JP6479432B2 - Fermented malt beverage with red juice - Google Patents
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Description
本発明は、麦芽及びアントシアニンを含有する赤色系果汁を原料とする赤色系果汁入り発酵麦芽飲料において、発酵麦芽飲料由来の香味と赤色系果汁による香味及び色調を調和させ、該香味、色調の付与と、該果汁を添加した場合に発生するオフフレーバーを抑制して、芳醇で清涼感を有する赤色系果汁入り発酵麦芽飲料、及び、その製造方法を提供することに関する。 The present invention is a fermented malt beverage containing red fruit juice containing malt and anthocyanin as a raw material. The flavor derived from the fermented malt drink and the flavor and color tone of the red fruit juice are harmonized to give the flavor and color tone. In addition, the present invention relates to a fermented malt drink containing red fruit juice having a refreshing sensation that is off-flavor generated when the fruit juice is added, and a method for producing the same.
近年、嗜好の多様化に合わせて、ビール等の発酵麦芽飲料においても、特徴的で多様な香味を持ったビールの商品が提供され、クラフトビールとしての人気を博している。クラフトビールでは、原料に、いわゆるビールの主原料でない素材を積極的に使用し、新しい味わいを作出しようとする試みがなされ、様々な製品が製造され、販売されている。該製品において、ビール製造工程において、果実を添加して、その成分を浸出させ、果実の香味をビールに付与する方法が知られている。該果実の香味をビールに付与する方法は、ヨーロッパのビールメーカーを中心に行われてきており、例えば、果汁などを発酵中、又は貯蔵中に加えることによって、果汁の香味とビールの香味を調和させ、特徴のあるビールを製造し、提供されている（フレッド・エクハード他著、田村功訳、「世界ビール大百科」、株式会社大修館書店、1997.12.10.、ｐ３６９−３７０）。 In recent years, in accordance with the diversification of tastes, beer products with characteristic and various flavors are also provided in fermented malt beverages such as beer, and they are gaining popularity as craft beer. In craft beer, an attempt is made to produce a new taste by actively using a material that is not the main raw material of beer as a raw material, and various products are manufactured and sold. In the product, in the beer manufacturing process, a method is known in which fruit is added to leaching its components and imparting the flavor of the fruit to the beer. The method of imparting the flavor of the fruit to the beer has been performed mainly by European beer makers. For example, by adding fruit juice during fermentation or storage, the flavor of the fruit juice and the flavor of the beer are harmonized. A unique beer is produced and provided (Fred Echard et al., Isamu Tamura, “World Beer Encyclopedia”, Taishukan Shoten Co., Ltd., 1997.12.10, p369-370).
ビール等の各種発酵アルコール飲料において、その原料に、果実や果汁等を添加する方法も開示されている。例えば、特開２００５−３１２３０２号公報には、（１）麦芽を含む仕込液を糖化した麦汁と、（２）果汁を含む仕込み液を調製し、該仕込み液を混合し、発酵することにより、麦芽に由来するビールらしい香味を失わず、果汁由来の香味を調和した発酵麦芽飲料の製造方法が、特開２００９−７７６４１号公報には、梅酒や、果実酒やビール等の酒類に、果肉ピューレを添加し、圧力５０〜３５０ｋｇ・ｃｍ２でホモゲナイズした混濁酒類の製造方法が、特開２０１２−２９６２８号公報には、（Ｚ）−３−ヘキセン−１−オール、リナロール、ゲラニルアセテート、β−シトロネロール、及びネロールを含んだ、赤ブドウ様及びマンゴ様の香りをもつ、フルーツ様香気のビールテイスト飲料が開示されている。 In various fermented alcoholic beverages such as beer, a method of adding fruit, fruit juice or the like to the raw material is also disclosed. For example, in JP-A-2005-312302, by preparing (1) wort obtained by saccharification of a liquid containing malt and (2) a liquid containing fruit juice, mixing the liquid and fermenting the mixture JP-A-2009-76641 discloses a method for producing a fermented malt beverage that does not lose the flavor of beer derived from malt and that harmonizes the flavor derived from fruit juice. JP-A-2012-29628 discloses a method for producing pure liquor and homogenized at a pressure of 50 to 350 kg · cm 2 , Japanese Patent Application Laid-Open No. 2012-29628 discloses (Z) -3-hexen-1-ol, linalool, geranyl acetate, β -Citronellol and beer-taste beverages with a fruity aroma with red grape-like and mango-like aromas containing nerol are disclosed.
また、特開２０１１−３０５７７号公報には、ブドウ果汁、リンゴ果汁、ピーチ果汁のような果汁を含み、糖化液を実質的に含まない発酵原料を乳酸発酵させた乳酸発酵液と、糖化液を含む発酵原料を用いて酵母で発酵することにより、酸味とフルーティーさをもったビールや、発泡酒のような発酵飲料について、特開２００５−１２４５９１号公報、ＷＯ２００４／０００９９０には、トウモロコシ、馬鈴薯及び米等のシロップ、アミノ酸含有材料のような窒素源、ホップ、カラメル色素、ベニバナ色素、くちなし色素、赤キャベツ色素、ブドウ色素のような色素等を原料として、該色素を付与した、麦類、麦芽を使用しない発泡性ビール様アルコール飲料の製造方法について開示されている。 JP-A-2011-30577 discloses a lactic acid fermentation liquid obtained by lactic acid fermentation of a fermentation raw material containing fruit juices such as grape juice, apple juice, and peach juice, and substantially free of saccharified liquid, and a saccharified liquid. For fermented beverages such as beer having a sour taste and fruitiness and a sparkling liquor by fermenting with yeast using a fermented raw material, JP 2005-124591 A and WO 2004/000990 include corn, potato and Syrups such as rice, nitrogen sources such as amino acid-containing materials, hops, caramel pigments, safflower pigments, non-pigment pigments, red cabbage pigments, pigments such as grape pigments, etc. A method for producing an effervescent beer-like alcoholic beverage that does not use sucrose is disclosed.
