JPS6247514B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing wort, and more particularly to a method for producing wort useful for brewing beer and the like with improved quality. The main raw material of wort is malt, and wort is used to produce beer, malt whisky, syrup, malt extract, etc. The husk of malt contains components that adversely affect the quality of these products, such as polyphenols such as anthocyanogens and tannins. In addition, depending on the malt manufacturing method, harmful trace components other than those listed above may be added to the wort as malt-derived components.
It has been reported that it transfers to beer, etc. Among the husk components of malt, these harmful components dissolve in the wort, and when the wort is used to brew beer, they migrate to the beer, such as polyphenols, which are undesirable for beer. color and bitterness,
It is important to remove these harmful components as much as possible when producing wort, as they give an unpleasant taste such as a rough taste and have an unfavorable effect on the quality of the beer, such as causing turbidity. . In order to reduce polyphenols that have eluted or migrated into wort or beer, the conventional method has been to treat the wort or beer with an adsorbent such as nylon 66. Among the components derived from the husk of malt, polyphenols are known to be contained in the husk. However, as a result of intensive research by the present inventors, it has been reported that nitrosamines may exist in extremely small amounts depending on the malt manufacturing method.
This substance was found to be deposited on the grain husk rather than in the grain husk. Based on this knowledge, they completed a method for producing high-quality wort at a high yield by removing harmful components derived from the husk of malt in advance. The present invention provides a method for producing wort, which is characterized in that the husk of malt is used in the production of wort. When producing wort, the malt obtained in the malting process is crushed and then saccharified in the brewing process by adding auxiliary raw materials such as crushed rice as necessary.In the present invention, the husk part of the malt is The special feature is that it is used after cleaning. Various methods can be applied to wash the husk of malt, and these methods can be broadly classified into wet methods and dry methods. An example of cleaning using the wet method is to wash malt as a whole with water at an appropriate temperature. There are ways to clean it. In this case, the appropriate water temperature is 0 to 100°C, preferably 20 to 100°C when washing only the husks.
100℃, 0 to 80℃ when washing the husk of whole grains
shall be. The purpose of washing is to remove the harmful components by contacting the material with water, and specifically, the material is brought into contact with water by means such as immersion in running water or standing water, or showering. When washing malt, it is desirable to apply physical vibration to the malt. The contact time is set in consideration of water temperature, contact method, equipment, malt condition, etc., and can be selected from a wide range of times, from instantaneous treatment times to several tens of hours. For example, if only the husk is used, the temperature is 40 to 100℃ for 10 minutes.
A few hours is sufficient, and in the case of whole grains, the temperature is 0 to 60℃.
The treatment time ranges from several seconds to three hours, and in either case, the higher the temperature, the shorter the treatment time. Particularly when polyphenols are expected to be removed, it is desirable to carry out the treatment at as high a temperature as possible. Next, washing by a dry method means separating and removing components attached to whole grains of malt or grain husks by physical operation. In this case, whole grains of malt or grain husks are mixed and stirred, or whole grains of malt or grain husks and foreign matter are mixed and stirred together, the surface is polished and the deposits are removed, and the They can be removed through selection, etc. The operating conditions may be determined taking into account the condition of the malt, the purpose of the operation, etc. Here, we will explain the method for separating the husk from the whole grain of malt. For example, the whole grain of malt is treated with two smooth rolls to separate the husk from the grain part without crushing the husk as much as possible. Thereafter, by using a husk separator such as a Heutzer-Gieve, the grain part and the husk can be separated more completely. In order to confirm the cleaning effect of the malt husk according to the present invention, the following experiment was attempted. Experiment 1 After pulverizing 40 g of various imported malts into fine powder using a pulverizer, extraction was performed by immersing the malt in 300 ml of water heated to 70°C for 50 minutes while stirring. The content of nitrosodimethylamine (hereinafter abbreviated as "NDMA") in the extract thus obtained was determined. The results are shown in Table-1. On the other hand, using 40g of the same malt as above, it is about 15% whole grain.
Washing was performed by immersing the sample in 300 ml of water at ℃ for 50 minutes while stirring. The NDMA content in the washing solution thus obtained was quantified. The results are shown in Table-1.

[Table] As is clear from the above results, by washing whole malt grains as they are with water at approximately 15°C, the same amount of NDMA as determined by the known extraction method can be obtained.
NDMA can be removed. up to now,
NDMA is understood to be contained in the grains of malt, and the method used to measure its content is to pulverize whole grains of malt and extract it with heated water. However, as shown in the above experimental results, it was found that NDMA adhered to the malt husk, and it was found that it could be easily removed by washing with room temperature water. Experiment 2 Here, we investigated the relationship between the contact time and the NDMA removal rate when whole malt grains are washed by contacting them with water. That is, the imported malt used in Experiment 1 was washed by shaking for a predetermined period of time using 200 ml of water at about 15° C. per 40 g of malt, and the NDMA removal rates were compared. The results are shown in Table-2.

