JP6282463B2 - Fermented malt beverage - Google Patents

Description

  The present invention is a fermented malt beverage having a low acidity and a gorgeous fragrance despite the low use ratio of malt to the fermentation raw material and a small amount of malt off-flavor (malt-derived off-flavor, malt odor) About.

  Beer is a typical liquor that has been loved around the world since ancient times. Further, as a new alcoholic beverage following beer, beer-taste beverages using various auxiliary materials other than malt such as happoshu are actively developed. Much of the response and richness peculiar to fermented malt beverages such as beer depend on malt-derived flavor components. For example, a fermented malt beverage with a low use ratio of malt can achieve a refreshing taste, but tends to lack a flavor unique to beer taste compared to beer.

  On the other hand, malt contains many components with unique odors called “wheat odor” and “grain odor”, and in malt beverages made from malt, this malt off-flavor is a sensory problem. It has become. In particular, in a fermented malt beverage mainly characterized by a feeling of thirst and a drinkability, malt off-flavor tends to work more negatively.

  Several methods have been proposed for improving the flavor of the low-malt beer. For example, Patent Document 1 adds an ammonium salt, which is a nitrogen source that yeast can use as a nutrient source before or during the fermentation process when producing malt liquor with a malt use ratio of less than 50% by mass. Thus, a method for adjusting the flavor of happoshu is disclosed.

Japanese Patent Laid-Open No. 11-318425

  An object of the present invention is to provide a fermented malt beverage having a sufficient acidity and a gorgeous fragrance even though the use ratio of malt to a fermentation raw material is low and malt off flavor is small.

  As a result of diligent research to solve the above-mentioned problems, the present inventors have found that in a fermented malt beverage in which the use ratio of malt to fermentation raw materials is suppressed to less than 25% by mass in order to suppress malt off-flavor, the specific organic acid in the beverage By adjusting the total content and the linalool content within a predetermined range, it was found that both a sufficient acidity and a gorgeous scent can be imparted, and the present invention was completed.

That is, the fermented malt beverage according to the present invention is the following [1] to [ 3 ].
[1] The malt ratio of the fermentation raw material is less than 25% by mass, and the total content of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid is 900 to 1100 mg / L, and linalool content Ri 6 ~8ppb der, and wherein the low-alcohol beer der Rukoto, fermented malt beverages.
[ 2 ] The fermented malt beverage according to [1] above, using hops as a raw material.
[ 3 ] One or more organic acids or linalool selected from the group consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid are contained as a raw material. The fermented malt beverage according to [1] or [2] .

  According to the present invention, it is possible to obtain a fermented malt beverage having a small malt off-flavor and having a sufficient acidity and a gorgeous scent.

  In this invention and this-application specification, a fermented malt drink means the drink which uses malt as a fermentation raw material and is manufactured through a fermentation process. The fermented malt beverage according to the present invention is a sparkling beverage having a flavor, taste and texture equivalent to or similar to beer regardless of the alcohol content, and having a high feeling of thirst and drinkability. That is, the fermented malt beverage according to the present invention 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. Specific examples of the fermented malt beverage include beer-taste beverages such as beer, sparkling liquor using malt as a raw material, low alcohol sparkling beverage, and non-alcohol beer. 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.

  Although the fermentation raw material for manufacturing the fermented malt drink which concerns on this invention contains malt, the malt ratio is less than 25 mass%. By using malt as a fermentation raw material, a fermented malt beverage with a clearer beer taste can be produced. Moreover, the fermented malt drink with few malt off-flavors is obtained because the malt ratio which occupies for a fermentation raw material is low. The malt used for the fermentation raw material may be barley malt or wheat malt. Moreover, although it can also be used as a syrup, an extract, etc., it is preferable to use as a malt ground material obtained by grind | pulverizing. Examples of the pulverized malt include barley, for example, Nijo barley, germinated by a conventional method, dried, and then pulverized to a predetermined particle size.

  Some malt-derived ingredients play an important role in achieving a beer taste. For this reason, beer-taste beverages with a low malt ratio have a problem that although the malt off-flavor is lower than beer-taste beverages with a high malt ratio such as beer, the flavor unique to beer tastes is reduced. In particular, when the malt ratio is low, the acidity of the obtained fermented malt beverage is lowered, so that the flavor unique to beer taste is easily impaired.

