JP6871468B1 - Manufacturing method of effervescent fermented malt beverage - Google Patents
Manufacturing method of effervescent fermented malt beverage Download PDFInfo
- Publication number
- JP6871468B1 JP6871468B1 JP2020152205A JP2020152205A JP6871468B1 JP 6871468 B1 JP6871468 B1 JP 6871468B1 JP 2020152205 A JP2020152205 A JP 2020152205A JP 2020152205 A JP2020152205 A JP 2020152205A JP 6871468 B1 JP6871468 B1 JP 6871468B1
- Authority
- JP
- Japan
- Prior art keywords
- effervescent
- wort
- fermented
- malt beverage
- producing
- 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 abstract description 38
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- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 35
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- 238000002360 preparation method Methods 0.000 claims abstract description 11
- -1 hydroxy acid ester Chemical class 0.000 claims description 27
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- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 1
- 235000019263 trisodium citrate Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000013522 vodka Nutrition 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
【課題】ホップを原料としない又はホップの使用量が低く抑えられていて苦味が弱いビール様発泡性飲料であって、飲料の安定性が高く、開栓時の噴きが抑えられている発泡性発酵麦芽飲料を製造する方法を提供する。【解決手段】少なくとも麦芽及び水を原料とし、ホップを原料とせずに麦汁を調製する仕込工程と、前記麦汁を酵母により発酵させて発酵液を得る発酵工程と、前記発酵液中のポリフェノール濃度を５ｗ／ｗ％以上減少させる低減工程と、を有する、発泡性発酵麦芽飲料の製造方法。【選択図】なしPROBLEM TO BE SOLVED: To provide a beer-like effervescent beverage in which hops are not used as a raw material or the amount of hops used is suppressed to a low level and the bitterness is weak, and the beverage has high stability and effervescence during opening is suppressed. Provided is a method for producing a fermented malt beverage. SOLUTION: A preparation step of preparing wort using at least malt and water as raw materials and not using hops as raw materials, a fermentation step of fermenting the wort with yeast to obtain a fermented liquid, and a polyphenol in the fermented liquid. A method for producing an effervescent fermented malt beverage, which comprises a reduction step of reducing the concentration by 5 w / w% or more. [Selection diagram] None
Description
本発明は、ホップを原料としない、又はホップの使用量が低いことによって苦味が抑えられている発泡性発酵麦芽飲料の製造方法に関する。 The present invention relates to a method for producing an effervescent fermented malt beverage in which bitterness is suppressed by not using hops as a raw material or by using a low amount of hops.
ビールや発泡酒等のビール様発泡性飲料は、消費者の嗜好の多様化にともない、多種多様の商品が上市されている。例えば、ビールの特徴的な苦味は主にホップによりもたらされるが、近年は、ホップを原料としない、苦味の抑えられたビール様発泡性飲料も開発されている。 As for beer-like sparkling beverages such as beer and low-malt beer, a wide variety of products are on the market as consumers' tastes diversify. For example, the characteristic bitterness of beer is mainly brought about by hops, but in recent years, beer-like sparkling beverages that do not use hops as a raw material and have less bitterness have been developed.
ホップには、苦味成分以外にも、香味や呈味に寄与する様々な成分が含まれている。このため、ホップを原料としないビール様発泡性飲料では、ホップを使用したビール様発泡性飲料に比べて、ビールらしい香味やコクが不足する傾向にある。このホップを原料としないビール様発泡性飲料における香味や呈味を改善する方法が開示されている。例えば、特許文献１には、ホップを原料としない非発酵のビール様発泡性飲料において、総ポリフェノール量及び総ポリフェノール量に対する全窒素量の比を特定の範囲内に調整することにより、ビールらしいコク及びキレを付与できることが開示されている。 In addition to the bitterness component, hops contain various components that contribute to flavor and taste. For this reason, beer-like effervescent beverages that do not use hops as a raw material tend to lack beer-like flavor and richness as compared to beer-like effervescent beverages that use hops. A method for improving the flavor and taste of a beer-like sparkling beverage that does not use this hop as a raw material is disclosed. For example, in Patent Document 1, in a non-fermented beer-like sparkling beverage that does not use hops as a raw material, the total amount of polyphenols and the ratio of the total amount of nitrogen to the total amount of polyphenols are adjusted within a specific range to achieve a beer-like richness. And it is disclosed that sharpness can be imparted.
一方で、クエン酸トリエチル等のヒドロキシ酸エステルは、ビール様発泡性飲料の添加剤として報告されている。例えば、特許文献２には、非発酵ビール様発泡性飲料に、ヒドロキシ酸エステルを添加することにより、炭酸ガス圧を高めることなく、炭酸飲料の炭酸刺激を増強し得ることが開示されている。特許文献３には、非発酵ビール様発泡性飲料に、ヒドロキシ酸エステルを添加し、ヒドロキシ酸エステルの濃度（質量）に対する甘味度の比を特定の範囲内に調整することにより、エキス分を増大させることなく、のどへのひっかかりを増大させられることが開示されている。特許文献４には、非発酵ビール様発泡性飲料において、クアシン等のホップ以外の苦味物質とヒドロキシ酸エステルとを併用することにより、ビールらしい苦味を達成できることが記載されている。 On the other hand, hydroxy acids such as triethyl citrate have been reported as additives for beer-like effervescent beverages. For example, Patent Document 2 discloses that by adding a hydroxy acid ester to a non-fermented beer-like effervescent beverage, the carbon dioxide stimulation of the carbonated beverage can be enhanced without increasing the carbon dioxide gas pressure. In Patent Document 3, the extract content is increased by adding a hydroxy acid ester to a non-fermented beer-like effervescent beverage and adjusting the ratio of the sweetness to the concentration (mass) of the hydroxy acid ester within a specific range. It is disclosed that it is possible to increase the catch on the throat without causing it. Patent Document 4 describes that in a non-fermented beer-like effervescent beverage, a beer-like bitterness can be achieved by using a bitterness substance other than hops such as quasin in combination with a hydroxy acid ester.
原料としてホップを用いておらず、苦味のないビール様発泡性飲料では、飲料の安定性が低くなり、開栓時に、飲料の一部が泡立って噴出する現象である「噴き」が生じることが問題となる。開栓時の噴きは商品に対する消費者の期待感・信頼を損なう深刻な事象であり、抑制する必要がある。 In a beer-like sparkling beverage that does not use hops as a raw material and has no bitterness, the stability of the beverage becomes low, and when the bottle is opened, a part of the beverage may foam and spout out. It becomes a problem. The squirt at the time of opening is a serious event that impairs consumers' expectations and trust in the product and needs to be suppressed.
本発明は、ホップを原料としない発泡性発酵麦芽飲料であって、飲料の安定性が高く、開栓時の噴きが抑えられている発泡性発酵麦芽飲料を製造する方法を提供することを目的とする。 An object of the present invention is to provide a method for producing a sparkling fermented malt beverage that does not use hops as a raw material and that has high stability of the beverage and suppresses spouting at the time of opening. And.
本発明者らは、上記課題を解決すべく鋭意研究した結果、苦味の弱いビール様発泡性飲料においては、ポリフェノール含有量が、ホップを使用して伝統的な手法で製造されたビールと同程度であっても、開栓時の噴きが問題となってしまうが、ポリフェノール量を低減させることにより、噴きを抑制できることを見出し、本発明を完成させた。 As a result of diligent research to solve the above problems, the present inventors have found that the content of polyphenols in beer-like effervescent beverages having a weak bitterness is comparable to that of beer produced by a traditional method using hops. Even so, spraying at the time of opening becomes a problem, but we have found that spraying can be suppressed by reducing the amount of polyphenols, and completed the present invention.
