JP6470948B2 - Malt fermented beverage with enhanced richness - Google Patents

Description

  The present invention relates to a malt fermented beverage, and more particularly, to a malt fermented beverage with enhanced richness.

  The malt fermented beverage refers to a beverage that uses malt or wort as a raw material and is fermented in the manufacturing process. A typical example of a malt fermented beverage is a beer-taste malt beverage. Here, “beer taste” means that the flavor is the same as beer. “Beer” refers to a beverage obtained by fermenting malt, hops, and water as raw materials. For example, when wort obtained by saccharifying malt or cereals containing malt is fermented using yeast, a beer-taste malt beverage is obtained.

  Wort as a raw material for malt fermented beverages is produced by crushing cereals containing malt, saccharifying starch by mixing and heating with auxiliary materials and water, adding hops to the resulting sugar solution, and further boiling Is done. The process of heating malt or the like with water is generally called saccharification, and the process of boiling the sugar solution is called wort boiling. When it is necessary to distinguish between the wort before boiling the wort and the wort after boiling the wort, in the present specification, the wort before boiling the wort is referred to as “sugar solution” and the wort after boiling the wort. May be referred to as “boiling sugar solution”.

  The wort has a flavor derived from malt and hops. Therefore, the beer-taste malt beverage has a beer-specific rich feeling, a drink response, and an aroma. The applicant of the present application has found an amino group-substituted aromatic ketone as a component that contributes to the bulge and richness of beer, and among 2-aminoacetophenones among the amino group-substituted aromatic ketones, the beer-likeness, taste thickness, and richness The effect of enhancing was demonstrated (Patent Document 1). However, means for increasing the amino group-substituted aromatic ketone concentration of the beer-taste malt beverage is not yet known other than adding the amino-group-substituted aromatic ketone to the beer-taste malt beverage.

Japanese Patent Application No. 2014-205147

  The present invention solves the above-mentioned conventional problems, and its object is to provide means for increasing the amino group-substituted aromatic ketone concentration of a malt fermented beverage in the brewing process.

The present invention includes a step of mixing malt or cereal containing malt and warm water;
Saccharifying the malt or cereals containing malt to obtain a sugar solution;
Adding hops to the sugar solution and boiling; and inoculating the boiling sugar solution with yeast and fermenting;
A method for producing a malt fermented beverage, comprising:
Provided is a method for producing a malt fermented beverage in which the boiling sugar liquid contains 2-aminoacetophenone at a concentration of 3 ppb or more.

  In one certain form, the said malt contains the malt containing 2-aminoacetophenone by content of 15 ng / g or more.

  In one certain form, the said malt consists of malt containing 2-aminoacetophenone with content of 15 ng / g or more.

  In one certain form, the said malt is obtained from the at least 1 type of barley selected from the group which consists of a Sebastian seed | species, an explorer seed | species, a bellini seed | species, and a tiple seed | species.

  In one certain form, the temperature of the warm water mixed with the malt or the grain containing malt is 76 degreeC or more.

  In one certain form, the boiling time of a sugar liquid is 40 to 80 minutes.

  Moreover, this invention provides the malt fermented drink obtained by the method in any one of the said.

  In one certain form, the said malt fermented drink contains 2-acetaminophenone in the density | concentration of 3 ppb or more.

Moreover, this invention is the process of mixing the cereal containing malt or malt, and warm water;
Saccharifying the malt or cereals containing malt to obtain a sugar solution;
Adding hops to the sugar solution and boiling; and inoculating the boiling sugar solution with yeast and fermenting;
A method for enhancing the richness of a malt fermented beverage,
Provided is a method for enhancing the richness of a malt fermented beverage in which the boiling sugar solution contains 2-aminoacetophenone at a concentration of 3 ppb or more.

  The method of the present invention provides a means for increasing the amino group-substituted aromatic ketone concentration of a malt fermented beverage during the brewing process.

  In the method of the present invention, the operation of saccharifying malt or cereals containing malt is carried out according to the methods and conditions usually performed when producing beer. For example, first, a mash is prepared by adding malt crushed material, auxiliary materials such as barley, and warm water to a charging tank and mixing them. If necessary, in addition to the main raw material and the auxiliary raw material, an enzyme agent such as a saccharifying enzyme and a protease, and flavor components such as spices and herbs may be added to the miche.

  The malt used as a brewing raw material, ie, cereal subjected to saccharification, is selected to contain 2-aminoacetophenone. Preferred malt contains a large amount of 2-aminoacetophenone. Malt having a 2-aminoacetophenone content of 0.05 ng or more per 1 g of malt is preferable. When the content of 2-aminoacetophenone in the malt is less than 0.05 ng per 1 g of malt, 2-aminoacetophenone contained in the malt fermented beverage may not be sufficiently increased. Malt having a content of 2-aminoacetophenone of 0.08 ng or more per 1 g of malt is more preferable. More preferred is malt having a 2-aminoacetophenone content of 0.1 ng or more per 1 g of malt.

