JP6510780B2 - Beer taste fermented beverage and method for producing the same - Google Patents
Beer taste fermented beverage and method for producing the same Download PDFInfo
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- JP6510780B2 JP6510780B2 JP2014186159A JP2014186159A JP6510780B2 JP 6510780 B2 JP6510780 B2 JP 6510780B2 JP 2014186159 A JP2014186159 A JP 2014186159A JP 2014186159 A JP2014186159 A JP 2014186159A JP 6510780 B2 JP6510780 B2 JP 6510780B2
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
本発明は、ビールテイスト発酵飲料及びその製造方法に関する。 The present invention relates to a beer-taste fermented beverage and a method for producing the same.
ビールテイスト発酵飲料は、穀物溶液を発酵させることにより得られる、ビール又はビール風味の飲料である。ビールテイスト発酵飲料の製造工程においては、まず穀物溶液が調整される。次いで、穀物溶液が煮沸される。煮沸によって生じたトルーブ(熱凝固物)を除去するため、ワールプール中で穀物溶液が静置させられる。なお、「ビール醸造技術:宮地秀夫著、株式会社食品産業新社発行、pp285, (1999)」及び「Kunze.W. Technology brewing and malting, pp 296 (1996)」によれば、静置時間は、通常、20〜40分である。静置後、穀物溶液を発酵させ、ビールテイスト飲料が得られる。 Beer-taste fermented beverages are beer or beer-flavored beverages obtained by fermenting cereal solutions. In the process of producing a beer-taste fermented beverage, a grain solution is first prepared. The cereal solution is then boiled. The cereal solution is allowed to settle in the whirlpool to remove the torube (thermal coagulum) produced by boiling. In addition, according to “Beer brewing technology: Hideo Miyaji published by Food Industry Co., Ltd., pp 285, (1999)” and “Kunze. W. Technology brewing and malting, pp 296 (1996)”, the standing time is , Usually 20 to 40 minutes. After standing, the cereal solution is fermented to obtain a beer-taste beverage.
ビールテイスト飲料には、苦味及び香気などを付与するため、ホップが用いられる場合がある。嗜好性を高めるため、ホップ由来の香味の強さや質を高めることが求められている。これに関連して、「Hops and Hop Products; European Brewery convention manual of Good Practice, J.L.Benitez et al, pp125−127」には、所望する香味に応じてホップの添加タイミングを決定する点が開示されている。また、特許第5420629号には、予め加熱処理されたホップが添加された発酵前液を発酵させることにより製造される、麦芽発酵飲料が開示されている。 A beer taste drink may use hops to impart bitterness and aroma. In order to enhance palatability, it is required to enhance the strength and quality of hop-derived flavors. Related to this, "Hops and Hop Products; European Brewery convention manual of Good Practice, JL Benitez et al, pp 125-127" has a point of determining the addition timing of hops according to the desired flavor. It is disclosed. Patent No. 5420629 discloses a malt-fermented beverage which is produced by fermenting a pre-fermentation solution to which pre-heat-treated hops are added.
しかしながら、ホップの添加タイミング等を工夫しても、ホップの香気が増強される程度には限界があった。従って、本発明の課題は、ホップの香味をより増強することができる、ビールテイスト発酵飲料及びその製造方法を提供することにある。 However, there is a limit to the extent to which the aroma of hops is enhanced even if the addition timing of the hops is devised. Therefore, an object of the present invention is to provide a beer-taste fermented beverage and a method for producing the same, which can further enhance the flavor of hops.
本願発明者は、上記課題を解決するために鋭意研究を行った。その結果、液中にホップを投入した後、特定の時間以上、液を静置することにより、上記課題が解決できることを見出し、発明を完成するに至った。
具体的には、本発明は、以下のものを提供する。
〔1〕煮沸釜から、煮沸後の穀物溶液をワールプールに移送する工程と、
前記移送する工程の完了後、前記穀物溶液にホップを投入する工程と、
前記投入する工程の後に、前記穀物溶液を、70分以上、静置する工程と、
前記静置する工程の後に、前記穀物溶液を冷却する工程と、
前記冷却する工程の後に、前記穀物溶液を発酵させる工程と、
を備える
ビールテイスト発酵飲料の製造方法。
〔2〕煮沸釜から、煮沸後の穀物溶液をワールプールに移送する工程と、
前記穀物溶液とは別に用意された液中に、ホップを投入する工程と、
前記投入する工程の後に、前記ホップが投入された液を、70分以上、静置する工程と、
前記静置する工程により得られた液を、前記ワールプール中の穀物溶液に混合する工程と、
前記混合する工程の後に、前記穀物溶液を冷却する工程と、
前記冷却する工程の後に、前記穀物溶液を発酵させる工程と、
を備える
ビールテイスト発酵飲料の製造方法。
〔3〕前記〔1〕または〔2〕に記載された製造方法であって、
前記静置する工程は、80℃以上、100℃以下の温度で静置する工程を含む、
製造方法。
〔4〕前記〔1〕乃至〔3〕のいずれかに記載された製造方法であって、
前記静置する工程は、180分以下の時間で実施される
製造方法。
〔5〕前記〔1〕乃至〔4〕のいずれかに記載された製造方法であって、
前記穀物溶液は、麦芽を含んでいる
製造方法。
〔6〕前記〔1〕乃至〔5〕のいずれかに記載された製造方法であって、
前記ホップを投入する工程は、前記ビールテイスト発酵飲料の苦味価が30B.U以上になるような量で、ホップを投入する工程を含んでいる
製造方法。
〔7〕前記〔6〕に記載された製造方法であって、
前記ホップを投入する工程は、前記ビールテイスト発酵飲料のリナロール濃度が58ppb以上になるような量で、ホップを投入する工程を含んでいる
製造方法。
〔8〕前記〔6〕又は〔7〕に記載された製造方法であって、
前記ホップを投入する工程は、前記ビールテイスト発酵飲料のミルセン濃度が10ppb以上になるような量で、ホップを投入する工程を含んでいる
製造方法。
〔9〕苦味価が30B.U以上であり、
リナロール濃度が58ppb以上であり、
ミルセン濃度が10ppb以上である
ビールテイスト発酵飲料。
The inventor of the present invention has intensively studied to solve the above-mentioned problems. As a result, the inventors found that the above-mentioned problems can be solved by leaving the solution to stand for a specified time or more after putting the hop into the solution, and the invention was completed.