本発明に係る発泡性発酵麦芽飲料の製造方法は、下記［１］〜［１０］である。
［１］ 少なくとも麦芽及び水を原料とし、ホップを原料とせずに麦汁を調製する仕込工程と、
前記麦汁を酵母により発酵させて発酵液を得る発酵工程と、
前記発酵液中のポリフェノール濃度を５ｗ／ｗ％以上減少させる低減工程と、
前記麦汁又は前記発酵液に、ヒドロキシ酸エステルを、０．５ｍｇ／Ｌ以上の濃度となるように添加する添加工程と、
を有する、発泡性発酵麦芽飲料の製造方法。
［２］ 原料中における麦芽比率が５０〜１００ｗ／ｗ％である、前記［１］の発泡性発酵麦芽飲料の製造方法。
［３］ 前記麦汁のエキスが９〜１５ｗ／ｗ％である、前記［１］又は［２］の発泡性発酵麦芽飲料の製造方法。
［４］ 前記低減工程において、前記麦汁又は前記発酵液中のポリフェノール濃度を１０ｗ／ｗ％以上減少させる、前記［１］〜［３］のいずれかの発泡性発酵麦芽飲料の製造方法。
［５］ 前記低減工程において、前記麦汁又は前記発酵液中のポリフェノール濃度を、１２０ｍｇ／Ｌ以下に低減させる、前記［１］〜［４］のいずれかの発泡性発酵麦芽飲料の製造方法。
［６］ 前記低減工程を、前記麦汁又は前記発酵液の濾過処理により行う、前記［１］〜［５］のいずれかの発泡性発酵麦芽飲料の製造方法。
［７］ 前記濾過処理において、ポリビニルポリピロリドンを使用する、前記［１］〜［６］のいずれかの発泡性発酵麦芽飲料の製造方法。
［８］ 全窒素量が４００〜８００ｍｇ／Ｌである発泡性発酵麦芽飲料を製造する、前記［１］〜［７］のいずれかの発泡性発酵麦芽飲料の製造方法。
［９］ 前記ヒドロキシ酸エステルは、クエン酸トリエチル、クエン酸トリプロピル、クエン酸トリブチル、酒石酸ジエチル、リンゴ酸ジエチル、及びリンゴ酸ジブチルからなる群より選択される１種以上である、前記［１］〜［８］のいずれかの発泡性発酵麦芽飲料の製造方法。
［１０］ 前記添加工程において、前記ヒドロキシ酸エステルの添加濃度は、１〜１００ｍｇ／Ｌである、前記［１］〜［９］のいずれかの発泡性発酵麦芽飲料の製造方法。
The method for producing the effervescent fermented malt beverage according to the present invention is as follows [1] to [ 10 ].
[1] A preparation step of preparing wort using at least malt and water as raw materials and not using hops as raw materials.
A fermentation step in which the wort is fermented with yeast to obtain a fermented liquid,
A reduction step of reducing the polyphenol concentration in the fermentation broth by 5 w / w% or more, and
An addition step of adding a hydroxy acid ester to the wort or the fermented liquid so as to have a concentration of 0.5 mg / L or more.
A method for producing an effervescent fermented malt beverage.
[2] The method for producing an effervescent fermented malt beverage according to the above [1], wherein the malt ratio in the raw material is 50 to 100 w / w%.
[3] The method for producing an effervescent fermented malt beverage according to the above [1] or [2], wherein the wort extract is 9 to 15 w / w%.
[4] The method for producing an effervescent fermented malt beverage according to any one of [1] to [3], wherein in the reduction step, the polyphenol concentration in the wort or the fermented liquid is reduced by 10 w / w% or more.
[5] The method for producing an effervescent fermented malt beverage according to any one of [1] to [4], wherein in the reduction step, the polyphenol concentration in the wort or the fermented liquid is reduced to 120 mg / L or less.
[6] The method for producing an effervescent fermented malt beverage according to any one of [1] to [5], wherein the reduction step is performed by filtering the wort or the fermented liquid.
[7] In the filtration process, using a polyvinyl poly pyrrolidone, the [1] to the production method of any effervescent fermented malt beverages [6].
[8] The method for producing an effervescent fermented malt beverage according to any one of [1] to [7] above, which produces an effervescent fermented malt beverage having a total nitrogen content of 400 to 800 mg / L.
[ 9 ] The hydroxy acid ester is one or more selected from the group consisting of triethyl citrate, tripropyl citrate, tributyl citrate, diethyl tartarate, diethyl malate, and dibutyl malate . A method for producing an effervescent fermented malic acid beverage according to any one of [8].
[ 10 ] The method for producing an effervescent fermented malt beverage according to any one of [1] to [9] above, wherein in the addition step, the concentration of the hydroxy acid ester added is 1 to 100 mg / L.
本発明により、ホップを原料としないにもかかわらず、飲料の安定性が高く、開栓時の噴きが抑えられている発泡性発酵麦芽飲料を提供できる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an effervescent fermented malt beverage in which the stability of the beverage is high and the blowing at the time of opening is suppressed even though the hop is not used as a raw material.
本発明及び本願明細書において、「発泡性発酵麦芽飲料」とは、麦芽を原料とし、発酵工程を経て製造される発泡性飲料を意味する。発酵方法は特に限定されるものではなく、単発酵であってもよく、単行複発酵であってもよく、並行複発酵であってもよいが、伝統的なビールの製造と同様に、麦芽等の原料に含まれるでんぷんを１〜３糖に分解する糖化工程と、酵母により糖からアルコールを生成する発酵工程を、別個に経て製造される単行複発酵であることが好ましい。本発明に係る発泡性発酵麦芽飲料の製造方法により製造される発泡性発酵麦芽飲料は、アルコール飲料であってもよく、アルコール含量が１容量％未満であるいわゆるノンアルコール飲料又はローアルコール飲料であってもよい。 In the present invention and the specification of the present application, the "foaming fermented malt beverage" means an effervescent beverage produced from malt as a raw material through a fermentation step. The fermentation method is not particularly limited, and may be single fermentation, single row double fermentation, parallel double fermentation, etc., as in the production of traditional beer, malt or the like. It is preferable that the single-row double fermentation is produced by separately performing a saccharification step of decomposing starch contained in the raw material of the above into 1 to 3 sugars and a fermentation step of producing alcohol from sugars by yeast. The effervescent fermented malt beverage produced by the method for producing an effervescent fermented malt beverage according to the present invention may be an alcoholic beverage, and is a so-called non-alcoholic beverage or low alcoholic beverage having an alcohol content of less than 1% by volume. You may.
本発明に係る発泡性発酵麦芽飲料の製造方法により製造される発泡性発酵麦芽飲料は、ビール様発泡性飲料、すなわち、「ビールらしさ」を有する発泡性飲料であることが好ましい。「ビールらしさ」とは、製品名称・表示にかかわらず、香味上ビールを想起させる呈味のことを意味する。つまり、ビールらしさを有する発泡性飲料（ビール様発泡性飲料）とは、アルコール含有量、麦芽及びホップの使用の有無、発酵の有無に関わらず、ビールと同等の又はそれと似た風味・味覚及びテクスチャーを有し、高い止渇感・ドリンカビリティー（飽きずに何杯も飲み続けられる性質）を有する発泡性飲料を意味する。本発明に係る発泡性発酵麦芽飲料の製造方法により製造される発泡性発酵麦芽飲料としては、具体的には、ビールや、発泡酒、ローアルコールビール様発泡性飲料、ノンアルコールビール等のうち、麦芽を原料とし、発酵工程を経て製造される飲料が挙げられる。その他、麦芽を原料とし、発酵工程を経て製造された飲料を、アルコール含有蒸留液と混和して得られたリキュール類であってもよい。 The effervescent fermented malt beverage produced by the method for producing an effervescent fermented malt beverage according to the present invention is preferably a beer-like effervescent beverage, that is, an effervescent beverage having "beer-likeness". "Beer-likeness" means a taste that is reminiscent of beer in terms of flavor, regardless of the product name or label. In other words, a beer-like effervescent beverage (beer-like effervescent beverage) has the same or similar flavor and taste as beer regardless of the alcohol content, the use of malt and hops, and the presence or absence of fermentation. It means an effervescent beverage that has a texture and a high sense of thirst and drinkability (the property of being able to continue drinking many cups without getting tired). Specific examples of the effervescent fermented malt beverage produced by the method for producing an effervescent fermented malt beverage according to the present invention include beer, effervescent liquor, low alcohol beer-like effervescent beverage, non-alcoholic beer and the like. Beverages made from malt and produced through a fermentation process can be mentioned. In addition, liqueurs obtained by mixing a beverage produced from malt as a raw material through a fermentation step with an alcohol-containing distillate may be used.
