JP7188937B2 - Method for producing non-fermented beer-taste beverage - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a non-fermented beer-taste beverage.

Hops are used as raw materials for imparting bitterness and aroma to beer-taste beverages such as beer, low-malt beer and non-alcoholic beer. Generally, hops are used after they are harvested, dried and processed into pellets by compression or crushing. On the other hand, it is inevitable that the aromatic components contained in fresh hops deteriorate or disappear through processing such as drying.

On the other hand, for example, in Patent Document 1, for the purpose of providing a highly aromatic fermented malt beverage such as beer or low-malt beer flavored with fresh raw hops and a method for producing the same, production of fermented malt beverage In this regard, a method for producing a fermented malt beverage is disclosed, which is characterized by using crushed raw hops that have been frozen without drying after harvesting as a raw hop material or as a raw hop flavor.

Japanese Unexamined Patent Application Publication No. 2004-81113

The present inventors have found that a non-fermented beer-taste beverage using as a hop raw material or a fresh hop flavor raw hop crushed product that has been frozen without drying after harvesting as described in Patent Document 1 has a harsh aroma and artificial It was found that there was a problem that it smelled like a scent. In addition, the present inventors have found that non-fermented beer-taste beverages using raw hops obtained by pulverizing raw hops in a non-dried and non-frozen state (non-frozen pulverized hops) are fresh (green). It was found to have a mild and non-thorny fragrance.

The present invention is based on this new finding, and aims to provide a method for producing a non-fermented beer-taste beverage that can obtain a non-fermented beer-taste beverage having a fresh, mild and non-thorny aroma. and

The present invention is a method for producing a non-fermented beer-taste beverage, comprising the step of adding non-freezing crushed hops to the raw material liquid, wherein the non-freezing crushed hops are obtained by crushing raw hops in a state that has not been dried and frozen. Regarding.

The production method according to the present invention is a non-fermented beer-taste beverage that has a fresh, mild, non-thorny aroma and a reduced harsh bitterness when drunk by using non-frozen crushed hops. can be manufactured.

In the production method according to the present invention, the non-frozen crushed hops are preferably obtained by pressure-crushing raw hops in a state that is neither dried nor frozen. As a result, the above-described effects are exhibited more remarkably.

According to the present invention, it is possible to provide a method for producing a non-fermented beer-taste beverage that can obtain a non-fermented beer-taste beverage having a fresh, mild and non-harsh aroma. The non-fermented beer-taste beverage obtained by the production method according to the present invention also has reduced sharp bitterness when drunk.

DETAILED DESCRIPTION OF THE INVENTION Embodiments for carrying out the present invention will be described in detail below. However, the present invention is not limited to the following embodiments.

As used herein, a beer-taste beverage means a beverage having a beer-like flavor. A non-fermented beer-taste beverage is a beer-taste beverage produced without fermentation by yeast or the like. The beer-taste beverage may be a beer-taste alcoholic beverage having an alcohol content of 1 v/v% or more, or may be a non-alcoholic beer-taste beverage having an alcohol content of less than 1 v/v%. As used herein, alcohol means ethanol unless otherwise specified.

When the non-fermented beer-taste beverage according to the present embodiment is a non-fermented beer-taste alcoholic beverage, the alcohol content is, for example, preferably 1.0 v/v% or more, and is 2.0 v/v% or more. is more preferable, more preferably 3.0 v/v % or more, and even more preferably 4.0% or more. The upper limit of the alcohol content may be, for example, less than 20.0 v/v%, may be 10.0 v/v% or less, may be 9.0 v/v% or less, or may be 8.0 v/v% or less, may be 7.0 v/v% or less, or may be 6.0 v/v% or less.

The non-fermented beer-taste beverage according to the present embodiment may be non-foaming or effervescent. Here, non-foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg/cm ² ), and foaming means that the gas pressure at 20°C is 0.049 MPa (0.5 kg/cm 2 ). 5 kg/cm ² ) or more. When foaming is used, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg/cm ² ).

[Method for producing non-fermented beer-taste beverage]
The method for producing a non-fermented beer-taste beverage according to the present embodiment includes a step of adding non-frozen crushed hops to the raw material liquid. As used herein, the raw material liquid means a liquid that forms the basis of the non-fermented beer-taste beverage. The raw material liquid includes a liquid used or produced in each step (for example, wort, liquid after boiling, mixed liquid, which will be described later).

Non-frozen crushed hops are obtained by crushing raw hops in a non-dried and unfrozen state (crushed product). Fresh hops used for the preparation of non-frozen crushed hops may be hops (cones) that have not been dried after harvesting, and hops (cones) that have been frozen for storage and/or transportation after harvesting. There may be. If hops that have been frozen after harvest are used, they should be thoroughly thawed (eg, at room temperature for 30-60 minutes) before crushing.

There is no particular limitation on the method of pulverizing the raw hops, and any method that sufficiently destroys the lupulin contained in the hops (cones) may be employed. Specific examples of the method of pulverizing raw hops include, for example, a method of grinding raw hops and a method of shearing raw hops (while extruding them as necessary). As a method for pulverizing raw hops, a method of crushing raw hops under pressure, such as a method of pulverizing raw hops and a method of shearing raw hops while extruding them, is preferable.