Specifically, the present invention provides the following.
[1] transferring the boiled grain solution to the whirlpool from the boiling kettle;
Injecting hop into the grain solution after completion of the transferring step;
Leaving the grain solution for at least 70 minutes after the charging step;
Cooling the cereal solution after the standing step;
Fermenting the grain solution after the cooling step;
A method for producing a beer taste fermented beverage comprising:
[2] transferring the boiled grain solution from the boiling kettle to the whirlpool;
Feeding hops into a liquid prepared separately from the grain solution;
Leaving the solution into which the hop has been introduced for 70 minutes or more after the introducing step;
Mixing the liquid obtained by the standing step with the grain solution in the whirlpool;
Cooling the grain solution after the mixing step;
Fermenting the grain solution after the cooling step;
A method for producing a beer taste fermented beverage comprising:
[3] The manufacturing method described in [1] or [2] above,
The step of leaving includes the step of leaving at a temperature of 80 ° C. or more and 100 ° C. or less.
Production method.
[4] The manufacturing method described in any one of [1] to [3] above,
The manufacturing method, wherein the step of leaving is carried out for a time of 180 minutes or less.
[5] The method according to any one of the above [1] to [4], wherein
The said grain solution is a manufacturing method containing malt.
[6] The manufacturing method described in any one of [1] to [5] above,
In the step of injecting the hop, the bitter taste value of the beer taste fermented beverage is 30 B.2. A manufacturing method comprising the step of injecting hops in an amount such that it is greater than or equal to U.
[7] The manufacturing method described in [6] above,
The process of injecting the hop includes the process of injecting the hop in an amount such that the linalool concentration of the beer taste fermented beverage is 58 ppb or more.
[8] The manufacturing method described in the above [6] or [7],
The process of injecting the hop includes the step of injecting the hop in an amount such that the myrcene concentration of the beer taste fermented beverage is 10 ppb or more.
[9] The bitterness value is 30B. It is more than U,
Linalool concentration is 58 ppb or more,
A beer taste fermented beverage whose myrcene concentration is 10 ppb or more.
本発明によれば、ホップの香味をより増強することができる、ビールテイスト発酵飲料及びその製造方法が提供される。 According to the present invention, a beer-taste fermented beverage and a method for producing the same are provided, which can further enhance the flavor of hops.
本明細書において、ビールテイスト発酵飲料とは、穀物溶液を発酵させて得られる飲料を指し、ビール又はビールのような風味を有する飲料を指す。 As used herein, a beer-taste fermented beverage refers to a beverage obtained by fermenting a cereal solution, and refers to a beverage having a beer or a beer-like flavor.
本発明に係るビールテイスト発酵飲料の製造方法は、ホップを静置用液に投入する工程と、投入する工程の後に、静置用液を70分以上静置し、静置後液を調製する工程と、静置後液を含む発酵用穀物溶液を発酵させる工程とを備える。
本発明によれば、ホップの投入後、静置用液を70分以上静置することにより、ホップ香全体の強度を増強することができる。特に、ホップ由来の「スパイシー」香を増大させることができる。
以下に、本発明の実施態様について説明する。
In the method for producing a beer-taste fermented beverage according to the present invention, after the steps of charging hops into the liquid for standing and the steps of charging, the liquid for standing is allowed to stand for 70 minutes or more, and the liquid after standing is prepared And a step of fermenting the fermenting cereal solution containing the liquid after standing.
According to the present invention, the strength of the entire hop aroma can be enhanced by leaving the stationary solution for 70 minutes or more after the addition of the hop. In particular, the "spicy" aroma from hops can be increased.
Hereinafter, embodiments of the present invention will be described.
1.第1の実施態様
図1は、本実施態様に係るビールテイスト発酵飲料の製造方法を示すフローチャートである。図1に示されるように、本実施態様に係るビールテイスト発酵飲料の製造方法は、初期穀物溶液を調製し、煮沸する工程(工程S1)、煮沸後の穀物溶液にホップを投入する工程(工程S2)、ホップの投入後、70分以上、穀物溶液を静置する工程(工程S3)、静置後の穀物溶液を冷却する工程(工程S4)及び、冷却後の穀物溶液を発酵させる工程(工程S5)を含んでいる。各工程について以下に詳述する。
1. First Embodiment FIG. 1 is a flowchart showing a method for producing a beer-taste fermented beverage according to the present embodiment. As shown in FIG. 1, in the method for producing a beer-taste fermented beverage according to this embodiment, an initial grain solution is prepared and boiled (step S1), and a hop is added to the boiled grain solution (step S1). S2), a step of leaving the grain solution for at least 70 minutes after the addition of the hop (step S3), a step of cooling the grain solution after standing (step S4), and a step of fermenting the grain solution after cooling (step S4) Step S5) is included. Each step is described in detail below.
(工程S1)初期穀物溶液の調製及び煮沸
1−1:初期穀物溶液の調製
まず、初期穀物溶液を調製する。初期穀物溶液は、単糖、二糖、及び三糖以上の糖類を含む水溶液である。初期穀物溶液は、例えば、デンプン質を含む穀物を加水分解することにより、得ることができる。ただし、植物性タンパク質分解物(大豆タンパク質分解物、エンドウタンパク質分解物など)を糖類と共に水に添加することにより、初期穀物溶液を調製することも可能である。
デンプン質を含む穀物としては、麦芽及びその抽出物が好ましく用いられる。但し、麦芽以外にも米、コーンスターチ等の他の材料を用いることも可能である。
(Step S1) Preparation of initial grain solution and boiling 1-1: Preparation of initial grain solution First, an initial grain solution is prepared. The initial cereal solution is an aqueous solution containing monosaccharides, disaccharides, and tri- and higher sugars. The initial cereal solution can be obtained, for example, by hydrolyzing cereal grains containing starchy material. However, it is also possible to prepare an initial grain solution by adding vegetable protein degradation products (soy protein degradation products, pea protein degradation products, etc.) together with sugars to water.
As a grain containing starch, malt and its extract are preferably used. However, it is also possible to use other materials such as rice and corn starch besides malt.
