JPH10225287A - Production of sparkling liquor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a sparkling liquor by which a flavor of the sparkling liquor is controlled by controlling a forming amount of a free amino nitrogen in a wort and a forming amount of organic acids and esters, and higher alcohols, being important elements for determining the flavor of the sparkling liquor. SOLUTION: This method for producing a sparkling liquor including a preparing step comprising a step for forming a mash by using a malt and an auxiliary material in an amount larger than that of the malt, and mixing prescribed amounts of the malt and the auxiliary material with warm water in a preparing pot, a step for forming the mash by mixing the remaining malt with the warm water in the preparing vessel, and a saccharification step for mixing the mash formed in the preparing pot and the mash formed in the preparing vessel, and saccharifying the mash at a prescribed temperature for a prescribed time is carried out by adding a prescribed amount of protease in the step for forming the mash in the preparing pot, or both in the step for forming the mash in the preparing pot and in the step for forming the mash in the preparing vessel. Further, the method for producing the sparkling liquor is carried out by adding an amino acid to the mash after the preparing step and before a fermentation step.

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 low-malt beer, in which malt is used in malt liquors using less malt than other auxiliary materials.

[0002]

2. Description of the Related Art Under the Japanese sake tax law, beer is a type of liquor that uses malt as a main material, starch, such as rice, corn, starch, etc., hops and water as a sub-material. The amount of malt used, excluding water, is specified to be 67% by weight or more.

[0003] Happoshu belongs to miscellaneous liquors using malt as a part of the raw material under the Japanese sake tax law. Both beer and happoshu use malt active enzymes to saccharify starch as an auxiliary material. The alcoholic beverage is obtained by fermenting the saccharified liquid and decomposing it into alcohol and carbon dioxide. Therefore, the method of making low-malt beer does not basically differ greatly from the method of making beer, and can be made using a beer manufacturing apparatus.

[0004] In such a low-malt beer, even if the preparation and the like are manufactured under the same conditions, the taste and aroma (hereinafter referred to as "flavor") of the malt vary depending on the amount of malt used. In other words, 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 type different from ordinary beer was obtained. In other words, as the amount of malt used is reduced, the increase in sour taste becomes conspicuous.

According to the study of the present inventor, when several kinds of wort (saccharified liquid) having different amounts of malt were prepared and subjected to a fermentation test, the amount of organic acid produced at the end of the main fermentation was determined as the fermentation condition. It was clarified that even when the amount of malt was the same, the production amount of organic acids such as succinic acid and malic acid increased as the amount of malt used decreased (see FIG. 1).

Therefore, the present inventor investigated the relationship between the content of free amino nitrogen in wort, which is a substance required in the fermentation process, and the amount of malt used. When a fermentation test was performed by adding amino acids with various changes, the test results shown in FIG. 2 were obtained.

[0007] From this, it has been clarified that the production amount of organic acids such as malic acid and succinic acid decreases as the added amount of amino acid increases. Further, esters such as acetic acid ester tended to increase, and higher alcohols such as iso-active amyl alcohol tended to decrease.

[0008] The above results show that the addition of amino acids to wort changes the amount of organic acid produced in accordance with the amount added, and can adjust the flavor of the resulting happoshu. is there.

Further, according to the study of the present inventors, it has been confirmed that the free amino nitrogen (FAN) in wort has a high correlation with the free amino acid content measured by an amino acid analyzer. Free amino nitrogen in wort (FA
It was found that the amount of organic acid generated also varied according to the amount of N), and that the flavor of the resulting happoshu could be adjusted.

[0010]

DISCLOSURE OF THE INVENTION The present invention has been made based on the findings obtained from the above-mentioned various studies and experiments, and comprises malt as a main raw material, and starch such as rice, corn and starch as an auxiliary raw material. In the method for producing low-malt beer using low-quality, hops and water as raw materials, the amount of malt used is smaller than other auxiliary raw materials, and the amount of free amino nitrogen in wort is adjusted. The present invention provides a method for producing a Happoshu that can control the amount of organic acids, esters, and higher alcohols that are important factors in determining the flavor of the Happoshu, thereby adjusting the flavor of the Happoshu. It is intended to do so.

