JP6381925B2 - Fermented malt beverage - Google Patents

Description

  The present invention relates to a fermented malt beverage having a spicy feeling and good lightness despite a 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. 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.

  In addition, in beer-taste beverages such as beer and sparkling liquor, consumer preferences are diversified, and beverages having various flavors have been developed. For example, Patent Document 1 discloses that low molecular weight phenols such as vanillin, p-coumaric acid and ferulic acid are obtained by using malt obtained by decomposing lignin by treating plants with a liquid or gas at high temperature and high pressure under low oxygen conditions. A method for producing beer and sparkling liquor with a high content of compounds and a strong sweet fragrance or fragrant fragrance is disclosed.

JP 2009-173670 A

  An object of the present invention is to provide a fermented malt beverage having a spicy feeling and a good lightness 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 have found that in a fermented malt beverage in which the use ratio of malt to fermented raw materials is suppressed to less than 50% by mass to suppress malt off-flavor, 4-methylguaiacol {4- methylguaiacol (2-methoxy-4-methylphenol)}, o-cresol {o-cresol (2-methylphenol)}, phenol, p-cresol {p-cresol (4-methylphenol)}, eugenol, Containing isoeugenol, 4-vinylsyringol {4-vinylsyringol (Phenol, 4-ethenyl-2,6-dimethoxy-)}, and 4'-hydroxyacetophenone {4'-hydroxyacetophenone (4-acetylphenol)} By adjusting the amount and linalool content within a predetermined range, it was found that both the spicy feeling and the light feeling can be improved, and the present invention has been completed.

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 4-methylguaiacol is 0.10 to 0.30 ppb, and the content of o-cresol is 0.20 to 0.40 ppb. The content of phenol is 1.3 to 2.5 ppb, the content of p-cresol is 0.4 to 0.8 ppb, the content of eugenol is 0.5 to 1.3 ppb, and isoeugenol The content of 4-vinylsyringol is 360-485 ppb, the content of 4′-hydroxyacetophenone is 3-7 ppb, and the linalool content is 0.5-3 ppb. Oh it is, and wherein the low-alcohol beer der Rukoto, fermented malt beverages.
[2] The content of 4-methylguaiacol is 0.10 to 0.26 ppb, the content of o-cresol is 0.20 to 0.32 ppb, and the content of phenol is 1.3 to 1.9 ppb. P-cresol content is 0.4-0.6 ppb, eugenol content is 0.5-1.1 ppb, isoeugenol content is 5-9 ppb, 4-vinyl The fermented malt beverage according to the above [1], wherein the content of syringol is 380 to 480 ppb, the content of 4′-hydroxyacetophenone is 3 to 5 ppb, and the content of linalool 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 above-mentioned [1], wherein 4-methylguaiacol, o-cresol, phenol, p-cresol, eugenol, isoeugenol, 4-vinylsyringol, 4′-hydroxyacetophenone, or linalool is contained as a raw material. [3] The fermented malt beverage according to any one of [3].

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

  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 4-methylguaiacol content of 0.10 to 0.30 ppb, preferably 0.10 to 0.26 ppb, and an o-cresol content of 0.20 to 0.00. 40 ppb, preferably 0.20 to 0.32 ppb, phenol content 1.3 to 2.5 ppb, preferably 1.3 to 1.9 ppb, p-cresol content 0.4 to 0.8 ppb, preferably 0.4-0.6 ppb, eugenol content 0.5-1.3 ppb, preferably 0.5-1.1 ppb, isoeugenol content 5-11 ppb , Preferably 5-9 ppb, and the content of 4-vinylsyringol is 360-485 ppb, preferably 380-480 ppb, more preferably 380-450 ppb The content of 4'-hydroxyacetophenone 3～7Ppb, preferably 3～5Ppb. The incense tone of 4-methylguaiacol is “smoky, disinfecting”, the incense tone of o-cresol and p-cresol is “phenolic, disinfecting”, and the incense tone of phenol and 4′-hydroxyacetophenone is “phenolic” Yes, the scent of Eugenol and Isoeugenol is “spicy” and the scent of 4-vinylsyringol is “smoky”. Since the fermented malt beverage according to the present invention contains these eight types of specific phenol compounds in a well-balanced manner, the fermented malt beverage has a spicy feeling despite the low use ratio of malt.

  The content of 4-methylguaiacol, o-cresol, phenol, p-cresol, eugenol, isoeugenol, 4-vinylsyringol, and 4′-hydroxyacetophenone in the fermented malt beverage according to the present invention is, for example, dichloromethane liquid It can be measured by GC / MS analysis using 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.

  The content of 4-methyl guaiacol, o-cresol, phenol, p-cresol, eugenol, isoeugenol, 4-vinylsyringol, and 4′-hydroxyacetophenone, compared to a conventional fermented malt beverage having a malt ratio of less than 50% by mass As a method for adjusting the concentration within the above high concentration range, for example, raw materials for fermented malt beverages such as malt are originally prepared from 4-methyl guaiacol, o-cresol, phenol, p-cresol, eugenol, isoeugenol, 4-vinylsyrin. Examples thereof include a method of selecting and using a material having a content of at least one kind of gall or 4′-hydroxyacetophenone higher than that of other varieties of the same kind. In addition, 4-methylguaiacol, o-cresol, phenol, p-cresol, eugenol, isoeugenol, 4-vinylsyringol, or 4′-hydroxyacetophenone itself, which is extracted or purified from a natural or natural product, is used as an additive. You may add and you may add the fragrance | flavor containing at least 1 sort (s) of these 8 types of phenolic compounds 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 contains 4-methylguaiacol, o-cresol, phenol, p-cresol, eugenol, isoeugenol, 4-vinylsyringol, 4′-hydroxyacetophenone, and linalool in a predetermined range. Except for adjusting inward, other malt can be used as a raw material, and it can be produced in the same manner as in the production method of beer, happoshu and the like produced through a 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.

