JPH10179118A - Production of ptisan-flavored sparkling wine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a sparkling wine-based and ptisan-flavored sparkling wine having a moderately harmonized taste of a ptisan mixed with a spar kling wine to be a base without disturbing the flavor balance of the sparkling wine by effectively utilizing the existing equipment for producing beer or sparkling wine. SOLUTION: This method for producing a ptisan-flavored sparkling wine comprises a step for using malt and a large amount of adjuncts than that of the malt, charging a part of the malt, the adjuncts and warm water into a charging vessel and forming a mash, a step for mixing the balance of the malt with warm water in a charging tank, allowing the mixture to pass through a prescribed time at a prescribed temperature and forming a mash, a saccharifying step for mixing the mash formed in the charging vessel with the mash formed in the charging tank, allowing the prepared mixture to pass through a prescribed time at a prescribed temperature and saccharifying the mixture, a filtering step for filtering the saccharified mixed mash and providing a wort, a boiling step for adding hops to the wort, boiling the resultant wort and producing a hot wort and a fermentation step for cooling the hot wort, refining the cooled wort and then fermenting the refined wort. In this case, ptisan barley is used as a part of the adjuncts.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a barley tea-flavored happoshu, and in particular, to a method for producing a happoshu in which the amount of malt used is smaller than that of an auxiliary material, wherein barley tea and wheat are used as a part of the auxiliary material used. By adding and extracting barley tea extract,
The present invention relates to a method for producing low-malt beer having a barley tea flavor.

[0002]

2. Description of the Related Art Malt-based liquors, such as beer and low-malt beer, are mixed with different beers and fruit juices or soft drinks are added to beer or low-malt beer with the diversification of consumers' preferences. Various ways of drinking have been proposed, such as drinking by drinking. In addition, due to an increase in health consciousness, the emergence of beer or low-malt beer having flavors of crude drugs and teas is expected.

[0003]

However, beer and low-malt beer having the flavor of tea have not yet been specifically proposed, contrary to expectations.

[0004] Therefore, an object of the present invention is to make effective use of existing beer or low-malt beer production equipment, and to add tea leaves and extract tea extract during the beer or low-malt beer production process, thereby making tea and tea extract. BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a tea-flavored happoushu, which is moderately mixed with a base happoshu and has a harmonious flavor, and particularly relates to a method for producing a barley-cha flavored happoushu based on a happoushu using barley tea as tea. Is to provide.

[0005]

Means for Solving the Problems The present inventor has conducted intensive studies to solve the above-mentioned problems. As a result, in a method for producing malt and happoshu using a larger amount of auxiliary materials than the malt, It has been found that the object can be achieved by using barley and barley as a part of the auxiliary materials, and the present invention has been completed based on this finding.

That is, the present invention provides a step of using a malt and an auxiliary material in an amount larger than the malt, and adding a part of the malt, the auxiliary material and hot water to a charging kettle to form a mash. A step of mixing the remaining malt and hot water in a brewing tank to allow a predetermined time to elapse at a predetermined temperature to form a mash,
A saccharification step of mixing the mashes formed in the brewing tank and the mashes formed in the brewing tank and saccharifying the mixture at a predetermined temperature for a predetermined time, and a filtration step of filtering the saccharified mixed mashes to obtain wort. A method for producing a low-malt beer, comprising: a boiling step of adding hops to the wort and boiling to produce hot wort; and a fermentation step of cooling and purifying the hot wort and then fermenting the same. And a method for producing barley tea-flavored happoshu, characterized by using barley tea and barley as a part of the process.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a barley tea-flavored happo-shu based on happo-shu (hereinafter referred to as a happo-shu-based barley-cha-flavored happo-shu) may be used. ) Is characterized in that barley tea and barley is used as a part of the auxiliary raw material. Therefore, the present invention will be described below in accordance with a normal method for producing low-malt beer.

According to the present invention, in the production of the above-mentioned low-malt beer, barley barley is used as a part of the auxiliary material and, like the other auxiliary materials used, is pulverized and then put into a brewing pot together with the other auxiliary materials. Add warm water to produce a mesche. After mixing with malt maiche generated in the brewing tank, perform the saccharification process,
The mashed mash is filtered to produce wort, and after that, through the boiling process, fermentation process, etc.
It is the same as making ordinary low-malt beer.