なお、アルコール含有蒸留液とは、蒸留操作により得られたアルコールを含有する溶液であり、一般に蒸留酒に分類されるものを用いることができる。例えば、原料用アルコールであってもよく、スピリッツ、ウィスキー、ブランデー、ウオッカ、ラム、テキーラ、ジン、焼酎等の蒸留酒等を用いることができる。 The alcohol-containing distilled liquid is a solution containing alcohol obtained by a distillation operation, and a solution generally classified as distilled liquor can be used. For example, it may be alcohol for raw materials, and distilled liquor such as spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu can be used.
ポリフェノールは、コクに寄与する成分であるが、多すぎると混濁や開栓時の噴きの原因となることが知られている。ホップを原料とせずに調製された麦汁を発酵させた発泡性発酵麦芽飲料は、ホップを原料として製造されたビールよりも、安定性が低く、静かに開栓したにもかかわらず、噴きが生じやすい。そこで、本発明においては、ホップを原料としない発泡性発酵麦芽飲料のポリフェノール含有量を低減させることにより、安定性を改善し、開栓時の噴きを抑制する。 Polyphenol is a component that contributes to richness, but it is known that if it is too much, it causes turbidity and spraying at the time of opening. Effervescent fermented malt beverages made by fermenting wort prepared without hops are less stable than beer made from hops, and despite being gently opened, they spout. It is easy to occur. Therefore, in the present invention, by reducing the polyphenol content of the effervescent fermented malt beverage that does not use hops as a raw material, the stability is improved and the spraying at the time of opening is suppressed.
すなわち、本発明に係る発泡性発酵麦芽飲料の製造方法は、少なくとも麦芽及び水を原料とし、ホップを原料とせずに麦汁を調製する仕込工程と、前記麦汁を酵母により発酵させて発酵液を得る発酵工程と、前記発酵液中のポリフェノール濃度を５ｗ／ｗ％以上減少させる低減工程と、を有する。発酵前の麦汁のポリフェノール含有量が多いほど、ポリフェノール低減による安定化効果がより効果的に得られる。このため、本発明に係る発泡性発酵麦芽飲料の製造方法においては、仕込工程で得られる麦汁のポリフェノール含有量は、１００ｍｇ／Ｌ以上であることが好ましく、１１０〜２００ｍｇ／Ｌであることがより好ましく、１３０〜１８０ｍｇ／Ｌであることがさらに好ましい。 That is, the method for producing an effervescent fermented malt beverage according to the present invention includes a preparation step of preparing wort using at least malt and water as raw materials and not using hops as raw materials, and a fermented liquid obtained by fermenting the wort with yeast. It has a fermentation step of obtaining the above, and a reduction step of reducing the polyphenol concentration in the fermentation broth by 5 w / w% or more. The higher the polyphenol content of the wort before fermentation, the more effectively the stabilizing effect due to the reduction of polyphenols can be obtained. Therefore, in the method for producing an effervescent fermented malt beverage according to the present invention, the polyphenol content of the wort obtained in the preparation step is preferably 100 mg / L or more, and preferably 110 to 200 mg / L. More preferably, it is 130 to 180 mg / L.
本発明及び本願明細書においては、特に記載のない限り、「ホップ」には、生ホップ、乾燥ホップ、ホップペレット等に加えて、ホップ加工品も含まれる。ホップ加工品としては、例えば、ホップから苦味成分を抽出したホップエキス、イソ化ホップエキス、テトラハイドロイソフムロン、ヘキサハイドロイソフムロン等のホップ中の苦味成分をイソ化した成分を含むホップ加工品が挙げられる。すなわち、「ホップを原料とせずに」とは、原料として、ホップ自体を用いない場合のみならず、ホップ加工品を原料として用いない場合も含まれる。 In the present invention and the present specification, unless otherwise specified, "hops" include hop processed products in addition to raw hops, dried hops, hop pellets and the like. Examples of the processed hop product include a processed hop product containing an isometric component of the bitterness component in the hop, such as a hop extract obtained by extracting the bitterness component from the hop, an isometric hop extract, tetrahydroisohumulone, and a hexahydroisohumulone. .. That is, "without using hops as a raw material" includes not only the case where the hop itself is not used as a raw material but also the case where a processed hop product is not used as a raw material.
まず、仕込工程（発酵原料液調製工程）として、少なくとも麦芽及び水を原料とし、ホップを原料とせずに麦汁（発酵原料液）を調製する。具体的には、少なくとも麦芽を含む発酵原料と原料水とを含む混合物を加温し、澱粉質を糖化して糖液を調製した後、得られた糖液を煮沸し、その後固体分（不溶物）の少なくとも一部を除去して麦汁を調製する。 First, as a preparation step (fermentation raw material liquid preparation step), wort (fermentation raw material liquid) is prepared by using at least malt and water as raw materials and not using hops as raw materials. Specifically, a mixture containing at least a fermentation raw material containing malt and raw material water is heated to saccharify starch to prepare a sugar solution, and then the obtained sugar solution is boiled and then a solid component (insoluble). The wort is prepared by removing at least a part of the product).
麦芽としては、大麦、小麦、ライ麦、燕麦等の何れの麦芽であってもよい。本発明において用いられる麦芽原料は、麦芽シロップ、麦芽エキス等として用いることもできるが、粉砕処理して得られる麦芽粉砕物として用いることが好ましい。麦芽粉砕物は、大麦、例えば二条大麦を、常法により発芽させ、これを乾燥後、所定の粒度に粉砕したものであればよい。麦芽の粉砕処理は、常法により行うことができる。 The malt may be any malt such as barley, wheat, rye, and swallow. The malt raw material used in the present invention can be used as malt syrup, malt extract, etc., but is preferably used as a pulverized malt product obtained by pulverization. The crushed malt product may be any crushed barley, for example, Nijo barley, which is germinated by a conventional method, dried, and then crushed to a predetermined particle size. The malt crushing treatment can be carried out by a conventional method.
本発明において、発酵原料としては、麦芽のみを用いてもよく、麦芽とその他の発酵原料を併用してもよい。その他の発酵原料としては、麦芽以外の穀物原料や糖質原料が挙げられる。本発明において用いられる穀物原料としては、１種類の穀物原料であってもよく、複数種類の穀物原料を混合したものであってもよい。本発明において用いられる糖質原料としては、１種類の糖質原料であってもよく、複数種類の糖質原料を混合したものであってもよい。 In the present invention, as the fermentation raw material, only malt may be used, or malt and other fermentation raw materials may be used in combination. Examples of other fermentation raw materials include grain raw materials other than malt and sugar raw materials. The grain raw material used in the present invention may be one kind of grain raw material or a mixture of a plurality of kinds of grain raw materials. The sugar raw material used in the present invention may be one type of sugar raw material or a mixture of a plurality of types of sugar raw materials.
麦芽以外の穀物原料としては、麦、小麦、ライ麦、燕麦等の麦類、米、トウモロコシ、ソルガム（こーりゃん）、大豆等の豆類、イモ類等が挙げられる。穀物原料は、穀物シロップ、穀物エキス等として用いることもできるが、粉砕処理して得られる穀物粉砕物として用いることが好ましい。穀物類の粉砕処理は、常法により行うことができる。穀物粉砕物としては、コーンスターチ、コーングリッツ等のように、粉砕処理の前後において通常なされる処理を施したものであってもよい。 Examples of grain raw materials other than malt include wheat such as wheat, wheat, rye, and swallow, rice, corn, sorghum, beans such as soybean, and potatoes. The grain raw material can be used as a grain syrup, a grain extract, or the like, but is preferably used as a crushed grain product obtained by crushing. The crushing treatment of grains can be carried out by a conventional method. The crushed grain product may be a product which has been subjected to a treatment usually performed before and after the crushing treatment, such as cornstarch and corn grits.