麦芽を主原料として用いる場合、初期穀物溶液は、例えば次の工程により、調製される。主原料である麦芽又は麦芽の粉砕物を、必要に応じて副原料としての米やコーンスターチ等と共に温水に加え、保温する。これにより、主に麦芽中に含まれるアミラーゼ等の糖化酵素により、麦芽及び他の副原料に含まれるデンプン質が加水分解され、マルトース等の糖が生成する。この場合、麦芽等が加えられた温水は、例えば、35℃から70℃で、20分から90分保持すればよい。
水以外の原料の総量に占める麦芽の使用量は、最終製品に求められる性能や品質に応じて、適宜調整される。
初期穀物溶液中の単糖の含有量を、マルトース、グルコース、フルクトース等の糖類を添加することにより調整してもよい。初期穀物溶液中の単糖の含有率は、30質量%以上95質量%以下であることが好ましく、35質量%以上95質量%以下であることがより好ましく、50質量%以上95質量%以下であることが更に好ましく、60質量%以上90質量%以下であることが特に好ましい。初期穀物溶液中の単糖含有量を調整することにより、穀物香に寄与する香気成分の生成量がより増大し、穀物香がより向上した飲料を製造することができる。
When malt is used as the main raw material, an initial grain solution is prepared, for example, by the following steps. If necessary, malt or malt as a main raw material is added to warm water together with rice, corn starch and the like as auxiliary raw materials, and kept warm. As a result, the starchy substance contained in malt and other auxiliary materials is hydrolyzed by a saccharifying enzyme such as amylase contained mainly in malt to produce sugars such as maltose. In this case, the warm water to which malt or the like is added may be held, for example, at 35 ° C. to 70 ° C. for 20 minutes to 90 minutes.
The amount of malt used in the total amount of raw materials other than water is appropriately adjusted according to the performance and quality required for the final product.
The content of monosaccharides in the initial cereal solution may be adjusted by adding saccharides such as maltose, glucose, fructose and the like. The content of monosaccharide in the initial grain solution is preferably 30% by mass to 95% by mass, more preferably 35% by mass to 95% by mass, and 50% by mass to 95% by mass It is more preferable that the content be 60% by mass or more and 90% by mass or less. By adjusting the monosaccharide content in the initial grain solution, it is possible to further increase the amount of aroma components contributing to grain incense and to produce a beverage in which grain incense is further improved.
麦芽を使用しない場合、デンプン質を含む穀物及び/又は糖類に加えて、麦又は麦芽以外に由来する窒素源(例えば植物性たんぱく質分解物)、色素、等を温水に混合し、アミラーゼ等の糖化酵素による加水分解処理を行うことにより、初期穀物溶液を調製することができる。これらの糖化酵素としては、従来公知の糖化酵素製剤等を用いることができる。麦又は麦芽以外の窒素源等の原料は、特に限定されるものではなく、従来のアルコール飲料を製造する場合に、通常用いられるものを、通常用いられる量で用いることができる。 When malt is not used, in addition to starchy grains and / or sugars, a nitrogen source derived from other than wheat or malt (for example, vegetable protein decomposition product), pigment, etc. are mixed in warm water, and glycation such as amylase etc. An initial grain solution can be prepared by performing an enzymatic hydrolysis treatment. As these saccharifying enzymes, conventionally known saccharifying enzyme preparations and the like can be used. Raw materials such as nitrogen sources other than wheat or malt are not particularly limited, and in the case of producing a conventional alcoholic beverage, those which are usually used can be used in amounts usually used.
初期穀物溶液に、更に、アミノ酸を添加してもよい。添加されるアミノ酸としては、タンパク質を構成するアミノ酸として公知の天然アミノ酸を用いることができ、例えば、アラニン、システィン、アスパラギン酸、グルタミン酸、フェニルアラニン、グリシン、ヒスチジン、イソロイシン、リジン、ロイシン、メチオニン、アスパラギン、プロリン、グルタミン、アルギニン、セリン、スレオニン、バリン、トリプトファン、及びチロシンからなる群から選択される少なくとも一種を用いることができる。このうち、システィン、メチオニン、プロリン、及びトリプトファンが好ましく、プロリンが特に好ましい。これらのアミノ酸は、単独で用いても2種以上を併用して用いてもよい。アミノ酸類は、アミノ酸製剤として添加してもよいし、酵母エキス等のアミノ酸含有素材として添加してもよい。
アミノ酸の添加量は、通常、2mg/100mL以上300mg/100mL以下であることが好ましく、2mg/100mL以上50mg/100mL以下であることが更に好ましい。アミノ酸の添加量を上記の範囲内とすることにより、飲料中の穀物香に寄与する香味成分の含有量を効果的に高めることができる。更に、アミノ酸として、システィン、メチオニン、プロリン、及びトリプトファンからなる群から選ばれる少なくとも一種を用いる場合、その添加量は、それぞれ、2mg/100mL以上20mg/100mL以下、2mg/100mL以上10mg/100mL以下、10mg/100mL以上300mg/100mL以下、及び10mg/100mL以上50mg/100mL以下であることが好ましい。上記各アミノ酸を、上記の含有量で添加することにより、穀物香に寄与する香気成分の含有量を効果的に高めることができるとともに、飲料に、より良好な穀物香を付与することができる。
Additional amino acids may be added to the initial grain solution. As the amino acids to be added, natural amino acids known as amino acids that constitute proteins can be used, and for example, alanine, cysteine, aspartic acid, glutamic acid, glutamic acid, phenylalanine, glycine, histidine, isoleucine, lysine, leucine, methionine, asparagine, At least one selected from the group consisting of proline, glutamine, arginine, serine, threonine, valine, tryptophan and tyrosine can be used. Among these, cysteine, methionine, proline and tryptophan are preferable, and proline is particularly preferable. These amino acids may be used alone or in combination of two or more. The amino acids may be added as an amino acid preparation, or as an amino acid-containing material such as yeast extract.
In general, the amount of amino acid added is preferably 2 mg / 100 mL or more and 300 mg / 100 mL or less, and more preferably 2 mg / 100 mL or more and 50 mg / 100 mL or less. By making the addition amount of an amino acid into said range, content of the flavor component which contributes to the grain incense in a drink can be raised effectively. Furthermore, when at least one selected from the group consisting of cysteine, methionine, proline, and tryptophan is used as the amino acid, the addition amount thereof is 2 mg / 100 mL or more and 20 mg / 100 mL or less, 2 mg / 100 mL or more and 10 mg / 100 mL or less, respectively. It is preferable that they are 10 mg / 100 mL or more and 300 mg / 100 mL or less, and 10 mg / 100 mL or more and 50 mg / 100 mL or less. While adding each said amino acid by said content, while being able to raise effectively content of the aroma component which contributes to cereal incense, more favorable cereal incense can be provided to a drink.