[0011] In other words, the present invention has been made for the purpose of adjusting the flavor of the above-mentioned happoshu, and one of the means is as follows. By introducing an exogenous enzyme (protease) into the brewing tank, the amount of free amino nitrogen produced in the wort is controlled, and thereby the flavor of happoshu can be adjusted.

[0012] Further, the present invention provides, as another means, the addition of an amino acid after the charging step and before the fermentation step, thereby reducing the amount of organic acids, esters and higher alcohols in happoshu. By controlling and adjusting the balance of the wort composition, the flavor of happoushu can be adjusted.

[0013]

That is, the present invention according to claim 1 uses malt and an auxiliary material in an amount larger than the malt, and a predetermined amount of the malt and the auxiliary material are heated in a charging kettle. Mixing the remaining malt and hot water in a brewing tank to form a maiche; mixing the maiche formed in the brewing kettle with the maiche formed in the brewing tank And, in a method of producing a low-malt beer having a saccharification step including saccharification step of saccharifying by elapse of a predetermined time at a predetermined temperature, during the step of forming a mash in the brewing kettle
An object of the present invention is to provide a method for producing low-malt beer, which comprises adding a predetermined amount of a protease.

Next, the present invention according to claim 3 uses malt and an auxiliary material in an amount larger than the malt, and mixes a predetermined amount of malt and the auxiliary material with warm water in a charging kettle. Forming, a step of mixing the remaining malt and warm water in a brewing tank to form a mash, mixing the maiche formed in the brewing kettle and the maiche formed in the brewing tank with a predetermined temperature. In a method for producing a low-malt beer having a saccharification step including saccharification step of saccharifying after elapse of a predetermined time, during a step of forming a maiche in a brewing pot and a step of forming a maiche in a brewing tank, a predetermined amount of It is intended to provide a method for producing low-malt beer, which comprises adding a protease.

The present invention according to claim 5 uses malt and an auxiliary material in an amount larger than the malt, and mixes a predetermined amount of malt and the auxiliary material with warm water in a charging kettle to prepare a mash. Forming, mixing the remaining malt and hot water in a charging tank to form a mesh, mixing the mesh formed in the charging tank with the mesh formed in the charging tank, and mixing at a predetermined temperature at a predetermined temperature. A method for producing a low-malt beer having a mashing step including a saccharification step of saccharifying over time, wherein an amino acid is added after the charging step and before entering a fermentation step. Is what you do.

[0016]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below.
First, according to the present invention described in claim 1 and the present invention described in claim 3, the protease is added only during the step of forming a mesh in the charging pot, or the mesh is formed in the charging pot. This is the difference between the process and the process of forming a mesh in the charging tank. Therefore, hereinafter, similar portions will be described together.

According to the first and third aspects of the present invention, a malt and an auxiliary material in an amount larger than the malt are used, and a predetermined amount of the malt and the auxiliary material are mixed with warm water in a charging kettle to form a mash. Forming, mixing the remaining malt and hot water in a charging tank to form a mesh, mixing the mesh formed in the charging tank with the mesh formed in the charging tank, and mixing at a predetermined temperature at a predetermined temperature. And a saccharification step of saccharifying over time.

[0018] Happoshu, like beer, is usually processed into a product through a malting step, a preparation step, a fermentation step, a liquor storage step, and a filtration step. The invention according to claims 1 and 3 is
The process is characterized by the charging step of these steps. Steps other than the preparation step may be performed in the same manner as in the normal operation in the production of low-malt beer or beer.

In the first and third aspects of the present invention, malt and an auxiliary material in an amount larger than the malt are used, and a predetermined amount of the malt and the auxiliary material are mixed with warm water in a charging kettle. And a step of mixing the remaining malt and warm water in a brewing tank to form a mash.

The step of forming a mesche may be performed in the same manner as the step of forming a mesche in the production of ordinary beer. That is, malt obtained in the malting process, rice and other raw materials are crushed using a crusher, mixed with warm water in a brewing pot and a brewing tank, by the action of enzymes in the malt, What is necessary is to make it into a porridge state called a maiche.

The amount of malt used here may be smaller than the amount of auxiliary materials other than malt as described above (less than 50% by weight of the raw material excluding water), but the amount of malt used is small, especially malt. The present invention according to claims 1 and 3 is suitably used for the production of low-malt beer in which the amount of used is less than 25% by weight of the raw materials excluding water.

