JP6294663B2 - Fermented malt beverage - Google Patents

Description

  The present invention relates to a fermented malt beverage having a strong body feeling and a gorgeous fragrance despite the low use ratio of malt to fermentation raw materials and a small amount of malt off-flavor (malt-derived off-flavor, malt odor).

  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 having a low use ratio of malt can achieve a refreshing taste, but tends to lack a taste and richness 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.

  Beer-taste beverages with a low malt use ratio have problems in the manufacturing process, in addition to problems such as taste and lack of richness, and solutions have been proposed. For example, Patent Document 1 discloses a turbidity in a clarification process using a whirlpool tank by adjusting the ratio of α acid contained in hops used as a raw material and polyphenol contained in the hops within a specific range. It has been reported that it is possible to improve the reduction in the degree of formation and the formation of precipitated trube (coagulated protein), and to produce a fermented malt beverage having a malt use ratio of less than 50% by mass.

JP 2011-125291 A

  An object of the present invention is to provide a fermented malt beverage having a strong body feeling and a gorgeous fragrance despite the low use ratio of malt to fermentation raw materials and a small amount of malt off-flavor.

  As a result of diligent research to solve the above-mentioned problems, the present inventors, in a fermented malt beverage in which the use ratio of malt to fermented raw materials is suppressed to less than 25% by mass to suppress malt off-flavor, By adjusting the linalool content within a predetermined range, it was found that the body feeling can be enhanced and a gorgeous scent can be imparted, and the present invention has been completed.

That is, the fermented malt beverage according to the present invention includes the following [1] to [5].
[1] malt proportion of fermentation material is less than 25 wt%, a total polyphenol content of 80～170Ppm, linalool content Ri 4~8ppb der, beer-taste beverage der Rukoto having gorgeous flavor A fermented malt beverage characterized by
[2] The fermented malt beverage according to [1], wherein the total polyphenol content is 80 to 150 ppm.
[3] The fermented malt beverage according to [1] or [2], wherein the linalool content is 6 to 8 ppb.
[4] The fermented malt beverage according to any one of [1] to [3], wherein hops are used as a raw material.
[5] The fermented malt beverage according to any one of [1] to [4], wherein polyphenol or linalool is contained as a raw material.

  According to the present invention, it is possible to obtain a fermented malt beverage having a low malt off-flavor, a strong body feeling, and a gorgeous aroma.

  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. Among these, malt-derived polyphenols are important components for realizing a body feeling and a bitter taste in beer-taste beverages.

  Since the fermented malt beverage according to the present invention has a high total polyphenol content of 80 to 170 ppm, it has a sufficient body feeling despite the low use ratio of malt. The total polyphenol content of the fermented malt beverage according to the present invention is preferably 80 to 150 ppm, more preferably 80 to 140 ppm, and still more preferably 110 to 140 ppm.

  In addition, in this invention and this-application specification, polyphenol means the general term for the compound which has several phenolic hydroxyl group in 1 molecule. In addition to malt, polyphenols are contained in various plants such as hops, apples, tea, grapes, cacao, and have characteristic bitterness and astringency.

  The total polyphenol content of the fermented malt beverage according to the present invention is measured according to the method described in “8.19 Total polyphenol” of the revised BCOJ beer analysis method (edited by the International Technical Committee of the Beer Brewery Association (Analysis Committee)). it can.

  Examples of a method for adjusting the total polyphenol content to 80 to 170 ppm, which is higher than a conventional fermented malt beverage having a malt ratio of less than 25% by mass, include a method using originally malt of a variety having a high polyphenol content as a raw material. . In addition, since polyphenols are also contained in many hops, the total polyphenol content in the fermented malt beverage can be increased by adjusting the amount of hops used as a raw material or by using hops having a high polyphenol content as a raw material. be able to. Further, a substance having a high polyphenol content such as a tea component may be added as a raw material, or a synthetic or extracted / purified polyphenol from a natural product may be added as an additive. Examples of polyphenols extracted and purified from natural products include catechins extracted from tea, polyphenols extracted from malt and hops, and the like. For example, polyphenol can be eluted by bringing the malt husk portion into contact with warm water of 80 ° C. or higher, and the eluted polyphenol may be added as a raw material.

  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 is a method for producing beer, sparkling liquor, etc. that are produced through other fermentation processes, except that the total polyphenol content and linalool content are adjusted within a predetermined range. 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. As described above, many polyphenols are contained in hops. Therefore, the amount of hop added, the mode of addition (for example, adding in several batches), the boiling conditions, etc., the total polyphenol content in the fermented malt beverage as the final product is 130 to 150 ppm, preferably 140 to 150 ppm. It is preferable to adjust as appropriate.

  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 synthetic or extracted or purified polyphenols from natural products, or synthetic or natural products extracted or purified linalool as raw materials, polyphenols or linalool can remain in the final product when they are added. There is no particular limitation as long as it is a suitable addition time. Since there is little risk of degradation, modification, loss due to volatilization after the addition, polyphenol 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.

  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]
For the fermented malt beverage having a beer taste of less than 25% by weight, the concentration of which was adjusted by appropriately adding polyphenol and linalool, sensory evaluations such as body feeling and gorgeousness were performed.
Specifically, a mixture of malt pulverized product and corn starch so that the malt ratio is 24% by mass is used as a fermentation raw material, and the malted husk portion is heated to 80 ° C. or higher in cold wort before inoculation with brewer's yeast. A fermented malt beverage was produced in the same manner as in Reference Example 1 except that the malt polyphenol and linalool (fragrance) eluted and isolated by contact with were added so that the final concentration in the beverage would be the concentration shown in Table 1.

  The total polyphenol content (concentration) in the fermented malt beverage is the method described in “8.19 Total polyphenol” of the revised BCOJ beer analysis method (edited by the International Technical Committee of the Brewery Association (Analysis Committee)). Measured according to

  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, a body feeling, and gorgeousness, the sensory test by 6 trained beer specialty panelists was performed. 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 the six panelists for the body feeling, the gorgeousness, and the overall evaluation for each fermented malt beverage.

  As shown in Table 1, the body feeling of the fermented malt beverage was not good (low) when the total polyphenol content was 50 ppm, but was good at 80 ppm, and very good at 110 to 140 ppm. When the total polyphenol content was 200 ppm, the body feeling of the fermented malt beverage was lower than that of 80 ppm. 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 strong body feeling and a gorgeous scent despite a small amount of malt off-flavor, so that the present invention can be used particularly in the fermented malt beverage and its production field. It is.

Claims (5)

Malt proportion of fermentation material is less than 25 wt%, a total polyphenol content of 80～170Ppm, linalool content Ri 4~8ppb der, and wherein the beer-taste beverage der Rukoto having gorgeous flavor A fermented malt beverage.   The fermented malt beverage according to claim 1, wherein the total polyphenol content is 80 to 150 ppm.   The fermented malt beverage according to claim 1 or 2, wherein the linalool content is 6 to 8 ppb.   The fermented malt beverage according to any one of claims 1 to 3, wherein hops are used as a raw material.   The fermented malt beverage according to any one of claims 1 to 4, wherein polyphenol or linalool is contained as a raw material.