  The 2-aminoacetophenone content of the malt should be quantified with a gas chromatograph mass spectrometer after liquid-liquid extraction with dichloromethane after producing a wort using a certain amount of malt. Can be determined.

  Specific examples of malts containing a large amount of 2-aminoacetophenone include Sebastian species (Sebastian species, France), Explorer species (Explorer species, France), Bellini species (Bellini species, France) and Tipple species ( Examples include malts obtained from barley such as Tipple (from France). Among them, malt obtained from Sebastian and Bellini barley has a higher 2-aminoacetophenone content and is a more preferred malt.

  The content of malt containing a large amount of 2-aminoacetophenone in the brewing raw material is 10% by weight or more from the viewpoint of sufficiently increasing the 2-aminoacetophenone concentration of the malt fermented beverage. The content of malt containing a large amount of 2-aminoacetophenone in the brewing raw material is preferably 50% by weight or more, more preferably 80% by weight or more. The brewing raw material may be composed of malt (that is, 100% of malt), or may be composed of malt containing a large amount of 2-aminoacetophenone.

  When adding the malt crushed material and warm water to the charging tank, the temperature of the warm water is preferably adjusted to 40 ° C. or higher from the viewpoint of sufficiently increasing the 2-aminoacetophenone concentration of the malt fermented beverage. The temperature of the hot water that is brought into contact with the crushed malt during charging is preferably 50 ° C. or higher, more preferably 65 to 100 ° C., and still more preferably 76 to 100 ° C.

  Thereafter, the temperature of the miche is adjusted, and the starch is saccharified using the malt-derived enzyme or the enzyme added to the miche by holding the miche at a predetermined temperature for a certain period of time. The temperature and time during the saccharification treatment can be appropriately determined in consideration of the type of enzyme to be used, the amount of miche, the quality of the target malt alcoholic beverage, and the like, for example, 30 to 90 at 60 to 72 ° C. This can be done by holding for a minute. After maintaining the saccharification treatment at 76 to 78 ° C. for about 10 minutes, the mash is filtered in a wort filtration tank to obtain a transparent sugar solution.

  The said auxiliary material means raw materials other than malt and a hop. Examples of the auxiliary raw material include starch raw materials such as barley, wheat, corn starch, corn grits, rice and corn, and saccharide raw materials such as liquid sugar and sugar. Here, the liquid sugar is produced by decomposing and saccharifying starchy substances with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose and the like. In addition, spices, herbs, fruits and the like used for the purpose of imparting or improving flavor are also included in the auxiliary materials.

  The saccharifying enzyme means an enzyme that decomposes starch and produces sugar. Examples of the saccharifying enzyme include α-amylase, glucoamylase, and prunalase.

  The operation of boiling the wort is carried out according to the methods and conditions usually used when producing beer. For example, if necessary, the sugar solution adjusted in pH is transferred to a boiling kettle, and hops are added to boil. Hops may be mixed at any stage from the start of boiling to the end of boiling.

  The wort boiling time is preferably adjusted to 10 to 100 minutes from the viewpoint of sufficiently increasing 2-aminoacetophenone contained in the malt fermented beverage. When the wort boiling time is too long, the volatilization amount of 2-aminoacetophenone increases and the wort may be reduced. The time for boiling the wort is preferably 20 to 90 minutes, more preferably 40 to 80 minutes.

  The boiled sugar solution is transferred to a precipitation tank called a whirlpool, and after removing hop koji and coagulated protein produced by the boil, it is cooled to an appropriate fermentation temperature by a plate cooler. By the operation of boiling the wort, wort is obtained.

  The boiling sugar liquid contains 2-aminoacetophenone at a concentration of 3 ppb or more. When the 2-aminoacetophenone concentration of the boiling sugar liquid is less than 3 ppb, the 2-aminoacetophenone concentration of the malt fermented beverage becomes insufficient, and the enhancement of the taste thickness or richness becomes insufficient. The 2-aminoacetophenone concentration of the boiling sugar solution is preferably 4 to 15 ppb, more preferably 5 to 10 ppb.

  The wort that has been boiled with wort then promotes protein coagulation in the wort by adjusting the pH. The pH may be any value that promotes protein coagulation, but is preferably adjusted to pH 5.0 or higher. The pH of the wort boiled with wort is preferably adjusted to 5.0 to 5.4, more preferably 5.2. The pH of the wort is adjusted by adding a basic substance that is harmless to the human body. Examples of such basic substances include sodium carbonate, potassium carbonate, calcium carbonate, ammonia and the like.

