JP6807928B2 - 発酵飲料の製造方法 - Google Patents
発酵飲料の製造方法 Download PDFInfo
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- JP6807928B2 JP6807928B2 JP2018533356A JP2018533356A JP6807928B2 JP 6807928 B2 JP6807928 B2 JP 6807928B2 JP 2018533356 A JP2018533356 A JP 2018533356A JP 2018533356 A JP2018533356 A JP 2018533356A JP 6807928 B2 JP6807928 B2 JP 6807928B2
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- JP
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- Prior art keywords
- hop
- treatment
- temperature
- present
- hops
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 238000004519 manufacturing process Methods 0.000 title claims description 19
- 235000019985 fermented beverage Nutrition 0.000 title claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 6
- -1 alkali metal salt Chemical class 0.000 claims 2
- 229910052783 alkali metal Inorganic materials 0.000 claims 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 claims 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical group [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Substances N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims 1
- 229910052757 nitrogen Inorganic materials 0.000 claims 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 claims 1
- 239000001301 oxygen Substances 0.000 claims 1
- 229910052760 oxygen Inorganic materials 0.000 claims 1
- 239000000047 product Substances 0.000 description 35
- 235000008694 Humulus lupulus Nutrition 0.000 description 31
- 238000000034 method Methods 0.000 description 15
- 239000002904 solvent Substances 0.000 description 14
- 235000019658 bitter taste Nutrition 0.000 description 12
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 10
- 238000009835 boiling Methods 0.000 description 10
- HCRBXQFHJMCTLF-ZCFIWIBFSA-N ethyl (2r)-2-methylbutanoate Chemical compound CCOC(=O)[C@H](C)CC HCRBXQFHJMCTLF-ZCFIWIBFSA-N 0.000 description 10
- 239000002243 precursor Substances 0.000 description 10
- 239000000284 extract Substances 0.000 description 9
- 238000012545 processing Methods 0.000 description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 235000013405 beer Nutrition 0.000 description 6
- 239000001813 ethyl (2R)-2-methylbutanoate Substances 0.000 description 5
- 229940090910 ethyl 2-methylbutyrate Drugs 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000006317 isomerization reaction Methods 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- VMSLCPKYRPDHLN-UHFFFAOYSA-N (R)-Humulone Chemical compound CC(C)CC(=O)C1=C(O)C(CC=C(C)C)=C(O)C(O)(CC=C(C)C)C1=O VMSLCPKYRPDHLN-UHFFFAOYSA-N 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 239000001569 carbon dioxide Substances 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 238000005352 clarification Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- GWYFCOCPABKNJV-UHFFFAOYSA-N isovaleric acid Chemical compound CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 description 3
- 235000021577 malt beverage Nutrition 0.000 description 3
- 239000008188 pellet Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000004530 micro-emulsion Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000011800 void material Substances 0.000 description 2
- 239000001602 (E)-hex-3-enoic acid Substances 0.000 description 1
- WLAMNBDJUVNPJU-BYPYZUCNSA-N 2-Methylbutanoic acid Natural products CC[C@H](C)C(O)=O WLAMNBDJUVNPJU-BYPYZUCNSA-N 0.000 description 1
- WLAMNBDJUVNPJU-UHFFFAOYSA-N 2-methylbutyric acid Chemical compound CCC(C)C(O)=O WLAMNBDJUVNPJU-UHFFFAOYSA-N 0.000 description 1
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- XXHDAWYDNSXJQM-UHFFFAOYSA-N Chloride-3-Hexenoic acid Natural products CCC=CCC(O)=O XXHDAWYDNSXJQM-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 239000004907 Macro-emulsion Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 239000003125 aqueous solvent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- VTSFIPHRNAESED-AATRIKPKSA-N ethyl-3-hexanoate Chemical compound CCOC(=O)C\C=C\CC VTSFIPHRNAESED-AATRIKPKSA-N 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 229930186179 lupulin Natural products 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- XXHDAWYDNSXJQM-ONEGZZNKSA-N trans-hex-3-enoic acid Chemical compound CC\C=C\CC(O)=O XXHDAWYDNSXJQM-ONEGZZNKSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C3/00—Treatment of hops
- C12C3/04—Conserving; Storing; Packing
- C12C3/08—Solvent extracts from hops
