JP7320918B2 - Beer-like fermented malt beverage - Google Patents

Description

The present invention relates to a beer-like fermented malt beverage, and more particularly to a beer-like fermented malt beverage with a high degree of final fermentation.

A malt drink refers to a drink produced using malt as a raw material. For example, beverages obtained by fermenting malt-derived sugar solutions, beverages obtained by mixing malt-derived sugar solutions, and the like correspond to malt beverages. Beer-like fermented malt beverages and the like correspond to specific examples of malt beverages.

Beer is a beverage obtained by fermenting malt, hops, and water as raw materials using yeast. A beer-like fermented malt beverage refers to a malt beverage designed to be similar in taste and aroma to an extent reminiscent of beer. Beer and low-malt beer are included in beer-like fermented malt beverages.

Wort, which is the raw material for malt beverages, is made by crushing cereals including malt, mixing them with auxiliary raw materials and hot water, keeping them at a constant temperature, or heating them at a constant rate to decompose the proteins in the malt into amino acids. , and starch is saccharified, hops are added to the resulting sugar solution, and the mixture is further boiled. The process of heating malt or the like with hot water is generally called saccharification, and the process of boiling the sugar solution is called wort boiling. The term wort may also include the molasses obtained after saccharification.

A beer-like fermented malt beverage has a flavor and grain aroma derived from malt and hops, and the higher the malt content, the more the beer-like fermented malt beverage has a richness, texture, and aroma peculiar to beer. be. On the other hand, when the proportion of malt used is high, there is a problem that it has a heavy flavor and a poor sharpness.

The sharpness of a beer-like fermented malt beverage can be increased by, for example, increasing the degree of final fermentation. However, when the final degree of fermentation of the beer-like fermented malt beverage is increased, the richness is lost, the richness of the taste is not felt, the taste becomes watery, and the palatability of the beer-like fermented malt beverage may decrease.

In the field of beverages, beverages imparted with various flavors and tastes using various additives are provided for the purpose of improving palatability. For example, Japanese Patent Application Laid-Open No. 2005-143461 describes the addition of a refreshing substance such as menthol, menthone, and peppermint, or a cooling substance such as 3-1-menthoxypropane-1 to a fruit juice-containing beverage. It is described that a flavor called "cool feeling" is imparted.

Beverages with a cool sensation give a cool sensation around the base of the throat when drunk, and can emphasize refreshing and refreshing stimulation of the oral cavity. When a beer-like fermented malt beverage having a refreshing feeling also has a cool feeling, it is effective in improving the palatability of the beer-like fermented malt beverage.

Patent Document 1 describes a method of imparting a cooling sensation to a beer-taste beverage using β-eudesmol, which is abundantly contained in specific hops. Patent Document 2 discloses that pyruvic acid has the effect of increasing stimulation and refreshing sensation (cool sensation) in beer-like sparkling fermented beverages such as beer, and that pyruvic acid is contained in beer-like sparkling fermented beverages. A method for increasing the amount is described.

However, Patent Document 1 does not describe a beer-like sparkling fermented beverage using malt as a raw material, nor does it describe the final degree of fermentation of a beer-like sparkling fermented beverage. Also, Reference 2 does not describe the final degree of fermentation of the beer-like sparkling fermented beverage. Therefore, when the method of Patent Document 1 or 2 is used, it is possible to increase the sharpness by increasing the final degree of fermentation, and whether it is possible to impart a cool feeling to a beer-like fermented malt beverage with a reduced body. is still unknown.

JP 2015-156848 A Japanese Patent No. 5855579

The present invention solves the above conventional problems, and its object is to provide a method for imparting a cooling sensation to a beer-like fermented malt beverage having a high degree of final fermentation.

The present invention provides a beer-like fermented malt beverage having an apparent final degree of fermentation of 85% or more and containing 3-methyl-2-buten-1-ol at a concentration of 5 ppb or more.

In one certain form, the said beer-like fermented malt drink has a malt use ratio of 50 weight% or more.

