JPH10179129A - Production of tea-flavored sparkling wine and tea-flavored sparkling wine involving the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing the subject wine having harmonized and well-balanced taste between tea and beer or sparkling wine as the base by using a production equipment for conventional beer or sparkling wine. SOLUTION: In beer or sparkling wine using malt (and substocks) as feedstock(s), tea leaves are charged in either of the respective stages of the beer or sparkling wine production process so as to extract tea extract; concurrently, the quantity of hop to be added in the boiling stage during the beer or sparkling wine production process is gradually reduced with its quantity used in conventional beer or sparkling wine production process as the upper limit so as to control the flavor of the final product, thus producing the objective tea-flavored sparkling wine.

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 tea-flavored happoshu, and more particularly to a process for producing beer or happoshu using malt as a raw material, by introducing tea leaves and extracting tea extract. It is concerned with producing flavored happoshu.

[0002]

2. Description of the Related Art Malt-based liquors, such as beer and happoshu, are used to mix different beers or add fruit juice or soft drinks to beer or happoshu with the diversification of consumers' preferences. A variety of drinking methods have been proposed, such as drinking. In addition, beer and low-malt beer with flavors of crude drugs and teas are expected to appear due to an increase in awareness of health.

[0003]

However, beer and low-malt beer having the flavor of tea have not yet been specifically proposed, contrary to expectations. Therefore, an object of the present invention is to provide a method for producing a tea-flavored happoshu having a flavor in which tea and a base beer or a happoshu are harmonized by effectively utilizing a conventional beer or happoshu production equipment, and the production method. Bitterness derived from tea added by the addition of tea extract while providing such tea flavor happoshu,
Provide tea-flavored happoshu with adjustable astringency.

[0004] That is, in beer or low-malt beer, unique bitterness and flavor are added by adding hops. on the other hand,
Tea also has its own source of bitterness. As a result of the study of the present inventors, it has been found that the above-mentioned bitter and astringent components are mixed in tea-flavored happoshu to give a unique flavor. As a result of further study, the amount of hops used in tea flavored happoshu with the required amount of tea extract added was gradually reduced, up to the amount used in the production of normal beer or happoshu As a result, it was found that the flavor including bitterness could be adjusted, and the present invention was found.

[0005]

According to a first aspect of the present invention, in the method for producing a tea-flavored happoshu, the amount of hop added in the boiling step during the production process is limited to the hop usage of beer or happoshu. By gradually reducing the bitterness derived from tea from a flavor that is emphasized to a flavor that is almost the same as the bitterness of ordinary beer or low-malt beer to a more mellow flavor than normal beer or low-malt beer A wide range of adjustment is possible.

According to a second aspect of the present invention, in the method for producing a tea-flavored happoshu, the flavor can be adjusted by adjusting the amount of hop used in accordance with the amount of the tea extract to be added.
In particular, control of bitterness can be arbitrarily made possible. In the tea-flavored happoshu of the present invention, during the production process of the base beer or happoshu, (1) the step of forming a mash and (2) the saccharification step (3)
Boiling step (4) In any of the hot worts obtained in the boiling step, tea leaves are introduced to extract a tea extract.

[0007] In such a production method, the existing beer or low-malt beer production equipment can be effectively used, and the base beer or low-malt beer and tea are appropriately mixed, and a tea-flavored foam having a harmonious flavor is obtained. You can get sake. Regarding the flavor of the tea-flavored happoshu of the present invention, the flavor including the bitterness derived from tea obtained by extracting a tea extract sufficient to impart a suitable tea flavor and the hop-derived flavor used in the base beer or happoshu Flavors including bitterness are mixed to have a unique bitterness, and both tend to be emphasized.

In the present invention, this tendency is alleviated by adjusting and changing the amount of hops used, and the degree of emphasis is controlled according to preference.

[0009]

Embodiments of the present invention will be described below with reference to the drawings. The present invention uses a conventional beer production facility as it is, without a major change in the production facility, suppresses an increase in production cost, and produces a tea flavor foam having a harmonious taste of tea and beer or low-malt beer. It produces sake. Therefore, the conventional beer and low-malt beer production process and production method are the basis. FIG. 1 is a diagram showing a process for producing a tea-flavored happoshu according to the present invention. The process for producing a tea-flavored happoshu according to the present invention will be described with reference to FIG.

