JP6356431B2 - Fermented malt beverage - Google Patents

Description

  The present invention is a fermented malt beverage having a refreshing sweetness and good lightness despite a low use ratio of malt to fermentation raw materials and low 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 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. That is, when the malt use ratio is lowered, malt-derived off-flavor can be reduced, but beer-like flavor and richness are also lowered.

  Additives for imparting or enhancing beer-like flavor and richness are also known. For example, Patent Document 1 includes at least one alcohol-based component selected from the group consisting of diethoxyethane (acetal), 2-phenylethyl alcohol and 2-methyl-1-propanol, sugaralone, sotron, furaneol, Contains at least one sweetening ingredient selected from the group consisting of γ-nonalactone and γ-decalactone, and at least one aldehyde ingredient selected from the group consisting of vanillin, 3-methylbutanal and phenylacetaldehyde A flavor improver for beer-like beverages is described.

JP2013-81417A

  An object of the present invention is to provide a fermented malt beverage having a refreshing sweetness and good lightness despite a low use ratio of malt to a fermentation raw material and a small amount of malt off-flavor.

  As a result of diligent research to solve the above 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 50% by mass in order to suppress malt off-flavor, norfuraneol (norfuraneol), By adjusting the content of coumarin and 3-methyl-1,2-cyclopentanedione and linalool within a predetermined range, The inventors have found that both the light feeling can be improved and completed the present invention.

That is, the fermented malt beverage according to the present invention includes the following [1] to [4].
[1] The malt ratio of the fermentation raw material is less than 50% by mass, the content of norfuraneol is 1800-2700 ppb, the content of coumarin is 0.2-1.5 ppb, 3-methyl-1, 2-cyclopropyl content pentanedione is 14～26Ppb, linalool content Ri 0.5~3ppb der, characterized beer taste beverage der Rukoto, fermented malt beverages.
[2] The content of norfuraneol is 1900-2500 ppb, the content of coumarin is 0.5-0.9 ppb, and the content of 3-methyl-1,2-cyclopentanedione is 17-23 ppb. The fermented malt beverage according to [1], wherein the linalool content is 0.5 to 1.0 ppb.
[3] The fermented malt beverage according to [1] or [2], wherein hops are used as a raw material.
[4] The fermented malt beverage according to any one of the above [1] to [3], wherein norfuraneol, coumarin, 3-methyl-1,2-cyclopentanedione, or linalool is contained as a raw material.

  According to the present invention, it is possible to obtain a fermented malt beverage having a small amount of malt off-flavor and having a refreshing sweetness and good lightness.

  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 50 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.

  The fermented malt beverage according to the present invention has a norfuraneol content of 1800-2700 ppb, a coumarin content of 0.2-1.5 ppb, and a content of 3-methyl-1,2-cyclopentanedione. The amount is 14-26 ppb. The flavor of norflaneol is “caramel”, the flavor of coumarin is “sweet, grassy”, and the flavor of 3-methyl-1,2-cyclopentanedione is “sweet, maple”. Since the fermented malt beverage according to the present invention contains these three kinds of specific sweet flavor components in a well-balanced manner, the fermented malt beverage has a refreshing sweetness despite a low use ratio of malt.

  The content of norfuraneol in the fermented malt beverage according to the present invention is preferably 1800 to 2500 ppb, more preferably 1900 to 2500 ppb. The content of coumarin in the fermented malt beverage according to the present invention is preferably 0.2 to 1.1 ppb, more preferably 0.4 to 1.0 ppb, and even more preferably 0.5 to 0.9 ppb. The content of 3-methyl-1,2-cyclopentanedione in the fermented malt beverage according to the present invention is preferably 15 to 25 ppb, and more preferably 17 to 23 ppb.

  The contents of norfuraneol, coumarin, and 3-methyl-1,2-cyclopentanedione in the fermented malt beverage according to the present invention can be measured, for example, by GC / MS analysis using dichloromethane liquid-liquid extraction. . Specifically, first, a sample is collected in a container, ammonium sulfate is added, then dichloromethane is added to the container and an internal standard substance is added, followed by extraction with shaking. At this time, if there is gas in the container, it is preferable to perform degassing. Thereafter, centrifugation is performed to recover the solvent layer. The recovered solvent layer is dehydrated by adding anhydrous sodium sulfate, and then concentrated by nitrogen purge, and then subjected to GC / MS analysis.