In one embodiment, the beer-like fermented malt beverage contains sesquiterpenes and derivatives thereof derived from Polaris species hops.

The present invention also includes a step of adjusting the content of 3-methyl-2-buten-1-ol in the sugar solution obtained from the raw material to 5 ppb or more; and a step of inoculating yeast into the obtained sugar solution and fermenting it. ;
to provide a method for producing a beer-like fermented malt beverage.

In one embodiment, the raw material contains malt at a rate of 50% by weight or more.

In one embodiment, a method for producing a beer-like fermented malt beverage uses Polaris hops as a raw material.

The present invention also includes a step of adjusting the content of 3-methyl-2-buten-1-ol in the sugar solution obtained from the raw material to 5 ppb or more; and a step of inoculating yeast into the obtained sugar solution and fermenting it. ;
To provide a method for imparting a cooling sensation to a beer-like fermented malt beverage having an appearance final fermentation degree of 85% or more.

ADVANTAGE OF THE INVENTION According to this invention, the method of imparting coolness to a beer-like fermented malt beverage having a high final degree of fermentation is provided. The beer-like fermented malt beverage obtained by the method of the present invention has sharpness and coolness, and is effective in improving the palatability of the beer-like fermented malt beverage.

The inventors of the present invention have found that by adding a specific amount of 3-methyl-2-buten-1-ol to a beer-like fermented malt beverage (hereinafter also simply referred to as "fermented malt beverage"), beer-like fermented malt It was found that a cool feeling is imparted to the beverage.

In the beer-like fermented malt beverage of the present invention, the content of 3-methyl-2-buten-1-ol is adjusted to a concentration of 5 ppb or more. If the concentration of 3-methyl-2-buten-1-ol is less than 5 ppb, the cooling sensation imparted to the beer-like fermented malt beverage will be insufficient. The concentration of 3-methyl-2-buten-1-ol is preferably 7-50 ppb, more preferably 9-20 ppb. If the concentration of 3-methyl-2-buten-1-ol exceeds 50 ppb, the flavor balance may deteriorate.

The concentration of 3-methyl-2-buten-1-ol in fermented malt beverages can be measured using a GC/MS instrument. For example, after adjusting the pH of the sample solution, hexanol is added as an internal standard substance, and the components are extracted with dichloromethane. Next, the solvent layer after extraction is concentrated, and the concentrated liquid is subjected to a GC/MS apparatus.

The method of adding 3-methyl-2-buten-1-ol to the fermented malt beverage is not particularly limited. 3-Methyl-2-buten-1-ol may be contained by being added to the fermented malt beverage, or may be contained by adjusting the type and amount of raw material used.

Examples of sources containing 3-methyl-2-buten-1-ol include hops. Hops are a raw material used in the production of fermented malt beverages for the purpose of imparting a bitter taste and refreshing aroma, improving the retention of foam, and improving the microbial resistance of beer. The form of adding hops as a raw material may be hop pellets, hop extracts, or cones themselves. 3-Methyl-2-buten-1-ol is contained in a large amount in fermented malt beverages, for example, when Polaris hops are used as raw materials, but is not limited thereto. However, as an example of a method for increasing the concentration of 3-methyl-2-buten-1-ol, all or part of the commonly used hops may be replaced with Polaris hops. When replacing some of the types of hops that are normally used with Polaris hops, the amount of Polaris hops used is determined in consideration of the 3-methyl-2-buten-1-ol content and the flavor of the fermented malt beverage. The amount of the hops used is about 3% by weight or more, preferably about 7-50% by weight, and more preferably about 10-30% by weight.

When Polaris hops are used to produce the fermented malt beverage, the fermented malt beverage contains sesquiterpenes and their derivatives in addition to 3-methyl-2-buten-1-ol. Sesquiterpenes refer to a series _of compounds with the chemical formula of _C15H24 . Examples of such sesquiterpenes and their derivatives include 4-epi-cuvebol, α-cuvebene, α-casinol, α-cuvebene, γ-muurolene, α-amorphene and α-muurolene.

