JPH11169159A - Production of caramelized malt - Google Patents

Abstract

PROBLEM TO BE SOLVED: To raise the caramelization ratio in a method for producing a caramel malt. SOLUTION: This method for producing caramelized malts comprises carrying out a heat retaining treatment of green malts in hot water at a prescribed temperature before conducting a saccharifying treatment of the green malts. The green malt after the heat retaining treatment is drained and then saccharified by keeping the temperature in the barley grains at about 80 deg.C in a rotating roaster. The temperature is subsequently raised to dry and caramelize the resultant malts. According to the method, the ratio of half grain caramelized malts which are mixed in a large number in all the malts by a conventional method can be reduced to increase the ratio of the whole grain caramelized malts.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing caramel malt, which is mainly used as a raw material for beer products.

[0002]

2. Description of the Related Art Caramel malt has been conventionally used as a raw material for beer products. This caramel malt adds color and flavor to the product beer. Therefore, this caramel malt is an important factor in determining the taste of beer and the like, and by changing the amount of beer, beer with various individualities can be produced.

[0003] This caramel malt contains a large amount of reducing substances. For this reason, the addition of the caramel malt can prevent a change in flavor caused by oxidation or deterioration in beer, and can also provide stability. In addition, the fermentability and foam retention of beer can be improved by a colloidal substance contained in a large amount in caramel malt.

[0004] Caramel malt, which is a useful raw material for beer production, is produced from green malt in the following steps.

Green malt is sprinkled to a water content of 44-46.
%, The mixture is put into a roaster and subjected to saccharification treatment and caramelization treatment. Generally, the saccharification treatment is carried out by setting the temperature in wheat to 8
This is performed by raising the temperature to about 0 degrees and keeping the temperature for 30 minutes or more. In addition, the caramelization process is performed by gradually increasing the temperature to about 140 degrees over a long period of time.

[0006]

However, in the above-mentioned conventional method for producing caramel malt, the proportion of caramelized malt in which the whole grains are caramelized in the treated whole malt, that is, the caramelization rate, is low. It is low at present. Accordingly, in the produced caramel malt, a large amount of half-grained caramel and the like left without being caramelized in the inside is generated and mixed.

[0007] When the caramelization rate is low as described above,
The proportion tends to vary, and the proportion of the mixture of the half-grain caramel also varies. As a result, when caramel malt having a low caramelization rate is used, considerable care is required for beer quality control.

In view of the above problems, the inventors of the present invention have conducted intensive studies with the aim of developing a method having a higher caramelization rate, and as a result, have found a method for producing caramel malt having a higher caramelization rate than before. Established.

[0009]

The method for producing caramel malt according to the present invention is a method for producing caramel malt by saccharifying malt and drying and coloring the malt, wherein the malt before the saccharification step is covered with moisture. It is characterized in that the malt is kept warm at a temperature of 75 to 85 ° C.

As described above, the caramelization rate can be improved by keeping the malt at a constant temperature before the saccharification step. The caramelization rate used herein means the ratio of the generated whole grain caramel malt in the treated total malt, and does not include the ratio of half grain caramel malt.

[0011] Here, "caramel malt" refers to saccharification treatment,
It means malt produced through caramelization treatment, and includes the methods of caramel malt and crystal malt (crystal malt) which are strictly distinguished.

[0012] Here, the saccharification treatment means decomposing polysaccharides such as starch contained in the malt into dextrin and reducing sugar, and the caramelization treatment comprises drying the saccharified malt by drying the malt. To produce a brown pigment.

[0013] The term "malt" as used herein means malt which is a raw material of "caramel malt", and specifically includes green malt which is a raw material of caramel malt and crystal malt in the above strict sense. It is.

That is, according to the present invention, in the conventional caramel malt production process, after the raw material such as green malt is produced, before the saccharification treatment is performed, a processing step of keeping the malt covered with moisture and keeping the temperature at a constant temperature is added. This makes it possible to improve the caramelization rate.

Accordingly, in the present invention, the saccharification treatment and the caramelization treatment are not particularly limited in the method.
As described above, in the saccharification treatment, polysaccharides such as starch contained in malt can be decomposed and converted into dextrin and reducing sugar, and in the caramelization treatment, dextrin and reducing sugar in malt are denatured to brown pigment. Any method can be used as long as it can be generated.

In the above, the “state covered with moisture” means
For example, a state where malt is covered with steam such as steam, a state where malt is covered with water in a water tank, and the like are included.

When the temperature is maintained at a temperature of 75 to 85 ° C., the water is directly heated to 75 to 85 ° C., or the temperature in an environment where malt is present is blown by blowing hot air or the like. And so on.