[Table] As is clear from the above results, most of the NDMA is removed in just a few minutes when the water temperature is about 15°C. On the contrary, if the contact time becomes longer, the malt will absorb water containing NDMA, which is not desirable from the viewpoint of complete removal of NDMA. Therefore, it is only necessary to contact the malt with water at room temperature or slightly warmed for a short time under running water, stirring, or using a shower.
It is possible to eliminate NDMA almost completely. As described above, the malt whose husk has been washed according to the present invention is ground in a suitable grinder, and if necessary, auxiliary raw materials such as crushed rice are added to the malt and subjected to the saccharification process. In this case, it is desirable that the husk be crushed as coarsely as possible, and the grain portion be finely crushed. The finely ground grains are used immediately in the saccharification process, but the husk may be added at any stage of the saccharification process after washing.
In particular, by adding it at the end of the process or before overtreatment, it is possible to further prevent harmful components such as polyphenols contained in the grain husks from being transferred to the wort during the saccharification process, and the addition of coarse grain husks can be avoided. This improves the sterility of the wort and increases the yield of extract. Further, by finely pulverizing the grain portion, it is possible to increase the elution of extract components into the wort, which can contribute to improving the yield rate. According to the present invention, it is possible not only to easily and completely remove ultra-trace amounts of harmful components such as nitrosamines that sometimes adhere to the husks of malt, but also to remove harmful components such as polyphenols contained in the husks. It is possible to reduce or eliminate harmful ingredients in advance,
In addition, by crushing the grain husk as coarsely as possible and crushing the grain husk as finely as possible, extract extraction and saccharification of the mash are improved. Therefore, the yield of extract in the wort is improved, and when beer is brewed using the wort, a stable product that contributes to improved color tone and taste and is less likely to become cloudy can be provided. Next, the present invention will be explained in detail with reference to examples. Example 1 500g of imported malt with NDMA content of 18ppb and water at 30℃
3.5 was added, stirred for 30 minutes, washed, then discarded the washing water, added water 1, stirred for 1 minute, and rinsed to obtain washed malt. Got the juice 4.0. Next, this wort was brewed in a conventional manner to produce 3.9 beer. Wort and beer obtained by this method
When NDMA was measured, none was detected. On the other hand, 500g of the same malt as above was ground without washing, and 10% wort was prepared in the same way.
A 4.0 was obtained, which was then similarly brewed to obtain a 3.9 beer. When the NDMA contents of this wort and beer were measured, they were 2.3 ppb and 2.2 ppb, respectively. Example 2 500g of the same malt as in Example 1 was immersed in running water at 10°C for 5 minutes while being vibrated.
It was ground and charged in the same manner as above to obtain 10% wort 3.9. When the NDMA content of this wort was measured, it was not detected. Example 3 1 kg of the same malt as in Example 1 was polished with a small rice mill for 5 minutes, air-selected to remove fine powder, and then ground, and charged in the same manner as in Example 1 to make 10% wort 7.7
I got it. When we measured the NDMA content of this wort, we found that
It showed a value of 0.6 ppb, indicating that most of the NDMA was removed. Furthermore, when beer was brewed using this wort in the same manner as in Example 1, no NDMA was detected in the beer. Example 4 1 kg of imported malt with an NDMA content of 24 ppb was separated into the husks and grains, and the husks were immersed in water preheated to approximately 95°C for 3 hours with stirring, and then washed with room temperature water. . This washed husk is mixed with separately crushed grains, saccharified by a conventional method, and strained to make wort.
7.1 (11%). In addition, this wort was brewed in a conventional manner to obtain 6.8 beer. When the NDMA content of the above wort and beer was measured, it was not detected. In addition, when we measured the polyphenol content of this wort, we found that
It was 48ppm. On the other hand, 1 kg of the same malt as above was ground in a conventional manner, and wort and beer were produced using this in a conventional manner. The yield of wort at this time is 7.0
(11%). When the NDMA content of this wort was measured, it was 2.8 ppb, and the polyphenol content was 126 ppm. Furthermore, the former beer had a better yield than the latter beer produced by a conventional method, was of good quality with no unpleasant taste, and showed high colloidal stability. Example 5 1 kg of imported malt having an NDMA content of 32 ppb was passed through a hot water shower for 10 minutes with stirring, washed, and immediately wet-ground and charged in a conventional manner to obtain 12% wort 6.3. When the NDMA content of this wort was measured, it was not detected. It was also confirmed that the polyphenol content in this wort was lower than that of untreated wort produced by conventional methods.

Claims (1)

[Scope of Claims] 1. A method for producing wort, characterized in that the husk of malt is used in producing the wort. 2. The method according to claim 1, wherein the whole malt is separated into a grain part and a husk, and the husk is washed. 3. The method according to claim 1, wherein the malt is whole grains whose husks have been washed. 4. The method according to any one of claims 1 to 3, wherein the husk of malt is washed wetly with water. 5. The method according to claim 1, wherein the husk of malt is dry-cleaned by mechanical or physical means.