Ingredients derived from Polaris sp. hops, particularly the sesquiterpenes and their derivatives, are believed to enhance the cooling sensation. Therefore, the beer-like fermented malt beverage of the present invention preferably contains a component derived from Polaris hops, particularly at least one of the above sesquiterpenes and derivatives thereof.

The content of the hop-derived component may be the concentration produced in the fermented malt beverage when Polaris hops are used in the production of the fermented malt beverage. For example, D- linalool at a concentration of 6 ppb as an internal standard, the peak area ratio measured using a GC / MS device is 0.2 to 3.0, preferably 0.5 to 2.5, more preferably 0 .8 to 1.6.

When the fermented malt beverage contains 3-methyl-2-buten-1-ol, it can be incorporated in an appropriate step in the production process of the fermented malt beverage. For example, when it is contained in a fermented malt beverage, it may be used in any process such as the cooling process after boiling the wort of a raw material solution such as wort, the fermentation process, or the aging process after boiling the wort.

The beer-like fermented malt beverage of the present invention is produced according to the methods and conditions commonly used for producing beer or fermented malt beverages, except that 3-methyl-2-buten-1-ol is added. For example, crushed malt, auxiliary materials such as barley, and hot water are first added to a preparation tank and mixed to prepare a mash. The mash can be prepared by a conventional method. For example, first, the mixture is held at 35-60° C. for 20-90 minutes to decompose the protein derived from the raw material into amino acids and the like, followed by a saccharification step. At that time, if necessary, enzymatic agents such as saccharifying enzymes and proteases described later, and flavor components such as spices and herbs may be added in addition to the main raw materials and auxiliary raw materials.

After that, the temperature of the mash is gradually raised and maintained at a predetermined temperature for a certain period of time to saccharify the starch using enzymes derived from malt or added to the mash. The temperature and time during the saccharification treatment can be appropriately determined in consideration of the type of enzyme used, the amount of mash, and the quality of the desired malt alcoholic beverage. This can be done by holding for 1 minute. After the saccharification treatment, the mixture is kept at 76 to 78° C. for about 10 minutes, and then filtered in a wort filtration tank to obtain a clear sugar liquid. Moreover, when performing a saccharification process, you may add an appropriate amount of enzyme agents in a required range.

Cereals subjected to saccharification include malt. The content of malt in grains subjected to saccharification is not particularly limited, but is 25% by weight or more, preferably 50% by weight or more, more preferably 67% by weight or more. The cereals subjected to saccharification may be 100% malt. The ratio of malt to the total raw materials excluding water (% by weight) is referred to as the ratio of malt used.

The higher the malt content in the grains, the stronger the malt-derived umami and richness of the obtained wort. In addition, the higher the content of malt in grains, the higher the content of nitrogen compounds in wort obtained. it gets harder.

The above-mentioned auxiliary raw materials mean raw materials other than malt and hops. The auxiliary raw materials include, for example, starch raw materials such as barley, wheat, corn starch, corn grits, rice and korian, and sugar raw materials such as liquid sugar and sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with acid or 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 auxiliary materials.

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

The operation of boiling the wort may be carried out according to the method and conditions normally used in producing beer. For example, the pH-adjusted sugar solution is transferred to a boiling kettle and boiled. Hops are added from the beginning of the boiling of the molasses solution during the whirlpool settling period. As hops, hop extracts or components extracted from hops may be used. The sugar solution is then transferred to a sedimentation tank called a whirlpool to remove hop residue and solidified protein produced by boiling, and then cooled to an appropriate temperature using a plate cooler. Wort is obtained by the operation of boiling the wort.

The obtained wort can be fermented and used as a raw material for producing a fermented malt beverage. Fermentation of wort may be carried out according to a conventional method. For example, the cooled wort is inoculated with yeast, transferred to a fermentation tank, and alcoholic fermentation is performed.

