 minutes, the mash is filtered in a wort filtration tank to obtain a transparent sugar solution.

  The said auxiliary material means raw materials other than malt and a hop. Examples of the auxiliary raw material include starch raw materials such as barley, wheat, corn starch, corn grits, rice and corn, and saccharide raw materials such as liquid sugar and sugar. 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. In addition, spices, herbs, fruits and the like used for the purpose of imparting or improving flavor are also included in the auxiliary materials.

  The saccharifying enzyme means an enzyme that decomposes starch and produces sugar. Examples of the saccharifying enzyme include α-amylase, glucoamylase, and prunalase.

  Cereals subjected to saccharification include malt. The content of malt in the cereal subjected to saccharification is not particularly limited, but is 25% by weight or more, preferably 50% by weight or more, more preferably 67% by weight or more. The cereal subjected to saccharification may be 100% malt. The greater the content of malt in cereals, the stronger the umami and richness of malt derived from the wort obtained. In addition, as the content of malt in the cereal increases, the content of the nitrogen compound in the wort obtained increases, and when the wort is subjected to fermentation, unsatisfactory fermentation and unpleasant odor are less likely to occur.

  What is necessary is just to perform boiling of a sugar liquid according to the method and conditions normally performed when manufacturing beer. For example, the sugar solution adjusted in pH is transferred to a boiling kettle, and hops are added to boil. Hops may be added at any stage from the start of boiling to the end of boiling.

  The amount of hop added is 0.0007 to 5.6 g / L, preferably 0.01 to 3.5 g / L, more preferably 0.2 to 2.5 g / L, still more preferably 0, in the sugar solution. .5 to 1.5 g / L. If the added amount of hops is less than 0.0007 g / L, the flavor due to hops is not imparted to the beer, and it becomes a beer that loses its richness. It becomes a beer that is too much.

  The boiling time of the sugar solution is 30 minutes to 120 minutes, preferably 30 minutes to 90 minutes, and more preferably 60 minutes to 90 minutes. When the boiling time of the sugar solution is less than 30 minutes, unpleasant aroma components derived from malt do not evaporate, and when it exceeds 120 minutes, a burning odor and sweetness generated by heating are imparted.

The boiled sugar solution is transferred to a precipitation tank called a whirlpool, and after removing hop koji and coagulated protein produced by the boil, it is cooled to an appropriate temperature by a plate cooler.

  The cooled sugar liquor is then fermented. Fermentation may be performed according to a conventional method. For example, yeast is inoculated into the cooled sugar solution, transferred to a fermentation tank, and fermented. The yeast inoculated into the sugar solution is a kind of brewer's yeast having a low surface hydrophobicity or a kind of brewer's yeast having a high surface hydrophobicity selected according to the purpose by the above-described method.

The amount of yeast inoculated into the sugar solution varies depending on the type of yeast used, but 5 × 10 ⁶ to 50 × 10 ⁶ , preferably 10 × 10 ⁶ to 30 × 10 ⁶ , More preferably, it is 15 × 10 ^{6 to} 25 × 10 ⁶ . When the amount of yeast to be inoculated is less than 5 × 10 ⁶ per 1 ml of sugar solution, the yeast does not ferment and alcohol production is insufficiently completed, and when it exceeds 50 × 10 ⁶ , the scent of yeast is imparted. .

  Although fermentation temperature changes depending on the kind of yeast to be used, it is 20 degrees C or less, Preferably it is 5-15 degreeC, More preferably, it is 9-15 degreeC. When fermentation temperature exceeds 20 degreeC, depending on the kind of yeast to be used, fermentation may not advance normally.

The fermentation period varies depending on the type of yeast used, but is 72 hours to 480 hours, preferably 96 hours to 360 hours, and more preferably 120 hours to 240 hours. When the fermentation period is less than 72 hours, the fermentation is not completed sufficiently, and when it exceeds 480 hours, the scent of yeast is imparted.
It becomes.

Furthermore, as a ripening step, the obtained fermentation broth is aged in a storage tank, stored under a low temperature condition of about 0 ° C., and stabilized. Next, as a filtration step, the yeast, protein, and the like are removed by filtering the fermented liquid after ripening, and a beer with an increased or decreased aroma and taste derived from the target hop is obtained.

  The following examples further illustrate the present invention, but the present invention is not limited thereto.

  The brewer's yeast was obtained, and the surface layer hydrophobicity of the brewer's yeast was measured using the method described in JP-A-9-271396. The results are shown in Table 1.

