JP6893544B2 - Beer-like malt beverage with a new flavor - Google Patents

Description

The present invention relates to a beer-like malt beverage, and more particularly to a beer-like malt beverage having an improved flavor.

A beer-like malt beverage is a beer-like beverage produced using wort as a raw material. Here, "beer-like" means that the taste and aroma are similar to those of beer. "Beer" refers to a beverage obtained by fermenting malt, hops, and water as raw materials. For example, when wort is fermented with yeast, an alcohol-containing beer-like malt beverage can be obtained.

Wort, which is a raw material for beer-like malt beverages, is obtained by crushing grains containing malt, mixing it with an auxiliary raw material and water, and heating to saccharify starch. Manufactured. The wort has a flavor derived from malt and hops, and therefore, the beer-like malt beverage realizes the richness, drinkability, and aroma peculiar to beer.

It is known that the degree of grain aroma due to the aroma component derived from malt contributes to the development of the beer-like flavor of beer-like malt beverages. Enhancing malt-derived grain aroma is a powerful means of improving the palatability of beer-like malt beverages. Conventionally, when adding a grain aroma to a beer-like malt beverage, a large amount of special malt having a high chromaticity has been used as a starch raw material. However, in this case, the chromaticity was increased along with the grain aroma of the product, and the flavor was heavy and inferior in sharpness as a Pilsner beer.

The present invention solves the above-mentioned conventional problems, and an object of the present invention is to provide a method for producing a beer-like malt beverage capable of imparting a grain aroma while keeping the product chromaticity low and ensuring sharpness. To provide.

The present invention comprises a step of blending heat-treated malt having a color of 5 to 50 ° C EBC obtained by dry heating at 90 to 135 ° C. into light-colored malt, which is one of the starch raw materials, at a ratio of 10 to 50% by weight. Provided is a method for producing a beer-like malt beverage to be included.

In one embodiment, the heat-treated malt is a malt with a chromaticity of 6-8 ° EBC roasted in a kiln at 90-105 ° C. and a malt with a chromaticity of 12-18 ° EBC roasted in a roaster at 100-120 ° C. And at least one selected from the group consisting of malts of chromaticity 20-25 ° EBC roasted in a roaster at 130-135 ° C.

In one form, the malt usage ratio of the starch raw material is 25% by weight or more.

In one embodiment, the beer-like malt beverage has a chromaticity of 20 ° EBC or less.

In one embodiment, the peak area ratio of acetylformone to hexanol is 9 or more when measured by GC-MS using 2.5 ppm of hexanol as an internal standard.

Further, the present invention comprises a step of blending heat-treated malt having a color of 7 to 26 obtained by dry heating at 90 to 135 ° C. into light-colored malt, which is one of the raw materials for starch, at a ratio of 10 to 50% by weight. Provided is a method for imparting a grain aroma while maintaining the sharpness of a beer-like malt beverage to be included.

In one embodiment, the beer-like malt beverage has a chromaticity of 20 ° EBC or less.

Further, in the present invention, the chromaticity is 20 ° EBC or less, and the peak area ratio of acetylformone to hexanol is 9 or more when measured by GC-MS using 2.5 ppm of hexanol as an internal standard. Provides beer-like malt beverages.

According to the method of the present invention, a beer-like malt beverage having a high grain aroma intensity while having a low chromaticity and sharpness suitable for Pilsner beer is provided.

It is a graph which shows the relationship between the grain aroma intensity of the test beer and the commercial beer produced in an Example, and the acetylformone / hexanol ratio.

The beer-like malt beverage of the present invention is produced by saccharifying a starch raw material, boiling wort, and fermenting and aging the starch raw material. The operation of saccharifying the starch raw material is carried out according to the methods and conditions usually used in the production of beer. For example, first, crushed malt, auxiliary raw materials such as barley, and warm water are added to a charging tank and mixed to prepare a maiche. The preparation of the maiche can be carried out by a conventional method, for example, by holding at 35 to 50 ° C. for 20 to 90 minutes. Further, if necessary, in addition to the main raw material and the auxiliary raw material, an enzyme agent such as a saccharifying enzyme or a protease described later, a flavor component such as a spice or an herb, or the like may be added.