Raw hops can be ground, for example, by using a grinder (eg, Masuko Sangyo Co., Ltd., Super Mascolloider) to grind raw hops while applying pressure.

The raw hops can be sheared, for example, by using a mincer (for example, electric mincer SG-30, Fukuno Sangyo Co., Ltd.) to extrude the raw hops and pulverize them with the shearing force of a rotating blade or the like. .

The prepared non-frozen ground hops may be used as is or stored in a sealed state until use. For preservation, cryopreservation is preferred.

In the production method according to the present embodiment, for example, water, raw materials, and, if necessary, distilled alcohol and various additives (for example, coloring agents, antioxidants, acidulants, bittering agents, and fragrances) are used as raw materials. It includes a blending process that blends into the tank.

The manufacturing method according to the present embodiment includes a filtering step of filtering the mixed liquid obtained by mixing each component in the blending step, a filling step of filling the filtrate into a container such as a bottle, a can, a PET bottle, and a filling step. and a sterilization step of sterilizing the filtrate filled in the container together with the container.

In the blending step, the components may be mixed while stirring with a stirrer or the like so that the components are well mixed. Also, the filtration step can be performed with a common filter or strainer. In the filling process, the filling may be performed in a clean room that maintains a degree of cleanliness that is normally performed in the manufacture of beverages. The sterilization step can be performed by heating the filtrate together with the container at a predetermined temperature for a predetermined time. It is also possible to carry out non-sterile filling without a sterilization step. Moreover, when making it into an effervescent drink, it is good to perform carbonation before a filling process, for example.

The raw material may contain wort. Wort, for example, a step of mixing the malt raw material and/or other raw materials with water, a step of saccharifying a liquid containing the malt raw material and/or other raw materials and water by a conventional method to obtain a saccharified liquid (saccharification step) , a step of filtering the saccharified solution (filtration step), a step of boiling the filtered saccharified solution to obtain a post-boiling liquid (boiling step), and a step of removing solids in the post-boiling liquid (removal step). be able to. In the boiling step, hops may be added to the raw material liquid. The hops to be added are not particularly limited, and conventionally used dried hops, hop pellets, and hop extracts can be used, for example. The hops may be processed hops such as low hops, hexahops, tetrahops and isolated hop extracts.

The wheat raw material may contain malt. Malt can be obtained by germinating wheat. Barley may be, for example, barley, wheat, rye, oat, oat, pigeon barley, etc. Barley is preferred. Malt contains malt extract. Malt extract is obtained by extracting an extract containing sugar and nitrogen from malt.

The wheat raw material may contain wheat raw materials other than malt. Wheat raw materials other than malt include, for example, barley, wheat, rye, oats, oats, pigeons, and processed wheat products such as wheat extracts. A barley extract is obtained by extracting a barley extract containing sugar and nitrogen from barley. Wheat raw materials other than malt may be used singly or in combination of two or more.

As other raw materials, auxiliary raw materials may be used. Examples of auxiliary raw materials include starch raw materials such as corn, corn starch, corn grits, rice and korian, sugar raw materials such as liquid sugar and sugar.

The removal step can be performed, for example, by precipitating insoluble solids contained in the post-boiling liquid. Examples of the solid content include thermally congealed matter produced in the boiling process, hop residue when hops are added in the boiling process, and the like. The removal step may be performed in a whirlpool. The temperature of the raw material liquid in this step may be, for example, 99° C. or lower, 95° C. or lower, 92° C. or lower, 90° C. or lower, or 89° C. or lower, and may be 80° C. or higher, 85° C. or higher, or 90° C. or higher. you can

In the production method according to the present embodiment, there is no particular limitation on the timing of adding non-frozen crushed hops to the raw material liquid, but it has a fresh, mild and non-thorny aroma, and the harsh bitterness when drunk is reduced. From the viewpoint of more remarkably exhibiting the effect of the present invention that a non-fermented beer-taste beverage is obtained, for example, it is added after the second half of the boiling process (the stage where the raw material liquid temperature is lowered) during the preparation of wort. It is preferable to add it after the blending step (including at the start of the blending step).

Specifically, when the production method according to the present embodiment includes the preparation of wort, the step of adding non-frozen crushed hops to the raw material liquid while lowering the temperature of the raw material liquid in the latter half of the boiling process is carried out. you can In addition, at the start of the blending process, during the blending process, and after the blending process, a step of adding non-frozen crushed hops to the raw material liquid (for example, the raw material liquid such as water, the mixed liquid during stirring, the mixed liquid obtained by mixing) is added. may be implemented.

After adding the non-freezing crushed hops to the raw material liquid, the time during which the non-freezing crushed hops and the raw material liquid are kept in contact is not particularly limited. It can be set appropriately in between.

