JP6075526B2 - Beer or beer-like beverage and method for producing the same - Google Patents

Description

  The present invention relates to beer or beer-like beverages and methods for producing the same.

  In a method for producing a low-color-transparent beer or beer-like beverage, the color is generally removed using an adsorbent such as activated carbon or resin (see Japanese Patent Application Laid-Open No. 2001-211872). However, in such a method, since the flavor component derived from the raw material and the flavor component added in the manufacturing process are also removed at the same time as the color, there is a problem that the flavor unique to brewed beer or beer-like beverage is impaired. There is a point. On the other hand, it is possible to produce beer or beer-like beverage with low chromaticity by fermenting low-colored wort (see International Publication No. 2007/139181), but the amount of hops used is limited. Therefore, the expected flavor (especially bitterness and aroma derived from hops) cannot be obtained, and it is difficult to achieve a low chromaticity that is more transparent.

JP 2001-211872 A International Publication No. 2007/139181

  An object of this invention is to provide the manufacturing method of beer or a beer-like drink which enables manufacture of the beer or beer-like drink of low color transparency, without impairing the flavor provided by a manufacturing process.

As a result of diligent research to solve the above-mentioned problems, the present inventors boiled hops under alkaline conditions so that the pH during boiling is in a specific range, and oxidatively polymerized polyphenols as color components. After that, it was found that the oxidation-polymerized polyphenol and the protein were bound, precipitated, and removed by lowering the pH by fermentation or the like, and as a result, it was possible to produce a low color beer or a beer-like beverage. .
The present invention provides a method for producing a beer or beer-like beverage having at least the following steps:
(A) a step of boiling hops under conditions such that the pH at boiling is 7.5 or more,
(B) In addition to hops, a step of boiling other ingredients other than hops,
(C) A step of mixing the boiled juice obtained in step A and the boiled juice obtained in step B, and (D) a step of setting the mixed solution obtained in step C to a pH of less than 3.5 to 5.
In the present invention, the chromaticity is 0.6 EBC or less, and the bitterness value from the hop bitterness substance extracted in the production process is 10B. U. The beer or beer-like beverage as described above is provided.

  According to the present invention, it is possible to produce a beer or beer-like beverage having a low chromaticity without impairing the raw material and the flavor derived from fermentation. Further, according to the present invention, an expected flavor can be realized without reducing the amount of hops used.

It is a figure which shows the result of the molecular weight distribution measurement using a high performance liquid chromatography (comparison of process pH). It is a figure which shows the result of the molecular weight distribution measurement using a high performance liquid chromatography (comparison of processing time). It is a scatter diagram which shows the relationship between pH at the time of boiling in Test 1, and chromaticity after pH adjustment.

The method for producing beer or beer-like beverage of the present invention includes the following steps:
(A) a step of boiling hops under conditions such that the pH at boiling is 7.5 or more,
(B) In addition to hops, a step of boiling other ingredients other than hops,
(C) The step of mixing the boiled juice obtained in step A and the boiled juice obtained in step B, and (D) the step of setting the mixed solution obtained in step C to less than pH 5.
Here, the term “beer or beer-like beverage” means a non-alcoholic beer flavor called third beer or beer-taste beverage, in addition to beer and sparkling liquor currently specified in the Liquor Tax Law and related laws and regulations. Used to include beverages.

  In step A, hops are boiled under conditions such that the pH at boiling is 7.5 or more. The pH during boiling is preferably 8 or more, more preferably 9 or more and 10 or less. By boiling hops under such conditions, polyphenol which is a color component is oxidatively polymerized, and the binding with protein substances is promoted. The temperature at which hops are boiled is preferably 80 to 100 ° C, more preferably 90 to 100 ° C. Moreover, the time to boil the hop is preferably 15 minutes or more, more preferably 30 to 60 minutes. By appropriately adjusting the pH of water (aqueous solution) that dissolves hops according to the temperature and time at which hops are boiled, the pH at the time of boiling can be made 7.5 or more. Although it does not specifically limit as a pH adjuster which can be used in order to adjust pH, Phosphate, lactic acid, malic acid, tartaric acid, sodium carbonate, etc. are mentioned. In addition, the usage-amount of a hop is based on the mass of the liquid mixture obtained at the process C, Preferably it is 100-1000 ppm, More preferably, it is 500-750 ppm.

  In Step B, other raw materials other than hops are boiled apart from hops. Other raw materials other than hops include pulverized products of malt, which is the main raw material, and starches such as rice and corn starch, which are the auxiliary raw materials. Starch is saccharified using malt enzymes. The resulting saccharified solution is filtered and boiled. When malt is not used, liquid sugar containing carbon source, decomposed protein product other than wheat or malt, nitrogen source as amino acid-containing material, pigment, etc. are mixed and heated to add water. Prepare a sugar solution. The resulting liquid sugar solution is filtered and boiled. Here, raw materials such as pulverized malt used in the present invention, starch such as rice and corn starch, liquid sugar containing carbon source, nitrogen source as amino acid-containing material other than wheat or malt are particularly limited. What is normally used when manufacturing the conventional beer or beer-like drink instead of a thing can be used in the quantity normally used.