[0010] The process for producing a tea-flavored happo-sake according to the present invention comprises a meshy forming step (hereinafter referred to as "liquefaction step") for forming a meshy, a saccharification step, a filtration step, a boiling step, a fermentation step, and a liquor storage step. Each step is briefly described below. The liquefaction step consists of two parallel and different mash steps. In the brewing pot maiche process, the crushed malt, which is the main raw material, and starch, wheat, kouryan, maize, rice and other starch-containing raw materials are put into the brewing pot 1 together with hot water and heated to form a brewing pot maiche. I do.

In the mashing step, the crushed malt, which is the main raw material, is charged into a tank called the mashing tank 2 together with hot water and mixed while being enzymatically decomposed under a predetermined temperature and time. Form a mesche. Next, in the saccharification step, each of the mashes formed through the above-described masher and masher steps is merged. Then, the saccharified mash is formed by lapse of a predetermined time within a range of 30 minutes to 120 minutes at a predetermined temperature within a range of 60 ° C. to 66 ° C.

Next, in the filtration step, the mashed mash is put into the filtration tank 3, and filtration is performed. In the case where tea leaves are put in the liquefaction step or the like with insoluble matter derived from husk or other malt or auxiliary materials, etc. First, the so-called first wort is obtained by separating the filter cake composed of tea leaves. Then, in order to further filter the wort extract remaining in the filter cake, hot water is supplied to the filtration tank 3 and the filter cake is washed to obtain a remaining wort extract (so-called second wort).

Next, in the boiling step, the first wort and the second wort are combined, hops are added, and the mixture is boiled in the boiling pot 4 to form hot wort. This hot wort is sent to a sedimentation tank (not shown) to remove the heat coagulated product and the like generated at the time of boiling to obtain clear wort. Next, in the fermentation step, first, the hot wort is cooled in the cooling tank 5. Then, the mixture is transferred to the fermentation tank 6, and yeast is immediately added to carry out alcohol fermentation. Fermentation is performed for about 7 days, yeast is separated from the fermented liquid,
In the case of beer production, a young beer is formed.

Next, in the liquor storage step, the young beer is stored in the liquor storage tank 7 for several weeks and aged to produce a tea-flavored happoshu. Thus, a tea-flavored happoshu is produced according to the above description. FIG. 2 shows a preparation diagram of a tea-flavored happoshu in which the amount of malt used is larger than that of the auxiliary material, and FIG. 3 shows a preparation diagram of a tea-flavored happoshu in which the amount of malt used is smaller than the usage of the auxiliary material. Is shown.

In each case, the tea-flavored happoshu can be produced using the existing production steps and equipment for beer or happoshu in accordance with the preparation diagrams shown in FIGS. 2 and 3, and the tea and beer are mixed appropriately. With a harmonious and balanced taste. In the production of the tea-flavored happoshu of the present invention, the tea leaves can be introduced in any of the above steps, and the tea extract can be directly extracted from the tea leaves.

[0016] Desirable steps for charging tea leaves include a liquefaction step, a saccharification step, and a boiling step, and the tea leaves can also be charged into the hot wort obtained in the boiling step. In the case where tea leaves are introduced in the liquefaction step, tea leaves can be introduced in any of the mashing steps of the charging pot meshing step or the charging tank meshing step.

At the time of charging the tea leaves, it is possible to simultaneously supply the auxiliary material containing malt and starch into the charging pot 1 together with hot water in the charging pot mashing process. After charging the malt and the like, the charging pot 1
It is also possible to feed the tea leaves during the formation of the mesche inside, or to feed the tea leaves after the formation of the mesche. That is, the timing of tea leaf introduction can be selected according to the characteristics of tea leaves used for extraction and the temperature conditions of each step to be introduced.

Therefore, tea leaves can be introduced even during boiling during the liquefaction step. However, in general, the temperature of the mesche is 80 to 90 in the course of raising the temperature to the liquefaction step.
It is performed when the temperature reaches ° C. Similarly, in the charging tank maiche step, a mash is formed from malt and starch-containing auxiliary materials, and the malt is charged into the charging tank 2 simultaneously with the charging of the malt. However, it is also possible to put the tea leaves during the formation of the maiche in the brewing tank 2 or to put the tea leaves after the formation of the maiche, and the timing of feeding the tea leaves is selected according to the characteristics of the tea leaves used for the extraction. sell.

Further, it is also possible to put the tea leaves during the step of forming the mess in both the mashing step and the mashing step, and according to the characteristics of the tea leaves used in the extraction, the tea leaves are charged during the mashing step. It is also possible to change the type of tea leaves to be supplied and the tea leaves to be supplied during the mashing process.