  4-Methylguaiacol, o-cresol, phenol, p-cresol, eugenol, isoeugenol, 4-vinylsyringol, 4'-hydroxyacetophenone, or linalool, as a raw material extracted or purified from synthetic or natural products When added, the timing of adding these is not particularly limited as long as 4-methyl guaiacol or the like can remain in the final product. Since the risk of loss due to decomposition, modification, volatilization, etc. is small after addition, 4-methylguaiacol 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 4-methylguaiacol, o-cresol, phenol, p-cresol, eugenol, isoeugenol, 4-vinylsyringol, 4'-hydroxyacetophenone, and linalool, the balance and flavor of each flavor component The effect on
Specifically, a mixture of malt pulverized product and corn starch mixed so that the malt ratio is 49% by mass is used as a fermentation raw material, and 4-methylguaiacol, o-cresol, phenol is added to cold wort before brewer's yeast inoculation. , P-cresol, eugenol, isoeugenol, 4-vinyl syringol, 4'-hydroxyacetophenone, linalool (all fragrances) were added except that the final concentration in the beverage would be the concentration shown in Table 1. A fermented malt beverage was produced in the same manner as in 1.

  In addition, content (concentration) of 4-methyl guaiacol, o-cresol, phenol, p-cresol, eugenol, isoeugenol, 4-vinyl syringol, and 4′-hydroxyacetophenone in the fermented malt beverage is dichloromethane liquids. Measured by GC / MS analysis using 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).

  The fermented malt beverage obtained was subjected to a sensory test by 6 trained beer panelists regarding malt off flavor, spicy feeling, and lightness. 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 for the spicy feeling, lightness, and overall evaluation of each fermented malt beverage.

  As shown in Table 1, the spicy sensation of the fermented malt beverage is such that the content of 4-methylguaiacol is 0.05 ppb, the content of o-cresol is 0.15 ppb, and the content of p-cresol is 0. .3 ppb, Eugenol content is 0.3 ppb, Isoeugenol content is 3 ppb, 4-Vinylsyringol content is 550 ppb, 4′-hydroxyacetophenone content is 2 ppb. While it was not good in a certain test section E, the content of 4-methylguaiacol was 0.10 to 0.30 ppb, the content of o-cresol was 0.20 to 0.40 ppb, p- The content of cresol is 0.4 to 0.8 ppb, the content of eugenol is 0.5 to 1.1 ppb, and the content of isoeugenol There is 5~11ppb, 4- content of the vinyl cylinder goal is 360~485ppb, 4'- content hydroxyacetophenone was good in Test Zone A~D is 3～7Ppb. In particular, the content of 4-methylguaiacol is 0.10 to 0.26 ppb, the content of o-cresol is 0.20 to 0.32 ppb, and the content of p-cresol is 0.4 to 0.00. Test sections B and D having a content of 6 ppb, an isoeugenol content of 5-9 ppb, a 4-vinylsyringol content of 380-480 ppb, and a 4′-hydroxyacetophenone content of 3-5 ppb Had a very good feeling of spicy.

  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 spicy feeling and good lightness despite the fact that the malt off-flavor is small, so that the present invention is particularly used in the fermented malt beverage and its production field. Is possible.

Claims (4)

The malt ratio of the fermentation raw material is less than 50% by mass, the content of 4-methylguaiacol is 0.10 to 0.30 ppb, the content of o-cresol is 0.20 to 0.40 ppb, The content is 1.3 to 2.5 ppb, the content of p-cresol is 0.4 to 0.8 ppb, the content of eugenol is 0.5 to 1.3 ppb, and the content of isoeugenol There is 5～11Ppb, 4-vinyl content of cylindrical goal is 360～485Ppb, a content of 4'-hydroxyacetophenone 3～7Ppb, linalool content Ri 0.5~3ppb der, and wherein the low-alcohol beer der Rukoto, fermented malt beverages.   The content of 4-methylguaiacol is 0.10 to 0.26 ppb, the content of o-cresol is 0.20 to 0.32 ppb, the content of phenol is 1.3 to 1.9 ppb, The content of p-cresol is 0.4 to 0.6 ppb, the content of eugenol is 0.5 to 1.1 ppb, the content of isoeugenol is 5 to 9 ppb, and 4-vinylsyringol The fermented malt beverage according to claim 1, wherein the content is 380 to 480 ppb, the content of 4'-hydroxyacetophenone is 3 to 5 ppb, and the linalool content is 0.5 to 1.0 ppb.   The fermented malt beverage according to claim 1 or 2, wherein hops are used as a raw material.   Any one of Claims 1-3 which contains 4-methyl guaiacol, o-cresol, phenol, p-cresol, eugenol, isoeugenol, 4-vinyl syringol, 4'-hydroxy acetophenone, or linalool as a raw material. Fermented malt beverage according to one item.