The final appearance fermentation degree of the fermented malt beverage of the present invention is preferably 85% or more. If the appearance final degree of fermentation of the fermented malt beverage is less than 85%, the sharpness of the resulting fermented malt beverage is reduced. The final apparent degree of fermentation of the fermented malt beverage of the present invention is preferably 90-110%, more preferably 90-100%.

The degree of fermentation is an important indicator of how much fermentation has progressed in beer after fermentation. Further, the final degree of fermentation means the ratio of the extract that can be assimilated by the brewer's yeast to the original wort extract. Here, the extract that can be assimilated by brewer's yeast means the extract contained in the product beer from the original wort extract (that is, the extract that remains after all the extracts that can be used by brewer's yeast are fermented (called final extract). ) is subtracted. Appearance final fermentation degree refers to the final fermentation degree calculated using the value of the final extract and the extract concentration (%) determined from the specific gravity of beer containing alcohol.

In addition, an extract means a non-volatile solid content. The term extract means the non-volatile solids themselves, the amount of non-volatile solids, or the concentration of non-volatile solids, depending on the context.

For example, the appearance final fermentation degree Vend of a fermented beverage is expressed by the formula

[Number 1]
Vend (%) = {(P-Eend)/P} x 100
[Where P is the raw wort extract and Eend is the apparent final extract. ]

The raw wort extract P is theoretically back-calculated from the alcohol concentration of the product beer and the value of the extract according to Balling's formula, the value of the wort extract before alcoholic fermentation. Specifically, it can be determined by the method shown in Analytica-EBC (9.4) (2007). In addition, the appearance final extract Eend is obtained by collecting beer in a flask, adding a large amount of freshly pressed yeast, and fermenting with stirring at 25 ° C. until the value of the extract no longer decreases (24 h). It can be determined by measuring the value of the appearance extract inside.

Appearance final extract Eend may show a negative value because it is calculated from the alcohol-containing specific gravity of the final extract. As a result, the appearance final fermentation degree may exceed 100%.

The final degree of fermentation in appearance can be controlled by, for example, adjusting the saccharification conditions, the presence or absence of the use of enzymes when saccharifying raw materials, and the types and blending amounts of raw materials. For example, if the saccharification time is lengthened, the sugar concentration that can be used by the yeast can be increased, and the appearance final fermentation degree can be increased.

After completion of the fermentation, the obtained fermented liquor is further aged in a sake storage tank as an aging step, and stored under low temperature conditions of about 0° C. for stabilization. Next, as a filtration step, the fermented liquid after aging is filtered to remove yeast, proteins, etc., and a fermented malt beverage is obtained.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these. However, Example 1 is a reference example.

<Example 1>
Beer production and analysis using Polaris hops (Beer production)
40 kg of pulverized malt was mixed with hot water, saccharified and filtered to obtain 160 L of wort. To this, 0.02 kg of nugget seed extract (manufactured by Hopsteiner) and Polaris seed hop pellets (manufactured by Hopsteiner) were added so that the product beer had a bitterness value of 20B. U.S.A. The amount was adjusted and added, and the mixture was boiled for 60 minutes. After boiling, the mixture was cooled, a predetermined amount of yeast was added, and the mixture was fermented for 7 days. After that, it was aged, cooled and filtered to obtain beer A. The appearance final fermentation degree of beer A was 87.3%.

The amount of nugget seed hop extract was reduced from 0.02 kg to 0.015 kg and the product beer bitterness value was 20 B.V. U.S.A. Beer B was produced in the same manner as A except that Polaris seed hop pellets were adjusted and added so that The appearance final fermentation degree of beer B was 88.1%.

From 0.02 kg of nugget seed hop extract to 0.010 kg, the product beer bitterness value of 20B. U.S.A. Beer C was produced in the same manner as product beer A, except that Polaris hop pellets were adjusted and added so that The appearance final fermentation degree of beer C was 89.1%.

The product beer bitterness value was 20B. U.S.A. Beer D was produced in the same manner as product beer A except that only Polaris hop pellets were adjusted and added so that The appearance final fermentation degree of beer D was 87.7%.