In the malting process, the harvested barley was dipped in water and allowed to germinate properly, and then dried with hot air to produce malt. The malt was crushed by a conventional method. Next, 40 kg of crushed malt and warm water were added to the charging tank and mixed to prepare a miche. Miche was prepared by holding at 50 ° C. for 90 minutes. Then, the starch was gradually saccharified using an enzyme derived from malt by gradually raising the temperature of the miche and holding it at a predetermined temperature for a certain period of time. The temperature and time during the saccharification treatment were maintained at 72 ° C. for 30 minutes. After maintaining the saccharification treatment at 78 ° C. for 10 minutes, the mash was filtered in a wort filtration tank to obtain 200 L of a transparent sugar solution.

  The obtained sugar solution was transferred to a boiling kettle. 160 g of hops were added to the sugar solution. Subsequently, wort boiling was performed at 100 ° C. for 70 minutes by heating the boiling pot. A clear sugar solution was obtained by removing the hops that had sunk in the lower layer.

The obtained sugar solution was cooled to 4 ° C. Transfer 5 L of each cooled sugar solution to a 5 L fermentation tank, add 1 g of hops to the tank, inoculate 18 × 10 ⁶ muddy yeast per 1 ml of wort, and ferment at 13.5 ° C. for 216 hours I let you. The obtained fermentation broth was centrifuged to remove yeast from the fermentation broth. The fermentation broth excluding the yeast was subjected to sensory evaluation.

Sensory evaluation 1
The beer prepared by 7 expert evaluators was sampled and subjected to sensory evaluation of bitter and astringent strength and hop flavor intensity. The scoring criteria were graduated in 12 steps, with the weakest score being -3 and the strongest score being +3. The average value of the scores of 7 people was adopted as the evaluation value. The evaluation results are shown in Table 1. 1 and 2 show the evaluation results as graphs.

[Table 1]

  As shown in the evaluation results, the bitterness intensity and hop flavor intensity of beer have a negative correlation with the surface layer hydrophobicity of the yeast used. Therefore, it is possible to increase or decrease the hop-derived aroma and taste imparted to beer by selecting the type of beer yeast using the surface layer hydrophobicity of beer yeast as an index.

Sensory evaluation 2
The same 7 expert evaluators sampled a total of 10 beer (yeast symbols: AA, BA, CA, FA, GA, HA, NA, QA, XA, HB) with a surface hydrophobicity of 12.9-100. Then, sensory evaluation was made to see if it was in conformity with the concept that “aroma, bitterness and astringency derived from hops were added and contributed to richness”. The scoring criteria were set in 12 steps, with a score of -3 for non-matching and a score of +3 for very matching. The average value of the scores of 7 people was adopted as the evaluation value. FIG. 3 shows the evaluation results.

  As shown in the evaluation results, the lower the surface hydrophobicity of brewer's yeast, the higher the hop-derived aroma, bitterness, and astringency that contributes to the richness. Therefore, by selecting a kind of brewer's yeast having a low surface hydrophobicity, it is possible to increase the hop-derived fragrance and taste imparted to the beer and the richness.

Claims (6)

Saccharifying malt or grains containing malt to obtain a sugar solution;
Adding hops to sugar solution and boiling;
Cooling the boiling sugar liquid to a temperature of 20 ° C. or lower;
Pre-selected, the surface hydrophobicity is lower than the surface hydrophobicity of the brewer's yeast used in beer that is trying to increase the hop-derived aroma and taste. The step of causing;
A method of increasing the hop-derived aroma and taste imparted to beer. The method according to claim 1 , wherein the yeast has a surface hydrophobicity of 80 or less. Saccharifying malt or grains containing malt to obtain a sugar solution;
Adding hops to sugar solution and boiling;
Cooling the boiling sugar liquid to a temperature of 20 ° C. or lower;
Pre-selected, the surface hydrophobicity is higher than the surface hydrophobicity of the brewer's yeast used in beer to reduce the aroma and taste derived from hops. The step of causing;
A method for reducing the hop-derived aroma and taste imparted to beer. The method according to any one of claims 1 to 3, wherein the hop is added to the sugar solution in an amount of 0.0007 to 5.6 g / L. The method according to any one of claims 1 to 4, wherein the sugar solution is boiled for 30 minutes to 120 minutes. The method according to any one of claims 1 to 5 , wherein fermentation of the cooled sugar solution is performed for a period of 96 hours to 360 hours.

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