  As a method of adjusting the content of norfuraneol to 1800 to 2700 ppb, which is higher than that of a conventional malt beverage having a malt ratio of less than 50% by mass, for example, a raw material of fermented malt beverage such as malt is originally composed of norfuraneol. A method of selecting and using one having a content higher than that of other varieties of the same kind can be mentioned. Further, norfuraneol itself extracted or purified from a natural product or a natural product may be added as an additive, and a perfume containing norfuraneol may be added as an additive.

  As a method of adjusting the content of coumarin to 0.2 to 1.5 ppb higher than the conventional malt beverage having a malt ratio of less than 50% by mass, for example, the raw material of fermented malt beverage such as malt is originally made of coumarin. A method of selecting and using one having a content higher than that of other varieties of the same kind can be mentioned. Moreover, the coumarin itself which is synthetic or extracted / purified from a natural product may be added as an additive, and a fragrance containing coumarin may be added as an additive.

  As a method of adjusting the content of 3-methyl-1,2-cyclopentanedione to 14 to 26 ppb higher than the conventional fermented malt beverage having a malt ratio of less than 50% by mass, for example, fermented malt beverages such as malt A method of selecting and using a raw material that originally has a higher content of 3-methyl-1,2-cyclopentanedione than other varieties of the same type can be mentioned. Further, 3-methyl-1,2-cyclopentanedione itself, which is synthesized or extracted / purified from a natural product, may be added as an additive, and a fragrance containing 3-methyl-1,2-cyclopentanedione May be added as an additive.

  The fermented malt beverage according to the present invention has a linalool content of 0.5 to 3 ppb. By adjusting the linalool content within the above range, a light feeling is enhanced and a fermented malt beverage with high palatability is obtained. As a linalool content of the fermented malt drink which concerns on this invention, 0.5-1.0ppb is more preferable. 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 0.5 to 3 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 made of other malt as a raw material, except for adjusting the contents of norfuraneol, coumarin, 3-methyl-1,2-cyclopentanedione, and linalool within a predetermined range, It can be produced in the same manner as the production method for beer, happoshu and the like produced through the fermentation process. 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 the grain raw material include barleys other than malt such as barley and wheat, beans such as rice, corn and soybeans, and potatoes, and barley is particularly preferable. 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. Moreover, it is also preferable that at least a part thereof includes a germinated state. 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 norfaneol, coumarin, 3-methyl-1,2-cyclopentanedione, or linalool is added as a raw material, extracted or purified from synthetic or natural products, the timing for adding these is determined in the final product. There is no particular limitation as long as norflaneol or the like can remain added. Since there is little risk of loss due to decomposition, denaturation, volatilization, and the like after addition, norflaneol or the like is preferably added to a sugar solution after saccharification treatment, a fermentation solution after fermentation, or a 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. Into the charging tank, 40 kg of fermentation raw material and 160 L of raw material water were added, 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, the sensory test by the 6 trained beer specialty panelists was performed. 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]
In the fermented malt beverage containing norfuraneol, coumarin, 3-methyl-1,2-cyclopentanedione, and linalool, the influence of the content of norfuraneol on the flavor was examined.
Specifically, a mixture obtained by mixing malt pulverized product and corn starch so that the malt ratio is 49% by mass is used as a fermentation raw material, and norflaneol, coumarin, 3-methyl- A fermented malt beverage was produced in the same manner as in Reference Example 1 except that 1,2-cyclopentanedione and linalool (both flavors) were added so that the final concentration in the beverage would be the concentration shown in Table 1.

  The content (concentration) of norfuraneol, coumarin, and 3-methyl-1,2-cyclopentanedione in the fermented malt beverage was measured by GC / MS analysis using dichloromethane liquid extraction. Specifically, first, a sample was collected in a container, ammonium sulfate was added, then dichloromethane was added to the container and an internal standard substance was added, followed by extraction with shaking. At this time, when there was gas in the container, degassing was performed. Thereafter, centrifugation was performed to recover the solvent layer. The recovered solvent layer was dehydrated by adding anhydrous sodium sulfate, and concentrated by nitrogen purge, and then subjected to GC / MS analysis.

  Moreover, the linalool content (concentration) in the fermented malt beverage was quantified by GC-MS analysis. 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, refreshing sweetness, and a light feeling, 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. Table 1 shows the average of the evaluations of six panelists regarding the refreshing sweetness, lightness, and overall evaluation of each fermented malt beverage.