A GC/MS analytical method with dichloromethane liquid-liquid extraction was used to determine the 3-methyl-2-buten-1-ol (3MBol) concentration of beers AD.

(Sample preparation for analysis)
First, 30 g of a sample was collected in a container, 6 g of ammonium sulfate was added, then 5 ml of dichloromethane was added to the container, and 50 μL of 1500 ppm hexanol was added as an internal standard substance, followed by extraction with shaking for 20 minutes. At this time, if there was gas in the container, it was vented.

After that, centrifugation treatment is performed at 3500 rpm for 5 minutes to recover the solvent layer, and anhydrous sodium sulfate is added to the recovered solvent layer for dehydration. bottom.

(GC measurement conditions)
The GC conditions were as follows: J&W "DB-WAX" (trade name) (60m x 0.25mm ID; 0.25μm FT) was used. The temperature was raised to 230°C at 3°C/min and held for 5 minutes.

(quantification method)
The amount of 3MBol in the analytical sample was calculated from the area ratio with the internal standard hexanol. Here, using the target ion m/z 71 of 3 MBol, it was calculated from the area ratio with the peak using the target ion m/z 56 of hexanol. Table 1 shows the results.

The beers A, B, C, and D thus obtained were subjected to a sensory test by seven well-trained panelists regarding the strength of the cooling sensation of the beer.

(cool feeling)
4: Strong cooling sensation 3: Cooling sensation 2: Slightly cooling sensation 1: Not much cooling sensation 0: Cooling sensation not felt

The results are listed in Table 1. The score of the sensory test in Table 1 is the average value of the scores of the seven panelists.

[Table 1]

<Example 2>
Production of Beer Using 3MBol 30 kg of pulverized malt was mixed with 120 L of hot water at 50° C., and 10 kg of liquefied cornstarch was separately added to mash to saccharify. After that, wort filtration, wort boiling, and wort cooling were carried out, yeast was added, fermentation was performed at 10°C for 10 days, and after aging for 10 days, filtration was performed to produce a base beer. However, no hops were added when boiling the wort. The 3MBol was derived from hops and the 3MBol concentration in the base beer was 0 ppb. The final apparent fermentation degree of the base beer was 91.3%.

This base beer was divided into 8 portions, 1 was not added to serve as a control, and 3 MBol was added to the remaining 7 portions to give concentrations of 1, 3, 5, 7, 9, 10 and 20 ppb respectively. was added to

The prepared sensory test sample beer was subjected to blind sensory evaluation by five well-trained panelists. Cool feeling, full-bodied feeling, sharpness, and beer-likeness (that is, good flavor balance as beer) were set as the evaluation performance. Five levels of evaluation criteria were set as follows. Table 2 shows the average score by each panelist.

[Table 2]

(cool feeling)
4: Strong cooling sensation 3: Cooling sensation 2: Slightly cooling sensation 1: Not much cooling sensation 0: Cooling sensation not felt

(rich feeling)
4: Very rich 3: Rich 2: Slightly rich 1: Not very rich 0: Not rich

(sharp)
4: Very sharp 3: Sharp 2: Slightly sharp 1: Slightly inferior 0: Not sharp

(Beer-like)
4: Very good balance of beer flavor 3: Good balance of beer flavor 2: Slightly unbalanced beer flavor 1: Poor balance of beer flavor 0: Very poor balance of beer flavor

As 3MBol was added, the cooling sensation tended to increase. Moreover, the richness did not change much. The sharpness tended to increase, but at 20 ppb, the sharpness tended to be slightly inferior. The beer-likeness was originally a non-hopped beer, so the score was low, but the score improved slightly with the addition of 3 MBol 10 ppb. When 20 ppb was added, the flavor balance was lost.

<Example 3>
Production of Beer Partially Using Polaris Hops A mash obtained by mixing 30 kg of pulverized malt with 120 L of hot water at 50° C. was mixed with a liquid obtained by separately liquefying 10 kg of cornstarch to saccharify. After that, wort filtration, wort boiling, and wort cooling were carried out, yeast was added, fermentation was performed at 10°C for 10 days, and after aging for 10 days, filtration was performed to produce a base beer. As for hops, 0.02 kg of nugget seed extract was added at the time of boiling the wort, and the bitterness value in the product beer was 20B. U.S.A. An amount of Polaris seed hop pellets adjusted to give a The final apparent fermentation degree of the base beer was 92.2%.