The present invention is characterized by using barley and barley as an auxiliary material in malting liquor, in which malt is used in a smaller amount than other auxiliary materials.

[0010] Here, the use of barley and barley as a part of the "auxiliary raw material" means that at least the barley and barley usually has the same function as the auxiliary raw materials (rice, corn, starch, etc.) used for low-malt beer (ie, And a wort extract component) as well as a wort extract. As for the flavor, since barley tea and barley are used as a part of the auxiliary material, barley tea and low-malt beer are moderately mixed, and a low-malt beer-based low-malt beer with a harmonious taste is obtained. Will be done.

[0011] The amount of barley tea and barley, which constitutes a part of the auxiliary material, is 5 to 7% by weight of the auxiliary material, and may be appropriately selected depending on the required barley tea flavor.

Generally speaking, in the charging step, a predetermined amount of malt and auxiliary materials are charged in a charging pot, mixed with warm water to form a mash, and the remaining malt is charged in a charging tank. Preparation, mixing with warm water and performing the operation of forming a maiche, barley tea and wheat, as a part of the auxiliary material,
It is advisable to charge it in the charging pot together with other auxiliary materials used.

In the formation of a maiche, usually, malt obtained from the malting process and rice or the like as an auxiliary material are crushed using a crusher, and then mixed with warm water in a charging pot and a charging tank. It is. Therefore, in the case where barley tea and barley are crushed as described above, crushing may be performed with a crusher together with other auxiliary materials used at this time.

[0014] As described above, the present invention has a feature in the preparation process of happoshu production, wherein barley tea and barley are used as an auxiliary material in the preparation process. Other operations, as well as the steps other than the charging step (malting step, fermentation step, liquor storage step, filtration step),
What is necessary is just to carry out similarly to the normal operation in the manufacture of the normal low-malt beer, and the conditions of the operation are the same as the conditions of the normal operation in the manufacture of the low-malt beer.

FIG. 1 shows an example of a charging diagram in the charging step in the method of the present invention (the same as the charging diagram in the charging step performed in Example 1 described later). Of course, the charging diagram of this charging step is an example, and it goes without saying that the present invention is not limited to this.

In the charging diagram of the charging step shown in FIG. 1, malt in a smaller amount than the auxiliary material and an auxiliary material containing barley and tea are charged into a charging kettle, mixed with warm water, and heated to 50 ° C. for 15 minutes. To 65 ° C (heating rate 1 ° C / 1
Min), and after maintaining at 65 ° C. for 10 minutes, the temperature was further raised to 100 ° C. over 35 minutes (heating rate 1 ° C./1 minute).
It is kept at 0 ° C. for 20 minutes. On the other hand, the remaining malt is put into a brewing tank, mixed with warm water, and kept at 50 ° C for about 20 minutes.
To form a maiche. Next, both Maische
The mixture is mixed in the preparation tank and reaches approximately 65 ° C., and the state is maintained for about 45 minutes (saccharification step).
The temperature is raised to 75 ° C. over a period of about 70 minutes and left for about 70 minutes. This is filtered according to a conventional method, and further boiled together with hops to complete the charging step.

The boiled wort is cooled to make cold wort, and then sent to the next fermentation step, where yeast is added and fermentation is carried out. After aging in the (post-fermentation step), and further through a filtration step, a target happoshu having a barley tea flavor based on happoshu is produced. These steps may be performed by a conventional method.

[0018] In this way, the happoshu of the present invention having a harmonious taste in which the base happoshu and barley tea are appropriately mixed without breaking the flavor balance as the base happoshu is used. A low-malt beer having a barley tea flavor is obtained.

However, when the amount of malt used is small and the liquid color is lighter and the body feels lighter than that of ordinary beer, the liquid color of the happo-shu flavored happo-shu based on happo-shu is increased. As described in claim 2, it is preferable to use caramel malt (dark malt) as a part of the malt in the charging step in order to obtain richness and richness. In particular, for those based on low-malt beer in which the amount of malt used is smaller than the amount of auxiliary materials used, the use of caramel malt can improve the liquid color and flavor.

The amount of caramel malt used may be appropriately selected according to the taste, but usually, 14 to 1 of the total amount of malt is used.
It is about 7% by weight. By using caramel malt instead of normal malt (Munich malt) in such a range, the liquid color and flavor of the resulting happoshu-based barley tea-flavored happoshu can be improved.