In step C, the broth obtained in step A and the broth obtained in step B are mixed. After mixing, precipitates such as hop koji are removed in a tank called a whirlpool and cooled to an appropriate fermentation temperature by a plate cooler.
After cooling, the mixed solution is brought into contact with brewer's yeast, and the pH after fermentation is set to 3.5 to 5 (step D). The pH of the mixed solution may be adjusted by adding a pH adjusting agent such as phosphoric acid, lactic acid, malic acid, tartaric acid, sodium carbonate in addition to the above fermentation. Here, the rate of decrease in chromaticity after pH adjustment with respect to the chromaticity before pH adjustment of the mixed solution [= {(chromaticity before pH adjustment) − (chromaticity after pH adjustment)} / chromaticity before pH adjustment. ] Is preferably 60% or more, and more preferably 70% or more. The rate of decrease in chromaticity can be increased by increasing the pH at the time of boiling hops to 7.5 or more, preferably further.

The clarified liquid may be obtained by removing the yeast and protein by filtering the mixed liquid obtained in step D. Here, the chromaticity of the clarified liquid obtained is preferably 1.0 EBC or less, and more preferably 0.6 EBC or less.
In this way, the target beer or beer-like beverage can be obtained. The chromaticity of beer or beer-like beverage is preferably 1.0 EBC or less, more preferably 0.6 EBC or less. Moreover, the bitterness value from the hop bitterness substance extracted at the manufacturing process becomes like this. U. Or more, more preferably 14B. U. 50B. U. It is. Moreover, it is preferable to contain 3 ppb or more of the hop-derived linalool extracted by the manufacturing process, More preferably, 4 ppb or more-100 ppb are contained.

(Test 1)
Hops (hop varieties: Czech Sazat variety) were added at 750 ppm to 500 ml of water, and dissolved at pH 6.5 or 9.0. Phosphoric acid was used for pH adjustment. Next, the boiling pH and the molecular weight distribution of the polyphenol at boiling time 15 minutes (only pH 9.0), 30 minutes or 60 minutes were measured.
The molecular weight distribution was measured using high performance liquid chromatography. The column used was TOSOH TSKgel α2500 (diameter 7.8 mm, length 300 mm). The mobile phase used was a mixture of equal amounts of 0.2 M urea and acetonitrile (pH 2.0). The flow rate was 0.5 mL / min, the column temperature was 25 ° C., and detection was performed with UV (280 nm). The results are shown in FIGS. The horizontal axis of the graph indicates the elution time, and the earlier the elution time, the higher the polymer. Polyphenol polymerization (polymerization) progresses with the elapse of the boiling time, but it became clear that polymerization (polymerization) progresses better when the pH during boiling is higher.

(Test 2)
Hops (hop varieties: Czech Sazat variety) were added at 750 ppm to 400 ml of water, and dissolved at each pH shown in Tables 2-5. Phosphoric acid was used for pH adjustment. Next, the chromaticity of the broth at each boiling time shown in Tables 2 to 5 was measured. After boiling, 0.1% by weight of protein decomposition product (soybean peptide that decomposed soybeans) was added and dissolved, filtered through a filter paper (ADVANTEC 125 mm), and the chromaticity was measured (before pH adjustment) ). The pH was adjusted to 4 with phosphoric acid, cooled to -1 ° C, and the chromaticity was measured (after pH adjustment). Tables 2 to 5 show chromaticity and chromaticity drop rate [= {(chromaticity before pH adjustment) − (chromaticity after pH adjustment)} / chromaticity before pH adjustment]. Moreover, a scatter diagram was created from the results shown in Tables 2 to 5 (FIG. 3: the vertical axis represents chromaticity before fermentation-chromaticity after fermentation). From these results, when the pH during boiling is 7.5 or more, a significant decrease in chromaticity before and after pH adjustment is observed (FIG. 3), and the chromaticity drop rate is 60% or more (Table 1). 2-5). In addition, the chromaticity measured the light absorbency with the monochromatic light of 430 nm with the spectrophotometer according to the chromaticity measuring method of BCOJ beer analysis method, and calculated | required EBC chromaticity.