1−2:初期穀物溶液の煮沸
次いで、調製された初期穀物溶液を煮沸釜と呼ばれる容器中で煮沸し、煮沸後穀物溶液を得る。本工程を煮沸工程とよぶ。煮沸中に、ホップを添加してもよい。ホップは、煮沸開始時から煮沸終了時の任意の段階で加えることができる。また、煮沸時間は、特に限定されるものではなく、発泡性飲料の通常の煮沸時間を採用すればよい。
1-2: Boiling of initial grain solution Next, the prepared initial grain solution is boiled in a container called a boiling kettle to obtain a grain solution after boiling. This process is called the boiling process. During boiling, hops may be added. Hops can be added at any stage from the start of boiling to the end of boiling. In addition, the boiling time is not particularly limited, and the usual boiling time of the sparkling beverage may be adopted.
(工程S2)ホップの投入
続いて、得られた煮沸後穀物溶液を、ワールプールと呼ばれる沈殿槽に移し静置させる。ワールプール中で穀物溶液を静置する工程を、ワールプール静置工程と呼ぶ。移送完了後、ホップを穀物溶液に投入する。
煮沸時にホップを投入した場合、そのホップからは、ミルセン(Myrcene)及びリナロール(Linalool)等の香気成分が抽出される。しかしながら、これら香気成分の多くは、煮沸によって蒸散してしまい、液中に残らない。これに対し、ワールプール静置工程中でホップを投入することで、蒸散させること無く、ホップから香気成分を抽出することができる。
最終的に得られるビールテイスト発酵飲料の苦味価が30B.U以上となるよう、ホップ由来のα酸の添加量とホップの添加量を調整することが好ましい。また、本工程におけるホップの投入量は、0.1g/L〜10g/Lであることが好ましく、0.5g/L〜5g/Lであることがより好ましい。
また、煮沸時にもホップが投入される場合、煮沸時に投入されるホップ由来のα酸量(A)とワールプール静置工程で投入されるホップ由来のα酸量(B)との比(A:B)を、20:1〜1:15になるよう、ホップ投入量を調整することが好ましく、2:1〜1:8になるようホップ投入量を調整することがより好ましい。
(Step S2) Hop Input Subsequently, the obtained after-boiled grain solution is transferred to a settling tank called whirlpool and allowed to stand. The step of settling the grain solution in the whirlpool is called the whirlpool settling step. After transfer is complete, the hops are dumped into the grain solution.
When hops are added during boiling, aroma components such as Myrcene and Linalool are extracted from the hops. However, many of these aroma components are vaporized by boiling and do not remain in the liquid. On the other hand, it is possible to extract an aroma component from the hop without transpiration by feeding the hop in the whirlpool standing step.
The bitterness value of the beer taste fermented beverage finally obtained is 30 B.F. It is preferable to adjust the addition amount of the hop-derived α-acid and the addition amount of the hop so as to be U or more. Moreover, it is preferable that they are 0.1 g / L-10 g / L, and, as for the input amount of the hop in this process, it is more preferable that they are 0.5 g / L-5 g / L.
Also, when hops are added also at the time of boiling, the ratio (A) of the amount of alpha acid (A) derived from hops added at the time of boiling to the amount (B) of hops derived It is preferable to adjust the hop input amount so that: B) becomes 20: 1 to 1:15, and it is more preferable to adjust the hop input amount to become 2: 1 to 1: 8.
(工程S3)ホップ投入後の静置
ホップの投入後、穀物溶液を、70分以上、ワールプール中で静置させ、熱凝固物を沈殿除去する。本来、ワールプール静置工程は、煮沸時に生じた熱凝固物を沈殿させ、除去するために行われる。熱凝固物を除去する観点からは、静置時間は20〜40分程度であればよい。しかしながら、ホップ投入後、70分以上静置することにより、ホップの香気成分の抽出量を顕著に高めることができる。
尚、ホップ投入後の静置時間は、180分以下であることが好ましい。また、より好ましくは、ホップ投入後の静置時間は、70分以上、180分以下である。ホップ投入後の静置時間が短すぎる場合、ホップの香気成分の抽出量が不十分になる。一方、ホップ投入後の静置時間が長すぎる場合、原料中のアミノ酸や脂肪酸由来のアルデヒドが発生しやすくなり、ビールテイスト発酵飲料の品質が劣化しやすくなる。
また、静置時における穀物溶液の液温は、70℃以上100℃以下であることが好ましく、80℃以上100℃以下であることがより好ましい。液温が低すぎる場合、ホップから香気成分が十分に抽出されにくくなる。一方、液温が高すぎる場合、抽出された香気成分が蒸散してしまいやすくなる。
(Step S3) Stabilization after Hop Input After the addition of hops, the cereal solution is allowed to stand in the whirlpool for 70 minutes or more to precipitate and remove the thermal coagulum. Essentially, the whirlpool settling step is performed to precipitate and remove the thermal coagulum generated during boiling. From the viewpoint of removing the thermally solidified material, the standing time may be about 20 to 40 minutes. However, by leaving still for 70 minutes or more after the addition of hops, it is possible to significantly increase the amount of hop aroma components extracted.
In addition, it is preferable that stationary time after hop injection | throwing-in is 180 minutes or less. More preferably, the standing time after the addition of the hop is 70 minutes or more and 180 minutes or less. If the settling time after the addition of hops is too short, the amount of hop aroma components extracted becomes insufficient. On the other hand, when the standing time after the addition of the hop is too long, the amino acid in the raw material and the aldehyde derived from the fatty acid are easily generated, and the quality of the beer taste fermented beverage is easily deteriorated.
Moreover, it is preferable that it is 70 to 100 degreeC, and, as for the liquid temperature of the grain solution at the time of leaving still, it is more preferable that it is 80 to 100 degreeC. If the liquid temperature is too low, it is difficult to sufficiently extract the aroma components from the hops. On the other hand, when the liquid temperature is too high, the extracted aroma component tends to evaporate.