糖質原料とは、糖類、すなわち、比較的低分子で水に溶け、一般に甘味を有する炭水化物である。糖質原料としては、酒税法（令和２年４月１日施行）、酒税法施行令（令和２年４月１日施行）、酒税法施行規則（令和２年４月１日施行）において規定される糖類、すなわち、「三糖類以下で水に溶け一般に甘味を有する炭水化物又はこれらのものの混合物」であることが好ましい。糖質原料とする糖類は、単糖類、二糖類及び三糖類からなる群から選ばれる少なくとも１種であってよく、更に四糖以上の糖類を含んでいてもよい。単糖類としては、例えば、ブドウ糖、果糖、ガラクトース、キシロース、アラビノース、タガトース等が挙げられる。二糖類としては、例えば、ショ糖、ラクトース、麦芽糖、イソマルトース、トレハロース、セロビオース等が挙げられる。三糖類としては、例えば、マルトトリオース、イソマルトトリオース、ラフィノース等が挙げられる。四糖以上の糖類としては、例えば、スタキオース、マルトテトラオース等が挙げられる。糖類の形態は、例えば、粉末状、顆粒状、ペースト状、液状等であってもよい。液状の糖類としては、例えば、ブドウ糖果糖液糖、果糖ブドウ糖液糖、高果糖液糖、砂糖混合異性化液糖等の液糖であってもよい。糖類はグラニュー糖又は上白糖であってもよい。 The sugar raw material is a sugar, that is, a carbohydrate having a relatively small molecule, which is soluble in water and generally has a sweet taste. As sugar raw materials, the Liquor Tax Law (enforced on April 1, 2nd year of Ordinance), the Enforcement Ordinance of the Liquor Tax Law (enforced on April 1, 2nd year of Ordinance), and the Enforcement Regulations of the Liquor Tax Law (enforced on April 1, 2nd year of Ordinance) ), That is, "carbohydrates that are less than or equal to trisaccharides and generally have a sweet taste, or a mixture thereof" are preferable. The saccharide used as a carbohydrate raw material may be at least one selected from the group consisting of monosaccharides, disaccharides and trisaccharides, and may further contain saccharides of tetrasaccharide or more. Examples of monosaccharides include glucose, fructose, galactose, xylose, arabinose, tagatose and the like. Examples of the disaccharide include sucrose, lactose, maltose, isomaltose, trehalose, cellobiose and the like. Examples of the trisaccharide include maltotriose, isomaltotriose, raffinose and the like. Examples of saccharides having tetrasaccharides or more include stachyose, maltotetraose and the like. The form of the saccharide may be, for example, powder, granule, paste, liquid or the like. The liquid sugar may be, for example, a liquid sugar such as glucose-fructose liquid sugar, fructose-fructose liquid sugar, high fructose liquid sugar, or sugar mixed isomerized liquid sugar. The sugar may be granulated sugar or white sugar.
麦汁中のポリフェノールの多くは麦芽に由来する。このため、原料中における麦芽比率（水以外の原料の重量の合計に対する、麦芽の重量の割合）や、エキス（麦汁中の固形分重量の割合）を調整することにより、麦汁のポリフェノール含有量を調節することができる。麦芽比率が高いほど、また、エキスが高いほど、得られる麦汁のポリフェノール含有量が高くなる。本発明においては、麦芽比率を５０〜１００ｗ／ｗ％とすることが好ましく、７０〜１００ｗ／ｗ％とすることがより好ましく、８０〜１００ｗ／ｗ％とすることがさらに好ましい。また、本発明においては、麦汁のエキス量を、９〜１５ｗ／ｗ％とすることが好ましい。 Most of the polyphenols in wort are derived from malt. Therefore, by adjusting the malt ratio in the raw material (the ratio of the weight of the malt to the total weight of the raw materials other than water) and the extract (the ratio of the weight of the solid content in the wort), the wort contains polyphenols. The amount can be adjusted. The higher the malt ratio and the higher the extract, the higher the polyphenol content of the resulting wort. In the present invention, the malt ratio is preferably 50 to 100 w / w%, more preferably 70 to 100 w / w%, and even more preferably 80 to 100 w / w%. Further, in the present invention, the amount of wort extract is preferably 9 to 15 w / w%.
麦芽は窒素を多く含むため、麦芽比率が高い飲料ほど、全窒素量が多くなる。本発明に係る発泡性発酵麦芽飲料の製造方法において製造される発泡性発酵麦芽飲料としては、全窒素量が、４００〜８００ｍｇ／Ｌであることが好ましく、５００〜８００ｍｇ／Ｌであることがより好ましい。 Since malt contains a large amount of nitrogen, the higher the malt ratio, the higher the total nitrogen content. The effervescent fermented malt beverage produced in the method for producing an effervescent fermented malt beverage according to the present invention preferably has a total nitrogen content of 400 to 800 mg / L, more preferably 500 to 800 mg / L. preferable.
当該混合物には、本発明の所望の効果が阻害されない範囲で、飲料として通常配合される発酵原料と水以外の副原料を加えてもよい。当該副原料としては、例えば、食物繊維、ガラクトオリゴ糖等のオリゴ糖、でんぷん物質分解物（でんぷんを酸又は酵素で分解して得られるもの）、酵母エキス、果汁、苦味料、着色料（カラメル色素等）、香草（但し、ホップを除く）、香料、甘味料、高甘味度甘味料、酸化防止剤、酸味料、塩類等が挙げられる。また、必要に応じて、α−アミラーゼ、グルコアミラーゼ、プルラナーゼ等の糖化酵素やプロテアーゼ等の酵素剤を添加することができる。これらの各原料は、一般に市販されているものを使用することができる。 A fermented raw material and an auxiliary raw material other than water, which are usually blended as a beverage, may be added to the mixture as long as the desired effect of the present invention is not impaired. Examples of the auxiliary raw materials include dietary fiber, oligosaccharides such as galactooligosaccharides, decomposition products of starch substances (obtained by decomposing starch with acid or enzyme), yeast extract, fruit juice, bitterness, and coloring agents (caramel color). Etc.), fragrances (excluding hops), flavors, sweeteners, high-sweetness sweeteners, antioxidants, acidulants, salts and the like. Further, if necessary, a saccharifying enzyme such as α-amylase, glucoamylase and pullulanase, and an enzyme agent such as protease can be added. As each of these raw materials, commercially available ones can be used.
甘味料としては、例えば、果糖ぶどう糖液糖、グルコース、ガラクトース、マンノース、フルクトース、ラクトース、スクロース、マルトース、グリコーゲンやでんぷんなどを用いることができる。高甘味度甘味料としては、例えば、ネオテーム、アセスルファムカリウム、スクラロース、サッカリン、サッカリンナトリウム、グリチルリチン酸二ナトリウム、チクロ、ズルチン、ステビア、グリチルリチン、ソーマチン、モネリン、アスパルテーム、アリテームなどを用いることができる。酸化防止剤としては、例えば、ビタミンＣ、ビタミンＥ、ポリフェノールなどを用いることができる。酸味料としては、例えば、アジピン酸、クエン酸、クエン酸三ナトリウム、グルコノデルタラクトン、グルコン酸、グルコン酸カリウム、グルコン酸ナトリウム、コハク酸、コハク酸一ナトリウム、コハク酸二ナトリウム、酢酸ナトリウム、ＤＬ−酒石酸、Ｌ−酒石酸、ＤＬ−酒石酸ナトリウム、Ｌ−酒石酸ナトリウム、二酸化炭素、乳酸、乳酸ナトリウム、氷酢酸、フマル酸、フマル酸一ナトリウム、ＤＬ−リンゴ酸、ＤＬ−リンゴ酸ナトリウム、酢酸、リン酸などを用いることができる。塩類としては、例えば、食塩、酸性りん酸カリウム、酸性りん酸カルシウム、りん酸アンモニウム、硫酸マグネシウム、硫酸カルシウム、メタ重亜硫酸カリウム、塩化カルシウム、塩化マグネシウム、硝酸カリウム、硫酸アンモニウムなどを用いることができる。食物繊維としては、例えば、難消化性デキストリン、ペクチン、ポリデキストロース、グアーガム分解物などを用いることができる。 As the sweetener, for example, fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. As the high-sweetness sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, somatin, monellin, aspartame, alitame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of acidulants include malic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, etc. DL-tartaric acid, L-tartaric acid, DL-sodium tartarate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, acetic acid, Malic acid and the like can be used. As the salts, for example, salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product and the like can be used.
