JPH10165163A - Production of sparkling liquor whose flavor can be adjusted - Google Patents
Production of sparkling liquor whose flavor can be adjustedInfo
- Publication number
- JPH10165163A JPH10165163A JP8352441A JP35244196A JPH10165163A JP H10165163 A JPH10165163 A JP H10165163A JP 8352441 A JP8352441 A JP 8352441A JP 35244196 A JP35244196 A JP 35244196A JP H10165163 A JPH10165163 A JP H10165163A
- Authority
- JP
- Japan
- Prior art keywords
- malt
- glucose
- amount
- wort
- flavor
- 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.)
- Withdrawn
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、麦芽を使用した酒
類のうち、麦芽の使用量が他の原料よりも少ない発泡酒
の製造方法に関し、詳しくは麦芽及び副原料であるデン
プン質原料を仕込む際に工夫して香りを調整するように
した発泡酒の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing low-malt beer in which malt is used less than other raw materials among liquors using malt. More specifically, malt and a starch-based raw material as an auxiliary raw material are charged. The present invention relates to a method for producing low-malt beer, which is devised to adjust the aroma.
【０００２】[0002]
【従来の技術】発泡酒は、麦芽以外の原料の種類及びそ
の使用量、使用するビール酵母の種類、発酵条件等に応
じて、清酒風味、果実風味、あるいはワイン風味といっ
た風味の異なる発泡酒を製造することが可能である。ビ
ールも発泡酒も、麦芽の活性酵素を用いてデンプン質を
糖化させ、糖化液を発酵させてアルコールと炭酸ガスに
分解して得るアルコール飲料である点においては変わり
がない。したがって、発泡酒の作り方もビールと基本的
に大きく変わるものではなく、ビールの製造装置を使用
して作ることが可能である。このような発泡酒の製造方
法において、仕込等を同一条件で製造したとしても、麦
芽の使用量に応じてその味及び香り（以下、「香味」と
いう。）に変化を生ずる。一方、麦芽の使用量を減らし
て行き、麦芽以外の副原料の使用量に対して麦芽の使用
量を少なくした場合には、本発明者の研究結果による
と、ビールと同一条件で製造したとしても、通常のビー
ルと異なる香味のものが得られることがわかった。2. Description of the Related Art Happoshu has different flavors such as sake flavor, fruit flavor, and wine flavor depending on the types and amounts of raw materials other than malt, the type of beer yeast used, and fermentation conditions. It is possible to manufacture. Both beer and low-malt beer are alcoholic beverages obtained by saccharifying starch using an active enzyme of malt and fermenting a saccharified liquid to decompose into alcohol and carbon dioxide. Therefore, the method of making low-malt beer is basically not largely different from that of beer, and can be made using a beer manufacturing apparatus. In such a method for producing low-malt beer, even if the preparation and the like are produced under the same conditions, the taste and aroma (hereinafter, referred to as “flavor”) of the malt vary depending on the amount of malt used. On the other hand, if the amount of malt used was reduced and the amount of malt used was reduced with respect to the amount of auxiliary material other than malt, according to the research results of the present inventors, it was assumed that the malt was produced under the same conditions as beer. It was also found that a flavor different from that of ordinary beer was obtained.
【０００３】本発明者の研究によると、発泡酒の香味に
係わる因子は多々あり、しかも香味はそれら個々の要因
の相互作用によって総合的に決定される。それら要因の
主なものの一つとして酢酸イソアミル等の酢酸エステル
生成量が挙げられる。酢酸エステル生成量は、香味のう
ちの香りに深く係わりを持ち、ビールの世界では、香味
の官能検査において、「エステル香」の有無、その程度
が判定項目として設定されている。ということは、酢酸
エステルの生成量に応じて発泡酒の香りを変化させるこ
とが可能であり、その生成量をコントロールすることに
よって、発泡酒に任意の香りを付与することができる
（すなわち、発泡酒の香りを任意に調節できる）。According to the study of the present inventors, there are many factors relating to the flavor of happoshu, and the flavor is determined comprehensively by the interaction of these individual factors. One of the main factors is the production amount of acetic ester such as isoamyl acetate. The amount of acetate ester produced is closely related to the fragrance of the flavor, and in the world of beer, the presence or absence and the degree of “ester fragrance” are set as determination items in the sensory test of the flavor. That is, it is possible to change the scent of happoshu in accordance with the amount of acetate ester produced, and by controlling the amount of happoshu, it is possible to impart an arbitrary scent to happoshu (ie, The scent of sake can be adjusted arbitrarily).