(Test 3)
Hops (hop varieties: Czech Sazat variety) were added at 750 ppm to 400 ml of water and dissolved at each pH shown in Tables 6-10. Phosphoric acid was used for pH adjustment. Subsequently, it boiled at 80 degreeC or 50 degreeC for the time shown to Tables 6-10, and measured the chromaticity of the broth. After boiled, 0.1% by weight of the protein decomposition product was added to dissolve the solution, dissolved, filtered through a filter paper (ADVANTEC 125 mm), and the chromaticity was measured (before pH adjustment). The pH was adjusted to 4 with phosphoric acid, cooled to -1 ° C, and the chromaticity was measured (after pH adjustment). Tables 6 to 10 show the chromaticity and the chromaticity drop rate. From the results shown in Tables 6 to 10, since the polymerization reaction of polyphenol hardly occurs at low temperature, when hops are boiled at 50 ° C, it is compared with the case where hops are boiled at 80 ° C and 100 ° C (Test 2). As a result, the chromaticity drop rate decreased.

(Tests 4 and 5)
The test was conducted with the raw materials and conditions shown in Table 11 in a pilot plant. First, hot water (100 L) was charged into a boiling kettle, and then 150 ppm or 750 ppm of hop was added to the hot water, and the pH was adjusted with sodium carbonate in the test section. After boiling only the hops at 100 ° C. for 30 minutes, the liquid obtained by boiling the remaining raw materials was mixed, the wort was cooled to 9.5 ° C., yeast was added, and fermentation was performed. The pH at this time is 3.75 to 4.00. Table 12 shows the analytical values of the wort, the liquid after fermentation (down), and the product after the extract was adjusted and filtered.

  In the control group, the wort chromaticity was 1.1 EBC and the product chromaticity was 0.5 EBC. However, the bitterness value is 10.5B. U. The sensory test showed no indication of hop incense. In Test 4, the same raw material composition as in the control group was used, and the pH during boiling was adjusted to 9. The wort chromaticity was 1.5EBC, which was slightly higher than that of the control group, and the product chromaticity was not significantly different from 0.4EBC, but the bitterness value was 27.5B. U. And showed a high value. Also, the sensory test in Test 4 did not indicate hop incense. In Test 5, hops were used in an amount five times that of the control group. The wort chromaticity was as high as 2.5 EBC, but the product chromaticity was 0.5 EBC, which was not different from the control group used at 150 ppm. In the sensory test, as shown in Table 12 as linalool analysis values, there was an indication of hop incense.

(Method for analyzing raw wort extract)
The raw wort extract was calculated from the intrinsic extract measured by the SCABA method and alcohol according to the BCOJ method according to the following formula.
p = 100 × (2.0665 × A + ER) / (100 + 1.0665 × A)
p: Raw wort extract (%)
ER: Genuine extract (%)
A: Alcohol (wt)

(Measurement method of bitterness value)
The bitterness value was measured according to the Analytica-EBC standard method of EBC (European Brewery Convention).

(Linalool analysis method)
In the measurement of linalool (hop aroma component), gas chromatography with a mass spectrometer (GC / MS) was used. Specifically, the fragrance component was extracted from the test sample 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 analysis conditions of linalool in GC / MS were as follows.
[GC / MS analysis conditions]
Capillary column: Trade name: DB-FFAP (length 30 m, inner diameter 0.25 mm, film thickness 0.25 μm)
Oven temperature: 50 ° C. (10 minutes) −3 ° C./minute→280° C., 20 minutes Carrier gas: He, 1.0 ml / min
Transfer line temperature: 250 ° C
MS ion source temperature: 230 ° C
MSQ pole temperature: 150 ° C
Inlet temperature: 250 ° C
Monitoring ion: ion used for quantification same as quantification ion, borneol m / z = 110
Linarool m / z = 71

(sensory test)
Sensory evaluation by trained professional panelists.

Claims (6)

Following steps:
(A) A step in which hops are boiled under conditions such that the pH during boiling is 7.5 or more, and the polyphenol as a color component is oxidatively polymerized, and the time to boil hops is 15 to 30 minutes. , Process,
(B) In addition to hops, a step of boiling other ingredients other than hops,
(C) A step of mixing the boiled juice obtained in step A and the boiled juice obtained in step B, wherein the chromaticity of the obtained mixed solution exceeds 1.5 EBC,
(D) The step of setting the mixed solution obtained in Step C to pH 3.5 to 5, and (E) The step of obtaining the clarified liquid by filtering the mixed solution obtained in Step D, which is obtained A method for producing beer or beer-like beverage having at least a step, wherein the clarification liquid has a chromaticity of 1.0 EBC or less.   The manufacturing method of Claim 1 which performs the process A at the temperature of 80-100 degreeC.   The manufacturing method of Claim 1 or 2 whose process D is a fermentation process using beer yeast.   The rate of decrease in chromaticity after pH adjustment to the chromaticity before pH adjustment of the mixed solution [= {(chromaticity before pH adjustment) − (chromaticity after pH adjustment)} / chromaticity before pH adjustment] is 60. The manufacturing method of any one of Claims 1-3 which is% or more.   The manufacturing method of any one of Claims 1-4 which does not use malt for a raw material.   The manufacturing method of any one of Claims 1-5 whose quantity of the hop to use is 100-1000 ppm on the basis of the mass of the liquid mixture obtained at the process C.

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