  The fermented malt beverage according to the present invention uses malt because the total content of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid is as high as 800 to 1200 mg / L. Despite the low ratio, it has sufficient acidity. Nine types of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid are organic acids excellent in sour taste. In the following specification, unless otherwise specified, “organic acid” means the nine organic acids, and “organic acid content” means phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid. , Lactic acid, formic acid, acetic acid, and pyroglutamic acid. The organic acid content of the fermented malt beverage according to the present invention is more preferably 900 to 1100 mg / L.

  The organic acid content of the fermented malt beverage according to the present invention is analyzed using an analyzer such as an HPLC (high performance liquid chromatography) organic acid analysis system (device name: Prominence, manufactured by Shimadzu Corporation). Can be measured.

  Organic acids in fermented malt beverages are mainly derived from raw materials and those produced by yeast in the fermentation process. As a method of complementing the organic acid and adjusting to 800-1200 mg / L higher than the conventional malt beverage having a malt ratio of less than 25% by mass, a raw material having a high organic acid content is originally used or the organic acid in the fermentation process is used. A method for increasing the production amount of Examples of the method using a raw material having a high organic acid content include a method using acid malt (SauerMalz) as a part of malt, a method of adding an organic acid or an edible salt thereof as a raw material, and the like. When an organic acid or an edible salt thereof is added as a raw material, one type of organic acid may be added, or two or more types may be added in combination. Moreover, as a method of increasing the production amount of the organic acid in a fermentation process, the method of using the yeast which produces | generates an organic acid highly is mentioned.

  The fermented malt beverage according to the present invention has a linalool content of 4 to 8 ppb. By adjusting the linalool content within the above range, a gorgeous scent is enhanced and a fermented malt beverage with high palatability is obtained. The linalool content of the fermented malt beverage according to the present invention is more preferably 6 to 8 ppb. In addition, the linalool content in fermented malt drink can be quantified by GC-MS (gas chromatograph mass spectrometry).

  Examples of a method for adjusting the linalool content within the above range include a method using a material containing linalool as a raw material. For example, the linalool content of the fermented malt beverage can be adjusted to 4 to 8 ppb by using an appropriate amount of hops of varieties containing linalool as raw materials. Further, linalool itself, which is synthetic or extracted / purified from a natural product, may be added as an additive, and a fragrance containing linalool may be added as an additive.

  The fermented malt beverage according to the present invention, except for adjusting the organic acid content and the linalool content within a predetermined range, uses other malt as a raw material, and a method for producing beer, sparkling liquor, etc. produced through a fermentation process It can be manufactured in the same manner. Specifically, for example, it can be produced by the steps of preparation (sugar solution preparation), fermentation, storage, and filtration.

  First, as a preparation step (sugar solution preparation step), a sugar solution is prepared from a fermentation raw material containing malt. Specifically, a mixture containing a fermentation raw material containing malt and raw water is prepared and heated to saccharify the starch material of the fermentation raw material.

  As a fermentation raw material other than malt, only a cereal raw material may be used, only a saccharide raw material may be used, or both may be used in combination. Examples of cereal raw materials include wheat other than malt such as barley and wheat, beans such as rice, corn, and soybean, and potatoes. The grain raw material can be used as a grain syrup, a grain extract or the like, but is preferably used as a ground grain product obtained by a grinding process. Grain pulverization can be carried out by a conventional method. The pulverized cereal may be a corn starch, corn grits, or the like that has been subjected to a treatment usually performed before and after the pulverization treatment. Moreover, as a grain raw material other than malt used in the present invention, one kind of grain raw material may be used, or a mixture of a plurality of kinds of grain raw materials may be used. For example, a mixture of a malt pulverized product and a pulverized product of rice or corn may be used as a fermentation raw material. Examples of the saccharide raw material include saccharides such as liquid sugar.

  Other auxiliary materials may be added to the mixture containing the fermentation raw material and raw water. Examples of the auxiliary material include hops, dietary fiber, fruit juice, bitters, coloring agents, herbs, and fragrances. Moreover, enzyme agents, such as saccharification enzymes, such as (alpha) -amylase, glucoamylase, and pullulanase, and protease, can be added as needed.

  The saccharification treatment is performed using an enzyme derived from a grain raw material such as malt or an enzyme added separately. The temperature and time during the saccharification treatment take into account the type of cereal raw material used, the proportion of cereal raw material in the total fermentation raw material, the type of enzyme added and the amount of the mixture, the quality of the desired fermented malt beverage, etc. , Adjusted as appropriate. For example, the saccharification treatment can be performed by a conventional method such as holding a mixture containing malt or the like at 35 to 70 ° C. for 20 to 90 minutes.