糖化処理は、麦芽やその他の穀物原料等由来の酵素や、別途添加した酵素を利用して行う。糖化処理時の温度や時間は、用いた発酵原料の種類、麦芽比率、添加した酵素の種類や混合物の量、目的とする発泡性発酵麦芽飲料の品質等を考慮して、適宜調整される。例えば、糖化処理は、麦芽等を含む混合物を３５〜７０℃で２０〜９０分間保持する等、常法により行うことができる。 The saccharification treatment is carried out using an enzyme derived from malt or other grain raw materials, or an enzyme added separately. The temperature and time during the saccharification treatment are appropriately adjusted in consideration of the type of fermentation raw material used, the malt ratio, the type of enzyme added and the amount of the mixture, the quality of the target effervescent fermented malt beverage, and the like. For example, the saccharification treatment can be carried out by a conventional method, such as holding a mixture containing malt or the like at 35 to 70 ° C. for 20 to 90 minutes.
糖化処理後に得られた糖液（麦汁）を煮沸することにより、糖液の煮沸物（麦汁の煮汁）を調製することができる。糖液は、煮沸処理前に濾過し、得られた濾液を煮沸処理することが好ましい。また、この糖液の濾液に替わりに、麦芽エキスに温水を加えたものを用い、これを煮沸してもよい。煮沸方法及びその条件は、適宜決定することができる。 By boiling the sugar solution (wort) obtained after the saccharification treatment, a boiled sugar solution (wort broth) can be prepared. It is preferable that the sugar solution is filtered before the boiling treatment and the obtained filtrate is boiled. Further, instead of the filtrate of this sugar solution, a malt extract to which warm water is added may be used and this may be boiled. The boiling method and its conditions can be appropriately determined.
煮沸処理後に得られた麦汁の煮汁には、沈殿により生じたタンパク質等の粕が含まれている。そこで、煮汁から粕等の固体分の少なくとも一部を除去する。粕の除去は、いずれの固液分離処理で行ってもよいが、一般的には、ワールプールと呼ばれる槽を用いて沈殿物を除去する。この際の煮汁の温度は、１５℃以上であればよく、一般的には５０〜１００℃程度で行われる。粕を除去した後の煮汁（濾液）は、プレートクーラー等により適切な発酵温度まで冷却する。この粕を除去した後の煮汁が、発酵原料液となる。 The wort broth obtained after the boiling treatment contains meals such as proteins produced by precipitation. Therefore, at least a part of solids such as dregs is removed from the broth. The lees may be removed by any solid-liquid separation treatment, but in general, the precipitate is removed using a tank called a whirlpool. The temperature of the broth at this time may be 15 ° C. or higher, and is generally about 50 to 100 ° C. After removing the lees, the broth (filtrate) is cooled to an appropriate fermentation temperature with a plate cooler or the like. The broth after removing the lees becomes the fermentation raw material liquid.
次いで、発酵工程として、冷却した発酵原料液（固体分除去後の麦汁）に酵母を接種して、発酵を行う。冷却した麦汁は、そのまま発酵工程に供してもよく、所望のエキス濃度に調整した後に発酵工程に供してもよい。発酵に用いる酵母は特に限定されるものではなく、通常、酒類の製造に用いられる酵母の中から適宜選択して用いることができる。Saccharomyces cerevisiae等の上面発酵酵母であってもよく、Saccharomyces pastorianus等の下面発酵酵母であってもよいが、大型醸造設備への適用が容易であることから、下面発酵酵母であることが好ましい。 Next, as a fermentation step, yeast is inoculated into the cooled fermentation raw material liquid (wort after removing the solid component) to perform fermentation. The cooled wort may be subjected to the fermentation step as it is, or may be subjected to the fermentation step after adjusting to a desired extract concentration. The yeast used for fermentation is not particularly limited, and usually, yeast used for producing alcoholic beverages can be appropriately selected and used. It may be a top-fermenting yeast such as Saccharomyces cerevisiae or a bottom-fermenting yeast such as Saccharomyces pastorianus, but it is preferably a bottom-fermenting yeast because it can be easily applied to a large-scale brewing facility.
発酵工程後、さらに、貯酒工程として、得られた発酵液を、貯酒タンク中で熟成させ、０℃程度の低温条件下で貯蔵し安定化させた後、濾過工程として、熟成後の発酵液を濾過することにより、酵母及び当該温度域で不溶なタンパク質等を除去して、目的の発泡性発酵麦芽飲料を得ることができる。当該濾過処理は、酵母を濾過除去可能な手法であればよく、例えば、珪藻土濾過、平均孔径が０．４〜１．０μｍ程度のフィルターによるフィルター濾過等が挙げられる。 After the fermentation step, further, as a liquor storage step, the obtained fermented liquor is aged in a liquor storage tank, stored and stabilized under low temperature conditions of about 0 ° C., and then the fermented liquor after aging is used as a filtration step. By filtering, yeast and insoluble proteins in the temperature range can be removed to obtain the desired effervescent fermented malt beverage. The filtration treatment may be a method capable of removing yeast by filtration, and examples thereof include diatomaceous earth filtration and filter filtration with a filter having an average pore size of about 0.4 to 1.0 μm.
本発明に係る発泡性発酵麦芽飲料の製造方法により製造される発泡性発酵麦芽飲料は、アルコール飲料であることが好ましいが、ノンアルコール飲料や低アルコール飲料であってもよい。発酵工程において、発酵度が低くなるように発酵条件を適宜調整したり、得られた発酵液からアルコール分を除去したり、得られた発酵液を希釈する等により、ノンアルコール飲料や低アルコール飲料を得ることができる。 The effervescent fermented malt beverage produced by the method for producing an effervescent fermented malt beverage according to the present invention is preferably an alcoholic beverage, but may be a non-alcoholic beverage or a low-alcoholic beverage. In the fermentation process, non-alcoholic beverages and low-alcohol beverages are prepared by appropriately adjusting the fermentation conditions so that the degree of fermentation is low, removing alcohol from the obtained fermentation broth, and diluting the obtained fermentation broth. Can be obtained.
本発明においては、さらに、麦汁中又は発酵液中のポリフェノール濃度を５ｗ／ｗ％以上減少させる低減工程を有する。麦汁のポリフェノール濃度を低減させる場合、当該低減工程は、仕込工程後、発酵工程前に行うことが好ましいが、仕込工程中に行ってもよい。また、発酵液中のポリフェノール濃度を低減させる場合、当該低減工程は、発酵工程後のいずれの工程で行ってもよい。 The present invention further includes a reduction step of reducing the polyphenol concentration in wort or fermented liquid by 5 w / w% or more. When reducing the polyphenol concentration of wort, the reduction step is preferably carried out after the preparation step and before the fermentation step, but may be carried out during the preparation step. When reducing the polyphenol concentration in the fermentation broth, the reduction step may be performed in any step after the fermentation step.
より高い安定化効果、すなわち噴きの発生の抑制効果が得られることから、当該低減工程後の麦汁又は発酵液のポリフェノール濃度は、当該低減工程を行う前よりも、１０ｗ／ｗ％以上減少させることが好ましく、１５ｗ／ｗ％以上減少させることがより好ましい。当該低減工程においては、当該低減工程後の麦汁又は発酵液のポリフェノール濃度を、１２０ｍｇ／Ｌ以下とすることが好ましく、１１０ｍｇ／Ｌ以下とすることがより好ましく、１００ｍｇ／Ｌ以下とすることがさらに好ましい。 Since a higher stabilizing effect, that is, an effect of suppressing the occurrence of spouting is obtained, the polyphenol concentration of the wort or fermented liquid after the reduction step is reduced by 10 w / w% or more as compared with that before the reduction step. It is preferable, and it is more preferable to reduce it by 15 w / w% or more. In the reduction step, the polyphenol concentration of the wort or fermented liquid after the reduction step is preferably 120 mg / L or less, more preferably 110 mg / L or less, and more preferably 100 mg / L or less. More preferred.