上記のように、各種アルコール飲料において、そのアルコール飲料の原料の中に、果実や、果汁を添加する方法が開示されている中で、発酵麦芽飲料の製造において、果汁として、アントシアニンを含有する赤色系果汁を原料に使用し、添加した場合には、果実の香りや麦芽の発酵由来の芳醇なフルーティーな香りとは別に、腐敗臭のようなオフフレーバーが発生し、果汁添加による華やかな香りを損ね、爽やかな香味と色調の赤色系果汁入り発酵麦芽飲料が提供できないという問題がある。したがって、発酵麦芽飲料の製造において、赤色系果汁を添加し、芳醇で爽やかな香味と色調の赤色系果汁入り発酵麦芽飲料を製造するには、該オフフレーバーの発生を効果的に抑制する方法を提供することが課題となる。 As described above, in various alcoholic beverages, among methods for adding fruits and fruit juices to the raw materials of the alcoholic beverages, in production of fermented malt beverages, red containing anthocyanins as fruit juices In addition to the fruity fragrance and the mellow and fruity fragrance derived from the fermentation of malt, an off-flavor such as rotting odor occurs, and the gorgeous fragrance by adding the juice There is a problem that a fermented malt beverage containing a red fruit juice with a refreshing flavor and color cannot be provided. Therefore, in the production of fermented malt beverages, in order to produce a fermented malt beverage containing red fruit juice with a rich and refreshing flavor and color by adding red fruit juice, a method for effectively suppressing the occurrence of the off-flavor Providing is a challenge.
本発明の課題は、麦芽及びアントシアニンを含有する赤色系果汁を原料とする赤色系果汁入り発酵麦芽飲料において、発酵麦芽飲料由来の香味と赤色系果汁による香味及び色調を調和させ、該香味、色調の付与と、該果汁を添加した場合に発生するオフフレーバーを抑制した芳醇で清涼感を有する赤色系果汁入り発酵麦芽飲料、及び、その製造方法を提供することにある。 The subject of the present invention is a fermented malt beverage containing red fruit juice containing malt and anthocyanin as a raw material. The flavor derived from the fermented malt drink and the flavor and color tone of the red fruit juice are harmonized. It is to provide a fermented malt beverage containing a red fruit juice having a refreshing sensation with a refreshing sensation that suppresses off-flavor generated when the fruit juice is added, and a method for producing the same.
本発明者は、上記課題を解決すべく、アントシアニンを含有する赤色系果汁を原料とする赤色系果汁入り発酵麦芽飲料の製造において、該果汁を添加した場合に発生するオフフレーバーを抑制する方法について鋭意検討する中で、該アントシアニンを含有する赤色系果汁を使用した場合に発生するオフフレーバーの異臭は、ダイアセチルであることを突き止めた。そして、アントシアニンを含有する赤色系果汁を使用した場合には、他の果汁を使用した場合に比べて、ダイアセチルの値が顕著に高いことを確認した。該知見に基づいて、発酵麦芽飲料中のダイアセチルの値を、特定濃度以下に調整することにより、オフフレーバーが無く、発酵麦芽飲料由来の香味と赤色系果汁による香味及び色調を調和させた、芳醇で清涼感を有する赤色系果汁入り発酵麦芽飲料を製造することができることを見出し、本発明を完成するに至った。 In order to solve the above problems, the present inventor is a method for suppressing off-flavor generated when a fruit juice is added in the production of a fermented malt beverage containing a red fruit juice using a red fruit juice containing anthocyanin as a raw material. As a result of intensive studies, it was found that the off-flavor off-flavor produced when the red fruit juice containing the anthocyanin was used was diacetyl. And when the red fruit juice containing anthocyanin was used, it confirmed that the value of diacetyl was remarkably high compared with the case where other fruit juices were used. Based on this knowledge, by adjusting the value of diacetyl in the fermented malt beverage to a specific concentration or less, there was no off-flavor, and the flavor and color tone of the fermented malt beverage were harmonized with the flavor and color tone, The present inventors have found that a fermented malt beverage containing a red fruit juice having a refreshing sensation can be produced, and the present invention has been completed.
すなわち、本発明は、麦芽及びアントシアニンを含有する赤色系果汁を原料とする赤色系果汁入り発酵麦芽飲料において、発酵麦芽飲料中のダイアセチルの値を０．０６ｐｐｍ未満に調整することにより、果汁の香味及び色調の付与と、オフフレーバーを抑制した芳醇で清涼感を有する赤色系果汁入り発酵麦芽飲料を提供することからなる。 That is, the present invention is a fermented malt beverage containing red fruit juice containing malt and anthocyanin as a raw material. By adjusting the value of diacetyl in the fermented malt drink to less than 0.06 ppm, It consists of providing a fermented malt beverage with a red fruit juice that has a refreshing sensation that is rich and refreshing, with imparting flavor and color tone.
ここで、発酵麦芽飲料中のダイアセチルの値は、次の方法によって測定される値である：「改訂BCOJビール分析法８．１６．３に記載のキャピラリーカラムを装着した電子捕獲型検出器付ガスクロマトグラフィー法に準じた測定方法」 Here, the value of diacetyl in the fermented malt beverage is a value measured by the following method: “Gas with electron capture detector equipped with a capillary column described in the revised BCOJ beer analysis method 8.16.3. Measuring method according to chromatography method "
また、本発明において、アントシアニンを含有する赤色系果汁を調製するための果実の代表的なものとしては、コンコード、ブドウ、ラズベリー、サワーチェリー、チェリー、ブルーベリー、ストロベリー、クランベリー、ボイソンベリー、アローニャ、ブラックカラント、などを挙げることができる。 In the present invention, representative fruits for preparing red fruit juice containing anthocyanins include concord, grapes, raspberries, sour cherries, cherries, blueberries, strawberries, cranberries, boyson berries, arona, black currants. , Etc.