Then, by gradually raising the temperature of the maiche and holding it at a predetermined temperature for a certain period of time, starch is saccharified by utilizing an enzyme derived from malt or an enzyme added to the maiche. The temperature and time during the saccharification treatment can be appropriately determined in consideration of the type of enzyme used, the amount of maiche, the quality of the target malt alcoholic beverage, and the like. For example, 30 to 90 at 60 to 72 ° C. This can be done by holding for a minute. After the saccharification treatment, the mixture is kept at 76 to 78 ° C. for about 10 minutes, and then the maiche is filtered in a wort filtration tank to obtain a transparent sugar solution.

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

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

Wheat sprouts, including the pale malt as the main component. Light-colored malt refers to barley harvested by immersing it in water, keeping it at an appropriate temperature for germination, and when germination has progressed moderately, drying it at 75 to 85 ° C. to remove the roots. Light-colored malt has a chromaticity of 6 ° EBC or less. When the chromaticity of the light-colored malt exceeds 6 ° EBC, the sharpness of the obtained beer-like malt beverage tends to be insufficient. The chromaticity of the light-colored malt is preferably 3 to 5 ° EBC, more preferably 3 to 4 ° EBC.

Malt Te present invention odor is to a heat treatment malt obtained by dry-heating the pale malt and malt at 90 to 135 ° C., was formulated. The heat-treated malt is, for example, roasted germinated malt in a kiln at 90 to 105 ° C., roasted germinated malt in a roaster at 100 to 120 ° C., and roasted germinated malt in a roaster at 130 to 135 ° C. It can be manufactured by a method such as malting.

The heat-treated malt has a chromaticity of 5 to 50 ° EBC. Malt chromaticity is measured according to the procedure described in "EBC Beer Analysis Method 4.7.1 (Malt) Saturation (Absorptiometry (RM))". If the chromaticity of the heat-treated malt is less than 5 ° EBC, the grain aroma of the obtained beer-like malt beverage tends to be insufficient. When the chromaticity of the heat-treated malt exceeds 50 ° EBC, the sharpness of the obtained beer-like malt beverage tends to be insufficient. The chromaticity of the heat-treated malt is preferably 6 to 40 ° EBC, more preferably 10 to 30 ° EBC.

The blending ratio of the heat-treated malt is 50% by weight or less of the whole malt. When the blending amount of the heat-treated malt exceeds 50% by weight of the malt, the taste of the obtained beer-like malt beverage is heavy and the sharpness tends to be insufficient. The blending amount of the heat-treated malt is preferably 10 to 40% by weight, more preferably 20 to 30% by weight of the malt.

The ratio of malt used as a starch raw material is 25% by weight or more. The higher the content of malt in the starch raw material, the stronger the malt-derived umami and richness of the obtained wort. Further, the higher the content of malt in the starch raw material, the higher the content of nitrogen compounds in the obtained wort, and when the wort is subjected to fermentation, unsuccessful fermentation and unpleasant odor are less likely to occur. The ratio of malt used as a starch raw material is preferably 75% by weight or more, more preferably 80% by weight or more, and in one form, 100% by weight.

The operation of boiling wort may be carried out according to the methods and conditions normally used in producing beer. For example, the pH-adjusted sugar solution is transferred to a boiling pot, hops are added, and the mixture is boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. The boiled sugar solution is transferred to a settling tank called a whirlpool to remove hop meals and coagulated proteins generated by boiling, and then cooled to an appropriate fermentation temperature by a plate cooler. Wort can be obtained by the above operation of boiling wort.

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

The obtained wort can be fermented and used as a raw material for producing an alcohol-containing beer-like malt beverage. Fermentation of wort may be carried out according to a conventional method. For example, the cooled wort is inoculated with yeast and transferred to a fermentation tank for fermentation. Further, as a aging step, the obtained fermented liquor is aged in a liquor storage tank and stored and stabilized under a low temperature condition of about 0 ° C. Next, as a filtration step, yeast, proteins and the like are removed by filtering the fermented liquid after aging to obtain the desired alcohol-containing beer-like malt beverage.

The beer-like malt beverage of the present invention has a low chromaticity of 20 ° EBC or less, has a sharp feeling, and has a high grain aroma intensity. As a result of analyzing the flavor component of the beer-like malt beverage of the present invention, it was found that the concentration of acetylformoine was higher than that of ordinary Pilsner beer. Moreover, as a result of a sensory test of a plurality of types of beer, the concentration of acetylformoin showed a high correlation with the grain aroma intensity of the beer-like malt beverage. Therefore, acetylformoin is considered to be the causative agent of grain aroma.