一方で、発泡性発酵麦芽飲料中のポリフェノール濃度を減少させすぎると、味の厚みが低下するおそれがある。このため、当該低減工程においては、ポリフェノールの減少割合（［低減工程後の麦汁又は発酵液］／［低減工程前の麦汁又は発酵液］×１００（％））を、６０ｗ／ｗ％以下とすることが好ましく、５０ｗ／ｗ％以下とすることがより好ましい。また、当該低減工程後の麦汁又は発酵液のポリフェノール濃度を、５０ｍｇ／Ｌ以上とすることが好ましく、７０ｍｇ／Ｌ以上とすることがより好ましい。 On the other hand, if the concentration of polyphenols in the effervescent fermented malt beverage is reduced too much, the thickness of the taste may decrease. Therefore, in the reduction step, the reduction rate of polyphenols ([wort or fermented liquid after the reduction step] / [wort or fermented liquid before the reduction step] × 100 (%)) is 60 w / w% or less. It is preferably 50 w / w% or less, and more preferably 50 w / w% or less. Further, the polyphenol concentration of the wort or fermented liquid after the reduction step is preferably 50 mg / L or more, and more preferably 70 mg / L or more.
当該低減工程において、麦汁又は発酵液中のポリフェノール濃度を減少させる具体的な方法は、特に限定されない。例えば、麦汁又は発酵液に対して、不溶性物質を取り除くための濾過処理を行うことにより、ポリフェノール濃度を減少させることができる。当該濾過処理には、濾材として、ポリフェノールを吸着するポリビニルポリピロリドン（ＰＶＰＰ）を使用することが好ましい。当該濾過処理におけるＰＶＰＰの使用量は、所望の量のポリフェノールを低減させられる量であれば特に限定されるものではなく、例えば、麦汁又は発酵液当たり、１００〜８００ｍｇ／Ｌとすることができる。
In the reduction step, the specific method for reducing the polyphenol concentration in the wort or the fermentation broth is not particularly limited. For example, the concentration of polyphenols can be reduced by performing a filtration treatment on wort or fermented liquid to remove insoluble substances. To the filtration process, as the filter medium, it is preferable to use a polyvinyl poly pyrrolidone (PVPP) to adsorb polyphenols. The amount of PVPP used in the filtration treatment is not particularly limited as long as it can reduce a desired amount of polyphenols, and can be, for example, 100 to 800 mg / L per wort or fermented liquid. ..
本発明に係る発泡性発酵麦芽飲料の製造方法においては、さらに、麦汁又は発酵液に、ヒドロキシ酸エステルを、０．５ｍｇ／Ｌ以上の濃度となるように添加する添加工程を有することが好ましい。ヒドロキシ酸エステルを含有させることにより、噴きの発生をよりさらに抑制することが可能となることに加えて、製造される発泡性発酵麦芽飲料の後味のしまりを増強させることができる。麦汁にヒドロキシ酸エステルを含有させる場合、当該添加工程は、仕込工程後、発酵工程前に行うことが好ましいが、仕込工程中に行ってもよい。また、発酵液にヒドロキシ酸エステルを含有させる場合、当該添加工程は、発酵工程中に行ってもよく、発酵工程後のいずれの工程で行ってもよい。本発明においては、煮沸工程による損失を避けるため、ヒドロキシ酸エステルは、煮沸処理後の麦汁又は発酵液に添加することが好ましく、貯酒工程以降の発酵液に添加することがより好ましい。 In the method for producing an effervescent fermented malt beverage according to the present invention, it is preferable to further include an addition step of adding a hydroxy acid ester to wort or a fermented liquid so as to have a concentration of 0.5 mg / L or more. .. By containing the hydroxy acid ester, it is possible to further suppress the occurrence of spouting, and in addition, it is possible to enhance the aftertaste of the effervescent fermented malt beverage produced. When the wort contains a hydroxy acid ester, the addition step is preferably carried out after the preparation step and before the fermentation step, but it may be carried out during the preparation step. When the fermentation broth contains a hydroxy acid ester, the addition step may be carried out during the fermentation step or in any step after the fermentation step. In the present invention, in order to avoid loss due to the boiling step, the hydroxy acid ester is preferably added to the wort or the fermented liquor after the boiling treatment, and more preferably added to the fermented liquor after the liquor storage step.
本発明において用いられるヒドロキシ酸エステルとしては、クエン酸トリエチル、クエン酸トリプロピル、クエン酸トリブチル、酒石酸ジエチル、リンゴ酸ジエチル、リンゴ酸ジブチル、乳酸アミル、乳酸ブチル、乳酸エチル、乳酸イソアミル、乳酸イソブチル、乳酸イソプロピル、乳酸メチル、乳酸２−メチルブチル、及び乳酸プロピルからなる群より選択される１種以上であることが好ましく、クエン酸トリエチル、クエン酸トリプロピル、クエン酸トリブチル、酒石酸ジエチル、リンゴ酸ジエチル、及びリンゴ酸ジブチルからなる群より選択される１種以上であることがより好ましく、クエン酸トリエチル、クエン酸トリプロピル、及びクエン酸トリブチルからなる群より選択される１種以上を含むことがさらに好ましい。 Examples of the hydroxy acid ester used in the present invention include triethyl citrate, tripropyl citrate, tributyl citrate, diethyl tartrate, diethyl malate, dibutyl malate, amyl lactate, butyl lactate, ethyl lactate, isoamyl lactate, isobutyl lactate, and the like. It is preferably one or more selected from the group consisting of isopropyl lactate, methyl lactate, 2-methylbutyl lactate, and propyl lactate, and triethyl citrate, tripropyl citrate, tributyl citrate, diethyl tartrate, diethyl malate, And one or more selected from the group consisting of dibutyl citrate, and more preferably one or more selected from the group consisting of triethyl citrate, tripropyl citrate, and tributyl citrate. ..
また、当該添加工程において、ヒドロキシ酸エステルの添加濃度は、目的の噴きの発生抑制効果及び後味の締まりの改善効果が得られる濃度であれば特に限定されるものではない。本発明においては、当該添加工程において、麦汁又は発酵液のヒドロキシ酸エステルの濃度が、０．５ｍｇ／Ｌ以上となるように添加することが好ましく、１〜１００ｍｇ／Ｌとなるように添加することがより好ましく、１〜５０ｍｇ／Ｌとなるように添加することがさらに好ましく、５〜３０ｍｇ／Ｌとなるように添加することがよりさらに好ましい。 Further, in the addition step, the addition concentration of the hydroxy acid ester is not particularly limited as long as it can obtain the effect of suppressing the generation of the desired jet and the effect of improving the tightness of the aftertaste. In the present invention, in the addition step, it is preferable to add the wort or the fermented liquid so that the concentration of the hydroxy acid ester is 0.5 mg / L or more, and it is added so that the concentration is 1 to 100 mg / L. More preferably, it is further preferably added so as to be 1 to 50 mg / L, and even more preferably it is added so as to be 5 to 30 mg / L.
麦汁、発酵液、及び発泡性発酵麦芽飲料中のヒドロキシ酸エステルは、例えば、滴定法やガスクロマトグラフィー（ＧＣ）法で分析することにより、定量的に測定することができる。滴定法は、例えば、ＦＡＯ／ＷＨＯ合同食品添加物専門家会議（ＪＥＣＦＡ）で設定されている滴定法や、当該方法を適宜改変して行うことができる。ＧＣ法は、例えば、第９版食品添加物公定書（厚生労働省）の「一般試験法 香料のガスクロマトグラフィー」（[on line] https://www.mhlw.go.jp/seisakunitsuite/bunya/kenkou_iryou/shokuhin/syokuten/dl/8e01.pdf）に記載されている方法や、当該方法を適宜改変して行うことができる。 The hydroxyate ester in wort, fermented liquor, and effervescent fermented malt beverage can be quantitatively measured, for example, by analysis by a titration method or a gas chromatography (GC) method. The titration method can be, for example, the titration method set by the Joint FAO / WHO Expert Committee on Food Additives (JECFA) or a modification of the method as appropriate. The GC method is, for example, "General test method Gas chromatography of fragrance" ([on line] https://www.mhlw.go.jp/seisakunitsuite/bunya/) of the 9th Edition Food Additives Official Standard (Ministry of Health, Labor and Welfare). The method described in kenkou_iryou / shokuhin / syokuten / dl / 8e01.pdf) or the method can be modified as appropriate.