The present invention according to claim 1 is characterized in that the protease is added only during the step of forming the mash in the charging tank. In this pot,
The malt and auxiliary ingredients are charged to form a maiche. In addition,
The lower limit of the amount of malt charged to the brewing kettle is the minimum amount of liquefiable auxiliary material. It is preferable to use a heat-resistant enzyme protease to be added to the charging pot.

The protease may be added during the step of forming the mash in the charging tank, and may be added during the liquefaction of the raw material in the charging step or before the liquefaction. Further, the amount of the protease to be added is 1% or less based on the total amount of malt used. Generally, it is sufficient if the amount of free amino nitrogen produced is about 90 mg / L, and under ordinary conditions, this value can be achieved by adding 0.7% protease. When the amount of the protease exceeds 1%, the free amino nitrogen (FAN) relative to the amount of the protease is increased.
Is very inefficient in controlling free amino nitrogen (FAN) because the rate of increase of the nitrocellulose is very small.

On the other hand, in the third aspect of the present invention,
The protease is added both during the step of forming the mash in the charging tank and during the step of forming the mash in the charging tank. In the brewing kettle, a step of charging the malt and auxiliary materials to form a mash is performed, while in the brewing tank, the remaining malt and warm water are mixed in the brewing tank to form a mash. In the present invention described in Item 3, the protease is added during both steps.

FIG. 3 is a graph showing the relationship between the amount of protease added and the amount of free amino nitrogen (FAN) produced, and FIG. Graph (B) shows the case where the protease was added only during the step of forming the protease, and the addition of the protease was performed during the step of forming the maiche in the charging tank and the charging tank as shown in claim 3. In both cases during the process of forming the meshes. In addition,
The specific conditions in FIG. 3 are the conditions described in Example 1 described later.

FIG. 3 shows that the amount of FAN produced increases as the protease is added. However,
If the amount of the protease exceeds 1%, the rate of increase in the amount of FAN produced relative to the amount of the protease becomes extremely small. Therefore,
It can be seen that the production amount of FAN can be effectively controlled by adjusting the addition amount of the protease substantially within the range of 1% or less.

In addition, when the protease is added both during the step of forming the mash in the charging tank and during the step of forming the mash in the charging tank (in the case of the graph (B)), the graph in FIG. As shown in (A), the control pattern of the amount of FAN production is almost similar to that in the case where protease is added only during the step of forming the mesche in the charging tank, and the amount of FAN production is further approximated. It can be seen that the control range is expanded [Graph (A): 53-
110 mg / L, graph (B): 53 to 129 mg /
L].

Therefore, the amount of organic acid can be adjusted (generally, the amount of organic acid is reduced and the amount of acetate is increased) by controlling the amount of FAN produced by adding protease. The flavor of happoushu can be adjusted.

As described in the first aspect of the present invention, the protease is added only during the step of forming the mash in the brewing kettle so that the flavor can be added without adversely affecting the wort filterability. Adjustments can be made.

According to the present invention, the total amount of protease added in both the charging tank and the charging tank is 1% or less based on the total amount of malt used. I do. Usually, the same amount is added in each step,
If a different amount is added for each process, it is possible to arbitrarily select and set the control range of the FAN generation amount and its change pattern.

Further, in the present invention described in claims 1 and 3, it is considered that the amount of FAN produced can be controlled by adjusting various conditions in the charging step as described below, as described below. .

That is, the contents described below show that the amount of FAN produced can be controlled when the preparation conditions are adjusted within a predetermined range. It is expected that the amount of production can be further controlled.

(1) Protein pause time The protein pause time refers to the period during which malt is administered in warm water, maintained at a predetermined temperature and for a predetermined time, and the protein in the malt is degraded. The amount of free amino nitrogen produced in the wort (saccharified solution) can be changed by changing the value of.

FIG. 4 shows that free amino nitrogen (FA) produced in wort (saccharified solution) when the protein rest time is changed.
The state of change in the amount of N) was examined by changing the protein resting temperature.

As can be seen from FIG. 4, in each case,
Until approximately 90 minutes, the amount of free amino nitrogen (FAN) produced tends to increase, and reaches an equilibrium state approximately 120 minutes. Therefore, by appropriately setting the protein pause time within the range of 120 minutes or less, free amino nitrogen (FA
N) can be controlled. This makes it possible to adjust the amount of organic acid generated in the happoshu to be produced and to vary the range of flavors of the happoshu.