It is known that the chromaticity of beer-like malt beverages is related to the sharpness. When the chromaticity of the beer-like malt beverage exceeds 20 ° EBC, the flavor of the beer-like malt beverage becomes heavy and heavy, and the sharpness suitable for Pilsner beer is insufficient. The chromaticity of the beer-like malt beverage is preferably 6-18 ° EBC, more preferably 6-15 ° EBC.

Acetyl formoin in beer-like malt beverages can be quantified using a gas chromatography-mass spectrometry (hereinafter referred to as "GC-MS") analysis method. As the GC-MS, any commercially available device can be used without any problem. Further, as the analysis / measurement method by GC-MS, a known analysis / measurement method of GC-MS can be used. Above all, a GC-MS analysis / measurement method using hexanol as an internal standard substance and an adsorbent mainly composed of polyethylene glycol can be preferably exemplified. In this case, the sample preparation method and the measurement conditions specifically described in the examples described later can be more preferably exemplified.

The concentration of acetylformone in the beer-like malt beverage of the present invention is such that the peak area ratio of acetylformone to hexanol is 9 or more when measured by GC-MS using 2.5 ppm of hexanol as an internal standard. Concentration. The peak area ratio of acetylformone to hexanol is hereinafter referred to as "acetylformone / hexanol ratio". If the acetylformone / hexanol ratio is less than 9, the grain aroma intensity of the beer-like malt beverage is insufficient. The acetylformone / hexanol ratio of the beer-like malt beverage of the present invention is preferably 10 to 20, more preferably 11 to 15.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

Heat-treated malt (chromaticity 6-8 ° EBC) roasted in a kiln at 90-105 ° C (high temperature), roaster at 100-120 ° C (low temperature) after the harvested barley was soaked in water to germinate moderately. Heat-treated malt roasted in 1 (chromaticity 12-18 ° EBC) and heat-treated malt roasted in a roaster at 130-135 ° C. (low to medium temperature) (chromaticity 20-25 ° EBC) were prepared.

As a malt-making step, the harvested barley was soaked in water to germinate appropriately, and then roasted with hot air at 85 ° C. to produce light-colored barley. The chromaticity of light-colored malt is 3.5 ° EBC.

Light-colored malt and heat-treated malt were mixed in a predetermined ratio. The blended malt was crushed by a conventional method. Next, crushed malt and warm water were added to the charging tank and mixed to prepare a maiche. The preparation of the maiche was carried out by holding at 50 ° C. for 30 minutes. Then, the starch was saccharified by utilizing the malt-derived enzyme by gradually raising the temperature of the maiche and holding it at 62 ° C. for 20 minutes. Enzyme deactivation was performed at 76 ° C., and the maiche was filtered in a wort filtration tank to obtain clear wort.

The resulting wort was transferred to a boiling kettle. The filtered wort was placed in a boiling pot and adjusted to 200 L with hot water, and then an appropriate amount of hops (American UNU) was added and boiled for 70 minutes to obtain 184 L of wort. Then, it was adjusted to 200 L with hot water, solid-liquid separated by a whirlpool (swirl separation layer), cooled by a heat exchanger, and yeast was added and fermented. After fermenting for 7 days, yeast was removed from the bottom of the tank and the remaining fermented liquor was aged. After aging for a certain period of time, it was clarified by filtration, diluted 1.3 times, and then filled. The bitterness value of beer was adjusted by the amount of hops added, and the VDK concentration was adjusted by the aging time.

(Test 1)
The acetylformoine / hexanol ratio was measured for the test beer and the commercial beer. The acetylformone / hexanol ratio was measured using GC-MS by the method described below.

<Acetylformone / hexanol ratio analysis method>
1. 1. Sample preparation method 6 g of ammonium sulfate was added to 30 g of beer, and 5 ml of dichloromethane and an internal standard solution were added. As an internal standard substance, 50 μl of a mixed solution of 1500 ppm Hexanol and 60 ppm hexyl acetate was added. After degassing, the mixture was extracted by shaking at 200 rpm for 20 minutes and centrifuged at 3000 rpm for 5 minutes. The dichloromethane layer was dehydrated with anhydrous sodium sulfate was added 1g, and concentrated under _{N 2} purge until 100 [mu] l, and subjected to GC-MS.