When tea leaves are introduced in the saccharification step,
It is possible to simultaneously feed tea leaves into the brewing tank 2 when merging messies. Alternatively, it can be selected at any point during the saccharification process according to the characteristics of the tea leaves. Then, the tea leaves have an extraction temperature and an extraction time suitable for the type, and when exposed at high temperatures for a long time, a lot of the astringent components of the tea are extracted, which may deteriorate the flavor. In that case, after the saccharification reaction, the saccharified mesche is heated and heated to a predetermined temperature in the range of 70 ° C. to 80 ° C., and a predetermined time in the range of 3 to 30 minutes elapses. It is also possible to add tea leaves at some point in the step of deactivating the enzyme to stop the saccharification / decomposition reaction.

Further, when merging the mashes, the preparation tank 2
It is possible to put the tea leaves at several points in time according to the characteristics of the tea leaves to be put in, such as putting the tea leaves in the step of stopping the saccharification, etc. . When tea leaves are introduced in the boiling step, it is possible to select the time of tea leaf introduction at any desired time during the process according to the characteristics of the tea leaves.

For example, it is possible to add tea leaves at an appropriate time during boiling, boil the tea leaves together with wort for a desired time according to the characteristics of the tea leaves, and extract the tea extract into the wort. In addition, boiling conditions such as over-boiled expression of 100
When extraction is performed using tea leaves of a type that does not like extraction at a high temperature such as ° C, after boiling the filtered wort, 10
When the wort once heated to near 0 ° C. cools and its temperature drops to 80 ° C. to 90 ° C., tea leaves can be introduced. As a result, it is possible to extract at a temperature of 80 ° C. to 90 ° C. in a desired time, for example, in a range from several minutes to tens of minutes, according to the characteristics of the corresponding tea leaves.

As a method for feeding the tea leaves into the process, a tea leaf in a housing housed in a housing body capable of freely penetrating moisture and holding the tea leaves can be used. In other words, by using the tea leaves stored in the storage container, it is easy to put the tea leaves into the process, and furthermore, the tea leaves are not diffused into a brewing tank or a boiling pot into which the tea leaves have been added, so that the tea leaves are quickly extracted. It can be taken out.

During the process under high-temperature conditions, even if tea leaves that are exposed for a long time cause a large amount of astringent components of tea to be extracted and the flavor is rather deteriorated, the tea leaves immediately after the tea extract is extracted. Since the tea leaves can be taken out, over-boiled tea leaves are prevented. That is, the tea leaves stored in the storage body can be extracted under strict temperature conditions and under the extraction time according to the characteristics of the tea leaves used.

The storage body can store therein the amount of tea leaves necessary for producing the tea-flavored happoshu of the present invention, enables efficient extraction of the inside tea leaves, and furthermore, the reaction conditions such as heat are required. Any material can be used as long as it is below stable.
As a tea leaf, one kind of tea selected from the group consisting of green tea, oolong tea, roasted tea, barley tea, black tea, pigeon barley tea, mulberry tea, and dokudami tea or a mixture of two or more teas according to consumers' preference It is possible to use them together. Also,
With respect to black tea, lemon juice or lemon flavor can be added at an appropriate time during the process to produce a sparkling lemon flavored with lemon tea.

[0026] For example, black tea includes types such as Earl Gray, Darjeeling, etc., green tea includes ordinary ones, and so-called gyokuro tea, which has a high aroma and is preferably extracted at a relatively low temperature. , Contains various types,
By appropriately selecting the charging time, temperature and extraction time of tea leaves in accordance with the characteristics of each type, it is possible to produce a tea-flavored happoshu having a unique aroma of tea leaves.

Further, a plurality of containers are used to store different types of tea leaves, respectively, and are charged simultaneously or separately during at least one of the liquefaction step, the saccharification step, and the boiling step, and the characteristics of each tea leaf It is also possible to take out each after the extraction time suitable for. By using such a charging method, it becomes possible to produce a tea-flavored happoshu more suited to the taste of the consumer who drinks it.

As for the introduction of tea leaves, the tea extract is extracted from the tea leaves in a hot water producing tank or the like used in the process without directly introducing into each process of the above-mentioned happoshu production. Even if a low-malt beer is produced using warm water from which an extract has been extracted, the tea-flavored low-malt beer of the present invention can be produced.

For example, as described above, in the liquefaction step, hot water called beam water is put into a charging pot and a charging tank together with other raw materials to form a mesh. It is supplied from a hot water storage tank provided separately from the tank. Therefore, it is also possible to put the tea leaves into the hot water storage tank, extract the tea extract into warm water, and use the warm water containing the tea extract as the hot water in the liquefaction step.