In the case of ordinary beer, the protein rest time is 10 to 30 minutes. However, by taking a longer protein rest time than ordinary beer, for example, about 90 minutes, the protein rest time can be increased. Can produce free amino nitrogen (FAN), thereby reducing the amount of organic acids produced in the produced happoshu.

(2) Resting temperature of protein Here, the resting temperature of protein refers to the temperature during which malt is administered in warm water and maintained at a predetermined temperature and for a predetermined time to decompose proteins in malt. By adjusting and setting the rest temperature to an appropriate temperature, the amount of free amino nitrogen produced in the wort (saccharified liquid) can be changed.

FIG. 5 shows changes in the amount of free amino nitrogen (FAN) produced when the resting temperature of the protein was changed. FIG. 5 shows the results obtained when the protein pause time was 60 minutes.

As shown in FIG. 5, the higher the protein resting temperature, the higher the amount of free amino nitrogen (FAN) produced. Thus, by adjusting the protein rest temperature,
It is possible to control the amount of free amino nitrogen (FAN) produced in malt, thereby adjusting the amount of organic acid produced in the happoshu to be produced and changing the range of flavors of happoshu. Becomes

The protein resting temperature is preferably in the range of 30 to 55 ° C. The optimum temperature of endopeptidase, which is an enzyme that works to decompose proteins contained in malt, is 50 to 5
5 ° C., and the optimum temperature of carboxidase is around 50 ° C. Therefore, by setting the protein rest temperature in the range of 50 to 55 ° C., it is possible to increase the amount of free amino nitrogen (FAN) produced. it can. Proteolytic enzymes are
In fact, it deactivates above 60 ° C,
Below 30 ° C., the activity is significantly reduced.

As the enzyme protease to be added to the charging tank, one having excellent heat resistance is used, but the optimum temperature of the enzyme protease generally used is around 50 ° C.
Even at 5 ° C, the enzyme activity is not significantly reduced. Therefore,
It is possible to add enzyme protease to the pot. In addition, the rate of temperature rise from 50 ° C. in the brewing kettle is rather slow (以下 or less of the normal rate of temperature rise), so that a sufficient enzyme reaction can be expected.

(3) Ratio of malt input to charging kettle and charging tank In the charging kettle, the amount of malt used for mixing with the auxiliary material to form maiche is set to not more than half of the total malt used ( 12% or less of the total amount of raw materials excluding water), in that range, changing the charging ratio of malt to the charging kettle and charging tank,
It is preferable to control the amount of free amino nitrogen (FAN) generated in the charging tank. As described above, the lower limit of the amount of malt charged into the brewing kettle is set to the minimum amount that can be liquefied as an auxiliary material.

(4) Ratio of malt to water for charging in the charging tank (mesh concentration) The ratio of malt to water for charging in the charging tank when the malt and water are mixed to form a miche (mesh concentration) is changed. By doing so, the amount of free amino nitrogen (FAN) generated in the wort can be controlled.

FIG. 6 shows changes in the amount of free amino nitrogen (FAN) generated when the ratio of water to malt in the charging tank was changed.

As shown in FIG. 6, the amount of free amino nitrogen (FAN) in wort can be increased as the ratio of water to malt is reduced (as the concentration of Meishe is increased). .

Therefore, the amount of free amino nitrogen (FAN) generated in wort can be controlled by changing the concentration of Meisse. In addition, as shown in FIG. 6, the amount of free amino nitrogen (FAN) generated increases as the Meisse concentration increases. However, if the mash concentration is too high, that is, if the amount of charging water for malt is too small, the fluidity in the charging tank is lost and workability is impaired. Is about 2 per malt as the lower limit. On the other hand, when the ratio of the charging water to malt 1 is 25 or more, there is almost no change. Therefore, the ratio of the charging water to malt 1 may be adjusted in the range of 2 to 24 in practice.