本発明において、発酵麦芽飲料中のダイアセチルの値の調整は、発酵麦芽飲料製造工程における、果汁の添加時期と、果汁添加時の温度により行うことができる。該発酵麦芽飲料製造工程における、果汁の添加時期と、果汁添加時の温度の調整として、果汁の添加時期が、主発酵開始から、貯蔵終了前であり、果汁添加時の温度が、１０℃未満であるように調整した、果汁の添加時期と、果汁添加時の温度を採用することができる。また、発酵麦芽飲料製造工程における、果汁の添加時期の調整を、果汁の添加時期が、主発酵開始後、果汁添加時の浮遊酵母数が、３million-cells／ｍｌ〜１００million-cells／ｍｌである添加時期のタイミングによって行うことができる。 In the present invention, adjustment of the value of diacetyl in the fermented malt beverage can be performed by the addition time of fruit juice and the temperature at the time of fruit juice addition in the fermented malt beverage production process. In the fermented malt beverage production process, as the adjustment of the fruit juice addition time and the temperature at the time of fruit juice addition, the fruit juice addition time is from the start of the main fermentation before the end of storage, and the temperature at the time of fruit juice addition is less than 10 ° C. It is possible to employ the juice addition time and the temperature at which the juice is added, adjusted to be Moreover, in the fermented malt beverage production process, the addition time of the fruit juice is adjusted. The addition time of the fruit juice is 3 million-cells / ml to 100 million-cells / ml when the fruit juice is added after the start of the main fermentation. This can be done depending on the timing of addition.
本発明の赤色系果汁入り発酵麦芽飲料において、該発酵麦芽飲料としては、ビール又は発泡酒等の発酵麦芽飲料を挙げることができる。 In the fermented malt beverage containing red fruit juice of the present invention, examples of the fermented malt beverage include fermented malt beverages such as beer and sparkling wine.
本発明は、麦芽及びアントシアニンを含有する赤色系果汁を原料とする赤色系果汁入り発酵麦芽飲料の製造方法において、発酵麦芽飲料製造工程における、果汁の添加時期と、果汁添加時の温度の調整により、発酵麦芽飲料中のダイアセチル値を０．０６ｐｐｍ未満に調整することを特徴とする果汁の香味及び色調の付与と、オフフレーバーを抑制した芳醇で清涼感を有する赤色系果汁入り発酵麦芽飲料の製造方法を包含する。該発酵麦芽飲料の製造方法において、発酵麦芽飲料製造工程における、果汁の添加時期と、果汁添加時の温度の調整は、果汁の添加時期の調整が、果汁の添加時期を主発酵開始から、貯蔵終了前であるか、或いは、主発酵開始後、果汁添加時の浮遊酵母数が、３million-cells／ｍｌ〜１００million-cells／ｍｌである時期であり、かつ、果汁添加時の温度が、１０℃未満であるように調整することにより、行うことができる。 The present invention relates to a method for producing a fermented malt beverage containing red fruit juice using malt and anthocyanin-containing red fruit juice as a raw material, and by adjusting the temperature at which the juice is added in the fermented malt beverage production process. A fermented malt beverage containing a red fruit juice having a refreshing sensation with a rich and refreshing taste, which is characterized by adjusting the diacetyl value in the fermented malt beverage to less than 0.06 ppm and suppressing off-flavor. Includes manufacturing methods. In the method for producing a fermented malt beverage, in the process of producing a fermented malt beverage, the adjustment time of the fruit juice and the temperature at the time of the addition of the fruit juice are adjusted, the adjustment of the addition time of the fruit juice is stored from the start of the main fermentation. Before the end of the main fermentation, or after the start of the main fermentation, the time when the number of floating yeast at the time of fruit juice addition is 3 million-cells / ml to 100 million-cells / ml, and the temperature at the time of fruit juice addition is 10 ° C. This can be done by adjusting to less than.
本発明の発酵麦芽飲料の製造方法において、発酵麦芽飲料の発酵液に対する、果汁の添加量は、０．５〜５０ｗ／ｖ％の範囲を採用することができる。 In the method for producing a fermented malt beverage of the present invention, a range of 0.5 to 50 w / v% can be adopted as the amount of fruit juice added to the fermented liquid of the fermented malt beverage.
また、本発明は、麦芽及びアントシアニンを含有する赤色系果汁を原料とする赤色系果汁入り発酵麦芽飲料の製造方法において、発酵麦芽飲料製造工程における、果汁の添加時期と、果汁添加時の温度の調整により、発酵麦芽飲料中のダイアセチル値を０．０６ｐｐｍ未満に調整することを特徴とする赤色系果汁入り発酵麦芽飲料のオフフレーバーの抑制方法の発明を包含する。 The present invention also relates to a method for producing a fermented malt beverage containing red fruit juice using red fruit juice containing malt and anthocyanin, in the fermented malt beverage production process, and the temperature at which the juice is added. The invention includes an invention for a method for suppressing off-flavor of a fermented malt beverage containing red fruit juice, wherein the diacetyl value in the fermented malt beverage is adjusted to less than 0.06 ppm by adjustment.