【０００４】[0004]
【発明が解決しようとする課題】本発明は、上述した研
究より得られた知見に基づいてなされたものであり、麦
芽及び米、コーン、スターチ等の副原料より製造する発
泡酒であって、麦芽の使用量が水を除く副原料よりも少
ない発泡酒の製造方法において、主発酵後の麦汁中の酢
酸エステル生成量を制御することにより、発泡酒の香味
を調整できるようにした発泡酒の製造方法を提供するこ
とを目的とする。DISCLOSURE OF THE INVENTION The present invention has been made based on the knowledge obtained from the above-mentioned research, and is a low-malt beer produced from malt and auxiliary materials such as rice, corn and starch, In a method for producing low-malt beer, in which the amount of malt used is smaller than the auxiliary material excluding water, by controlling the amount of acetate ester produced in the wort after the main fermentation, it is possible to adjust the flavor of the low-malt beer. It is an object of the present invention to provide a method for producing the same.
【０００５】[0005]
【課題を解決するための手段】本発明は、麦芽及び米、
コーン、スターチ等の副原料より製造する発泡酒であっ
て、麦芽の使用量が水を除く前記副原料より少ない発泡
酒の製造法において、発酵工程前に麦汁中の全発酵性糖
類におけるグルコースの比率を８〜６０％の間で制御す
ることにより、発泡酒の香味を調整するようにしたこと
を特徴とする発泡酒の製造法に関する。SUMMARY OF THE INVENTION The present invention provides malt and rice,
In a method for producing low-malt beer produced from auxiliary materials such as corn and starch, wherein malt is used in a lesser amount than the above-mentioned auxiliary materials except for water, the amount of glucose in all fermentable sugars in wort before the fermentation step is reduced. The present invention relates to a method for producing a low-malt beer, wherein the flavor of the low-malt beer is adjusted by controlling a ratio of 8 to 60%.
【０００６】[0006]
【発明の実施の形態】本発明における麦芽の使用量は水
を除く副原料より少なくし、好ましくは水を除く全使用
原料（麦芽及び副原料）の２５重量％未満であり、通常
のビールに比べて著しく少ない。次に、副原料の使用量
については、グルコースの添加量なども考慮して決定す
べきであるが、通常は水を除く全使用原料の５０〜７６
重量％程度が適当である。本発明の方法は、発酵工程前
に麦汁中の全発酵性糖類におけるグルコースの比率を８
〜６０％の間で制御することに特色がある。具体的に
は、グルコースを副原料の一部として添加する方法、仕
込工程において耐熱性α−アミラーゼ及び／又はグルコ
アミラーゼを添加して副原料を糖化してグルコース量を
増やす方法、さらにはこれらの方法を組み合わせること
によって、発酵工程前に麦汁中の全発酵性糖類における
グルコースの比率を８〜６０％に調節することができ
る。なお、グルコースの比率が６０％を越えると、グル
コースの添加量に見合った分の酢酸エステルの変化量が
得られず、コスト的に効率が大幅に悪化する。BEST MODE FOR CARRYING OUT THE INVENTION The amount of malt used in the present invention is less than that of auxiliary materials other than water, preferably less than 25% by weight of all raw materials (malt and auxiliary materials) excluding water. Significantly less. Next, the amount of the auxiliary material to be used should be determined in consideration of the amount of glucose to be added.
A suitable amount is about weight%. The method of the present invention provides that the ratio of glucose in the total fermentable sugars in wort before the fermentation step is 8%.
Controlling between ６０60% is characteristic. Specifically, a method in which glucose is added as a part of an auxiliary material, a method in which a heat-resistant α-amylase and / or glucoamylase is added in a preparation step to saccharify the auxiliary material to increase the amount of glucose, and furthermore, By combining the methods, the ratio of glucose in the total fermentable sugars in the wort can be adjusted to 8 to 60% before the fermentation step. If the ratio of glucose exceeds 60%, the amount of change in the amount of acetate corresponding to the amount of glucose added cannot be obtained, and the cost is greatly reduced in efficiency.