Measured 3MBol in the base beer was 8.1 ppb. This base beer was mixed with the non-hopped beer produced in Example 2 at an arbitrary ratio to obtain five types of sensory test samples. Sensory evaluation was performed in the same manner as in Example 2 for the prepared sensory test sample beer. Table 3 shows the average score by each panelist.

[Table 3]

As the mixing ratio of beer brewed with Polaris species increased, the cooling sensation tended to increase. Sharpness also tended to increase. Beer-likeness (good balance as a beer) is a low score because 0 ppb is a non-hopped beer. tended to be higher.

<Example 4>
Relationship between Appearance Final Fermentation Degree and Coolness Feeling 30 kg of pulverized malt was mixed with 120 L of hot water at 50° C., and 10 kg of liquefied cornstarch was separately added to saccharify. After that, the wort was filtered, hops were added, the wort was boiled, and the wort was cooled. Yeast was added and fermented at 10°C for 10 days. After aging for 10 days, the mixture was filtered to produce beer. At that time, by changing the saccharification conditions, 180 L of each of three types of beer with different external final fermentation degrees were experimentally produced. However, the hops are Polaris species and the bitterness value of the product beer is 15B. U.S.A. was adjusted so as to be For each prototype, the appearance final fermentation degree was calculated and the 3 Mbol concentration was measured.

An additional 4 ppb of 3 Mbol was added to these three prototypes to increase the 3 Mbol concentration.

A sensory test of cooling sensation was conducted by 5 panelists on the 6 types of prototypes. Evaluation criteria are the same as in Example 2. Table 4 shows the average score by each panelist.

[Table 4]

From the results in Table 4, it was recognized that the cooling sensation tended to increase as the appearance final fermentation degree was higher.

Claims (10)

A beer-like fermented malt beverage having an apparent final degree of fermentation of 90-110 % and containing 3-methyl-2-buten-1-ol at a concentration of 7-20 ppb . The beer-like fermented malt beverage according to claim 1, which has a malt usage ratio of 50% by weight or more. 3. The beer-like fermented malt beverage according to claim 1 or 2, containing sesquiterpenes derived from Polaris hops and derivatives thereof. A step of adjusting the content of 3-methyl-2-buten-1-ol in the sugar solution obtained from the raw material to 7 to 20 ppb ; and inoculating the obtained sugar solution with yeast to achieve a final fermentation with an appearance of 90 to 110%. fermenting to a degree ;
A method for producing a beer-like fermented malt beverage, comprising: 5. The method for producing a beer-like fermented malt beverage according to claim 4, wherein the raw material contains malt at a rate of 50% by weight or more. 6. The method for producing a beer-like fermented malt beverage according to claim 4 or 5, wherein Polaris hops are used as raw material hops . A step of adjusting the content of 3-methyl-2-buten-1-ol in the sugar solution obtained from the raw material to 7 to 20 ppb ; and inoculating the obtained sugar solution with yeast to achieve a final fermentation with an appearance of 90 to 110%. fermenting to a degree ;
A method for imparting a cooling sensation to a beer -like fermented malt beverage. The beer-like fermented malt beverage according to any one of claims 1 to 3, wherein the 3-methyl-2-buten-1-ol concentration is 7 ppb or more and less than 20 ppb . The method for producing a beer-like fermented malt beverage according to any one of claims 4 to 6, wherein the content of 3-methyl-2-buten-1-ol is adjusted to 7 ppb or more and less than 20 ppb . The beer-like fermented malt beverage having an appearance final fermentation degree of 85% or more according to claim 7, wherein the content of 3-methyl-2-buten-1-ol is adjusted to 7 ppb or more and less than 20 ppb. how to give.