すなわち、具体的には本発明は、［１］麦芽及びアントシアニンを含有する赤色系果汁を原料とする赤色系果汁入り発酵麦芽飲料において、発酵麦芽飲料中のダイアセチルの値を０．０６ｐｐｍ未満に調整したことを特徴とする、果汁の香味及び色調の付与と、オフフレーバーを抑制した芳醇で清涼感を有する赤色系果汁入り発酵麦芽飲料や、［２］発酵麦芽飲料中のダイアセチルの値の調整が、発酵麦芽飲料製造工程における、果汁の添加時期と、果汁添加時の温度により調整されたものであることを特徴とする上記［１］に記載の赤色系果汁入り発酵麦芽飲料や、［３］発酵麦芽飲料製造工程における、果汁の添加時期と、果汁添加時の温度による調整において、果汁の添加時期が、主発酵開始から、貯蔵終了前であり、果汁添加時の温度が、１０℃未満であることを特徴とする上記［２］に記載の赤色系果汁入り発酵麦芽飲料や、［４］発酵麦芽飲料製造工程における、果汁の添加時期と、果汁添加時の温度による調整において、果汁の添加時期の調整を、果汁の添加時期が、主発酵開始後であり、浮遊酵母数が、３million-cells／ｍｌ〜１００million-cells／ｍｌであるように調整されたことを特徴とする上記［２］に記載の赤色系果汁入り発酵麦芽飲料や、［５］発酵麦芽飲料が、ビール又は発泡酒であることを特徴とする上記［１］〜［４］のいずれかに記載の赤色系果汁入り発酵麦芽飲料からなる。 That is, the present invention specifically relates to [1] a fermented malt beverage containing red fruit juice that contains red fruit juice containing malt and anthocyanin, and the value of diacetyl in the fermented malt drink is less than 0.06 ppm. Fermented malt drink containing red fruit juice having a refreshing sensation with a rich and refreshing taste, and imparting flavor and color tone of fruit juice, and [2] the value of diacetyl in fermented malt drink In the fermented malt beverage production process, the adjustment is adjusted according to the addition time of the fruit juice and the temperature at the time of the addition of the fruit juice. 3] In the adjustment process according to the addition time of fruit juice and the temperature at the time of fruit juice addition in the fermented malt beverage production process, the addition time of the fruit juice is from the start of the main fermentation to the end of storage, and the temperature at the time of fruit juice addition. Depending on the addition time of fruit juice and the temperature at the time of fruit juice addition in the fermented malt beverage containing red fruit juice as described in [2] above, wherein the temperature is less than 10 ° C. In the adjustment, the adjustment time of the juice was adjusted so that the addition time of the juice was after the start of the main fermentation and the number of floating yeast was 3 million-cells / ml to 100 million-cells / ml. The fermented malt beverage with red fruit juice according to [2] above or [5] Fermented malt beverage is beer or sparkling liquor, according to any one of [1] to [4] above It consists of a fermented malt drink with red fruit juice.
また、本発明は、［６］麦芽及びアントシアニンを含有する赤色系果汁を原料とする赤色系果汁入り発酵麦芽飲料の製造方法において、発酵麦芽飲料製造工程における、果汁の添加時期と、果汁添加時の温度の調整により、発酵麦芽飲料中のダイアセチルの値を０．０６ｐｐｍ未満に調整することを特徴とする果汁の香味及び色調の付与と、オフフレーバーを抑制した芳醇で清涼感を有する赤色系果汁入り発酵麦芽飲料の製造方法や、［７］発酵麦芽飲料製造工程における、果汁の添加時期と、果汁添加時の温度の調整と、果汁の添加時期の調整が、果汁の添加時期を主発酵開始から、貯蔵終了前であるか、或いは、主発酵開始後で、果汁添加時の浮遊酵母数が、３million-cells／ｍｌ〜１２０million-cells／ｍｌである時期であり、かつ、果汁添加時の温度が、１０℃未満であるように調整することを特徴とする、上記［６］に記載の赤色系果汁入り発酵麦芽飲料の製造方法や、［８］発酵麦芽飲料の発酵液に対する、果汁の添加量が固形分として、０．５〜５０ｗ/ｖ％であることを特徴とする上記［６］又は［７］に記載の発酵麦芽飲料の製造方法や、［９］麦芽及びアントシアニンを含有する赤色系果汁を原料とする赤色系果汁入り発酵麦芽飲料の製造方法において、発酵麦芽飲料製造工程における、果汁の添加時期と、果汁添加時の温度の調整により、発酵麦芽飲料中のダイアセチルの値を０．０６ｐｐｍ未満に調整することを特徴とする赤色系果汁入り発酵麦芽飲料のオフフレーバーの抑制方法からなる。 [6] In the method for producing a fermented malt beverage containing red fruit juice using [6] red fruit juice containing malt and anthocyanin as a raw material, the addition time of the fruit juice and the time of fruit juice addition in the fermented malt beverage production process By adjusting the temperature of the fermented malt beverage, the value of diacetyl in the fermented malt beverage is adjusted to less than 0.06 ppm, and the flavor and color tone of the fruit juice, and the red system with a rich and refreshing feeling that suppresses off flavor In the manufacturing method of fermented malt beverages with fruit juice and [7] Fermented malt beverage production process, the adjustment time of fruit juice, the temperature at the time of fruit juice addition, and the adjustment of the time of fruit juice addition are the main fermentation. From the start, before the end of storage, or after the start of the main fermentation, the time when the number of floating yeast at the time of fruit juice addition is 3 million-cells / ml to 120 million-cells / ml, and the fruit juice is added The temperature at the time is adjusted to be less than 10 ° C., the method for producing a fermented malt beverage containing red fruit juice according to the above [6], and [8] the fermented malt beverage of fermented malt beverage, The method for producing a fermented malt beverage according to the above [6] or [7], wherein the addition amount of fruit juice is 0.5 to 50 w / v% as a solid content, and [9] malt and anthocyanin In the method for producing a fermented malt beverage containing red fruit juice using the contained red fruit juice as a raw material, diacetyl in the fermented malt beverage can be obtained by adjusting the timing of addition of the fruit juice and the temperature during the addition of the fruit juice in the fermented malt beverage production process. Is adjusted to less than 0.06 ppm, and consists of a method for suppressing off-flavor of a fermented malt beverage containing red fruit juice.