【０００７】副原料にグルコースを使用する場合、純品
のグルコースの他、グルコースを含む糖類、例えば澱粉
分解物（特に、３糖以下の低分子のものを高率で含有す
るものが好ましい。）等が好ましい。なお、グルコース
の添加は、発酵工程の開始前までであればよく、通常は
仕込工程で行うが、好ましい添加時期は麦汁濾過後発酵
工程に移行する前である。グルコースは、一度に添加し
てもよく、数回に分けて行ってもよい。When glucose is used as an auxiliary material, in addition to pure glucose, saccharides containing glucose, for example, starch decomposed products (particularly, those containing low-molecular-weight trisaccharide or less are preferable). Are preferred. The addition of glucose may be performed before the start of the fermentation step, and is usually performed in the preparation step. The preferable addition time is before the fermentation step after the wort filtration. Glucose may be added at once or may be divided into several portions.
【０００８】また、酵素剤としては耐熱性のものであれ
ばよく、例えば耐熱性α−アミラーゼ（大和化成社製、
商品名：クライスターゼＹＣ１５Ｓ），耐熱性α−アミ
ラーゼ（天野製薬社製、商品名：アミラーゼＡＨ），グ
ルコアミラーゼ（天野製薬社製、商品名：グルクザイム
ＡＦ）などがある。これら酵素剤は、副原料の澱粉質原
料を糖化してグルコースやマルトース等の発酵性糖類に
変換する目的で使用するので、その使用量は、副原料の
種類，使用量などを考慮して決定すればよい。なお、酵
素剤は通常、仕込槽に加え、その添加時期は糖化工程開
始前から開始直後までである。しかし、酵素剤が耐熱性
である場合、仕込釜に加えることもできる。[0008] The enzyme agent may be any heat-resistant one, such as a heat-resistant α-amylase (manufactured by Daiwa Kasei Co., Ltd.).
(Trade name: Krystase YC15S), thermostable α-amylase (trade name: Amylase AH, manufactured by Amano Pharmaceutical Co., Ltd.), and glucoamylase (trade name: Gluczyme AF, manufactured by Amano Pharmaceutical Co., Ltd.). These enzyme agents are used for the purpose of saccharifying the starchy raw material as an auxiliary material and converting it into fermentable saccharides such as glucose and maltose, and the amount used is determined in consideration of the type and amount of the auxiliary material. do it. In addition, the enzyme agent is usually added to the charging tank, and its addition time is from before the start of the saccharification step to immediately after the start. However, if the enzyme agent is heat resistant, it can be added to the brew kettle.
【０００９】本発明の方法によれば、麦汁における発酵
性糖類中に占めるグルコースの割合を前記範囲内で変化
させることによって、発酵前麦汁中の酢酸エステル類の
生成量を制御し、発泡酒の香味を調整することができ
る。すなわち、本発明者は酢酸エステル類の生成量は、
麦汁中の発酵性糖類におけるグルコースの比率に関連性
が深いことを確認し、グルコース量を調整することによ
って発酵前麦汁中の酢酸エステル類の生成量を制御して
所望する香味の発泡酒を製造することを可能にしたので
ある。According to the method of the present invention, the amount of acetate in the wort before fermentation is controlled by changing the proportion of glucose in the fermentable sugars in the wort within the above-mentioned range, and The flavor of sake can be adjusted. That is, the present inventor has found that the production amount of acetates is
Confirm that the ratio of glucose in the fermentable sugars in the wort is deeply related, and control the amount of acetate esters in the wort before fermentation by adjusting the amount of glucose to produce the desired flavor of happoshu It was possible to manufacture.