[0021]

Next, the present invention will be described in detail with reference to examples. However, the scope of the present invention is not limited by these examples.

Example 1 (1) Production of barley-flavored low-malt beer As a raw material, 70 kg of a total of 34 kg of malt and 36 kg of auxiliary materials was used. In the brewing kettle, 10 kg of malt (Munich malt) and 36 kg of an auxiliary material containing 2 kg of barley barley were melted with 80 liters (L) of hot water (water for preparation) to form a mesh. On the other hand, in the preparation tank, 24 kg of malt
Melted with 80 L of hot water (water for preparation) to form a mash.
In addition, the hot water temperature of the preparation water is 50 ° C. in all cases.

In the following, according to the charging diagram shown in FIG. 1, a charging step is performed, and after the charging step, the same operation as that of a general low-malt beer production method is performed, and a low-malt beer based on the low-malt beer is used. Made liquor.

(2) Flavor test (sensory test) Happoshu (having a barley tea flavor) based on the happoshu obtained in (1) above was subjected to a sensory test by panelists. The organoleptic test was conducted to evaluate the burnt taste of barley and barley, the presence or absence of burnt odor, the degree thereof, the degree of harmony between happoshu and barley tea, and the like.

As a result, the common impressions of all the panelists who participated in the sensory test were as follows. That is,
The product of the present invention has a slightly stronger burnt taste and burnt smell by barley
Although the taste is somewhat similar to dark beer, there is no discomfort as if the flavor of either one was emphasized, and the harmony was achieved.

In other words, according to the product of the present invention, a base of a low-malt beer having a harmonious taste in which barley tea and a low-malt beer, which is a base, are appropriately mixed without breaking the flavor balance of the low-malt beer. It was found that a low-malt beer having a barley tea flavor was obtained.

Example 2 A low-malt beer having a low-malt beer-based barley tea flavor was obtained in the same manner as in the first embodiment except that caramel malt was used for 5 kg of 24 kg of malt used in the brewing tank. (Sensory test). As a result, by using caramel malt as a part of the malt, the liquid color becomes darker compared with the malting liquor having the barley tea flavor based on the happoshu obtained in Example 1 without using the caramel malt. Was evaluated by all the panelists as being richer.

[0028]

According to the present invention, a low-malt beer having a barley tea flavor based on a low-malt beer can be produced by effectively utilizing existing beer production equipment.

Next, according to the present invention, a low-malt beer having a harmonious taste in which the low-malt beer and the barley tea are mixed appropriately without breaking the flavor balance of the low-malt beer as the base is used. A low-malt beer having a reduced barley tea flavor can be produced.

The low-malt beer based on the low-malt beer of the present invention has a liquid color that is darker than that of the normal low-malt beer and has a rich taste due to the use of barley and wheat. Can be That is, the burnt taste and burnt smell of barley tea and wheat are slightly strong, and exhibit a taste similar to that of a slightly dark beer.

Further, by using caramel malt as a part of malt, it is possible to produce a low-malt beer having a barley tea flavor, which is richer and has a rich liquid color. In particular, for those based on low-malt beer in which the amount of malt used is smaller than the amount of auxiliary materials used, the use of caramel malt can greatly improve the liquid color and flavor.

[Brief description of the drawings]

FIG. 1 shows an example of a charging diagram of a charging step in the method of the present invention (the same as the charging diagram of the charging step performed in Example 1).

Claims (2)

[Claims] 1. A step of using a malt and an auxiliary material in an amount larger than the malt, charging a part of the malt, the auxiliary material, and warm water into a brewing kettle to form a mash, and the remaining malt And warm water are mixed in a charging tank and a predetermined time is passed at a predetermined temperature to form a mesh, and the mesh formed in the charging tank and the mesh formed in the charging tank are mixed together and mixed at a predetermined temperature for a predetermined time. A saccharification step of saccharifying over time;
A filtration step of filtering the saccharified mixed mash and obtaining wort; a boiling step of adding hops to the wort and boiling to produce hot wort; and cooling and purifying the hot wort for fermentation. And a fermentation step comprising the steps of: using a barley barley as a part of the auxiliary material, wherein the barley tea flavor is used. 2. The method according to claim 1, wherein caramel malt is used as a part of the malt.