本発明は、麦芽及びアントシアニンを含有する赤色系果汁を原料とする赤色系果汁入り発酵麦芽飲料において、発酵麦芽飲料由来の香味と赤色系果汁による香味及び色調を調和させ、該香味、色調の付与と、該果汁を添加した場合に発生するオフフレーバーを抑制した芳醇で清涼感を有する赤色系果汁入り発酵麦芽飲料、及び、その製造方法を提供する。 The present invention is a fermented malt beverage containing red fruit juice containing malt and anthocyanin as a raw material. The flavor derived from the fermented malt drink and the flavor and color tone of the red fruit juice are harmonized to give the flavor and color tone. And a fermented malt beverage containing a red fruit juice having a refreshing sensation that suppresses off-flavor generated when the fruit juice is added, and a method for producing the same.
本発明は、麦芽及びアントシアニンを含有する赤色系果汁を原料とする赤色系果汁入り発酵麦芽飲料において、発酵麦芽飲料中のダイアセチルの値を０．０６ｐｐｍ未満に調整することにより、果汁の香味及び色調の付与と、オフフレーバーを抑制した芳醇で清涼感を有する赤色系果汁入り発酵麦芽飲料を提供することからなる。 The present invention relates to a fermented malt beverage containing red fruit juice containing malt and anthocyanin, and adjusting the value of diacetyl in the fermented malt drink to less than 0.06 ppm, It consists of providing a fermented malt beverage with a red fruit juice that is imparted with a color tone and has a mellow and refreshing feeling with reduced off-flavor.
本発明において、発酵麦芽飲料に添加されるアントシアニンを含有する赤色系果汁を調製するための果実としては、特に限定されないが、代表的なものとしては、コンコード、ブドウ、ラズベリー、サワーチェリー、チェリー、ブルーベリー、ストロベリー、クランベリー、ボイソンベリー、アローニャ、ブラックカラント、を挙げることができる。更に、カーランツ（カシス）、グーズベリー（スグリ）、サクランボを挙げることができる。 In the present invention, the fruit for preparing red fruit juice containing anthocyanin added to the fermented malt beverage is not particularly limited, but representative examples include concord, grape, raspberry, sour cherry, cherry, Blueberry, strawberry, cranberry, boysonberry, arona and black currant can be mentioned. Furthermore, there can be mentioned carrants (cassis), gooseberries (currants) and cherries.
赤色系果汁の形態は、ストレート果汁、濃縮果汁、濃縮透明果汁などが挙げられるが、その形態は問わない。添加量は、通常、発酵麦芽飲料の発酵液に対して、０．５％〜５０w／v％の範囲で添加されるが、好ましくは、０．５ｗ／ｖ％〜３０ｗ／ｖ％の範囲で、添加される。 Examples of the red fruit juice include straight fruit juice, concentrated fruit juice, and concentrated transparent fruit juice, but the form is not limited. The addition amount is usually added in the range of 0.5% to 50 w / v%, preferably in the range of 0.5 w / v% to 30 w / v%, with respect to the fermentation broth of the fermented malt beverage. Added.
本発明の赤色系果汁入り発酵麦芽飲料において、発酵麦芽飲料中のダイアセチルの値は、０．０６ｐｐｍ未満に調整されるが、好ましくは、０．０４ｐｐｍ以下、特に、好ましくは、０．０３〜０．０１ｐｐｍに調整される。 In the fermented malt beverage containing red fruit juice of the present invention, the value of diacetyl in the fermented malt beverage is adjusted to less than 0.06 ppm, preferably 0.04 ppm or less, particularly preferably 0.03 to 0.03 ppm. It is adjusted to 0.01 ppm.
本発明において、発酵麦芽飲料中のダイアセチルの値の調整は、発酵麦芽飲料製造工程における、果汁の添加時期と、果汁添加時の温度により行うことができるが、該発酵麦芽飲料製造工程における、果汁の添加時期と、果汁添加時の温度の調整として、果汁の添加時期が、主発酵（通常７日）開始から、貯蔵（通常、２〜３週間）終了前であり、果汁添加時の温度が、１０℃未満、とくに好ましくは、５℃未満であるように調整することによって、発酵麦芽飲料中のダイアセチルの値を所定の値に調整することができる。 In the present invention, the adjustment of the value of diacetyl in the fermented malt beverage can be performed according to the addition time of fruit juice and the temperature at the time of fruit juice addition in the fermented malt beverage production process. As the adjustment time of fruit juice and the temperature at the time of fruit juice addition, the time of fruit juice addition is from the start of main fermentation (usually 7 days) to the end of storage (usually 2-3 weeks), and the temperature at the time of fruit juice addition However, by adjusting so that it may be less than 10 degreeC, Most preferably, it is less than 5 degreeC, the value of the diacetyl in a fermented malt drink can be adjusted to a predetermined value.
また、発酵麦芽飲料製造工程における、果汁の添加時期の調整を、果汁の添加時期が、発酵開始後、果汁添加時の浮遊酵母数が、３million-cells／ｍｌ〜１００million-cells／ｍｌである添加時期のタイミングによって、特に好ましくは、２０million-cells／ｍｌ〜７０million-cells／ｍｌである添加時期のタイミングによって、行うことができる。 In addition, in the fermented malt beverage manufacturing process, adjustment of the addition time of the fruit juice, the addition time of the fruit juice, after the start of fermentation, the number of floating yeast at the time of fruit addition is 3 million-cells / ml ~ 100 million-cells / ml Depending on the timing of the time, it can be carried out particularly preferably with the timing of the addition time of 20 million-cells / ml to 70 million-cells / ml.