【００１０】次に、本発明の発泡酒の製造方法について
説明する。主原料である麦芽の一部及び澱粉質の副原料
の全部を仕込釜に入れ、温水を加えてこれらの原料と混
合して液化を行いマイシェを作るが、この操作は通常、
開始時の液温を５０℃程度とし、徐々に昇温して所定温
度、通常は６５〜７０℃とした後、該温度に所定時間
（通常は１０分間程度）保持し、さらに昇温して段階的
に所定の温度、通常は９０〜１００℃まで液温を高め、
この温度に２０分程度保持する。一方、仕込槽では、残
りの麦芽に温水を加えて混合し、所定温度、通常は４０
〜５０℃とし、所定時間、通常は３０〜９０分間程度保
持してマイシェを作った後、これに前記仕込釜のマイシ
ェを加えて合一する。このマイシェを所定温度、通常は
６０〜８０℃にて所定時間、通常は３０〜９０分間程度
保持して酵素作用による糖化を行う。この場合、所望に
より外来の酵素剤を添加することによってグルコースの
生成量を増加させ、麦汁中の全発酵性糖類におけるグル
コースの比率を高めることができる。一方、副原料にグ
ルコースを使用することによって、麦汁中の全発酵性糖
類におけるグルコースの比率を高める場合は、糖化後に
グルコースもしくはグルコースを含有する糖類を添加す
る。Next, a method for producing a low-malt beer according to the present invention will be described. A part of malt, which is the main raw material, and all of the starchy sub-raw materials are put in a brewing kettle, hot water is added thereto, mixed with these raw materials, and liquefied to make a mash.
The liquid temperature at the start is about 50 ° C., and the temperature is gradually raised to a predetermined temperature, usually 65 to 70 ° C., and then maintained at the temperature for a predetermined time (normally about 10 minutes), and then further raised. The liquid temperature is gradually increased to a predetermined temperature, usually 90 to 100 ° C.,
Hold at this temperature for about 20 minutes. On the other hand, in the charging tank, warm water is added to the remaining malt and mixed, and the mixture is heated to a predetermined temperature, usually 40 ° C.
After maintaining the temperature at ℃ 50 ° C. and maintaining for a predetermined time, usually about 30 to 90 minutes, a mash is added to the mash and the coal is added thereto. The mash is held at a predetermined temperature, usually 60 to 80 ° C. for a predetermined time, usually about 30 to 90 minutes, to perform saccharification by an enzymatic action. In this case, the amount of glucose produced can be increased by adding a foreign enzyme agent if desired, and the ratio of glucose in the total fermentable sugars in the wort can be increased. On the other hand, when glucose is used as an auxiliary material to increase the ratio of glucose in all the fermentable saccharides in wort, glucose or a saccharide containing glucose is added after saccharification.
【００１１】糖化工程終了後、濾過を行って濾液として
の透明な麦汁を得る。次いで、この麦汁を煮沸釜に移
し、ホップを加えて煮沸する。煮沸した麦汁を適切な発
酵温度まで冷却してから発酵工程に移す。発酵槽に入れ
た冷麦汁にビール酵母を接種して発酵を行う。次いで、
得られた発酵液を熟成（後発酵）させる。After completion of the saccharification step, filtration is performed to obtain a transparent wort as a filtrate. Next, the wort is transferred to a boiling pot, hops are added and the mixture is boiled. The boiled wort is cooled to an appropriate fermentation temperature before being transferred to the fermentation process. Fermentation is performed by inoculating brewer's yeast into cold wort placed in a fermenter. Then
The obtained fermented liquid is aged (post-fermented).
【００１２】このようにして後発酵を終了して得た発泡
酒の一般的な組成を示すと、アルコール濃度４〜６容量
％、ガス圧２．４である。また、この発泡酒は香味に優
れている。The general composition of the low-malt beer obtained after the completion of the post-fermentation in this manner has an alcohol concentration of 4 to 6% by volume and a gas pressure of 2.4. Also, this low-malt beer is excellent in flavor.