[Example 2]
In the fermented malt drink containing norfuraneol, coumarin, 3-methyl-1,2-cyclopentanedione, and linalool, the influence on the flavor by the content of coumarin was examined.
Specifically, a mixture obtained by mixing malt pulverized product and corn starch so that the malt ratio is 49% by mass is used as a fermentation raw material, and norflaneol, coumarin, 3-methyl- A fermented malt beverage was produced in the same manner as in Reference Example 1 except that 1,2-cyclopentanedione and linalool (both flavors) were added so that the final concentration in the beverage would be the concentration shown in Table 2.
In addition, norfuraneol, coumarin, 3-methyl-1,2-cyclopentanedione, and linalool content (concentration) in the fermented malt beverage were measured in the same manner as in Example 1.

  The sensory test was performed in the same manner as in Example 1 for malt off-flavor, refreshing sweetness, and lightness of the obtained fermented malt beverage. As a result, in any fermented malt beverage, malt off-flavor was not felt so much. Table 2 shows the average of the evaluations of the six panelists regarding the refreshing sweetness, lightness, and overall evaluation of each fermented malt beverage.

[Example 3]
In fermented malt beverages containing norfuraneol, coumarin, 3-methyl-1,2-cyclopentanedione, and linalool, the effect of flavor content on the flavor of 3-methyl-1,2-cyclopentanedione was examined. .
Specifically, a mixture obtained by mixing malt pulverized product and corn starch so that the malt ratio is 49% by mass is used as a fermentation raw material, and norflaneol, coumarin, 3-methyl- A fermented malt beverage was produced in the same manner as in Reference Example 1 except that 1,2-cyclopentanedione and linalool (both flavors) were added so that the final concentration in the beverage would be the concentration shown in Table 3.
In addition, norfuraneol, coumarin, 3-methyl-1,2-cyclopentanedione, and linalool content (concentration) in the fermented malt beverage were measured in the same manner as in Example 1.

  The sensory test was performed in the same manner as in Example 1 for malt off-flavor, refreshing sweetness, and lightness of the obtained fermented malt beverage. As a result, in any fermented malt beverage, malt off-flavor was not felt so much. In addition, Table 3 shows the average of the evaluations of six panelists regarding the refreshing sweetness, lightness, and overall evaluation of each fermented malt beverage.

[Example 4]
In the fermented malt beverage containing norfuraneol, coumarin, 3-methyl-1,2-cyclopentanedione, and linalool, the blending balance of each flavor component and the effect on the flavor were examined.
Specifically, a mixture obtained by mixing malt pulverized product and corn starch so that the malt ratio is 49% by mass is used as a fermentation raw material, and norflaneol, coumarin, 3-methyl- A fermented malt beverage was produced in the same manner as in Reference Example 1 except that 1,2-cyclopentanedione and linalool (both flavors) were added so that the final concentration in the beverage would be the concentration shown in Table 4.
In addition, norfuraneol, coumarin, 3-methyl-1,2-cyclopentanedione, and linalool content (concentration) in the fermented malt beverage were measured in the same manner as in Example 1.

  The sensory test was performed in the same manner as in Example 1 for malt off-flavor, refreshing sweetness, and lightness of the obtained fermented malt beverage. As a result, in any fermented malt beverage, malt off-flavor was not felt so much. Table 4 shows the averages of the evaluations of the six panelists regarding the refreshing sweetness, lightness, and overall evaluation of each fermented malt beverage.

  As shown in Table 4, the refreshing sweetness of the fermented malt beverage was good in any test section. Among them, in the test sections B to D in which the content of coumarin is 0.5 to 0.9 ppb and the content of 3-methyl-1,2-cyclopentanedione is 17 to 23 ppb, it is particularly good. In the test sections B and D in which the content of furaneol was 1900 to 2500 ppb, it had a very good and refreshing sweetness.

  In addition, the lightness of the fermented malt beverage was strong in the linalool-specific flavor in the test section E having a linalool content of 10 ppb and deteriorated in the lightness, but good in the 3 ppb test section C, 0.5-1 It was very good in the test sections B and D of .5 ppb.

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

Claims (1)

The malt ratio of the fermentation raw material is less than 50% by mass, the content of norfuraneol is 1800-2700 ppb, the content of coumarin is 0.2-1.5 ppb, 3-methyl-1,2-cyclo It is the content of pentanedione 14~26ppb, linalool content Ri 0.5~3ppb der, and wherein the low-alcohol beer der Rukoto, fermented malt beverages.