FIG. 7 shows an example of a charging diagram of the charging step in the method of the present invention described in claims 1 and 3 (the same as the charging diagram of the charging step performed in Example 1 described later). The protein rest temperature in the preparation tank is 3
7 ° C. and protein downtime is 20 minutes. On the other hand, in the brewing kettle, after maintaining at 50 ° C. for 40 minutes, the temperature was raised to 70 ° C. over 50 minutes, and after maintaining at 70 ° C. for 10 minutes, the temperature was further raised to 100 ° C. over 50 minutes, and 2
An example of holding for 0 minutes is shown. In this example, the protease was added at the beginning of the protein resting step. Then, the meshes in the charging pot and the meshes in the charging tank are mixed. Actually, the maiche of the charging pot is transferred to the charging tank and mixed. As a result, the temperature of the mash in the charging tank is raised from 37 ° C. to 65 ° C., and the temperature of the mash in the charging tank is lowered from 100 ° C. to 65 ° C.

The amount of malt introduced into the charging pot and the charging tank is:
The ratio (weight ratio) of the charging water and malt in the charging tank is 1 to 1 (weight ratio).

According to the first and third aspects of the present invention, the mashes thus formed in the brewing kettle and the mashes formed in the brewing tank are mixed, and the mixture is allowed to elapse at a predetermined temperature for a predetermined time to activate the malt active enzyme. The mash is saccharified using saccharification (saccharification step), that is, the saccharified solution is filtered and boiled to complete the charging step.

The boiled wort is cooled into cold wort, sent to the next fermentation step, and further subjected to a liquor storage step (post-fermentation step) and a filtration step to produce the desired low-malt beer. Is done. These steps may be performed by a conventional method.

Next, the present invention according to claim 5 will be described. The present invention described in claim 5 provides the above-described claims 1 and 3
In the method for producing low-malt beer having the same preparation step as the present invention described above, an amino acid is added after the preparation step and before the fermentation step.

That is, the present invention according to claim 5 uses malt and an auxiliary material in an amount larger than the malt, and mixes a predetermined amount of malt and the auxiliary material with warm water in a charging kettle to prepare a mash. Forming, mixing the remaining malt and hot water in a charging tank to form a mesh, mixing the mesh formed in the charging tank with the mesh formed in the charging tank, and mixing at a predetermined temperature at a predetermined temperature. A method for producing a low-malt beer having a mashing step including a saccharification step of saccharifying over time, comprising adding a predetermined amount of an amino acid after the charging step and before entering a fermentation step. The present invention relates to a method, wherein, after the preparation step and before the fermentation step, except that an amino acid is added, basically the above claim 1,
This is common to the present invention described in No. 3.

The amino acid used in the present invention described in claim 5 may be any amino acid contained in wort of beer or low-malt beer. For example, asparagine, aspartic acid, glutamine, glutamic acid, alanine, valine, leucine and the like can be mentioned. As the amino acids, several to more than ten kinds of amino acids contained in wort of beer or low-malt beer are used in combination.

Furthermore, the amount of amino acid added may be appropriately selected according to the desired flavor, and is not particularly limited. However, when the flavor of ordinary beer is the upper limit of the adjustment range, 1 liter (L) of wort can be used. , 900mg of total amino acids
Is the upper limit of the addition amount.

In the present invention according to claim 5, such an amino acid is added after the charging step and before the fermentation step.
It is added to raw materials, mash, wort and the like. Usually, in consideration of operability, etc., at the time of charging, the amino acid is added to the raw material by adding the amino acid to the charging tank, or the amino acid is added to the raw material by charging the amino acid to the charging tank or the charging tank. However, the amino acid may be added to the boiler by adding the amino acid to the boiling pot, or the amino acid may be added to the boiled wort or cold wort.

The present invention according to claim 5 is basically the same as the present invention according to claims 1 and 3, except that amino acids are added after the charging step and before the fermentation step. And has the same steps. Further, in the same manner as in the first and third aspects of the present invention, by controlling various conditions (for example, protein rest time, protein rest temperature, etc.) in the charging step within a predetermined range, the FAN production amount is controlled. The flavor can be adjusted. further,
According to the present invention, a predetermined amount of protease is added during the step of forming a mash in the charging tank or during the step of forming the mash in the charging tank.
By controlling the amount of AN produced, the amount of organic acid can be adjusted to adjust the flavor.