本発明の赤色系果汁入り発酵麦芽飲料の製造方法において、本発明で特定する赤色系果汁の添加の点を除いて、発酵麦芽飲料の原料、添加物、製造条件及び方法において、通常の発酵麦芽飲料の製造方法と変わるところはない。 In the method for producing a fermented malt beverage containing red fruit juice of the present invention, except for the addition of the red fruit juice specified in the present invention, in the raw materials, additives, production conditions and method of the fermented malt beverage, ordinary fermented malt There is no difference from the manufacturing method of beverages.
以下に、実施例を挙げて本発明を更に具体的に説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.
［赤色系果汁添加発酵試験］ [Red fruit juice addition fermentation test]
＜試験方法＞
赤色系果汁添加発酵試験を、以下の方法で行った。
１．１Ｌスケールで発酵試験を実施した。麦芽飲料の原料配合は、麦芽１００％で実施し、一般的な麦汁の製法を取った。糖化、麦汁濾過を行い、得られた麦汁に、ホップ（チェコ産ザーツ種）を０．５ｇ／１Ｌを加え９０分間煮沸した。得られた液（糖度１２°Ｐ）を発酵前液とした。
２．「主発酵開始時」果汁添加の水準は、発酵液調製の段階で果汁を添加した。ビール酵母の添加は、ビール酵母を添加時酵母数＝１０million-cells／ｍｌとなるように添加し、１０℃で１週間発酵させた。
３．「主発酵中添加」サンプルは、糖度が４．３°Ｐを切ってから果汁を添加した。主発酵終了後、沈降した酵母を除去し、後発酵を４℃で１０日間実施した。濾紙濾過後、遠心分離を行って、酵母を除去した。
<Test method>
The red fruit juice addition fermentation test was conducted by the following method.
The fermentation test was performed on a 1.1 L scale. The raw material composition of the malt beverage was carried out with 100% malt, and a general wort production method was adopted. Saccharification and wort filtration were carried out, and 0.5 g / 1 L of hops (Czech zatz seed) was added to the obtained wort and boiled for 90 minutes. The obtained liquid (sugar content 12 ° P) was used as a pre-fermentation liquid.
2. “At the start of main fermentation” The level of fruit juice addition was the fruit juice added at the stage of preparation of the fermentation broth. The brewer's yeast was added such that brewer's yeast was added at the time of addition = 10 million-cells / ml and fermented at 10 ° C. for 1 week.
3. In the “addition during main fermentation” sample, the fruit juice was added after the sugar content fell below 4.3 ° P. After completion of the main fermentation, the precipitated yeast was removed and post-fermentation was carried out at 4 ° C. for 10 days. After filtering the filter paper, centrifugation was performed to remove the yeast.
＜評価＞
調製した、果汁入り発酵麦芽飲料について、６名のパネラーにより、官能評価を実施した。評価は、果汁感（果汁の香味）と、複雑な香味の調和（発酵麦芽飲料の香味との調和）の「有」（感じられる）又は「無」（感じられない）の官能評価の結果で評価した。
<Evaluation>
About the prepared fermented malt drink containing fruit juice, sensory evaluation was implemented by six panelists. Evaluation is the result of sensory evaluation of "Yes" (feeled) or "No" (not felt) of fruit juice feeling (fruit juice flavor) and complex flavor harmony (harmony with fermented malt beverage flavor) evaluated.
＜結果＞
結果を、表１に示す。「主発酵開始時」に赤色系果汁を添加した試験品は、ダイアセチルの値が高く、オフフレーバーが強く、全体の香味の調和を損ねた。主発酵開始後に果汁を添加した試験品は、ダイアセチルの値が低く、オフフレーバーが無く、果実香味と、麦芽飲料の香味との調和された良好な香味となった。
<Result>
The results are shown in Table 1. The test product to which the red fruit juice was added “at the start of the main fermentation” had a high diacetyl value, a strong off-flavor, and harmed the overall flavor. The test product to which fruit juice was added after the start of the main fermentation had a low value of diacetyl, no off-flavor, and a good flavor harmonized with the flavor of the fruit and the malt beverage.
［ダイアセチルの濃度のオフレーバーによる香味への影響］ [Effects of diacetyl concentration on off-flavor flavor]
＜試験方法＞
ダイアセチルの濃度と、該ダイアセチルの濃度がオフレーバーによる香味へ与える影響
についての試験を、以下の方法で行った。
１．実施例１と同じ方法で麦汁を調製した。
２．ビール酵母を添加時酵母数＝１０million-cells／ｍｌとなるように添加し、１０℃で１週間発酵させた。
３．糖度が４．３°Ｐとなった時点で、果汁を添加した。主発酵終了後、沈降した酵母を除去し、後発酵を４℃で１０日間実施した。
４．濾紙濾過後、遠心分離を行って、酵母を除去した。酵母沈降後の試験品に、表２に示すとおりにダイアセチルを添加し、官能評価を実施した。
<Test method>
Tests on the concentration of diacetyl and the effect of the concentration of diacetyl on the flavor of off-flavor were conducted by the following method.
1. Wort was prepared in the same manner as in Example 1.
2. Beer yeast was added at the time of addition so that the number of yeasts = 10 million-cells / ml, and fermented at 10 ° C. for 1 week.
3. When the sugar content reached 4.3 ° P, fruit juice was added. After completion of the main fermentation, the precipitated yeast was removed and post-fermentation was carried out at 4 ° C. for 10 days.
4). After filtering the filter paper, centrifugation was performed to remove the yeast. Diacetyl was added to the test product after yeast precipitation as shown in Table 2, and sensory evaluation was performed.