In the filtration step, water is supplied to obtain so-called second wort, which is supplied from a water tank provided separately from the filtration tank during the step as described above. . Therefore, it is possible to put tea leaves into the water tank and extract the tea extract into hot water, and then use the hot water containing the tea extract in the hot water in a filtration step.

Before the fermentation step, so-called sashimi (hot water) at 90 ° C. is added to adjust the extract concentration of the wort. Hot water used for the sashimi is provided during the fermentation step. It is supplied from the tank for supplying hot water. Therefore,
It is possible to put tea leaves in the tank for supplying hot water, extract tea extract into warm water, and perform hot water using the hot water containing the tea extract.

According to the above-mentioned method for producing a low-malt beer using hot water from which the tea extract has been extracted, tea and a beer or a low-malt beer serving as a base are moderately mixed to produce a tea-flavored low-malt beer having a harmonious flavor. Can be manufactured. In the production of the tea-flavored happoshu of the present invention, the bitterness / astringency of the produced happoshu is controlled, and the bitterness / astringency is emphasized according to the taste, which is close to that of ordinary beer or happoshu. A variety of flavored happo-shu with a variety of flavors can also be produced, including those having bitterness and astringency, as well as mild tasting happo-shu with less bitterness and astringency.

That is, the amount of hops used is adjusted in accordance with the amount of tea leaves to be used in the production process of the tea-flavored happoshu in a direction smaller than the usual amount of hops in the production of conventional beer or happoshu, and the boiling process is performed. By adding hops, it is possible to control the flavor of the resulting low-malt beer, which emphasizes the bitterness of the resulting low-malt beer, to a milder one with less bitterness and astringency.

The amount of hop used is based on the usual amount used in the production of base beer or low-malt beer, and when a predetermined amount of tea extract is added to give an appropriate tea flavor to this, The bitterness derived from tea and the bitterness derived from hops are mixed to emphasize the bitterness. On the other hand, when the amount of hops is reduced to half of the usual amount, the above-mentioned feeling of emphasis is reduced, and the bitterness is almost the same as that of the base beer or happoushu. By further reducing the amount of hops used, the flavor is adjusted to a more mellow flavor with less bitterness.

[0035]

【Example】

(Example 1) Green tea, oolong tea, roasted tea, barley tea, dokudami tea, pigeon barley tea, black tea,
Use mulberry tea. In addition, as for black tea, lemon juice was added in the liquor storage process to produce black tea-flavored happoshu with lemon tea flavor.

First, malt, which is a raw material of beer (or happoshu, hereinafter referred to as beer including happoshu), is put into 50 k
g, 20 kg of auxiliary materials are prepared. Next, 10 kg of malt, which is a part of the malt, and 20 kg of the auxiliary material
And 85 liters of charging water at 50 ° C. Then, 40 kg of malt, which is the remainder of the malt, and 5 kg
145 liters of charging water at 0 ° C. are introduced. And
According to the charging diagram shown in FIG.
Manufactures tea-flavored happoshu.

The charging of the tea leaves is performed during the boiling step, and is carried out by a bag of tea leaves in a bleached cloth bag 3 minutes before the end of boiling during the wort boiling. And the tea leaves are 3
It is boiled with wort for a minute and removed from the boiling pot immediately after extraction. Thus, the tea extract is extracted into the wort, and the wort containing the tea extract is used for the subsequent production of low-malt beer.

The range of the type of tea leaves used and the amount of tea leaves to be supplied (expressed as the amount added to 1 liter of the total charging water including the charging water for the charging tank and the charging tank) and the present time are described below. Shows the values performed. Green tea: range of input; 20 g to 25 g: actual value; 20 g oolong tea: range of input; 15 g to 20 g: actual value; 15 g Hojicha: range of input; 10 g to 15 g: actual value; 10 g barley tea: range of input 10 g to 20 g: actual value; 10 g dokudami tea: input range; 20 g to 30 g: actual value; 20 g pigeon barley tea: input range; 10 g to 20 g: actual value; 10 g black tea: input range; 20 g: actual value; 12 g mulberry tea: range of input; 20 g to 50 g: actual value; 20 g Also, as described above, hops are charged in the boiling step, and the amount used is 200 g of hop pellets. And This amount of hops corresponds to about half of the amount of hops used when beer is produced according to the conventional process using the amounts of malt and auxiliary materials described above.

The produced tea-flavored happoshu has the fragrance of each tea regardless of the type of tea leaves.
The bitterness is not too strong, and it has a well-balanced taste in which the aroma derived from tea leaves and the flavor derived from hops are harmonized. In particular, those using green tea, oolong tea, roasted tea, barley tea, and dokudami tea were evaluated for sensitivity as shown in the following table.