  The obtained wort can be fermented and used as a raw material for producing a malt fermented beverage. What is necessary is just to perform fermentation of wort according to a conventional method. For example, yeast is inoculated into the cooled wort and transferred to a fermentation tank for fermentation. Furthermore, as a ripening step, the obtained fermentation broth is aged in a storage tank, stored under a low temperature condition of about 0 ° C., and stabilized. Next, as a filtration step, the yeast and protein are removed by filtering the fermented liquid after aging, and the target malt fermented beverage is obtained.

  In addition, in the manufacturing method of the malt fermented drink of this invention, the process of adding 2-aminoacetophenone with respect to the raw material or intermediate product of a malt fermented drink is not performed.

  The following examples further illustrate the present invention, but the present invention is not limited thereto.

Reference example 1
Among the malts commercially available from Cargill, the content of 2-aminoacetophenone (hereinafter sometimes referred to as “2AAP”) was measured for those shown in Table 1. The measuring method is shown below.

  400 g of malt was weighed and crushed by a conventional method. Next, the crushed material of malt and 55 degreeC warm water were added to the preparation tank, and were mixed, and the mash was prepared. Thereafter, the temperature of the Miche was adjusted to 64 ° C., held at the temperature for 5 minutes, and further held at 70 ° C. for 10 minutes, whereby the starch was saccharified using an enzyme derived from malt. After maintaining the saccharification treatment at 76 ° C. for 5 minutes, the mash was filtered in a wort filtration tank to obtain about 2 liters of a transparent sugar solution. The obtained sugar solution was transferred to a boiling kettle and hops were added. Next, the boiling was heated at 100 ° C. for 60 minutes by heating the boiling kettle. The contents were transferred from the boiling kettle to a whirlpool to remove insolubles and then cooled to 7.0 ° C. to obtain 2.4 liters of malt extract. 30 ml of this malt extract was taken from 30 liters, 2AAP was extracted with dichloromethane, and the resulting extract was concentrated to 0.1 ml, and then subjected to a gas chromatograph mass spectrometer to give 2AAP concentration of the concentrate. Was measured. Based on the measured value, the 2AAP concentration of the malt extract was calculated. Moreover, the 2AAP content in the malt was calculated based on the 2AAP concentration of the malt extract and the amount of malt used.

[Table 1]

Example 1
Malt (Cargill) manufactured from French Sebastian barley was prepared. The 2AAP content of this malt is 50.2 ng / g. 400 g of this malt was weighed and crushed by a conventional method. Next, the crushed material of malt and 55 degreeC warm water were added to the preparation tank, and were mixed, and the mash was prepared. Thereafter, the temperature of the Miche was adjusted to 64 ° C., held at the temperature for 5 minutes, and further held at 70 ° C. for 10 minutes, whereby the starch was saccharified using an enzyme derived from malt. After maintaining the saccharification treatment at 76 ° C. for 5 minutes, the mash was filtered in a wort filtration tank to obtain about 2 liters of a transparent sugar solution.

  The obtained sugar solution was transferred to a boiling kettle and hops were added. Next, the boiling was heated at 100 ° C. for 60 minutes by heating the boiling kettle. The contents were transferred from the boiling kettle to a whirlpool and cooled to 7.0 ° C. The amount of 2AAP contained in the boiling sugar solution was measured using a gas chromatograph mass spectrometer and found to be 9.1 ppb.

  The cooled boiling sugar liquid was inoculated with yeast, transferred to a fermenter, and fermented for 7 days. Furthermore, as a ripening step, the obtained fermentation broth was aged in a storage tank for 7 days and stored and stabilized at a low temperature of about -1.0 to 0.0 ° C. Next, as a filtration step, yeast and protein were removed by filtering the fermented liquid after aging, and a beer-taste malt beverage was produced.

Examples 2-5
Table 2 shows the malt produced from French Sebastian barley (Cargill) and the malt produced from American Harrington barley and mixed together at different ratios. The raw malt shown was prepared.

  A boiling sugar solution was prepared in the same manner as in Example 1 except that the malt mixture shown in Table 2 was used as a brewing raw material, and the concentration of 2AAP contained in the boiling sugar solution was measured. The results are shown in Table 2.

[Table 2]

  The beer-taste malt beverage of each Example was manufactured like Example 1 except using the obtained boiling sugar liquid.