こうして製造された発泡性発酵麦芽飲料は、容器に充填、封入して容器詰め飲料とすることができる。当該発泡性発酵麦芽飲料を充填する容器としては、特に限定されるものではない。具体的には、ガラス瓶、缶、可撓性容器等が挙げられる。可撓性容器としては、ＰＥ（ポリエチレン）、ＰＰ（ポリプロピレン）、ＥＶＯＨ（エチレン・ビニルアルコール共重合体）、ＰＥＴ（ポリエチレンテレフタレート）等の可撓性樹脂を成形してなる容器が挙げられる。可撓性容器は、単層樹脂からなるものであってもよく、多層樹脂からなるものであってもよい。 The effervescent fermented malt beverage produced in this way can be filled and sealed in a container to form a packaged beverage. The container for filling the effervescent fermented malt beverage is not particularly limited. Specific examples thereof include glass bottles, cans, and flexible containers. Examples of the flexible container include a container formed by molding a flexible resin such as PE (polyethylene), PP (polypropylene), EVOH (ethylene / vinyl alcohol copolymer), and PET (polyethylene terephthalate). The flexible container may be made of a single-layer resin or a multi-layer resin.
製造された発泡性発酵麦芽飲料は、容器に充填される前に、ガス圧が所望の範囲内となるように炭酸ガスを導入することができる。当該発泡性発酵麦芽飲料のガス圧としては、０．０５ＭＰａ以上とすることが好ましく、０．１０ＭＰａ以上とすることがより好ましく、０．２０ＭＰａ以上とすることがさらに好ましく、０．２０〜０．２５ＭＰａとすることがよりさらに好ましい。 The produced effervescent fermented malt beverage can be introduced with carbon dioxide gas so that the gas pressure is within a desired range before being filled in a container. The gas pressure of the effervescent fermented malt beverage is preferably 0.05 MPa or more, more preferably 0.10 MPa or more, further preferably 0.20 MPa or more, and 0.20 to 0. It is even more preferable to set it to 25 MPa.
本発明に係る発泡性発酵麦芽飲料の製造方法により製造された発泡性発酵麦芽飲料は、ホップを原料としないため、ホップに由来する抗菌成分を含有しない。このため、容器に充填された容器詰発泡性発酵麦芽飲料は、加熱殺菌処理されることが好ましい。加熱殺菌処理は、保管中の微生物増殖を防ぐために十分な殺菌強度であればよく、発泡性発酵麦芽飲料のアルコール濃度等を考慮して適宜決定される。例えば、６０〜８５℃で０．５〜６０分間程度、好ましくは６０〜８０℃で１〜３０分間程度、より好ましくは６０〜７０℃で５〜１５分間程度の加熱殺菌処理を行うことができる。 Since the effervescent fermented malt beverage produced by the method for producing an effervescent fermented malt beverage according to the present invention does not use hops as a raw material, it does not contain an antibacterial component derived from hops. Therefore, it is preferable that the packaged effervescent fermented malt beverage filled in the container is heat-sterilized. The heat sterilization treatment may be performed as long as it has sufficient sterilization strength to prevent the growth of microorganisms during storage, and is appropriately determined in consideration of the alcohol concentration of the effervescent fermented malt beverage. For example, heat sterilization treatment can be performed at 60 to 85 ° C. for about 0.5 to 60 minutes, preferably at 60 to 80 ° C. for about 1 to 30 minutes, and more preferably at 60 to 70 ° C. for about 5 to 15 minutes. ..
次に実施例及び参考例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例等に限定されるものではない。また、特に記載のない限り、「％」は「ｗ／ｗ％」を意味する。 Next, the present invention will be described in more detail with reference to Examples and Reference Examples, but the present invention is not limited to the following Examples and the like. Unless otherwise specified, "%" means "w / w%".
［実施例１］
ビール様の発泡性発酵麦芽飲料に対して、ＰＶＰＰを濾材とした濾過処理（ＰＶＰＰ処理）を行い、安定性（開栓時の噴きの発生）に対する影響を調べた。
[Example 1]
A beer-like effervescent fermented malt beverage was subjected to filtration treatment (PVPP treatment) using PVPP as a filter medium, and the effect on stability (generation of spouting at the time of opening) was investigated.
＜ビール様の発泡性発酵麦芽飲料の製造＞
麦芽比率が１００％、８０％、６０％、４０％となるように、発酵原料として麦芽とコーンスターチを使用した。発酵原料３０ｋｇと温水を混合して糖化させた後、７６℃で酵素失活を行った。
糖化工程を経て得られたマイシェを濾過して麦汁を得た。煮沸釜に麦汁を入れ、エキス１１％になるように加水した。ホップを添加する場合は、ここでホップを適量添加した。加水した麦汁を７０分間煮沸した後、湯を加えてエキス１１％になるように液量を再調整した。その後、ワールプールで固液分離し、熱交換器によって麦汁を冷却して、冷麦汁を得た。
得られた冷麦汁に、下面発ビール酵母を添加して、発酵させて発酵液を得た。
<Manufacturing of beer-like effervescent fermented malt beverage>
Malt and cornstarch were used as fermentation raw materials so that the malt ratio was 100%, 80%, 60% and 40%. After 30 kg of the fermentation raw material and warm water were mixed and saccharified, the enzyme was deactivated at 76 ° C.
The maiche obtained through the saccharification step was filtered to obtain wort. Wort was put in a boiling pot and water was added to make the extract 11%. When hops were added, an appropriate amount of hops was added here. After boiling the watered wort for 70 minutes, hot water was added to readjust the amount of the wort so that the extract became 11%. Then, solid-liquid separation was performed in a whirlpool, and the wort was cooled by a heat exchanger to obtain cold wort.
Bottom brewer's yeast was added to the obtained cold barley juice and fermented to obtain a fermented liquid.
その後、当該発酵液にＰＶＰＰを添加して濾過を行い、清澄化してビール様の発泡性発酵麦芽飲料を得た。中瓶（JISS2350の容量表示付きガラス製びん（壜））に５００ｍＬの発泡性発酵麦芽飲料を充填、封入し、容器詰発泡性発酵麦芽飲料とした。また、ガス圧は０．２３ＭＰａ（２０℃）となるように調整した。 Then, PVPP was added to the fermented liquid and filtered to obtain a beer-like effervescent fermented malt beverage. A medium bottle (a glass bottle (bottle) with a capacity display of JIS S2350) was filled with 500 mL of an effervescent fermented malt beverage and sealed to prepare a packaged effervescent fermented malt beverage. The gas pressure was adjusted to 0.23 MPa (20 ° C.).
＜発泡性発酵麦芽飲料の分析＞
各容器詰発泡性発酵麦芽飲料の麦汁エキス濃度（％）、ポリフェノール濃度（ｍｇ／Ｌ）、全窒素量（ｍｇ／Ｌ）、及びエタノール濃度（％）は、「ＢＣＯＪビール分析法」（ビール酒造組合国際技術委員会編集、２０１３年発行）に記載の方法で測定した。
<Analysis of effervescent fermented malt beverage>
The wort extract concentration (%), polyphenol concentration (mg / L), total nitrogen amount (mg / L), and ethanol concentration (%) of each packaged effervescent fermented malt beverage are determined by the "BCOJ beer analysis method" (beer). It was measured by the method described in (edited by the International Technical Committee of the Sake Brewing Association, published in 2013).
＜安定性試験（噴き試験）＞
各容器詰発泡性発酵麦芽飲料の安定性試験は、以下の方法により実施した。
まず、各サンプルを、２５℃で、回転機（２０ｒｐｍ）で２４時間振盪した。次いで、１０秒間に３回転させた後に３０秒間静置した。その後開栓し、噴いた量を測定した。噴き量が２０ｍＬ以上の場合を×、１０〜２０ｍＬの場合を△、１０ｍＬ未満の場合を○、０ｍＬの場合を◎と評価した。
<Stability test (spout test)>
The stability test of each packaged effervescent fermented malt beverage was carried out by the following method.