[0040]

[Table 1]

Further, those using black tea have a solid taste and a delicious taste that is preferred by all.
In addition, black tea flavored liquor with lemon tea flavor produced by adding lemon juice in the liquor storage process has a little bitterness derived from black tea, but has a flavor unique to lemon tea. It has a good taste. (Example 2) Green tea, oolong tea, roasted tea, barley tea, dokudami tea, pigeon barley tea, black tea,
Use mulberry tea. In addition, as for black tea, lemon juice was added in the liquor storage process to produce black tea-flavored happoshu with lemon tea flavor.

First, malt, which is a raw material for happoshu, is made of 34k
g, 36 kg of auxiliary materials are prepared. Next, 10 kg of malt, which is a part of the malt, and 36 kg of the auxiliary material were placed in a charging kettle.
And 80 liters of charging water at 50 ° C. Then, 24 kg of malt, which is the remainder of the malt, and 5
180 liters of water for charging at 0 ° C. are introduced into the flask. Then, according to the preparation diagram shown in FIG. 3 and the above-described steps, a tea-flavored low-malt beer is produced.

The tea leaves are charged during the boiling step, and one bag of the tea leaves is placed in a bleached cloth bag 3 minutes before the end of boiling during the wort boiling. Then, the tea leaves are boiled with the wort for 3 minutes, and are immediately taken out of the boiling pot after the extraction. Thus, the tea extract is extracted into the wort,
The wort containing the tea extract is used for the subsequent production of low-malt beer.

The input amount of tea leaves can be selected within the same range as in Example 1, and the input amount was the same.
As described above, the hops were charged in the boiling step, and the amount of the hops used was 200 g in hop pellets. This amount of hops corresponds to about half of the amount of hops used when producing low-malt beer in accordance with the conventional process using the amounts of malt and auxiliary materials described above.

The produced tea-flavored low-malt beer has the same aroma and taste as those produced in Example 1 using any of the tea leaves, and has the aroma of each tea. And the bitterness is not too strong, and it has a well-balanced taste in which the aroma derived from tea leaves and the flavor derived from hops are harmonized.

In addition, the same evaluation as in Example 1 was obtained for the sensitivity evaluation for the flavor according to the type of each tea.
In the present invention, the meaning of tea leaves is not limited to only those produced from leaves of plants such as green tea and black tea, and is a portion other than leaves such as barley for barley tea,
It contains everything that can make tea by extraction.

[0047]

According to the first aspect of the present invention, tea leaves are added and tea extract is extracted in any of the base beer or happoshu production processes, so that base beer or happoshu and tea are added. With a moderately mixed tea-flavored happoshu with a harmonious flavor, the amount of hops to be introduced is reduced by gradually reducing the amount of hops to be used, up to the usual amount of base beer or happoshu. It is possible to produce a tea-flavored low-malt beer according to taste, from a tea-flavored low-malt beer having an enhanced flavor to a tea-flavored low-malt beer having a mild flavor with reduced bitterness.

According to the second aspect of the present invention, when the amount of the tea extract to be added is changed, the bitterness that changes due to the change is adjusted to the original bitterness by adjusting the input amount of hops, and further according to the taste. It is possible to impart a bitter taste.

[Brief description of the drawings]

FIG. 1 is a diagram showing a process for producing a tea-flavored happoshu of the present invention.

FIG. 2 is a diagram showing a preparation diagram of a tea-flavored low-malt beer in which the amount of malt used is larger than the amount of auxiliary materials used.

FIG. 3 is a diagram showing a preparation diagram of a tea-flavored low-malt beer in which the amount of malt used is smaller than the amount of auxiliary materials used.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Preparation pot 2 Preparation tank 3 Filtration tank 4 Boiling pot 5 Cooling tank 6 Fermentation tank 7 Sake storage tank

Claims (2)

[Claims] 1. In a beer or a low-malt beer using malt or malt and an auxiliary material as raw materials, tea leaves are added in any one of the production processes of the beer or the low-malt beer to extract a tea extract and beer or a low-malt beer. Characterized by adjusting the flavor of the tea-flavored happoshu obtained by gradually reducing the amount of hops added in the boiling step during the production process to the amount used in normal beer or happoshu production as an upper limit A method of producing tea-flavored happoshu. 2. In a beer or happoshu using malt or malt and an auxiliary material as raw materials, tea leaves are added in any of the production processes of beer or happoshu to extract a tea extract and beer or happoshu. A method for producing a tea-flavored happoshu characterized by varying the amount of hop added in the boiling step in the step of producing according to the amount of the tea leaves to adjust the flavor of the tea-flavored happoshu.