(工程S4、S5)冷却、発酵
次いで、静置後の穀物溶液を、熱交換器(プレートクーラーなど)により適切な温度に冷却する。冷却は、例えば、50〜110分をかけて実施される。冷却した発酵用穀物溶液に酵母を接種し、発酵させる。次いで、必要に応じて発酵後の液を熟成させ、ろ過により酵母の菌体やタンパク質を除去する。これにより、ビールテイスト発酵飲料が得られる。
酵母を用いて発酵用穀物溶液を発酵させる際の発酵条件は、発泡性飲料等の製造にあたって通常用いられる発酵条件を採用すればよい。例えば、2℃以上20℃以下の温度で、1日以上10日以下発酵させることができる。
(Steps S4 and S5) Cooling, Fermentation Next, the grain solution after standing is cooled to an appropriate temperature by a heat exchanger (such as a plate cooler). The cooling is performed, for example, for 50 to 110 minutes. The cooled fermentation grain solution is inoculated with yeast and fermented. Then, the solution after fermentation is aged if necessary, and the yeast cells and proteins are removed by filtration. Thereby, a beer taste fermented beverage is obtained.
The fermentation conditions for fermenting the grain solution for fermentation using yeast may be those generally used for the production of a sparkling beverage and the like. For example, it can be fermented at a temperature of 2 ° C. or more and 20 ° C. or less for 1 day or more and 10 days or less.
以上説明した製造方法により、高い苦味価及び高いホップ香気成分濃度を有するビールテイスト発酵飲料が得られる。本実施態様に従えば、例えば、苦味価が30B.U以上であり、ミルセン濃度が1ppb以上であり、リナロール濃度が50ppb以上である、ビールテイスト発酵飲料が得られる。 According to the manufacturing method described above, a beer-taste fermented beverage having a high bitterness value and a high hop aroma component concentration can be obtained. According to this embodiment, for example, a bitterness value of 30 B.C. A beer taste fermented beverage having a U or more, a myrcene concentration of 1 ppb or more, and a linalool concentration of 50 ppb or more is obtained.
2.第2の実施態様
続いて、第2の実施態様について説明する。図2は、第2の実施態様に係るビールテイスト発酵飲料の製造方法を概略的に示すフローチャートである。
図2に示されるように、第1の実施態様と同様に、初期穀物溶液を調製し、煮沸する。本工程を煮沸工程とよぶ。これにより、煮沸後穀物溶液が得られる(工程S11)。
次いで、煮沸後穀物溶液をワールプールと呼ばれる沈殿槽に移し静置させる。本工程をワールプール静置工程とよぶ。(工程S12)。但し、第1の実施態様における工程S2及びS3とは異なり、必ずしもワールプール静置工程中でホップが穀物溶液に投入される必要は無い。また、静置条件(時間及び温度など)は、煮沸時に生じた熱凝固物を沈殿除去できるような条件であればよく、必ずしも70分以上、静置する必要は無い。
一方で、煮沸後穀物溶液とは別に、液(例えば水)を用意し、液にホップを投入する(工程S13)。この際、第1の実施態様と同様、最終的に得られるビールテイスト発酵飲料の苦味価が30B.U以上となるよう、ホップ由来のα酸の添加量とホップの添加量を調整することが好ましい。ホップの投入後、液を、70分以上、静置させる。これにより、静置後液が得られる(工程S14)。工程S14における静置条件(温度、時間など)としては、第1の実施態様における工程S3と同様の条件を用いることができる。
その後、ワールプール中の穀物溶液に、工程S14で得られた静置後液を混合する(工程S15)。混合後の穀物溶液は、第1の実施態様と同様に冷却(工程S16)及び発酵(工程S17)させられ、ビールテイスト発酵飲料が得られる。
2. Second Embodiment Next, the second embodiment will be described. FIG. 2 is a flow chart schematically showing a method for producing a beer-taste fermented beverage according to a second embodiment.
As shown in FIG. 2, an initial grain solution is prepared and boiled as in the first embodiment. This process is called the boiling process. Thereby, a grain solution is obtained after boiling (step S11).
Then, after boiling, the grain solution is transferred to a settling tank called whirlpool and allowed to stand. This process is called the whirlpool stationary process. (Step S12). However, unlike the steps S2 and S3 in the first embodiment, it is not necessary for the hops to be added to the grain solution in the whirlpool standing step. In addition, the standing conditions (such as time and temperature) may be any conditions that can precipitate and remove the thermally coagulated substance generated at the time of boiling, and it is not necessary to always stand for 70 minutes or more.
On the other hand, separately from the after-boiling grain solution, a solution (for example, water) is prepared, and hops are added to the solution (step S13). At this time, as in the first embodiment, the bitterness value of the beer taste fermented beverage finally obtained is 30B. It is preferable to adjust the addition amount of the hop-derived α-acid and the addition amount of the hop so as to be U or more. Allow the solution to settle for 70 minutes or more after the addition of hops. Thereby, the liquid after standing is obtained (process S14). As stationary conditions (temperature, time, etc.) in step S14, the same conditions as step S3 in the first embodiment can be used.
Thereafter, the after-resting solution obtained in step S14 is mixed with the grain solution in the whirlpool (step S15). The mixed grain solution is cooled (step S16) and fermented (step S17) as in the first embodiment to obtain a beer-taste fermented beverage.
本実施態様のように、穀物溶液とは別に用意された液にホップを投入し、この液を70分以上静置することによっても、第1の実施態様と同様に、ホップ香気成分を十分に抽出することができる。 As in the present embodiment, by adding hops to a solution prepared separately from the grain solution and leaving the solution to stand for 70 minutes or more, as in the first embodiment, sufficient hop aroma components can be obtained. It can be extracted.