However, the temperature of 75 to 85 ° C. indicates the temperature at the time of the heat preservation treatment, and the temperature before the treatment, ie, before the malt introduction, is not necessary to set the above-mentioned moisture and other environment to the temperature of the heat preservation treatment. Absent. For example, the temperature before the charging may be set higher than the temperature at the time of the heat retaining treatment, and the temperature at the time of the treatment may be lowered by supplying the malt.

The time required for the heat retaining treatment is a time capable of improving the caramelization rate, for example, 10-30.
Minutes, preferably 15 to 20 minutes. However, this time can be changed in accordance with the type of the heat retaining device, the type of malt, and the like.

The present invention also provides an apparatus for producing caramel malt for implementing the above method.

That is, the caramel malt production apparatus of the present invention includes a saccharification treatment section for saccharifying malt, and a caramelization treatment section for drying the saccharified malt by heating to color the malt. In the malt production apparatus, the malt before the saccharification step is 75 to 8 in a state covered with moisture.
It is characterized by including a heat retaining section for keeping the malt at a temperature of 5 ° C.

According to the above-mentioned structure, the malt before the saccharification step is subjected to the above-mentioned heat preservation treatment in the heat preservation treatment section, and the heat preservation treatment makes it possible to improve the final caramelization rate of the caramel malt.

In the above, the heat-retaining portion is not particularly limited as long as the malt can be kept at the above-mentioned temperature in a state where the malt is covered with moisture. For example, steam, a water bath or the like can be used. Using a hot water tank that can completely cover the water.

As the saccharification treatment unit, any device can be used as long as it can decompose polysaccharides such as starch contained in malt into dextrins and reducing sugars. Further, as for the caramelization treatment section, any apparatus can be used as long as it can modify the reducing sugars and the like in the malt to produce a brown pigment. In addition, these saccharification processing section and caramelization processing section,
It may be configured as one device like a conventional rotary type roaster, or may be configured as an individual independent device.

Further, the present invention provides a caramel malt produced by the method for producing caramel malt described above.

The caramelization rate of the caramel malt of the present invention is 70% in the conventional caramel malt.
Higher, preferably 80% or more, more preferably 90% or more.

Since the caramel malt of the present invention has a higher caramelization rate than the conventional caramel malt as described above, the use of the present caramel malt makes it easy to control the quality of beer products and the like and to improve the quality. It becomes possible to execute.

[0028]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a preferred embodiment of the present invention will be described.

Method for Producing Caramel Malt 1, Preparation of Green Malt Green malt is used as a raw material for caramel malt. This green malt can be prepared by a commonly used method.
As a method for producing this green malt, for example, barley
Immerse in water at 20 ° C. for 40 to 50 hours,
%, And kept at 14-20 ° C for 4-7 days to germinate.

2. Insulation treatment of green malt Insulation treatment of green malt is performed before proceeding to the saccharification step. This heat retention treatment is a treatment for improving the caramelization rate of caramel malt finally produced. This heat retention process can be executed by the following operation.

Prepare hot water in a water tank. Here, the temperature of the warm water in the water tank is preferably set to a temperature of 75 to 85 ° C., preferably 80 ° C., for example, about 90 ° C. during the heat preservation treatment at the same time when green malt is charged.

Next, green malt is charged into warm water, and the temperature at the time of the above-mentioned heat preservation treatment is set at the same time as the charging, and the heat preservation treatment is started.
The heat treatment is performed for 10 to 30 minutes, preferably for 15 to 25 minutes. During this time, the heat retention temperature is maintained by heating with a heater or adding hot water. In addition, the time of this heat-retention treatment can be arbitrarily adjusted according to the type of barley or the state of green malt, the heat retention device, and the like.

The green malt that has been subjected to the above-mentioned heat retention treatment is subjected to a draining treatment before proceeding to the saccharification step.

The above treatment is for uniformly absorbing moisture in green malt and for starting saccharification, and for smoothly performing the next step.

3. Saccharification Step The saccharification step is a step in which polysaccharides such as starch contained in green malt are decomposed into sugars by an internal enzyme as described above.
Any method can be used as long as the saccharification treatment can be performed. For example, green malt after the heat preservation treatment is put into a rotary roaster or the like to be in a closed state, and the temperature in the wheat is set to 60.
The temperature is maintained for 30 to 70 minutes while stirring at a rotation speed of 10 to 20 rpm while maintaining the temperature at に 85 ° C.

4. Caramelization step This step is a step of drying the malt after saccharification and denaturing it to a caramel color as described above, and any method can be used as long as the caramelization treatment can be performed.
For example, it can be executed by the following operation.

First, the malt after saccharification is dried in a container such as a rotary roaster with the temperature in the wheat raised to 60 to 80 ° C. and in this state for 2 to 3 hours while blowing air.

Next, the malt after drying is caramelized by gradually increasing the temperature in the container to 120 to 150 ° C. gradually over 2 to 3 hours. The timing of terminating the caramelization is determined by sampling a plurality of malts from a container and observing the coloring state of the malts.

