JPH11155552A - Sparkling liquor like black beer and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a sparkling liquor like a black beer, having both of a flavor like a baked sweet potato and a tone of dark brown, and excellent in palatability by using a scorched sweet potato and a raw material such as malt and fermenting the scorched sweet potato and the raw material. SOLUTION: This sparkling liquor like a black beer is obtained by saccharifying a sweet potato by a heat treatment, scorching the saccharified sweet potato, adding the scorched sweet potato with a malt to warm water, carrying out the sufficient saccharification treatment of the obtained mixture, filtering the product of the saccharification treatment to remove a solid component, adding a hop to the obtained filtrate, boiling the filtrate with the added hop, adding an yeast to a cooled filtrate with the added hop after boiling treatment, and fermenting the cooled filtrate with the added yeast.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a black sparkling liquor which uses a sweetened sweet potato as a whole or a part of the raw material and has a unique flavor and a black-brown color tone, and a method for producing the same. The low-malt beer referred to in the present invention includes so-called non-alcoholic beverages having an alcohol content of less than 1%.

[0002]

2. Description of the Related Art Conventionally, beer is malt, according to the Liquor Tax Law.
Other than fermented hops and water as raw materials, malt,
It is fermented from hops, water, rice and other articles specified by a Cabinet Order as raw materials, and the total weight of the articles specified by the Cabinet Order shall not exceed 5/10 of malt in the raw materials. The prescribed goods are rice, corn,
These are starches, potatoes, starches, sugars or bitters or colorings specified by Ordinance of the Ministry of Finance, and only caramels are recognized as colorings. For this reason, in the manufacture of beer, beer-like beverages obtained by using sweet potatoes as a part of the raw materials are classified as low-malt beer by the Liquor Tax Law.

[0003] In recent years, in the beer market including happoshu, new products have been released one after another.
Each of them offers unique products, and black beer with a different color from conventional beer and low-malt beer has been attracting attention. Against the background of health, the development of beer-like low-malt beer using sweet potatoes with a healthy sensation has also been attempted, and research has been conducted to produce products with rich colors and flavors not available in existing beers. .

[0004] However, up to now, there has been no product that utilizes the unique flavor of cooked sweet potatoes, such as the fragrance of roasted potato, in beer or the like using sweet potatoes as a main ingredient. In addition, there is a dark beer that is made by using black malt as a part of the malt raw material, but in a low-malt beer made mainly from sweet potato, there is no black beer-like low-malt beer that has a dark brown color derived from sweet potato. Was.

[0005]

SUMMARY OF THE INVENTION In a low-malt beer using sweet potato as a main ingredient, a beer-like low-malt beer having the color and flavor derived from sweet potato, for example, a black with a brown potato-like flavor and a black-brown color tone If beer-like low-malt beer can be developed, it is expected that a new low-malt beer that is unique to black beer and that has the unique flavor and sweetness of sweet potato and that is different from conventional black beer will be obtained.

Therefore, in producing black beer-like low-malt beer using sweet potatoes as a main ingredient, sweet potato itself as a raw material is burned prior to production to impart a sweeter and more fragrant aroma than conventional black beer. The aim is to realize a soft “throat” that combines fragrance and taste, thereby obtaining a black beer-like sparkling liquor that combines the flavor of a baked sweet potato with the color of black-brown.

[0007]

Means for Solving the Problems In order to achieve the above object, the present invention provides a method of using charred sweet potato as a part or all of the raw material of beer-like happoshu or fermented beverage in the preparation step. It has the flavor of black beer and the sweet and fragrant aroma and roasted potato-like aroma derived from the burnt sweet potato, and it is possible to obtain a beer-like sparkling liquor or fermented beverage with a clear black-brown color that has never been more attractive. did it. Further, in the present invention, the quality and intensity of the flavor, the color tone and the shading can be appropriately adjusted depending on the degree of the sweet potatoes and the usage ratio of the sweetened sweet potatoes.

[0008] The burned sweet potato used in the present invention can be handled in the same manner as conventional black malt. In the present invention, the burned sweet potato is desirably browned beforehand, and more preferably, the sweetened sweetpotato which has been previously heat-treated is crushed to an appropriate size, dried, and then browned. This is because the starch in the sweet potato is saccharified by β-amylase or the like existing in the sweet potato by performing a heat treatment in advance, and in the process of burning it, caramelization is easily performed due to the involvement of the nitrogen source in the sweet potato. By doing.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION A crushed and dried potato (A) obtained by steaming a kind of sweet potato "Kogane Senuki", and then allowing it to cool, crush and dry, and then browning it until it exhibits a dark brown color. Table 1. Examples of the measurement results of water content and starch value of sweet potato (B) and, as a control, chocolate malt (C) used for dark beer production. Shown in