According to the present invention as set forth in claim 5, except that the amino acid is added to the raw material, the mash, or the wort after the charging step and before the fermentation step. Similarly to the present invention described in 3, the mashes formed in the brewing kettle and the mashes formed in the brewing tank were mixed, then allowed to elapse at a predetermined temperature for a predetermined time, and the starch was saccharified using a malt active enzyme ( Saccharification step) The mash, ie, the saccharified solution, is filtered and boiled according to a conventional method to complete the charging step.

The wort thus boiled is cooled into cold wort, sent to the next fermentation step, further passed through a sake storage step (post-fermentation step), a filtration step, and then subjected to a desired low-malt beer. Is manufactured. These steps may be performed by a conventional method, similarly to the present invention described in the first and third aspects.

FIG. 8 shows an example of a charging diagram in the charging step in the method according to the fifth aspect of the present invention. The conditions for controlling the protein resting temperature (37 ° C.), the protein resting time (20 minutes) in the preparation tank, and the temperature in the preparation vessel are all the same as those in FIG.

In the example shown in FIG. 8, the amino acid is added to the charging tank at the beginning of the protein pause step in the charging step. Then, the meshes in the charging pot and the meshes in the charging tank are mixed. In practice, the maiche of the charging pot is transferred to the charging tank and mixed. As a result, the mash in the charging tank was from 37 ° C to 65 ° C.
And the temperature of the maiche in the charging kettle has dropped from 100 ° C to 65 ° C.

[0061]

The present invention will be described below in detail with reference to examples, but the present invention is not limited by these examples.

Example 1 (1) Charge Step According to the charge diagram shown in FIG. 7, the charge step was performed to obtain a saccharified solution. During this charging step, the enzyme peptidase (trade name: Flavorzyme M) is fed into the charging pot and the charging tank.
G, Novo) was added in the prescribed amounts shown in Table 1. The results are shown in Table 1. The preparation conditions are as follows.

Raw materials to be charged to the charging kettle Charging water: 135 ml, malt: 10 g, rice (auxiliary raw material):
22 g, corn starch: 42 g, corn grits: 1 g Raw materials to be charged to the charging tank Charging water: 250 ml, malt: 10 g Malt amount in the charging tank and charging tank Malt amount to be charged in the charging tank: malt amount to be charged in the charging tank =
1: 1 (weight ratio) Meisher concentration in the feeding tank Water for feeding: Amount of malt = 24: 1 (weight ratio) Resting temperature of protein in the feeding tank: 37 ° C Resting time of protein in the feeding tank: 20 minutes Saccharification temperature: almost 65 ° C

[0064]

[Table 1]

According to Table 1, compared with the group without enzyme agent,
It can be seen that the FAN content in the wort is significantly increased in the enzyme agent-added group. In addition, when the enzyme agent is added only to the preparation tank, although the FAN content in the wort increases, it can be seen that congestion occurs in the wort filtration. Therefore, by adding the enzyme protease during the preparation process, the amount of free amino nitrogen (FAN) in wort is increased, and as a result, the amount of organic acids formed is reduced, and the resulting happoshu is thus reduced. It is understood that the flavor can be adjusted.

(2) Production of low-malt beer The saccharified solution obtained in the above (1) is subjected to a filtration step and a boiling step, followed by a fermentation step, an alcohol storage step (post-fermentation step), and a filtration step by a conventional method. Produced Happoshu.
The flavor of the obtained low-malt beer varied depending on the FAN content based on the difference in the amount and location of the enzyme protease added (whether it is a pot or a tank).

Example 2 Example 1 was the same as Example 1 except that the enzyme protease was not added, and a predetermined amount of amino acid was added to the wort after the saccharified solution was filtered and boiled. In the same manner, four types of sparkling liquor (an amino acid-added group, a half-amino acid-added group, a small amino acid-added group, and an amino acid-free group) were produced. The succinic acid and malic acid contents of the main fermentation finished liquid obtained during the production of these four types of happoshu were measured. The results are shown in FIG.

Here, the amino acid average addition section is defined as the amount of amino acid equivalent to the amount of amino acid contained in wort when producing beer of ordinary beer, in wort when producing malt malt with 25% malt. As shown, the same amino acid was added (actually, 832 mg / L-wort was added in total).
Similarly, the half amino acid addition group is a half (50%) of a difference between wort when producing malt 25% malt liquor and the amount of amino acid contained in wort when producing ordinary beer. Was added (actually, a total of 42 amino acids was added).
0 mg / L-wort added). Also,
The amino acid small amount addition section is such that the amount of amino acid contained in wort when producing malt 25% malt is equivalent to the amount of amino acid contained in wort when producing malt 30% malt. , Amino acids (actually a total of 102 mg /
L-wort added).