Comparative Example 1
Example 1 except that malt produced from American Harrington barley (Cargill) was used instead of malt (Cargill) produced from French Sebastian barley A boiling sugar solution was prepared. It was 2.0 ppb when the concentration of 2AAP contained in the boiling sugar solution was measured using a gas chromatograph mass spectrometer. A beer-taste malt beverage was produced in the same manner as in Example 1 except that the obtained boiling sugar solution was used.

Comparative Example 2
A beer “Asahi Super Dry” (trade name) manufactured by Asahi Beer was prepared.

Sensory evaluation of the flavor of the prepared beer-taste malt beverage was performed by an expert evaluator for sensory evaluation of the malt beverage. At that time, Comparative Example 1 was used as a control, and the average value of three professional evaluators was adopted as the evaluation value. Table 3 shows the evaluation criteria, and Table 4 shows the evaluation results.

[Table 3]
Grain scent evaluation criteria

[Table 4]
Evaluation results

  As shown in the evaluation results, the strength and thickness of the beer-taste malt beverage vary in strength depending on the 2AAP concentration of the boiling sugar solution. Increase the 2AAP concentration of beer-taste malt beverage by using malt with high 2AAP content or increase the use ratio of malt with high 2AAP content, and enhance the thickness and richness of beer-taste malt beverage Can do.

Reference example 2
Examination of water temperature at the time of malt preparation Malt (manufactured by Cargill) prepared from French Sebastian barley was prepared. The malt has a 2-aminoacetophenone content of 50.2 ng / g. 400 g of this malt was weighed and crushed by a conventional method. Next, the malt crushed material and warm water were added to the preparation tank and mixed to prepare a miche. When mixing malt with warm water, as shown in Table 5, the temperature of warm water changed extraction temperature for every batch. The miche was held at each temperature for 10 minutes and then rapidly cooled, and then the obtained miche was filtered in a wort filtration tank to obtain about 2 liters of a transparent sugar solution.

  About the obtained sugar solution, the density | concentration of 2 AAP was measured using the gas chromatograph mass spectrometer. The results are shown in Table 5.

[Table 5]

  By adjusting the water temperature to 76 or 100 ° C. when malt was charged, a sugar solution containing a high content of 2AAP could be obtained.

Reference example 3
Examination of the wort boiling time Malt (manufactured by Cargill) prepared from French Sebastian barley was prepared. The 2AAP content of this malt is 50.2 ng / g. 400 g of this malt was weighed and crushed by a conventional method. Next, the crushed material of malt and 55 degreeC warm water were added to the preparation tank, and were mixed, and the mash was prepared. Thereafter, the temperature of the Miche was adjusted to 64 ° C., held at the temperature for 5 minutes, and further held at 70 ° C. for 10 minutes, whereby the starch was saccharified using an enzyme derived from malt. After the saccharification treatment, after maintaining at 76 ° C. for 5 minutes, as shown in Table 6, after changing the wort boiling time for each batch, the mash is filtered in a wort filtration tank to obtain a transparent sugar solution of about 2 Liter was obtained.

  The obtained sugar solution was transferred to a boiling kettle and hops were added. Next, the wort was boiled at 100 ° C. by heating the boiling kettle. As shown in Table 6, the wort boiling time was changed for each batch. Thereafter, the contents were transferred from the boiling kettle to a whirlpool and cooled to 7.0 ° C. The concentration of 2AAP contained in the boiling sugar solution was measured using a gas chromatograph mass spectrometer. The results are shown in Table 6.

[Table 6]

  By adjusting the boiling time to 40 to 80 minutes, a boiling sugar liquid containing a high content of 2AAP could be obtained.

Claims (2)

Mixing malt or cereals containing malt and warm water at 76 ° C. or higher ;
Saccharifying the malt or cereals containing the malt to obtain a sugar solution;
Adding hops to the sugar solution and boiling for 40 to 80 minutes ; and inoculating the boiling sugar solution with yeast and fermenting;
A method for producing a malt fermented beverage, comprising:
The malt is obtained from at least one barley selected from the group consisting of Sebastian species, Explorer species, Bellini species and Tipple species,
A method for producing a malt fermented beverage, wherein the boiling sugar liquid contains 2- aminoacetophenone at a concentration of 4 to 15 ppb . Mixing malt or cereals containing malt and warm water at 76 ° C. or higher ;
Saccharifying the malt or cereals containing the malt to obtain a sugar solution;
Adding hops to the sugar solution and boiling for 40 to 80 minutes ; and inoculating the boiling sugar solution with yeast and fermenting;
A method for enhancing the richness of a malt fermented beverage,
The malt is obtained from at least one barley selected from the group consisting of Sebastian species, Explorer species, Bellini species and Tipple species,
A method for enhancing the richness of a malt fermented beverage in which the boiling sugar liquid contains 2- aminoacetophenone at a concentration of 4 to 15 ppb .