As a method for analyzing the caramelized state of malt, a cutting test or the like can be used. For example, in a cutting test, when a plurality of malts are cut and the cut surfaces are observed with a low-power microscope, the caramelized grains have a hard vitreous color and a color from dark brown to almost black. The degree of coloring is determined by measuring the chromaticity of the malt by the international official method (congress method). The caramelization step can be terminated.

In the above-described caramel malt production method, a higher caramelization ratio can be achieved than the highest caramelization ratio of 70% among the conventional caramel malt. In particular, in the present embodiment, it is possible to reduce the ratio of the remaining half-grain caramel that is not caramelized in the inside and to increase the ratio of the whole-grain caramel in which the entire malt is caramelized.

The described caramel malt production apparatus caramel malt production devices available in the caramel malt production process. As shown in FIG. 1, the caramel malt production apparatus includes a rotary roaster 12 as a saccharification treatment unit and a caramelization treatment unit, and a heat treatment tank 10 capable of keeping green malt heat. Can be configured.

Here, the saccharification processing section and the caramelization processing section are configured as the same apparatus and rotary roaster, but the present invention is not limited to this configuration and the saccharification processing section and the caramelization processing section are separated. It can also be an independent device.

FIG. 2 shows a heat treatment tank that can be used for the heat treatment of green malt. The main body 14 containing the water 16 and the malt therein is provided with a heater 18 for heating the water 16 in the main body 14. As the heater 18, besides a heater that heats the main body 14 from the surroundings to heat the water 16 inside as shown in FIG. 2, a heater that draws the water 16 in the main body 14 and returns it to the main body 14 after heating, and the like. It can also be used.

The heater 18 is provided with a control unit 20, to which a hot water sensor 22 for detecting the temperature inside the main body is connected. That is, the control unit 20 performs on / off control and temperature adjustment of the heater 18 based on the hot water temperature detected by the temperature sensor 22 to adjust the temperature of the hot water in the main body 14.

For example, as the temperature sensor 22, a sensor such as a resistance temperature detector whose energization is restricted when the temperature of the hot water rises to a predetermined temperature or higher, or an actual temperature of the hot water is monitored. What can be used. In response to these temperature sensors 22, the control unit 20
The temperature is adjusted by the on / off control of Step 8.

The main body 14 may be provided with a stirrer 24 for equalizing the temperature of the stored hot water. By stirring the warm water with the stirrer 24, the heat applied by the heater 18 can be dispersed throughout the warm water. As means for equalizing the temperature of the hot water, other than the stirrer 24, a means for feeding air and stirring the water inside can be used.

A case in which the malt before saccharification is subjected to a heat treatment using the heat treatment tank 10 will be described.

First, water 16 is added to the main body 14. As the water 16 to be added here, hot water that has already been heated can be added. Next, the control unit 20 sets the pre-malt charging temperature, the temperature during the heat preservation process, and the processing time, and sets the heater 1
Activate 8

When the temperature of the water 16 of the main body 14 rises to a predetermined temperature before the malt introduction, green malt is introduced. After input,
The operation of the heater 18 is adjusted via the temperature sensor 22 and the control unit 20, and the temperature is maintained in a predetermined range. When the heat retention process is completed, the malt is pulled out of the warm water and drained. The drained malt is subjected to a saccharification treatment and a caramelization treatment by the rotary roaster 12 or the like, and caramel malt is generated.

Incidentally, the heat retaining treatment tank 10 may be provided with an alarm unit or the like for notifying that the water temperature has risen to the set temperature or that the heat retaining time has ended.

[0051]

EXAMPLES The caramel malt production method of the example and the conventional caramel malt production method were compared in terms of caramelization rate.

[Example 1] Caramel malt production method including heat-retention step (preparation of Example product 1) Barley was immersed at 16 ° C for 48 hours to obtain a water content of 43%, and then germinated at 16 ° C for 6 days. And green malt having a water content of 42% after germination was used.

10 kg of the above green malt at 20 ° C. was prepared, placed in a water tank containing 70 L of 90 ° C. warm water, and immersed. The temperature after immersion was maintained at 80 ° C., and the temperature was maintained for 20 minutes. After keeping the temperature warm, the green malt was pulled out of warm water onto a wire mesh and drained.

The green malt after draining was put into a rotary roaster and saccharified. This saccharification treatment was performed by rotating the green malt at 15 rpm while keeping the rotary roaster closed and circulating hot air inside, and maintaining the internal temperature of the green malt at 80 ° C. for 30 minutes.

After the saccharification, the caramelization process was performed by switching the rotary roaster to a ventilation state. First, green malt whose internal temperature was lowered to 60 ° C. by being in a ventilation state was dried with hot air. This hot air drying was performed until the internal temperature reached 80 ° C. over 3 hours while rotating the roaster at 35 rpm. After drying with hot air, while observing the coloring state of green malt,
The temperature was raised until the temperature near the center of the roaster reached 150 ° C. over 2 hours.