(実施例)
以下、本発明をより詳細に説明するため、本発明者らにより行われた実施例について説明する。
[実施例1]
約50℃の温水3000Lに、粉砕麦芽556kgを投入し、混合・攪拌した。そして、50〜70℃に段階的に昇温させることにより、麦芽中のデンプンを糖化させ、濾過し、初期穀物溶液を調製した。得られた初期穀物溶液を煮沸釜に移し、70分間、煮沸した。なお、煮沸開始時に、ホップ由来のα酸が88g添加されるよう、ホップとしてハラタウトラディション種を約1300g投入した。
次いで、煮沸後の穀物溶液をワールプールに移し、ワールプール静置工程の開始時に、ホップ由来のα酸が433g添加されるよう、ホップとしてチェコザーツ種を約9000g投入した。ホップ投入後、ワールプールにおいて、120分間、静置した。なお、ホップ投入開始時における液温は、約96℃であった。また、120分間静置した後の液温は、86.9℃であった。静置後の液を約5℃〜10℃に冷却した。その後、所定量の酵母を添加し、12℃で7日間、発酵させた(主発酵)。主発酵後、約10℃で、10日間熟成させた。熟成後、−0.5℃に冷却し、発酵後の液を安定化させた。安定化後、珪藻土ろ過により、酵母を取り除き、実施例1に係るビールテイスト発酵飲料を得た。
[実施例2]
実施例1と同様の条件を用いて、実施例2に係るビールテイスト発酵飲料を得た。但し、ワールプールにおけるホップ投入後の静置時間を、180分に変更した。
[比較例1]
実施例1と同様の条件を用いて、比較例1に係るビールテイスト発酵飲料を得た。但し、ワールプールにおけるホップ投入後の静置時間を、20分に変更した。
[比較例2]
実施例1と同様の条件を用いて、比較例2に係るビールテイスト発酵飲料を得た。但し、ワールプールにおけるホップ投入後の静置時間を、60分に変更した。
(Example)
Hereinafter, in order to describe the present invention in more detail, an example performed by the present inventors will be described.
Example 1
In 3000 L of warm water of about 50 ° C., 556 kg of ground malt was charged, and mixed and stirred. And the starch in malt was saccharified by raising temperature stepwise to 50-70 degreeC, and it filtered, and prepared the initial grain solution. The resulting initial grain solution was transferred to a kettle and boiled for 70 minutes. In addition, about 1300 g of hala tau Tradition seeds were thrown in as a hop so that 88 g of alpha acid derived from hops might be added at the time of a boiling start.
Then, the boiled grain solution was transferred to a whirlpool, and about 9000 g of Czechozaz seeds were added as hops so that 433 g of hop-derived α-acid was added at the start of the whirlpool settling step. After the addition of the hop, it was allowed to stand in the whirlpool for 120 minutes. In addition, the liquid temperature at the time of a hop injection start was about 96 degreeC. Moreover, the liquid temperature after leaving still for 120 minutes was 86.9 degreeC. The liquid after standing was cooled to about 5 ° C to 10 ° C. Thereafter, a predetermined amount of yeast was added and fermented at 12 ° C. for 7 days (main fermentation). After main fermentation, it was aged at about 10 ° C. for 10 days. After aging, it was cooled to -0.5 ° C to stabilize the solution after fermentation. After stabilization, the yeast was removed by diatomaceous earth filtration to obtain a beer-taste fermented beverage according to Example 1.
Example 2
A beer taste fermented beverage according to Example 2 was obtained using the same conditions as Example 1. However, the standing time after the addition of the hop in the whirlpool was changed to 180 minutes.
Comparative Example 1
Using the same conditions as in Example 1, a beer-taste fermented beverage according to Comparative Example 1 was obtained. However, the standing time after the addition of the hop in the whirlpool was changed to 20 minutes.
Comparative Example 2
A beer taste fermented beverage according to Comparative Example 2 was obtained using the same conditions as Example 1. However, the standing time after the addition of the hop in the whirlpool was changed to 60 minutes.
[官能検査]
各実施例及び各比較例のビールテイスト発酵飲料について、複数名のパネリストの官能評価により、フローラルな香気、生ホップ的香気、グリーンな香気、マスカット様香気、柑橘様香気、及びスパイシーさを評価した。各項目について、0、1、2、3の4段階で評価を行い、平均値を結果とした。なお、値が大きいほど、香気の強度が強いことを示す。また、フローラルな香気、生ホップ的香気、グリーンな香気、マスカット様香気、柑橘様香気、及びスパイシーさの平均値を、全体強度として求めた。
官能評価の結果を、図3に示す。
図3に示されるように、比較例1、2と比較して、実施例2及び3においては、香気が顕著に増加した。特に、スパイシーな香りが増加していることが確認された。すなわち、ホップ投入後、70分以上、液を静置することにより、ビールテイスト発酵飲料の香気を著しく高めることができることが、判った。
[sensory test]
About the beer taste fermented drinks of each example and each comparative example, floral aroma, fresh hop-like aroma, green aroma, muscat-like aroma, citrus-like aroma, and spicyness were evaluated by sensory evaluation of multiple panelists. . Each item was evaluated in four steps of 0, 1, 2, 3 and the average value was taken as the result. The larger the value, the stronger the odor intensity. In addition, the average value of floral odor, fresh hop odor, green odor, muscat-like aroma, citrus-like aroma and spicyness was determined as the overall strength.
The result of sensory evaluation is shown in FIG.
As shown in FIG. 3, the aroma was significantly increased in Examples 2 and 3 as compared with Comparative Examples 1 and 2. In particular, it was confirmed that the spicy smell is increasing. That is, it was found that the aroma of the beer taste fermented beverage can be remarkably enhanced by leaving the solution to stand for 70 minutes or more after the addition of the hop.
[品質検査]
また、各実施例及び各比較例について、ワールプール静置後の液の苦味価(B.U)、色度(°EBC)を測定した。また、主発酵後の液について、苦味価(B.U)を測定した。更に、ビールテイスト発酵飲料(製品)について、オリジナルエキス、pH、苦味価(B.U)、泡持ちNIBEM値、及びホップ香気成分濃度を測定した。ホップ香気成分については、ミルセン(Myrcene)、リナロール(Linalool)、シトロネロール(Citronellol)及びゲラニオール(Geraniol)の濃度を測定した。各パラメータの測定方法は、以下の通りである。
[quality check]
Moreover, about each Example and each comparative example, the bitterness value (B.U) of the liquid after leaving the whirlpool still and the chromaticity (degree EBC) were measured. Moreover, the bitterness value (B.U) was measured about the liquid after main fermentation. Furthermore, for the beer-taste fermented beverage (product), the original extract, pH, bitterness value (B.U), lathered NIBEM value, and hop aroma component concentration were measured. For hop aroma components, concentrations of Myrcene, Linalool, Linalool, Citronellol and Geraniol were measured. The measuring method of each parameter is as follows.