【００１３】[0013]
【実施例】次に、本発明を実施例により詳しく説明す
る。 実施例１〜３ ４００Ｌパイロットスケールにて図１のダイヤグラムに
したがって発泡酒を製造した。水を除く全原料中の麦芽
使用量を２４重量％とし、仕込工程における仕込釜と仕
込槽への麦芽の添加比率（重量比）を前者：後者＝１：
２とした。すなわち、仕込釜には約５．６ｋｇ（水を除
く全原料中の８重量％に相当）の麦芽を添加し、仕込槽
には約１１ｋｇ（水を除く全原料中の１６重量％に相
当）の麦芽を添加した。仕込釜では、麦芽の他に澱粉質
原料として所定量のコーン、スターチ及び米を加え、さ
らに温水１１７Ｌを添加して液温を約５０℃とし、徐々
に昇温し、７０℃で１０分間保持（蛋白休止時間）した
後、１００℃程度の温度まで徐々に（開始時から約９０
分間）昇温し、この温度で２０分間保った。このように
して麦芽と副原料のマイシェを製造した。Next, the present invention will be described in detail with reference to examples. Examples 1-3 Happoshu was produced according to the diagram of FIG. 1 on a 400 L pilot scale. The amount of malt used in all the raw materials except water is 24% by weight, and the ratio of malt added to the charging pot and the charging tank (weight ratio) in the charging step is the former: the latter = 1: 1.
And 2. That is, about 5.6 kg (corresponding to 8% by weight of all raw materials except water) of malt is added to the charging tank, and about 11 kg (corresponding to 16% by weight of all raw materials except water) of the charging tank. Of malt was added. In the brewing kettle, in addition to malt, a predetermined amount of corn, starch and rice are added as starch materials, and 117 L of hot water is further added to bring the liquid temperature to about 50 ° C., and the temperature is gradually raised and maintained at 70 ° C. for 10 minutes. (Protein pause time) and then gradually to a temperature of about 100 ° C (about 90
Min) and kept at this temperature for 20 minutes. In this way, malt and maiche as an auxiliary material were produced.
【００１４】一方、仕込槽では約１１ｋｇの麦芽に仕込
用水（温水）２００Ｌを加えて３７℃で２０分間の蛋白
休止時間を経過してマイシェを製造した。このマイシェ
を上記のマイシェと混合した。その結果、液温は約６５
℃となり、麦芽に含まれる糖化酵素が十分に機能する温
度に達した（図１のダイヤグラムのＡ点）。この温度で
約７０分間保つことによってマイシェの糖化を行い、澱
粉質原料を発酵に適した糖分に変化させた。その後、徐
々に昇温して液温を７５℃とし、この温度に１０分間保
持した。On the other hand, in the charging tank, about 11 kg of malt was added with 200 L of charging water (warm water), and a mash was manufactured at 37 ° C. for 20 minutes after a protein rest period. This mesche was mixed with the mesche described above. As a result, the liquid temperature was about 65
° C, and reached a temperature at which the saccharifying enzyme contained in malt sufficiently functions (point A in the diagram in Fig. 1). By maintaining the temperature at this temperature for about 70 minutes, the mash was saccharified, and the starchy raw material was changed to a sugar content suitable for fermentation. Thereafter, the temperature was gradually raised to a liquid temperature of 75 ° C., and maintained at this temperature for 10 minutes.
【００１５】得られた糖化液を濾過槽で濾過して麦汁を
調製し、これを煮沸釜に移し、ホップと所定量のグルコ
ースを添加して煮沸した。次いで、麦汁を沈澱槽に移し
て沈澱物を分離、除去した後、約９℃に冷却した。この
冷麦汁を発酵槽に導入し、ビール酵母を接種して主発酵
を開始した。これにより、麦汁中の糖分がアルコールと
炭酸ガスに分解され、発酵液（発泡酒）が得られた。こ
の発泡酒の香味について行った経験豊富なパネラー１５
名による官能検査の結果を第１表に示す。なお、グルコ
ース無添加で実施した場合の結果を対照として示した。The resulting saccharified solution was filtered through a filtration tank to prepare wort, which was transferred to a boiling pot, and hops and a predetermined amount of glucose were added and boiled. Next, the wort was transferred to a precipitation tank to separate and remove the precipitate, and then cooled to about 9 ° C. This cold wort was introduced into a fermentation tank, and beer yeast was inoculated to start main fermentation. As a result, the sugar content in the wort was decomposed into alcohol and carbon dioxide, and a fermented liquid (happoshu) was obtained. Experienced panelists 15 who performed on the flavor of this low-malt beer
Table 1 shows the results of the sensory test by name. The results obtained when glucose was not added were shown as a control.