The non-fermented beer-taste beverage according to this embodiment can be provided in a container. Any container can be used as long as it can be sealed, and so-called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. Also, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and any currently distributed container can be applied. In addition, it is preferable to use a metal container because it can completely block gas, moisture and light and maintain stable quality at room temperature for a long period of time.

In one embodiment of the present invention, there is provided a method of imparting a fresh, mild and non-harsh flavor to a non-fermented beer-taste beverage, the method comprising adding non-frozen ground hops to the stock solution. Another embodiment of the present invention provides a method of reducing harsh bitterness in a non-fermented beer-tasting beverage comprising adding unfrozen ground hops to the stock solution.

EXAMPLES The present invention will now be described more specifically based on examples. However, the present invention is not limited to the following examples.

[Preparation of hops]
As hops, 2015 Hokkaido Sorachiace and 2017 Hokkaido Cascade were used. The hops were frozen and stored at -20°C immediately after harvesting.

(Preparation of non-frozen crushed hops)
Hops (cones) that had been frozen and stored without drying were thawed at room temperature over 30 to 60 minutes. The thawed raw hops were pulverized using a cut plate (5 mm) in a mincer (electric mincer SG-30, Fukuno Sangyo Co., Ltd.). Immediately after pulverization, the hops were sealed and frozen at -20°C and stored at -20°C until use, which was designated as "non-frozen pulverized hops (immediately)", left at room temperature for 3 hours after pulverization, and sealed at -20°C. and stored at −20° C. until use was designated as “non-frozen crushed hops (3 hours)”.

(Preparation of frozen crushed hops)
For comparison, frozen ground hops were prepared as follows. The hops (cones) that had been frozen and stored without drying were placed in a mortar, poured with an appropriate amount of liquid nitrogen, and pulverized using a pestle. Immediately after pulverization, it was sealed and frozen at -20°C and stored at -20°C until use.

(Preparation of dry crushed hops)
For comparison, dried ground hops were prepared by conventional methods. Specifically, hops (cones) that had been frozen and stored were dried at 55°C for 6 hours using a dryer, and then pulverized with a mill. Immediately after pulverization, it was sealed and frozen at -20°C and stored at -20°C until use.

[Production and evaluation of non-fermented beer-taste beverage]
Non-fermented beer-taste beverages were produced by soaking the hops prepared above (non-frozen crushed hops, frozen crushed hops, dry crushed hops) in wort.

(Preparation of wort)
After mixing malt and water, the mixture was saccharified by a conventional method to obtain a saccharified liquid. After filtering the resulting saccharified solution, hops (hop pellets and hop extract) were added and boiled in a boiling pot. After boiling, the hot wort was transferred to a whirlpool to settle and remove solids in the hot wort. The resulting wort was cooled and then used for the production of non-fermented beer-taste beverages.

(Manufacture of non-fermented beer-taste beverages)
The hops (non-frozen crushed hops, frozen crushed hops, dry crushed hops) prepared above so that the dry cone weight is 1.6 (g / L-wort) are put in a commercially available non-woven fabric tea bag, and the wheat is added. It was immersed in 150 mL of juice. After one week of incubation at 4°C, the tea bags were removed. The resulting non-fermented beer-taste beverage was subjected to sensory evaluation.

(Sensory evaluation of non-fermented beer-taste beverage)
In the sensory evaluation, a panel of five selected persons with discrimination ability evaluated the items of “mild”, “green” and “thorny” for the aroma of the non-fermented beer-taste beverage, and evaluated the taste of the non-fermented beer-taste beverage. was evaluated for the "thorny (bitter)" item.

The score of the non-fermented beer-taste beverage using the 2017 Hokkaido cascade frozen crushed hop is 2 points (reference), and each item is scored from 0 to 5 points (0.5 point increments), and the average value of all panels. was used as the evaluation score. For the "mild" item, 5 points were given when there was mildness, and 0 points were given when there was no mildness. For the "green" item, 5 points were given when there was greenness, and 0 points were given when there was no greenness. For the item of "thorny", 5 points were given when there was no thornyness, and 0 points were given when there was thornyness. For the item "stingy (bitter)", 5 points were given when there was no thorny taste, and 0 points were given when there was thorny taste. For any item, the higher the score, the more preferable it is as a beverage.

Table 1 shows the results of sensory evaluation.

As shown in Table 1, non-fermented beer-taste beverages produced by adding non-frozen crushed hops obtained by crushing raw hops in a non-dried and unfrozen state add frozen crushed hops crushed in a frozen state. Compared to the non-fermented beer-taste beverage produced by the above process, all sensory evaluation items were highly rated. In addition, all sensory evaluation items scored higher than non-fermented beer-taste beverages produced by adding commonly used hops (dried pulverized hops). This tendency was the same even when the hop varieties were changed.

Claims (2)

adding non-frozen ground hops;
A method for producing a non-fermented beer-taste beverage, wherein the non-frozen crushed hops are obtained by crushing fresh hops in a non-dried and non-frozen state. 2. The production method according to claim 1, wherein the non-frozen crushed hops are obtained by pressure-crushing raw hops in a non-dried and frozen state.