  By boiling the sugar solution obtained after the saccharification treatment, a boiled juice (boiled sugar solution) can be prepared. The sugar solution is preferably filtered before boiling, and the obtained filtrate is preferably boiled. Further, a mixture of malt extract and other sugar liquid added with warm water may be used in place of the filtrate of the sugar liquid obtained after the saccharification treatment or in addition to the filtrate and boiled. The boiling method and its conditions can be determined as appropriate.

  A fermented malt beverage having a desired flavor can be produced by appropriately adding herbs before or during the boiling treatment. In particular, hops are preferably added before or during the boiling process. By boiling in the presence of hops, it is possible to efficiently boil flavor and aroma components of hops including polyphenols. It is preferable that the amount of hops added, the mode of addition (for example, adding in several portions), the boiling conditions, etc. are appropriately adjusted in consideration of the intended quality of the fermented malt beverage as the final product.

  After the preparation process and before the fermentation process, it is preferable to remove protein and other soot produced by precipitation from the prepared broth. The removal of the soot may be performed by any solid-liquid separation process, but in general, the precipitate is removed using a tank called a whirlpool. The temperature of the broth at this time should just be 15 degreeC or more, and is generally performed at about 50-80 degreeC. The broth (filtrate) after removing the koji is cooled to an appropriate fermentation temperature with a plate cooler or the like.

  Next, as a fermentation process, yeast is inoculated into the cooled filtrate to perform fermentation. The cooled filtrate may be subjected to the fermentation process as it is, or may be subjected to the fermentation process after adjusting to a desired extract concentration. 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, the amount of alcohol produced | generated by fermentation is reduced more by suppressing alcoholic fermentation in a fermentation process. Therefore, particularly when producing a fermented malt beverage having a very low alcohol concentration, such as a non-alcohol beer having an alcohol concentration of less than 1% by volume, it is also preferable to lower the degree of fermentation in the fermentation process.

  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 fermented malt beverage can be obtained by removing yeast and proteins insoluble in the temperature range. The said filtration process should just be a method which can filter and remove yeast, for example, diatomaceous earth filtration, filter filtration with a filter whose average pore diameter is about 4-5 micrometers, etc. are mentioned.

  Moreover, in order to make it a desired alcohol concentration, you may dilute by performing an appropriate amount of water after filtration. The obtained fermented malt beverage is usually bottled by a filling process and shipped as a product.

  In addition, the fermented malt drink equivalent to the liqueur in liquor tax law can be manufactured, for example by mixing with spirits in the process after the fermentation process by yeast. The addition of spirits may be before or after addition for adjusting the alcohol concentration. Since the spirit to add can manufacture the fermented malt drink which has a more preferable malt feeling, a wheat spirit is preferable.

  When adding organic acids or edible salts thereof, or linalool extracted or purified from synthetic or natural products as raw materials, the timing to add these is when the organic acid or linalool can remain in the final product. If it is, it will not specifically limit. Since there is little risk of degradation, modification, loss due to volatilization after the addition, the organic acid or a salt thereof and linalool are preferably added to the sugar solution after saccharification treatment, the fermentation solution after fermentation, and the filtrate after filtration. More specifically, when added to the sugar solution, it may be added immediately after the saccharification treatment, may be added to the boiled sugar solution (boiled juice), or added to the sugar solution after the precipitate is removed after boiling. Alternatively, it may be added to the cooled sugar solution before yeast inoculation. Moreover, when adding a some organic acid, you may add simultaneously, and you may add at a different time for every organic acid.

  EXAMPLES Next, although an Example and a reference example are shown and this invention is demonstrated further in detail, this invention is not limited to a following example etc.

[Reference Example 1]
The influence of the malt ratio on the strength of malt off-flavor in fermented malt beverages of beer taste was investigated using malt pulverized product and corn starch as fermentation raw materials. Specifically, a mixture obtained by mixing a malt pulverized product and corn starch so that the malt ratio was 20, 40, or 60% by mass was used as a fermentation raw material.
First, a fermented malt beverage was produced using a 200 L scale preparation facility. 40 kg of fermentation raw material and 160 L of raw water were added to the charging tank, and the mixture in the charging tank was heated according to a conventional method to produce a saccharified solution. The obtained saccharified solution was filtered, and hops were added to the obtained filtrate, followed by boiling to obtain wort (cereal broth). Next, the wort of about 80 to 99 ° C. was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 7 ° C. The cold wort was inoculated with beer yeast, fermented at about 10 ° C. for 7 days, and then aged in a storage tank for 7 days. The fermented liquor after aging was filtered (average pore size: 0.65 μm) to obtain the desired fermented malt beverage.