【００１６】また、図２は麦汁の発酵性糖類中のグルコ
ース含量に対する酢酸イソアミル生成量の変化を示すグ
ラフであり、このグラフから言えることは、グルコース
含量が６０％を越えると、酢酸イソアミルの生成量の変
化が小さくなり、その効果が殆どなくなっている。した
がって、酢酸イソアミル生成量のコントロールは実質的
にグルコース含量６０％以下の場合に有効と考えられ
る。FIG. 2 is a graph showing the change in the amount of isoamyl acetate produced with respect to the glucose content in the fermentable saccharide of wort. It can be said from this graph that when the glucose content exceeds 60%, the isoamyl acetate content increases. The change in the generation amount is small, and the effect is almost eliminated. Therefore, control of the amount of isoamyl acetate produced is considered to be effective when the glucose content is substantially 60% or less.
【００１７】[0017]
【表１】 第 １ 表 対 照 実施例１ 実施例２ 実施例３ ──────────────────────────────────── 仕込釜 張湯（Ｌ） １１７ １１７ １１７ １１７ 麦芽(kg) 5.６ 5.６ 5.６ 5.６ コーン(kg) ３5.５ ２7.１ １7.７ ０ 米(kg) １7.９ １7.９ １7.９ １7.９ グルコース(kg) ０ 8.４ １7.８ ３5.５ グルコース使用量（wt%)* ０ １2.０ ２5.４ ５0.７ 発酵性糖類のグルコース含量(%) ８.2 ２０.1 ３８.8 ６２.7 仕込槽 張湯（Ｌ） ２００ ２００ ２００ ２００ 麦芽(kg) １1.０ １1.０ １1.０ １1.０ ──────────────────────────────────── 酢酸イソアミル生成量(ppm) ０.7４ １.5 １.8 ２.0 エステル香 乏しい 穏やか 穏やか 華やかで強い ──────────────────────────────────── * 水を除く全原料中の重量％[Table 1] Table 1 Reference Example 1 Example 2 Example 3 ──── Reservoir Kariyu (L) 117 117 117 117 Malt (kg) 5.6 5.6 5.6 5.6 Corn (kg) 35.5 27.1 17.7 0 Rice (kg) 17 .9 17.9 17.9 17.9 Glucose (kg) 0 8.4 17.8 35.5 Glucose consumption (wt%)* 0 12.0 25.4 50.7 Glucose content (%) of fermentable saccharide 8.2 20.1 38.8 62.7 Charging tank Harikoto (L) 200 200 200 200 Malt (kg) 11.0 11 1.0 11.0 11.0 イ ソ Amount of isoamyl acetate produced (ppm 0.74 1.5 1.8 1.8 Ester fragrance Poor Gentle Gentle Gorgeous and strong ───────────────────────────── ─────── * % By weight in all ingredients except water
【００１８】実施例４ 実施例１と同様に４００Ｌパイロットスケールにて発泡
酒の製造を行ったが、この例では発酵工程開始前にグル
コースを添加する代わりに、図３のダイヤグラムにした
がって発泡酒を製造した。すなわち、仕込釜にコーンス
ターチ５３．４ｋｇと仕込用水１１７Ｌを入れ、これに
耐熱性α−アミラーゼ（大和化成社製、商品名：クライ
スターゼＹＣ１５Ｓ）５３．４ｇ（対副原料重量比0.１
％）を加え（蛋白休止期間中）、実施例１と同様の方法
で加熱して約１００℃とした。一方、仕込槽には麦芽１
６．６ｋｇ（水を除く全原料中の２４重量％に相当）と
仕込用水２００Ｌを入れ、３７℃で２０分間の蛋白休止
時間を経過してマイシェを製造した。このマイシェを上
記仕込釜のマイシェと混合した。その後は実施例１と同
様に行って発泡酒を製造した。発酵工程における酵母添
加量は３０００万個／ｍｌとした。この発泡酒の香味に
ついて行った経験豊富なパネラー１５名による官能検査
の結果を第２表に示す。なお、酵素無添加の場合を対照
として示した。第２表から明らかなように、対照に比べ
てグルコース含量が増加しており、酢酸イソアミルの生
成量も大幅に増加している。Example 4 Happoshu was produced on a 400 L pilot scale in the same manner as in Example 1, but in this example, instead of adding glucose before the start of the fermentation step, happoshu was produced according to the diagram in FIG. Manufactured. That is, 53.4 kg of corn starch and 117 L of water for charging were charged into a charging pot, and 53.4 g of heat-resistant α-amylase (trade name: Kristase YC15S, manufactured by Daiwa Kasei Co., Ltd.) (0.1 weight ratio to auxiliary raw material) was added thereto.