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C3/00—Treatment of hops
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
- C12C7/205—Boiling with hops
Description
ホップペレット(品種:Saaz、産地:チェコ)を表1に示す濃度となるよう水と混合し、得られた混合物を表1に示す処理槽を用いて、表1に示す条件で処理を行なった。得られた処理物は表1に示す温度となるまで自然放冷し、その後、内容物について各成分の含有量を下記測定方法に従って測定した。結果を表1に示す。なお、処理槽として、開放系又は密閉系の処理槽とは、60L容の処理槽において処理中に栓が完全に出来た場合を密閉系、栓を開けた場合を開放系とした。いずれも、処理槽における処理前のホップ含有水体積は、処理槽全体積中の50〜90体積%となる量(空隙部分の空間体積50〜10体積%)充填した。また、処理後のホップ含有水濃度は、処理後の水分減量量から算出により求めた値である。
<イソα酸量>
EBC(European Brewery Convention)が発行している分析法の規定「Analytica−EBC」のMethod 7.7に記載されている方法に従って定量し、比較例1の含有量を1として換算量を算出した。
<E2MB前駆体量>
ASBC(The American Society of Brewing Chemists)が発行している分析法の規定「ASBC Methods of Analysis」に記載されている水蒸気蒸留法により定量し、比較例1の含有量を1として換算量を算出した。
<ビールの製造>
通常の方法で得られた、ろ過麦汁100Lを煮沸釜にて98℃まで加熱後、表2に示すホップ処理物を添加した。1分攪拌後、ワールプールレストをとり、急冷し、冷麦汁を調製した。酵母を添加し発酵させ、ろ過後、炭酸ガス圧を調整し、ビールを製造した。
得られたビールの香味を、評点法による官能試験によって評価した。良く訓練された官能評価者5名が、「苦味のキレ」、「フルーティー香」、及び「総合評価」について、5点満点で評価した。「とても感じる又はとても良い」を5点、「感じる又は良い」を4点、「やや感じる又はやや良い」を3点、「わずかに感じる又はわずかに良い」を2点、「感じない又は普通」を1点として、評価点の平均点を算出し、平均点に応じて下記基準に従って評価を行なった。「苦味のキレ」、「フルーティー香」、及び「総合評価」は平均点が高いほどよく、2.0以上が好ましい。結果を表2に示す。
Claims (3)
- 密閉容器内で、ホップ含有水(但し、アルカリ金属塩又はアルカリ土類金属塩を含むものを除く)を温度110℃以上130℃以下、圧力0.14MPa以上0.27MPa以下の条件下で処理し、処理後の温度が10℃以上90℃以下となったホップ処理物を、密閉容器から原料液に添加後、酵母を加えて発酵させることを特徴とする、発酵飲料の製造方法。
- 密閉容器内での処理が、ホップ含有水が占める部分を除いた残りの空間体積が、(i)容器全体体積中50体積%以下となるようホップ含有水が充填されている、及び(ii)窒素置換又は酸素置換されている、から選ばれる少なくとも1つを満足する状態で行われるものである、請求項1記載の製造方法。
- ホップ処理物のホップ濃度が30g/L以上である、請求項1又は2記載の製造方法。
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/JP2016/073552 WO2018029802A1 (ja) | 2016-08-10 | 2016-08-10 | 発酵飲料の製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPWO2018029802A1 JPWO2018029802A1 (ja) | 2019-06-06 |
JP6807928B2 true JP6807928B2 (ja) | 2021-01-06 |
Family
ID=61161852
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2018533356A Active JP6807928B2 (ja) | 2016-08-10 | 2016-08-10 | 発酵飲料の製造方法 |
Country Status (5)
Country | Link |
---|---|
US (1) | US20190211290A1 (ja) |
EP (1) | EP3498815A4 (ja) |
JP (1) | JP6807928B2 (ja) |
TW (1) | TWI667341B (ja) |
WO (1) | WO2018029802A1 (ja) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113474444A (zh) * | 2019-01-31 | 2021-10-01 | 三得利控股株式会社 | 啤酒风味饮料 |
CN113348237A (zh) * | 2019-01-31 | 2021-09-03 | 三得利控股株式会社 | 啤酒风味饮料 |
WO2020218295A1 (ja) * | 2019-04-26 | 2020-10-29 | サントリーホールディングス株式会社 | 飲料の製造方法 |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB981711A (en) * | 1962-05-22 | 1965-01-27 | Johnson & Co London Ltd A | A process for producing an aqueous hop extract or hopped wort |
GB1321009A (en) * | 1971-05-27 | 1973-06-20 | Forsch Die Gaerungsindustrie E | Continuous manufacture of beer wort |
GB8420009D0 (en) * | 1984-08-06 | 1984-09-12 | Pauls Hop Products Ltd | Hop extracts |
DE3513169A1 (de) * | 1985-04-12 | 1986-10-16 | Hopstabil Hopfenverarbeitungs-Gesellschaft mbH, 8069 Wolnzach | Verfahren zur herstellung von isohumulonen |
GB8607258D0 (en) * | 1986-03-24 | 1986-04-30 | Brewing Res Found | Production of beer |
GB8821420D0 (ja) * | 1988-09-13 | 1988-10-12 | Brewing Res Found | |
DE59305188D1 (de) * | 1992-12-31 | 1997-02-27 | Metallgesellschaft Ag | Verfahren zur herstellung von bier |
EP2189518B1 (en) * | 2007-09-04 | 2014-04-16 | Asahi Breweries, Ltd. | Process for producing beer or beer-like beverage |
PL2227535T3 (pl) * | 2007-12-21 | 2013-02-28 | Gea Brewery Systems Gmbh | Sposób i urządzenie do produkcji piwa |
DE102009006539A1 (de) * | 2008-11-11 | 2010-05-20 | Boon Rawd Brewery Co., Ltd. | Verfahren zur Erhöhung der Extraktionsausbeute von funktionellen Inhaltsstoffen des Hopfens sowie Vorrichtung zur Durchführung des Verfahrens als auch hierfür geeignete Mischung und damit hergestelltes Getränk |
-
2016
- 2016-08-10 EP EP16912683.6A patent/EP3498815A4/en not_active Withdrawn
- 2016-08-10 WO PCT/JP2016/073552 patent/WO2018029802A1/ja unknown
- 2016-08-10 JP JP2018533356A patent/JP6807928B2/ja active Active
- 2016-08-10 US US16/323,890 patent/US20190211290A1/en not_active Abandoned
-
2017
- 2017-06-06 TW TW106118708A patent/TWI667341B/zh active
Also Published As
Publication number | Publication date |
---|---|
US20190211290A1 (en) | 2019-07-11 |
TW201805414A (zh) | 2018-02-16 |
TWI667341B (zh) | 2019-08-01 |
JPWO2018029802A1 (ja) | 2019-06-06 |
EP3498815A1 (en) | 2019-06-19 |
EP3498815A4 (en) | 2020-03-11 |
WO2018029802A1 (ja) | 2018-02-15 |
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