According to FIG. 2, as compared with the amino acid-free group,
It can be seen that the succinic acid and malic acid contents in the wort are all reduced in the amino acid-added group, and the amount of the decrease is proportional to the added amount of the amino acid. As described above, the succinic acid and malic acid contents in wort are reduced by adding an amino acid before the fermentation step after the charging step, and as a result, the production amount of free amino nitrogen (FAN) is increased. As a result, the amount of organic acid generated can be reduced, and the flavor of the resulting low-malt beer can be adjusted.

[0070]

According to the present invention as set forth in claims 1 to 4,
By introducing a foreign enzyme (protease) into the brewing kettle, or in the brewing kettle and in the brewing tank, the amount of free amino nitrogen (FAN) produced in the wort is increased, and organic acids, esters and By controlling the amount of higher alcohols produced, the flavor of happoshu can be adjusted.

According to the fifth aspect of the present invention, the production amount of organic acids, esters and higher alcohols in wort is obtained by adding an amino acid after the charging step and before the fermentation step. , The balance of the wort composition can be adjusted, and the flavor of happoshu can be adjusted.

[Brief description of the drawings]

FIG. 1 is a graph showing the relationship between the malt usage rate and the amounts of succinic acid and malic acid produced.

FIG. 2 is a graph showing the relationship between the amino acid content in wort and the contents of succinic acid and malic acid in the main fermentation finished liquid in Example 2.

FIG. 3 is a graph showing the relationship between the amount of protease added and the amount of free amino nitrogen (FAN) produced.

FIG. 4 shows free amino nitrogen (FAN) produced in wort (saccharified solution) when protein rest time is changed.
5 is a graph showing the state of change in the amount of protein produced by changing the resting temperature of the protein.

FIG. 5 is a graph showing the change in the amount of free amino nitrogen (FAN) produced when the resting temperature of the protein was changed.

FIG. 6 is a graph showing the change in the amount of free amino nitrogen (FAN) generated when the ratio of water to malt in a brewing tank is changed.

FIG. 7 shows an example of a charging diagram of a charging step in the method according to the first to fourth aspects of the present invention.

FIG. 8 shows an example of a charging diagram of a charging step in the method according to the fifth aspect of the present invention.

Claims (5)

[Claims] 1. A step of using a malt and an auxiliary material in an amount larger than the malt, mixing a predetermined amount of the malt and the auxiliary material with warm water in a charging kettle to form a maiche, Mixing a hot water and a mash in the preparation tank to form a mash, and a saccharification step of mixing the mesche formed in the brew kettle and the maiche formed in the prep tank and saccharifying at a predetermined temperature for a predetermined time. A method for producing a low-malt beer, comprising the step of forming a mische in a brewing kettle, comprising adding a predetermined amount of a protease. 2. The method according to claim 1, wherein the amount of protease added is 1% or less of the total malt amount used. 3. A step of using a malt and an auxiliary material in an amount larger than the malt, mixing a predetermined amount of the malt and the auxiliary material with warm water in a charging kettle to form a maiche, Mixing a hot water and a mash in the brewing tank to form a mash, and a saccharification process in which the mash and the mash formed in the brew tank are mixed and saccharified at a predetermined temperature for a predetermined time. In the method for producing a low-malt beer having a charging step including the step of adding a predetermined amount of a protease during a step of forming a mesh in a charging tank and in a step of forming a mesh in a charging tank, A method for producing sake. 4. The method according to claim 3, wherein the total amount of the protease added is 1% or less of the total malt amount used. 5. A step of using a malt and an auxiliary material in an amount larger than the malt, mixing a predetermined amount of the malt and the auxiliary material with warm water in a charging kettle to form a maiche, Mixing a hot water and a mash in the preparation tank to form a mash, and a saccharification step of mixing the mesche formed in the brew kettle and the maiche formed in the prep tank and saccharifying at a predetermined temperature for a predetermined time. A method for producing a low-malt beer having a mashing step including the step of: adding an amino acid after the mashing step and before entering a fermentation step.