[0010]

[Table 1]

In the step of burning the crushed and dried potato (A), the color tone of the raw material changes from brown to dark brown, black brown, and black as the heating progresses. At this time, the unpleasant odor derived from the sweet potato dissipates immediately after heating, and the preferred scent of "baked sweet potato" is strongly formed at the time when the brown color changes from dark brown to black brown during heating (hereinafter, burning to this extent) The obtained sweet potato is called lightly roasted sweet potato). Further, when the color changes from black-brown to black, a "coffee" -like aroma is formed (hereinafter, sweet potatoes obtained by burning to such a degree are also referred to as heavy roasted sweet potatoes). In this way, if the burned sweet potato is used, the quality and intensity of the flavor, the color tone and the shading can be adjusted according to the degree of burning and the usage ratio.

[0012] Next, using one kind of sweet potato "Kogane Senuki", using raw steamed sweet potatoes, burned sweet potatoes, and malt to mix the raw materials when saccharified by the three-step infusion method, The obtained saccharified solution (500 m
Table 2 shows the values obtained by measuring the chromaticity of 1) in EBC units. Shown in

[0013]

[Table 2]

When lightly roasted sweet potatoes are used,
The effect on the chromaticity was small, but a characteristic scent similar to a baked sweet potato with a faint flavor was imparted. On the other hand, when the heavy roasted sweet potato was used, it was greatly involved in the chromaticity, and had a coloring effect almost equal to that of chocolate malt. In addition, the use of heavy roasted sweet potatoes imparted a fragrant aroma and holo bitterness to the saccharified solution.

[0015]

EXAMPLES Examples of the present invention will be specifically described below, but the present invention is not limited to these examples.

FIG. 1 shows a flow chart of the manufacturing process according to the present invention. In the embodiment, 15.5 kg of a kind of sweet potato “Kogane-Senuki” is steamed and pulverized to obtain a heat-treated sweet potato. And 27.5 kg of malt,
3.75 lightly roasted sweet potatoes obtained from Kogane Senuki
kg and 4.75 kg of heavy roasted sweet potato are added to 150 liters of hot water, and after saccharification by three-step infusion method, a saccharified solution is obtained by reutering. In reutering, sparging is performed with warm water to make the total saccharified solution 210 liters.

Thereafter, the same method as in the conventional beer production method, namely, adding hops, boiling, cooling, fermenting, removing yeast, and then, after a post-fermentation step, an alcohol content of 4.5% and a chromaticity of 1
34 EBC units of low-malt beer were obtained.

Table 3 shows the sensory evaluation of "Black fermented sake using sweet potato" obtained in this example. Shown in

[0019]

[Table 3]

The appearance is like dark beer, and the foam is fine and creamy.
It is a unique low-malt beer with bitterness equivalent to that of "C", and is particularly appreciated for its rich aroma and sharpness, and its soft taste.

[0021]

EFFECTS OF THE INVENTION (1) A beer-like sparkling beer with a clear black-brown color, with a black beer flavor and a sweet and fragrant aroma derived from charred sweet potato, and a savory potato-like aroma Alternatively, a fermented beverage can be provided.

(2) By adjusting the quality, intensity, color tone and shading of the flavor according to the degree to which the sweet potatoes are burned and the usage ratio of the sweetened sweet potatoes, a unique beer-like sparkling liquor or fermented beverage is further provided. it can.

[Brief description of the drawings]

FIG. 1 is a flowchart showing a production process of a fermented beverage according to an embodiment of the present invention.

[Explanation of symbols]

Reference Signs List 1 raw material treatment step 2 saccharification step 3 filtration step (step of obtaining saccharified liquid by filtration) 4 boiling step 5 trove sedimentation step (removal of hop residues added in the boiling step) 6 wort cooling and transfer step 7 Fermentation process 8 Filtration process (Aged fermented liquor is clarified into original sake) 2a Sweet potatoes burned in light roast state 2b Sweet potatoes burned in heavy roast state

Claims (4)

[Claims] 1. A black beer-like low-malt beer made by using raw materials used for beer production, such as burnt sweet potatoes, malt and hops, and fermenting them. 2. A method for producing black beer-like sparkling liquor, comprising using raw materials used for beer production such as burnt sweet potatoes, malt and hops, and fermenting them. 3. Sweetening sweet potatoes by heating, saccharifying them, adding them to warm water together with raw materials used for beer production such as malt and hops, filtering out the solids, and fermenting. A method for producing low-malt beer-like low-malt beer. 4. Sweet potato saccharified by heat treatment, browned and added to warm water together with malt. After sufficient saccharification treatment, the mixture was filtered to remove solids, hops were added to the filtrate, and the mixture was boiled. A method for producing dark beer-like happoshu, comprising fermenting by adding yeast after cooling.