[苦味価(B.U)の測定]
各試料10gに、1mlの3N塩酸を加えた後、20mlのイソオクタンを加え、振とうし、静置した。この溶液を、試料からなる水溶層とイソクタンから成る有機溶媒層の2層に分離し、イソオクタン有機溶媒層から10mlを採取した。採取したイソオクタン有機溶媒について、波長275nmの吸光度を測定し、その値に50を乗じて、苦味価(B.U)を求めた。
[色度とオリジナルエキスの測定]
Anton Parr社製の密度・比重測定モジュールDMA4500Mを用いて、色度及びオリジナルエキスを測定した。
[香気成分の測定]
攪拌枝吸着抽出法(SBSE法:Stir Bar Sorptive Extraction)を用いて、各ホップ香気成分の濃度を測定した。詳細には、最終製品であるビールテイスト発酵飲料に、内部標準としてβダマスコンを0.1ppbになるように添加した。試料を5倍希釈し、希釈サンプル20mlを30ml容バイアルに採取した。47μlのPDMS(ポリジメチルシロキサン)でコーティングした攪拌枝(長さ=20mm;Twister(商品名);Gerstel社製,Germany)をバイアルに入れ、蓋を締め、40℃で2時間攪拌し、攪拌枝にホップ香気成分を吸着させた。攪拌枝をバイアルから取り出し、水滴を完全に除去後、加熱脱着ユニット(Thermal desorption unit(TDU);Gerstel社製)とプログラマブル温度−蒸発インレット(Programmable temperature−vaporization inlet;CIS4;Gerstel社製)を装備したGC−MSに挿入した。
GC−MS条件は、以下の通りである。
ガスクロマトグラフ:アジレント・テクノロジー社製6890
検出器:MSD5973N四重極マススペクトル(Agilent Technologies社製)
カラム:DB−WAX capillary column(長さ:60m、内径:0.25mm、膜厚:0.25μm、Agilent Technologies社製)
注入口:250℃ パルス化スプリットレスインジェクションモード(pulsed splitless injection mode)
注入量:1μL
キャリアガス:ヘリウム(1ml/min).
カラム温度設定:40℃(5分保持)−(3℃/min)−240℃(20分)
質量−電荷比(mass−to−charge ratio):30〜350(m/z),
イオン化条件:70eV、シングルイオン−モニタリングモード(single ion−monitoring(SIM) mode)
定量:それぞれの香気成分のピークエリア面積と内部標準品のピークエリア面積との比較によって行った。
[泡持ちNIBEM]
haffmans社の測定機を用いて、泡持ちNIBEMを測定した。ビールテイスト発酵飲料をビール瓶に充填し、20℃に保温し、炭酸ガスを吹き込み、瓶中の飲料を炭酸ガス圧力で押し出し、専用グラスに泡で満たした状態で、グラスの上縁まで注入した。泡の崩壊によって、泡表面が、グラスの上縁から10mmの面を起点として30mm降下する時間を、電極棒式のセンサーにより自動測定した。
[Measurement of bitterness value (B.U)]
After adding 1 ml of 3 N hydrochloric acid to 10 g of each sample, 20 ml of isooctane was added, shaken and allowed to stand. This solution was separated into two layers of an aqueous layer consisting of a sample and an organic solvent layer consisting of isoctane, and 10 ml was collected from the isooctane organic solvent layer. The absorbance at a wavelength of 275 nm was measured for the collected isooctane organic solvent, and the value was multiplied by 50 to obtain a bitterness value (BU).
[Measurement of chromaticity and original extract]
The chromaticity and the original extract were measured using density / specific gravity measurement module DMA 4500M manufactured by Anton Parr.
[Measurement of aroma components]
The concentration of each hop aroma component was measured using a stirring branch adsorption extraction method (SBSE method: Stir Bar Sorptive Extraction). Specifically, to an end product beer taste fermented beverage, β damascone was added as an internal standard to be 0.1 ppb. The sample was diluted 5-fold and 20 ml of the diluted sample was taken into a 30 ml vial. A stirring branch (length = 20 mm; Twister (trade name); Gerstel, Germany) coated with 47 μl of PDMS (polydimethylsiloxane) is put in a vial, the lid is closed, and stirring is carried out at 40 ° C for 2 hours, the stirring branch The hop aroma components were adsorbed on the After removing the stirring branch from the vial and completely removing the water droplets, it is equipped with a thermal desorption unit (TDU) (manufactured by Gerstel) and a programmable temperature-vaporization inlet (Programmable temperature-vaporization inlet; CIS4; manufactured by Gerstel). It inserted in GC-MS which carried out.
The GC-MS conditions are as follows.
Gas chromatograph: Agilent Technologies 6890
Detector: MSD 5973N quadrupole mass spectrum (Agilent Technologies)
Column: DB-WAX capillary column (length: 60 m, inner diameter: 0.25 mm, film thickness: 0.25 μm, manufactured by Agilent Technologies)
Inlet: 250 ° C Pulsed splitless injection mode
Injection volume: 1 μL
Carrier gas: helium (1 ml / min).
Column temperature setting: 40 ° C (hold for 5 minutes)-(3 ° C / min)-240 ° C (20 minutes)
Mass-to-charge ratio: 30 to 350 (m / z),
Ionization condition: 70 eV, single ion-monitoring mode (single ion-monitoring (SIM) mode)
Quantification: The peak area area of each aroma component was compared with the peak area area of the internal standard.
[Bubble holding NIBEM]
Foamed NIBEM was measured using a measuring machine from haffmans. The beer taste fermented beverage was filled in a beer bottle, kept warm at 20 ° C., carbon dioxide gas was blown in, the beverage in the bottle was pushed by carbon dioxide pressure, filled in a special glass with foam, and poured to the upper edge of the glass. The time for the foam surface to descend 30 mm starting from the surface of 10 mm from the upper edge of the glass due to the collapse of the foam was automatically measured by a sensor of an electrode bar type.