The caramel malt obtained was taken out of the rotary roaster and cooled. The caramel malt obtained here was designated as "executable product 1."

Example 2 Method for Producing Caramel Malt Including Heat Preservation Treatment Step (Preparation of Example Product 2) Caramel malt was produced under substantially the same conditions as in Example 1 above. Specifically, the final temperature at the time of the caramelization treatment in Example 1 was changed to “138 ° C.” instead of “150 ° C.”, and the other conditions were used under exactly the same conditions.

The caramel malt produced in Example 2 was referred to as "Example 2".

[Reference Example 1] Caramel malt production method not including heat-retaining step (preparation of reference product 1) Caramel malt was produced under the same conditions as in Example 1 except for the heat-retaining step. That is, in this case, 10 kg of green malt at 20 ° C. was directly charged into a rotary roaster without performing the heat retaining process, and the saccharification process and the caramelization process were performed. The caramel malt thus generated was referred to as “Reference product 1”.

[Example 3] Comparison of caramelization ratio, etc. The caramelization ratio, etc. of the above-mentioned Example 1, Example 2, Reference 1, and other commercially available caramel malt (commercially available products 1 to 3) were compared below. The measurement was performed, and the results are shown in Table 1.

More specifically, 50 grains were arbitrarily sampled from each of the above six samples, cut with a grain cutter (globecker), and the ratio of whole caramel and half caramel, brown, chromaticity Was measured and compared.

Here, the whole grain caramel means that the whole surface of the cross section is caramelized. Table 1 shows the ratio of the whole grain caramel in 50 grains. Half grain caramel means that about half of the cut surface is caramelized, and Table 1 shows the proportion of half grain caramel in all 50 grains. The ratios other than the whole grain and half grain caramel include those caramelized and further reacted and carbonized.

The brown color was measured as an indicator of discoloration. Further, the chromaticity in Table 1 indicates a value obtained by measuring the chromaticity according to the International Malt Analysis Method.

[0064]

[Table 1] As shown in Table 1 above, in the reference product and the commercial product, the ratio of the whole grain caramel, that is, the caramelization ratio is 30% to 73%.
On the other hand, in the case of the present example, it could be increased to at least 90%. In addition, the ratio of the half-grain caramel is 23% to 60% in the reference product and the commercially available product, whereas in the present embodiment product, it is 0%, that is, 5%.
Half of the caramel could not be detected from any of the 0 grains.

Focusing particularly on the product 1 and the reference product, comparing these results, the ratio of the whole grain caramel in the product 1 is 61% higher than that of the reference product, and the ratio of the half grain caramel is at least 60%. Reduced. The difference between the two methods for producing caramel malt is that, in the conditions of the caramel production process, the only difference is whether or not the green malt has been subjected to a heat treatment step of immersing green malt in warm water, and the other conditions are exactly the same. is there. That is, in the production process, the green malt is kept warm as described above so that the ratio of whole grain caramel is 9%.
It became possible to raise it to about 0%.

When observing this result from another viewpoint, the value (90%) obtained by adding the ratio of the whole grain caramel and the half grain caramel in the reference product corresponds to the proportion of the whole grain caramel of the present example. . From this, it is expected that the above-mentioned heat retention treatment step has an effect of promoting the process of progressing from half grain caramel to whole grain caramel.

Further, according to the method for producing caramel malt of the present embodiment, almost all caramel malt except for those of poorly germinated green malt grains was a whole grain caramel.
It can be said that the quality of the caramel malt product is clearly improved.

[0068]

As described above, according to the present invention, it is possible to increase the caramelization efficiency by simply keeping green malt before saccharification treatment in warm water at a predetermined temperature for a predetermined time in the conventional caramel production method. became.

As a result, by producing caramel malt based on this method, it is possible to produce caramel malt having a high caramelization rate, which means that the quality of beer products using caramel malt as a raw material can be maintained and It is expected to help improve.

[Brief description of the drawings]

FIG. 1 is an overall configuration diagram of a caramel malt production apparatus according to the present embodiment.

FIG. 2 is a cross-sectional view of a green malt heat insulation treatment tank according to the present embodiment.

[Explanation of symbols]

 10 thermal processing tanks, 12 rotary roasters.

Claims (3)

[Claims] 1. A method for producing caramel malt by saccharifying malt and then caramelizing, wherein the malt before saccharification is kept warm at a temperature of 75 to 85 ° C. while being covered with moisture. Caramel malt production method. 2. The method for producing caramel malt according to claim 1, wherein the heat retention time is 10 to 30 minutes. 3. The method for producing caramel malt according to claim 2, wherein the heat retention time is 15 to 20 minutes.