＜評価＞
官能評価は、４名のパネラーにより、官能評価を実施した。評価は、果汁感（果汁の香味）と、複雑な香味の調和（発酵麦芽飲料の香味との調和）の「有」（感じられる）又は「無」（感じられない）の官能評価の結果で評価した。オフフレーバーについての官能評価は、以下の評価基準により、行い、評価の多い数値で示した。
（評価基準）：
「３」：オフフレーバーによる香味への影響が強く、果汁入り飲料への悪影響が感じられた。
「２」：オフフレーバーによる香味への影響があり、果汁入り飲料への悪影響が感じられたが、影響は軽微であった。
「１」：オフフレーバーによる香味への影響が無く、果汁入り飲料への悪影響が感じられなかった。
<Evaluation>
The sensory evaluation was performed by four panelists. Evaluation is the result of sensory evaluation of "Yes" (feeled) or "No" (not felt) of fruit juice feeling (fruit juice flavor) and complex flavor harmony (harmony with fermented malt beverage flavor) evaluated. The sensory evaluation for off-flavor was performed according to the following evaluation criteria, and indicated by numerical values with many evaluations.
(Evaluation criteria):
“3”: The effect of off-flavor on the flavor was strong, and an adverse effect on the juice-containing beverage was felt.
“2”: There was an influence on the flavor by off-flavor, and an adverse effect on the beverage containing fruit juice was felt, but the influence was slight.
“1”: The flavor was not affected by off-flavor, and no adverse effect on the juice-containing beverage was felt.
＜結果＞
結果を、表２に示す。ラズベリー果汁を発酵液中に添加したサンプル（ダイアセチル濃度０．０１ｐｐｍ）に、ダイアセチルを添加したところ、発酵麦芽飲料のダイアセチルの値が０．０６ｐｐｍ未満（０．０５ｐｐｍ以下）であれば、オフフレーバーによる香味への悪影響がなく、かつ果汁感と発酵麦芽飲料の香味の調和（（果汁感と発酵麦芽との複雑な香味の調和）が得られた。
<Result>
The results are shown in Table 2. When diacetyl is added to the sample (diacetyl concentration 0.01 ppm) in which the raspberry juice is added to the fermentation broth, if the diacetyl value of the fermented malt beverage is less than 0.06 ppm (0.05 ppm or less), There was no adverse effect on the flavor due to off-flavor, and the harmony between the fruit juice feeling and the flavor of the fermented malt beverage ((harmony of complex flavor between the fruit juice feeling and the fermented malt) was obtained.
［果汁添加時期と浮遊酵母数］ [Fruit addition time and number of floating yeast]
＜試験方法＞
果汁添加時期と浮遊酵母数が、オフレーバーによる香味へ与える影響についての試験を、以下の方法で行った。
１．実施例１と同じ方法で発酵前液を調製した。
２．ビール酵母を添加時酵母数＝１０million-cells／ｍｌとなるように添加し、１０℃で１週間発酵させた。
３．糖度が４．３°Ｐとなった後、遠心分離による酵母除去を行った。試験水準の酵母数になるように発酵に用いた酵母と同じ酵母を添加して調製した。
４．主発酵終了後、沈降した酵母を除去し、果汁を添加したのち後発酵を４℃で１０日間実施した。
５．濾紙濾過後、遠心分離を行って、酵母を除去し、官能評価を実施した。
<Test method>
The test about the influence which the fruit juice addition time and the number of floating yeast give to the flavor by off-flavor was done by the following method.
1. A pre-fermentation solution was prepared in the same manner as in Example 1.
2. Beer yeast was added at the time of addition so that the number of yeasts = 10 million-cells / ml, and fermented at 10 ° C. for 1 week.
3. After the sugar content reached 4.3 ° P, the yeast was removed by centrifugation. The same yeast as the yeast used for fermentation was added so that the number of yeasts at the test level could be obtained.
4). After completion of the main fermentation, the precipitated yeast was removed, and after adding fruit juice, the post-fermentation was carried out at 4 ° C. for 10 days.
5. After filtering the filter paper, centrifugation was performed to remove the yeast, and sensory evaluation was performed.
＜評価＞
調製した、果汁入り発酵麦芽飲料について、５名のパネラーにより、官能評価を実施した。評価は、果汁感（果汁の香味）と、複雑な香味の調和（発酵麦芽飲料の香味との調和）の「有」（感じられる）又は「無」（感じられない）の官能評価の結果で評価した。また、渋味の評価は、次の基準に従った。
「１」：香味を損ねない程度にある。
「２」：僅かに香味を損ねるが、問題ない範囲である。
「３」：明らかに香味を損ねるほどに渋味が強い。
<Evaluation>
About the prepared fermented malt drink containing fruit juice, sensory evaluation was implemented by five panelists. Evaluation is the result of sensory evaluation of "Yes" (feeled) or "No" (not felt) of fruit juice feeling (fruit juice flavor) and complex flavor harmony (harmony with fermented malt beverage flavor) evaluated. The evaluation of astringency was according to the following criteria.
“1”: not to impair the flavor.
“2”: Slightly spoiled flavor, but no problem.
“3”: The astringency is so strong that the flavor is clearly impaired.
＜結果＞
結果を、表３に示す。果汁添加時に、酵母細胞数が、３million-cells／ｍｌ以上含まれていれば、果汁感と発酵麦芽飲料の香味の調和（（果汁感と発酵麦芽との複雑な香味の調和）が得られた。１２０million-cells／ｍｌでは、雑味（渋味）が目立った。
<Result>
The results are shown in Table 3. If the number of yeast cells included at 3million-cells / ml or more at the time of fruit juice addition, harmony between the fruit juice feeling and the flavor of the fermented malt beverage ((harmony of complex flavor between the fruit juice feeling and the fermented malt) was obtained. At 120 million-cells / ml, miscellaneous taste (astringency) was conspicuous.