%) (During the protein rest period) and heated to about 100 ° C. in the same manner as in Example 1. On the other hand, malt 1
6.6 kg (corresponding to 24% by weight of the total amount of raw materials excluding water) and 200 L of water for charging were added, and a mash was manufactured after elapse of a 20-minute protein pause at 37 ° C. This mash was mixed with the mash in the charging kettle. Thereafter, the same procedure as in Example 1 was carried out to produce happoshu. The amount of yeast added in the fermentation step was 30 million / ml. Table 2 shows the results of a sensory test performed by 15 experienced panelists on the flavor of this low-malt beer. The case where no enzyme was added was shown as a control. As is clear from Table 2, the glucose content is increased and the amount of isoamyl acetate produced is significantly increased as compared to the control.
【００１９】[0019]
【表２】 第 ２ 表 対 照 実施例４ ─────────────────────────── 麦芽配分（釜：槽） 20:80 0:100 蛋白休止温度（℃) ３７ ３７ マイシェ濃度（釜：槽） 24:1 24:1 時間（分） ２０ ２０ 麦汁分析値 エキス 12.0 12.0 全窒素 23 26 遊離アミノ態窒素 43 53 ─────────────────────────── 発酵性糖類のグルコース含量(%) ８.2 １２ 酢酸イソアミル生成量(ppm) ０.7４ １.2 エステル香 乏しい 穏やか ───────────────────────────[Table 2] Table 2 Comparison Example 4 配 分 Malt distribution (pot: tank) 20: 800 : 100 Protein resting temperature (℃) 37 37 Meisse concentration (pot: tank) 24: 1 24: 1 Time (min) 20 20 Wort analysis value Extract 12.0 12.0 Total nitrogen 23 26 Free amino nitrogen 43 53 ────グ ル コ ー ス Glucose content of fermentable sugars (%) 8.2 12 Isoamyl acetate production (ppm) 0.74 1.2 Ester Incense scarce calm ───────────────────────────
【００２０】[0020]
【発明の効果】本発明によれば、発泡酒の製造にあた
り、麦芽の使用量を少なくしても発酵工程前の麦汁中に
含まれる全発酵性糖類におけるグルコースの割合を変化
させることによって、発泡酒の香味を調整することがで
きる。According to the present invention, in the production of happoshu, even if the amount of malt used is reduced, the ratio of glucose in the total fermentable sugars contained in the wort before the fermentation step can be changed. The flavor of the low-malt beer can be adjusted.
【図１】 発泡酒の製造の１態様の仕込工程のダイヤグ
ラムを示す。FIG. 1 shows a diagram of a charging step of one embodiment of the production of happoshu.
【図２】 麦汁中の発酵性糖類中のグルコース含量に対
する酢酸イソアミルの生成量の変化を示すグラフであ
る。FIG. 2 is a graph showing the change in the amount of isoamyl acetate produced with respect to the glucose content in fermentable sugars in wort.
【図３】 発泡酒の製造の別の態様の仕込工程のダイヤ
グラムを示す。FIG. 3 shows a diagram of a charging step of another embodiment of the production of happoshu.
Claims (3)
料より製造する発泡酒であって、麦芽の使用量が水を除
く前記副原料より少ない発泡酒の製造法において、発酵
工程前に麦汁中の全発酵性糖類におけるグルコースの比
率を８〜６０％の間で制御することにより、発泡酒の香
味を調整するようにしたことを特徴とする発泡酒の製造
法。1. A method for producing a low-malt beer produced from malt and auxiliary materials such as rice, corn, starch, etc., wherein malt is used in a lesser amount than the auxiliary material excluding water. A method for producing low-malt beer, wherein the flavor of the low-malt beer is adjusted by controlling the ratio of glucose in the total fermentable sugars in the juice to between 8 and 60%.