2. GC-MS conditions-For GC-MS, GC (6890) and MSD (5973) manufactured by Agilent Technologies were used.
・ Oven temperature: 40 ℃ (5min) -3 ℃ / min-230 ℃ (5min)
Column: DB-WAX (trade name, manufactured by Agilent Technologies)
(60m x 0.25mm I.D x 0.25μm F.T)
-Column flow rate: 1.0 ml / min (helium)
・ Injection port conditions
-Injection volume: 1 μl
-Temperature: 230 ℃
-Pressure: 16.08psi
-Pulse pressure: 37.4psi
-Pulse time: 1.0min
-Purge flow: 50ml / min at 1min
・ MS condition
-Transfer line temperature 240 ℃
-Ion source temperature 230 ℃
-MSQ pole temperature 150 ℃
-Mode: SCAN
-Ionization voltage: EI 70eV

In addition, sensory evaluation was performed on the same test product and commercial beer. The sensory evaluation was scored by a panel of four people who were well trained in nine stages from 1 to 9 for "grain aroma strength" and "sharpness strength". In addition, "comprehensive evaluation" was also scored from the viewpoint of evaluating the goodness of the flavor balance. The average value of the scoring was adopted as the evaluation value. Further, the product chromaticity (° EBC) and the NIBEM value were measured for the same beer.

※１：アセチルフォルモイン／ヘキサノール比
※２：官能評価値 [Table 1]

* 1: Acetylformone / hexanol ratio * 2: Sensory evaluation value

[Table 2]

As described above, the test product had an acetylformone / hexanol ratio of 9 or more and a product chromaticity of 20 or less, and the grain aroma score was also high.

FIG. 1 is a graph showing the relationship between the grain aroma intensity of the test product beer and the commercial product beer and the acetylformone / hexanol ratio.

(Test 2)
The flavors of the test beer and the commercially available black beer were compared. In the sensory evaluation, four panels scored "grain aroma strength" and "sharpness strength" in the same manner as in Test 1, and further commented on the quality of sensory. As a result, the test beer was given nuts, poccone, and cereal-like grain aromas. On the other hand, there were many comments on commercial black beer such as coffee, roast, and koge, and it was confirmed that the quality of grain aroma was completely different between the two.

[Table 3]

Claims (8)

Malt with a color of 6-8 ° EBC dry-heated at 90-105 ° C, malt with a color of 12-18 ° EBC dry-heated at 100-120 ° C, and malt with a color of 20-25 ° dry-heated at 130-135 ° C. A method for producing a beer-like malt beverage, which comprises a step of blending at least one kind of heat-treated malt selected from the group consisting of EBC malt with light-colored malt, which is one of the starch raw materials, at a ratio of 10 to 50% by weight. hand,
Chromaticity Ri der 20 ° EBC less,
A method for producing a beer-like malt beverage, wherein the ratio of malt used as a starch raw material is 100% by weight. The heat-treated malts are malts with a chromaticity of 6 to 8 ° EBC roasted in a kiln at 90 to 105 ° C., malts with a chromaticity of 12 to 18 ° C. EBC roasted in a roaster at 100 to 120 ° C. The method for producing a beer-like malt beverage according to claim 1, which is at least one selected from the group consisting of malts having a chromaticity of 20 to 25 ° C roasted in a roaster. The method for producing a beer-like malt beverage according to claim 1 or 2 , wherein the peak area ratio of acetylformone to hexanol is 9 or more when measured by GC-MS using 2.5 ppm of hexanol as an internal standard. The method for producing a beer-like malt beverage according to claim 1 or 3 , wherein the heat-treated malt is malt having a chromaticity of 6 to 8 ° C EBC that has been dry-heated at 90 to 105 ° C. The method for producing a beer-like malt beverage according to claim 2 or 3 , wherein the heat-treated malt is malt having a chromaticity of 6 to 8 ° C EBC roasted in a kiln at 90 to 105 ° C. The method for producing a beer-like malt beverage according to any one of claims 1 to 5, wherein the light-colored malt is malt composed of germinated barley dried at 75 to 85 ° C. The method for producing a beer-like malt beverage according to any one of claims 1 to 6, wherein the light-colored malt has a chromaticity of 6 ° EBC or less. The method for producing a beer-like malt beverage according to any one of claims 1 to 7, wherein the beer-like malt beverage is a Pilsner beer-like malt beverage.

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