各実施例及び各比較例についての測定結果を表1に示す。
表1に示されるように、比較例1及び2と比較して、実施例1及び2では、麦汁分析値、酒下ろし時、及び製品のいずれにおいても、苦味価が増加した。また、実施例1及び2では、比較例1及び2と比較して、製品中におけるホップ香気成分の濃度が増加した。すなわち、ホップ添加後の静置時間を70分以上とすることにより、ビールテイスト発酵飲料の苦味及び香気を著しく増強できることが判った。
また、実施例1及び2の色度は、比較例1及び2と同程度であった。すなわち、ホップ添加後の静置時間を70分以上とすることにより、色度をさほど高めることなく、ビールテイスト発酵飲料の苦味及び香気を著しく増強できることが判った。
加えて、実施例1及び2のオリジナルエキス、pH及び泡持ちNIBEMも、比較例1及び2と同程度であった。しかしながら、本発明によれば、ホップ添加後の静置時間を70分以上とすることにより、オリジナルエキス、pH及び泡持ちNIBEMの値をほとんど変化させること無く、苦味及び香気を増強できることが判った。苦味が高くなることにより、ビール本来の飲み応えが増す。
As shown in Table 1, as compared with Comparative Examples 1 and 2, in Examples 1 and 2, the bitterness value was increased in all of the wort analysis value, at the time of drinking, and the product. Moreover, in Examples 1 and 2, the concentration of the hop aroma component in the product was increased as compared with Comparative Examples 1 and 2. That is, it was found that the bitterness and aroma of the beer-taste fermented beverage can be remarkably enhanced by setting the standing time after addition of hop to 70 minutes or more.
Further, the chromaticity of Examples 1 and 2 was comparable to that of Comparative Examples 1 and 2. That is, it was found that by setting the standing time after addition of hop to 70 minutes or more, the bitter taste and aroma of the beer taste fermented beverage can be remarkably enhanced without significantly increasing the chromaticity.
In addition, the original extracts of Examples 1 and 2 and the pH and foamy NIBEM were also comparable to Comparative Examples 1 and 2. However, according to the present invention, it was found that by setting the standing time after addition of hop to be 70 minutes or more, it is possible to enhance bitterness and aroma without substantially changing the value of the original extract, pH and foam NIBEM. . By raising the bitterness, beer's inherent drinking response is increased.
[香気成分濃度と静置時間との関係についての検討]
続いて、より詳細に静置時間と香気成分濃度との関係を調べるため、以下の実験を行った。
実施例1と同様の条件を用いて、煮沸後の穀物溶液を得た。但し、ホップ投入後、ワールプールにおいて120分間静置させる間、静置10分時、静置30分時、静置50分時、静置70分時、静置90分時、静置120分時に、静置中の溶液をそれぞれ1Lずつ採取した。採取したそれぞれの溶液を実施例1と同様の条件で発酵させた。発酵後、遠心分離により、酵母を取り除き、香気成分分析に供した。香気成分分析の結果を下記表2に示す。
Subsequently, in order to investigate the relationship between the standing time and the aroma component concentration in more detail, the following experiment was performed.
Using the same conditions as Example 1, a grain solution after boiling was obtained. However, after being charged with hop, while being allowed to stand in the whirlpool for 120 minutes, let stand for 10 minutes, let stand for 30 minutes, let stand for 50 minutes, let stand for 70 minutes, let stand for 90 minutes, let stand for 120 minutes Occasionally, 1 L each of the solution during standing was collected. Each of the collected solutions was fermented under the same conditions as in Example 1. After fermentation, the yeast was removed by centrifugation and subjected to aroma component analysis. The results of aroma component analysis are shown in Table 2 below.
表2に示されるように、静置50分時から静置70分時にかけて、ホップ香気の代表成分であるリナロールの値が顕著に増加していることがわかる。このことからワールプール静置工程における、ホップ添加後の静置時間を、70分以上に調整することが望ましいことが確認された。 As shown in Table 2, it can be seen that the value of linalool, which is a representative component of hop aroma, is significantly increased from 50 minutes at rest to 70 minutes at rest. From this, it was confirmed that it is desirable to adjust the settling time after addition of hops to 70 minutes or more in the whirlpool settling step.
Claims (7)
前記移送する工程の完了後、前記穀物溶液にホップを投入する工程と、
前記投入する工程の後に、前記穀物溶液を、70分以上、静置する工程と、
前記静置する工程の後に、前記穀物溶液を冷却する工程と、
前記冷却する工程の後に、前記穀物溶液を発酵させる工程と、
を備える
ビールテイスト発酵飲料の製造方法。 Transferring the boiled cereal solution from the kettle to the whirlpool;
Injecting hop into the grain solution after completion of the transferring step;
Leaving the grain solution for at least 70 minutes after the charging step;
Cooling the cereal solution after the standing step;
Fermenting the grain solution after the cooling step;
A method for producing a beer taste fermented beverage comprising:
前記静置する工程は、80℃以上、100℃以下の温度で静置する工程を含む、
製造方法。 The manufacturing method according to claim 1, wherein
The step of leaving includes the step of leaving at a temperature of 80 ° C. or more and 100 ° C. or less.
Production method.
前記静置する工程は、180分以下の時間で実施される
製造方法。 The method according to claim 1 or 2, wherein
The manufacturing method, wherein the step of leaving is carried out for a time of 180 minutes or less.
前記穀物溶液は、麦芽を含んでいる
製造方法。 The manufacturing method according to any one of claims 1 to 3, wherein
The said grain solution is a manufacturing method containing malt.
前記ホップを投入する工程は、前記ビールテイスト発酵飲料の苦味価が30B.U以上になるような量で、ホップを投入する工程を含んでいる
製造方法。 The manufacturing method according to any one of claims 1 to 4, wherein
In the step of injecting the hop, the bitter taste value of the beer taste fermented beverage is 30 B.2. A manufacturing method comprising the step of injecting hops in an amount such that it is greater than or equal to U.
前記ホップを投入する工程は、前記ビールテイスト発酵飲料のリナロール濃度が58ppb以上になるような量で、ホップを投入する工程を含んでいる
製造方法。 The method according to claim 5, wherein
The process of injecting the hop includes the process of injecting the hop in an amount such that the linalool concentration of the beer taste fermented beverage is 58 ppb or more.
前記ホップを投入する工程は、前記ビールテイスト発酵飲料のミルセン濃度が10ppb以上になるような量で、ホップを投入する工程を含んでいる
製造方法。 The manufacturing method according to claim 5 or 6, wherein
The process of injecting the hop includes the step of injecting the hop in an amount such that the myrcene concentration of the beer taste fermented beverage is 10 ppb or more.
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