を使用することによって麦汁中の全発酵性糖類における
グルコースの比率を８〜６０％に調節する請求項１記載
の方法。2. The method according to claim 1, wherein in the charging step, the ratio of glucose in the total fermentable saccharides in the wort is adjusted to 8 to 60% by using glucose as an auxiliary material.
ゼ及び／又はグルコアミラーゼを添加して副原料を糖化
することによって麦汁中の全発酵性糖類におけるグルコ
ースの比率を８〜６０％に調節する請求項１記載の方
法。3. A saccharification of the auxiliary material by adding a heat-resistant α-amylase and / or glucoamylase in the charging step to adjust the ratio of glucose in the total fermentable saccharide in the wort to 8 to 60%. The method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8352441A JPH10165163A (en) | 1996-12-13 | 1996-12-13 | Production of sparkling liquor whose flavor can be adjusted |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8352441A JPH10165163A (en) | 1996-12-13 | 1996-12-13 | Production of sparkling liquor whose flavor can be adjusted |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH10165163A true JPH10165163A (en) | 1998-06-23 |
Family
ID=18424104
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8352441A Withdrawn JPH10165163A (en) | 1996-12-13 | 1996-12-13 | Production of sparkling liquor whose flavor can be adjusted |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH10165163A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005095109A (en) * | 2003-09-26 | 2005-04-14 | Kirin Brewery Co Ltd | Method for producing fermented malt beverage |
| JP2006325561A (en) * | 2005-05-30 | 2006-12-07 | Suntory Ltd | Method for producing low-glucide fermented beverage having good brewed perfume |
| JP2009537169A (en) * | 2006-05-19 | 2009-10-29 | ハイネケン・サプライ・チェーン・ビー．ブイ． | Continuous process for producing mash extract |
| JP2012105673A (en) * | 2012-02-29 | 2012-06-07 | Suntory Holdings Ltd | Method for producing low-glucide fermented beverage having good brewed perfume |
| KR101184100B1 (en) | 2010-06-09 | 2012-09-18 | 강화군 | Method for producing beer comprising Artemisia princeps Pampanini cv. |
| JP2016093163A (en) * | 2014-11-17 | 2016-05-26 | アサヒビール株式会社 | Malt-fermented beverage having enhanced full-bodied feeling |
| JP2017195801A (en) * | 2016-04-26 | 2017-11-02 | サッポロビール株式会社 | Method for producing beer taste beverage and beer taste beverage |
| JP2019071898A (en) * | 2019-01-21 | 2019-05-16 | アサヒビール株式会社 | Malt-fermented beverage having enhanced full-bodied feeling |
-
1996
- 1996-12-13 JP JP8352441A patent/JPH10165163A/en not_active Withdrawn
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005095109A (en) * | 2003-09-26 | 2005-04-14 | Kirin Brewery Co Ltd | Method for producing fermented malt beverage |
| JP2006325561A (en) * | 2005-05-30 | 2006-12-07 | Suntory Ltd | Method for producing low-glucide fermented beverage having good brewed perfume |
| JP2009537169A (en) * | 2006-05-19 | 2009-10-29 | ハイネケン・サプライ・チェーン・ビー．ブイ． | Continuous process for producing mash extract |
| KR101184100B1 (en) | 2010-06-09 | 2012-09-18 | 강화군 | Method for producing beer comprising Artemisia princeps Pampanini cv. |
| JP2012105673A (en) * | 2012-02-29 | 2012-06-07 | Suntory Holdings Ltd | Method for producing low-glucide fermented beverage having good brewed perfume |
| JP2016093163A (en) * | 2014-11-17 | 2016-05-26 | アサヒビール株式会社 | Malt-fermented beverage having enhanced full-bodied feeling |
| JP2017195801A (en) * | 2016-04-26 | 2017-11-02 | サッポロビール株式会社 | Method for producing beer taste beverage and beer taste beverage |
| WO2017187695A1 (en) * | 2016-04-26 | 2017-11-02 | サッポロホールディングス株式会社 | Beer-flavored beverage production method and beer-flavored beverage |
| JP2019071898A (en) * | 2019-01-21 | 2019-05-16 | アサヒビール株式会社 | Malt-fermented beverage having enhanced full-bodied feeling |
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