  About the malt off-flavor of the obtained fermented malt drink, a sensory test was conducted by 6 trained beer specialist panelists. As a result, the malt off-flavor was felt in the fermented malt beverage having a malt ratio of 60% by mass, but the malt off-flavor was hardly felt in the fermented malt beverage having a malt ratio of 40% by mass, and the fermented malt beverage having a malt ratio of 20% by mass. So I didn't feel malt off flavor. That is, it was confirmed that malt off-flavor was reduced by the reduction of the malt ratio with respect to the fermentation raw material.

[Example 1]
Sensory evaluation of sourness, gorgeousness, etc. was performed about the fermented malt drink of the beer taste less than 25 mass% which adjusted the density | concentration by adding an organic acid and a linalool suitably.
Specifically, a mixture of malt pulverized product and corn starch mixed so that the malt ratio is 24% by mass is used as a fermentation raw material, and an organic acid (phosphoric acid, citric acid, pyruvic acid) is added to cold wort before inoculation with brewer's yeast. , Malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid) and linalool so that the final concentration of the linalool in the beverage is the concentration shown in Table 1. A fermented malt beverage was produced in the same manner as in Reference Example 1 except that (fragrance) was added.

  In addition, organic acid content (concentration) in fermented malt beverage is the content of each organic acid of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid, respectively. It measured using the organic acid analysis system (apparatus name: Prominence, Shimadzu Corporation Corp. make), and calculated | required by calculating the sum total.

  Moreover, the linalool content (concentration) in the fermented malt beverage was quantified by GC-MS (gas chromatograph mass spectrometry). Specifically, the aromatic component was extracted from the test sample with a C18 solid phase column, and the obtained extract was subjected to GC / MS. The internal standard method was used for quantification. Borneol was used as an internal standard substance and added so as to be 50 ppb in the sample. The analysis conditions of the hop aroma component in GC / MS were as follows.

[GC / MS analysis conditions]
Capillary column: Trade name “DB-WAX” (length 60 m, inner diameter 0.25 mm, film thickness 0.25 μm),
Oven temperature: 40 ° C. (10 minutes) → 3 ° C./minute→240° C. (20 minutes)
Carrier gas: He, 10 psi low pressure air supply,
Transfer line temperature: 240 ° C.
MS ion source temperature: 230 ° C.
MSQ pole temperature: 150 ° C
Front inlet temperature: 200 ° C
Ions used for quantification: m / z = 110 (borneol), m / z = 93 (linalool).

  About the malt off-flavor of the obtained fermented malt drink, acidity, and gorgeousness, the sensory test by the 6 beer panelists trained by beer was conducted. As a result, in any fermented malt beverage, malt off-flavor was not felt so much. Moreover, Table 1 shows the average of the evaluations of six panelists for the acidity, gorgeousness, and comprehensive evaluation for each fermented malt beverage.

  As shown in Table 1, the acidity of the fermented malt beverage was poor when the organic acid content was 600 mg / L, but was good at 800 mg / L and 1200 mg / L, and very good at 1000 mg / L. When the organic acid content was 1400 mg / L, the acidity became too strong, and the evaluation was rather low. Moreover, although the gorgeous fragrance of the fermented malt beverage was hardly done in the fermented malt beverage having a linalool content of 1 ppb, it was good at 4 ppb and very good at 6 to 8 ppb. However, the fermented malt beverage having a linalool content of 15 ppb was normal because the scent specific to linalool was too strong and less gorgeous than the fermented malt beverage of 4 ppb.

  According to the present invention, it is possible to obtain a fermented malt beverage having a sufficient acidity and a gorgeous fragrance despite a small amount of malt off-flavor, and therefore the present invention is used particularly in the fermented malt beverage and its production field. Is possible.

Claims (3)

The fermentation raw material malt ratio is less than 25% by mass, and the total content of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid is 900-1100 mg / L , linalool content Ri 6 ~8ppb der, and wherein the low-alcohol beer der Rukoto, fermented malt beverages. The fermented malt beverage according to claim 1, wherein hops are used as a raw material. One or more organic acids or linalool selected from the group consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid are contained as raw materials. The fermented malt beverage according to 1 or 2 .