［既存品赤色果汁入り発酵麦芽飲料のダイアセチル濃度試験］ [Diacetyl Concentration Test of Existing Fermented Malt Beverage with Red Juice]
＜試験方法＞
既存（市販）品赤色果汁入り発酵麦芽飲料について、ダイアセチル濃度を測定した。
<Test method>
About the existing (commercially available) product red fermented malt beverage, the diacetyl concentration was measured.
＜結果＞
結果を、表４に示す。表４に示されるように、測定した既存（市販）品赤色果汁入り発酵麦芽飲料は、飲料中のダイアセチル濃度が高めに推移しており、すべてのサンプルにおいて、オフフレーバーが感じられた。
<Result>
The results are shown in Table 4. As shown in Table 4, the existing (commercially available) fermented malt beverage containing red fruit juice had a higher diacetyl concentration in the beverage, and off-flavor was felt in all samples.
本発明は、麦芽及びアントシアニンを含有する赤色系果汁を原料とする赤色系果汁入り発酵麦芽飲料において、発酵麦芽飲料由来の香味と赤色系果汁による香味及び色調を調和させ、該香味、色調の付与と、該果汁を添加した場合に発生するオフフレーバーを抑制した芳醇で清涼感を有する赤色系果汁入り発酵麦芽飲料を提供する。
The present invention is a fermented malt beverage containing red fruit juice containing malt and anthocyanin as a raw material. The flavor derived from the fermented malt drink and the flavor and color tone of the red fruit juice are harmonized to give the flavor and color tone. And a fermented malt beverage containing a red fruit juice having a refreshing sensation that suppresses off-flavor generated when the fruit juice is added.
Claims (5)
発酵麦芽飲料中のダイアセチルの値が、発酵麦芽飲料製造工程における、果汁の添加時期と、果汁添加時の温度により調整され、果汁の添加時期が、主発酵開始から、貯蔵終了前であり、果汁添加時の温度が、１０℃未満であることを特徴とする、果汁の香味及び色調の付与と、オフフレーバーを抑制した芳醇で清涼感を有する赤色系果汁入り発酵麦芽飲料の製造方法。 In the method for producing a fermented malt beverage containing red fruit juice using red fruit juice containing malt and anthocyanin, the value of diacetyl in the fermented malt drink is adjusted to less than 0.06 ppm,
The value of diacetyl in the fermented malt beverage is adjusted by the addition time of the fruit juice and the temperature at the time of the fruit juice addition in the fermented malt beverage production process. A method for producing a fermented malt beverage containing a red fruit juice having a fruity flavor and a refreshing sensation that suppresses off-flavor and imparts flavor and color tone to the juice , wherein the temperature at which the juice is added is less than 10 ° C.
発酵麦芽飲料中のダイアセチルの値が、発酵麦芽飲料製造工程における、果汁の添加時期により調整され、果汁の添加時期が、主発酵開始後であり、浮遊酵母数が、３million-cells／ｍｌ〜１００million-cells／ｍｌであるように調整されることを特徴とする、果汁の香味及び色調の付与と、オフフレーバーを抑制した芳醇で清涼感を有する赤色系果汁入り発酵麦芽飲料の製造方法。 In the method for producing a fermented malt beverage containing red fruit juice using red fruit juice containing malt and anthocyanin, the value of diacetyl in the fermented malt drink is adjusted to less than 0.06 ppm,
The value of diacetyl in the fermented malt beverage is adjusted by the addition time of the fruit juice in the fermented malt beverage production process, the addition time of the fruit juice is after the start of the main fermentation, and the number of floating yeast is 3 million-cells / ml A method for producing a fermented malt beverage containing a red fruit juice having a refreshing sensation with a refreshing taste and imparting flavor and color tone of fruit juice, wherein the flavor is adjusted to 100 million-cells / ml.
発酵麦芽飲料中のダイアセチルの値が、発酵麦芽飲料製造工程における、果汁の添加時期と、果汁添加時の温度により調整され、果汁の添加時期が、主発酵開始から、貯蔵終了前であり、果汁添加時の温度が、１０℃未満であることを特徴とする、赤色系果汁入り発酵麦芽飲料のオフフレーバーの抑制方法。 In the method for producing a fermented malt beverage containing red fruit juice using red fruit juice containing malt and anthocyanin, the value of diacetyl in the fermented malt drink is adjusted to less than 0.06 ppm,
The value of diacetyl in the fermented malt beverage is adjusted by the addition time of the fruit juice and the temperature at the time of the fruit juice addition in the fermented malt beverage production process. The temperature at the time of fruit juice addition is less than 10 degreeC, The suppression method of the off-flavor of the fermented malt drink containing red fruit juice .
発酵麦芽飲料中のダイアセチルの値が、発酵麦芽飲料製造工程における、果汁の添加時期により調整され、果汁の添加時期が、主発酵開始後であり、浮遊酵母数が、３million-cells／ｍｌ〜１００million-cells／ｍｌであるように調整されることを特徴とする、赤色系果汁入り発酵麦芽飲料のオフフレーバーの抑制方法。 In the method for producing a fermented malt beverage containing red fruit juice using red fruit juice containing malt and anthocyanin, the value of diacetyl in the fermented malt drink is adjusted to less than 0.06 ppm,
The value of diacetyl in the fermented malt beverage is adjusted by the addition time of the fruit juice in the fermented malt beverage production process, the addition time of the fruit juice is after the start of the main fermentation, and the number of floating yeast is 3 million-cells / ml A method for suppressing off-flavor of a fermented malt beverage containing red fruit juice , wherein the concentration is adjusted to 100 million-cells / ml.
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