First, each sample was shaken at 25 ° C. on a rotating machine (20 rpm) for 24 hours. Then, after rotating 3 times for 10 seconds, it was allowed to stand for 30 seconds. After that, the cap was opened and the amount of spray was measured. When the amount of spray was 20 mL or more, it was evaluated as x, when it was 10 to 20 mL, it was evaluated as Δ, when it was less than 10 mL, it was evaluated as ◯, and when it was 0 mL, it was evaluated as ⊚.
＜飲み応えの官能試験＞
各容器詰発泡性発酵麦芽飲料の飲み応えの官能試験は、ビール類専門パネル６名が試飲し、５段階（評点１が、最も飲み応えが弱く、評点５が、最も飲み応えがある。）で採点した。パネル全員の評点の平均値を、容器詰発泡性発酵麦芽飲料の評価点とした。
<Sensory test of drinking response>
In the sensory test of the drinking response of each packaged sparkling fermented malt beverage, 6 beer specialist panels tasted and 5 grades (Score 1 is the weakest drinking response, and score 5 is the most satisfying). Scored with. The average value of the scores of all the panels was used as the evaluation score of the packaged effervescent fermented malt beverage.
各サンプルの分析結果を表１〜３に示す。 The analysis results of each sample are shown in Tables 1 to 3.
この結果、麦芽比率が６０〜１００％のいずれにおいても、ホップを原料としない容器詰発泡性発酵麦芽飲料（試験区１−２、２−２、３−２）では、ホップを原料とした容器詰発泡性発酵麦芽飲料（試験区１−１、２−１、３−１）とは異なり、噴き量が多く、安定性が低下していた。さらに、ＰＶＰＰ処理を行うことにより（試験区１−３〜１−５、２−３〜２−５、３−３〜３−５、）、噴きが抑制されて安定性が改善された。この噴き抑制・安定性改善効果は、使用したＰＶＰＰ量依存的に高くなっていた。 As a result, in any case where the malt ratio is 60 to 100%, in the packaged effervescent fermented malt beverage (test group 1-2, 2-2, 3-2) that does not use hops as a raw material, a container that uses hops as a raw material Unlike the stuffed effervescent fermented malt beverage (Test Group 1-1, 2-1 and 3-1), the amount of spray was large and the stability was low. Furthermore, by performing the PVPP treatment (test groups 1-3 to 1-5, 2-3 to 2-5, 3-3 to 3-5), the spraying was suppressed and the stability was improved. This effect of suppressing spraying and improving stability was higher depending on the amount of PVPP used.
［実施例２］
ホップを原料とせず、ＰＶＰＰ処理を行って製造したビール様の発泡性発酵麦芽飲料に対して、消泡剤を添加し、安定性（開栓時の噴きの発生）に対する影響を調べた。
[Example 2]
An antifoaming agent was added to a beer-like effervescent fermented malt beverage produced by PVPP treatment without using hops as a raw material, and the effect on stability (generation of spouting at the time of opening) was investigated.
＜ビール様の発泡性発酵麦芽飲料の製造＞
ＰＶＰＰ処理後に、表に示す通りに、クエン酸トリブチル、シリコーン系消泡剤（ＫＭ−７２Ｆ、信越化学工業社製）、又はグリセリン脂肪酸エステル系消泡剤（サンエアーＮｏ.３５９７１、三栄源エフ・エフ・アイ社製）を添加した以外は、実施例１と同様にしてビール様の容器詰発泡性発酵麦芽飲料を製造した。
<Manufacturing of beer-like effervescent fermented malt beverage>
After PVPP treatment, as shown in the table, tributyl citrate, silicone-based defoamer (KM-72F, manufactured by Shin-Etsu Chemical Co., Ltd.), or glycerin fatty acid ester-based defoamer (Sunair No. 35971, Saneigen FF) A beer-like packaged effervescent fermented malt beverage was produced in the same manner as in Example 1 except that (Ai Co., Ltd.) was added.
各容器詰発泡性発酵麦芽飲料の麦汁エキス濃度（％）、ポリフェノール濃度（ｍｇ／Ｌ）、全窒素量（ｍｇ／Ｌ）、及びエタノール濃度（％）は実施例１と同様にして測定した。また、安定性試験と飲み応えの官能試験も、実施例１と同様にして行った。 The wort extract concentration (%), polyphenol concentration (mg / L), total nitrogen amount (mg / L), and ethanol concentration (%) of each packaged effervescent fermented malt beverage were measured in the same manner as in Example 1. .. In addition, the stability test and the sensory test of drinking response were also performed in the same manner as in Example 1.
＜後味のしまりの官能試験＞
各容器詰発泡性発酵麦芽飲料の後味のしまりの官能試験は、ビール類専門パネル６名が試飲し、５段階（評点１が、最も後味のしまりが弱く、評点５が、最も後味のしまりがある。）で採点した。パネル全員の評点の平均値を、容器詰発泡性発酵麦芽飲料の評価点とした。
<Sensory test of aftertaste>
In the sensory test of the aftertaste of each packaged effervescent fermented malt beverage, 6 beer specialist panels tasted it in 5 stages (Score 1 is the weakest aftertaste, and score 5 is the most aftertaste. There is.). The average value of the scores of all the panels was used as the evaluation score of the packaged effervescent fermented malt beverage.
各サンプルの分析結果を表４〜８に示す。 The analysis results of each sample are shown in Tables 4-8.
いずれの試験区においても、クエン酸トリブチルを添加した容器詰発泡性発酵麦芽飲料は、クエン酸トリブチルを添加していない容器詰発泡性発酵麦芽飲料よりも、後味のしまりが改善されており、その効果は、クエン酸トリブチルの添加量に依存していた（試験区１−４、１−９〜１−１３）。さらに、麦芽比率が４０〜１００％の試験区では、クエン酸トリブチルを添加した容器詰発泡性発酵麦芽飲料は、クエン酸トリブチルを添加していない容器詰発泡性発酵麦芽飲料よりも、安定性がより改善されていた（例えば、試験区１−３と１−６）。これに対して、シリコーン系消泡剤やグリセリン脂肪酸エステル系消泡剤を添加した容器詰発泡性発酵麦芽飲料では、安定性はクエン酸トリブチルを添加した容器詰発泡性発酵麦芽飲料と同程度であったが、後味の締まりは改善されなかった（例えば、試験区１−６〜１−８）。 In each of the test plots, the packaged effervescent fermented malt beverage to which tributyl citrate was added had an improved aftertaste as compared to the packaged effervescent fermented malt beverage to which tributyl citrate was not added. The effect depended on the amount of tributyl citrate added (Test Group 1-4, 1-9 to 1-13). Furthermore, in the test plot with a malt ratio of 40 to 100%, the packaged effervescent fermented malt beverage to which tributyl citrate was added was more stable than the packaged effervescent fermented malt beverage to which tributyl citrate was not added. It was more improved (eg, test plots 1-3 and 1-6). On the other hand, the packaged effervescent fermented malt beverage to which a silicone-based defoaming agent or glycerin fatty acid ester-based defoaming agent is added has the same stability as the packaged effervescent fermented malt beverage to which tributyl citrate is added. However, the tightness of the aftertaste was not improved (eg, Test Groups 1-6 to 1-8).
Claims (10)
前記麦汁を酵母により発酵させて発酵液を得る発酵工程と、
前記麦汁又は前記発酵液中のポリフェノール濃度を５ｗ／ｗ％以上減少させる低減工程と、
前記麦汁又は前記発酵液に、ヒドロキシ酸エステルを、０．５ｍｇ／Ｌ以上の濃度となるように添加する添加工程と、
を有する、発泡性発酵麦芽飲料の製造方法。 At least the preparation process of preparing wort using malt and water as raw materials and not using hops as raw materials.
A fermentation step in which the wort is fermented with yeast to obtain a fermented liquid,
A reduction step of reducing the polyphenol concentration in the wort or the fermentation broth by 5 w / w% or more, and
An addition step of adding a hydroxy acid ester to the wort or the fermented liquid so as to have a concentration of 0.5 mg / L or more.
A method for producing an effervescent fermented malt beverage.
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