JPS63254975A - Preparation of malt liquor for cooking - Google Patents

Abstract

PURPOSE:To obtain the titled liquor having high content of flavor component, high alcohol concentration and improved cooking effect, by fermenting wort while replenishing the system several times with a sugar assimilable by yeast and adding yeast again to the fermentation liquid at the initial stage of aging. CONSTITUTION:A yeast which can hardly survive at the objective alcohol concentration is used as a yeast for the fermentation of wort used as a main raw material. The fermentation of wort is carried out while adding a sugar assimilable by the yeast in several divided portions to the fermentation system during the fermentation of wort. When the alcohol concentration in the liquid reaches the target level, the fermentation liquid is cooled to a sufficiently low temperature to stop the fermentation. The cooled liquid is transferred to an aging step and added with fresh yeast at the initial stage of aging. The liquid is aged and stabilized to obtain the objective liquor.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention aims to increase the content of flavor components by increasing fermentation dust.
This invention relates to an improved method for producing malt liquor for cooking with increased alcohol concentration and improved cooking effect.

(Prior art) When fermented liquors such as wine, mirin, and sake are used for cooking, the main effects are: (1) The fermented liquor's natural aromatic components, mainly higher alcohols and esters, improve the flavor of the dish. improvement effect, (2) odor correction effect due to fermented ingredients,
(3) The effect of increasing texture and luster due to the extract component, (4) The effect of imparting a fragrant aroma by heating, and (5) The effect of improving preservability due to the alcohol contained.

In response to this, the present applicant has developed a cooking malt liquor and a manufacturing method that have a high alcohol concentration, a large number of natural aroma components, and a sufficiently high cooking effect in Japanese Patent Application No. 184220/1982. proposed. This technology uses wort as the main raw material and ferments it with yeast, which is characterized by adding sugar that can be assimilated by the yeast in three or more portions during fermentation. It is a method of manufacturing alcohol.

(Features of the present invention) As a result of repeated research to further enhance the effect of the malt liquor for cooking as a seasoning, the present invention has found that when yeast is added again at the early stage of the ripening stage, the effect as a seasoning dramatically increases. The point is that we have found that there is an improvement in The type of yeast to be added for the second time is not limited to the yeast added to the wort first, and any type of bottom yeast for beer brewing can be used. The amount of yeast added is about 0.2 to 0.4%, preferably about 0.3%.

Note that this % is volume/volume % of muddy yeast. Mud yeast refers to a yeast slurry having a concentration such that when centrifuged at 3000 r, p, m for 10 minutes, the supernatant water accounts for 27% and the bottom sediment accounts for 73%.

The cooking malt liquor of the present invention is obtained by fermenting high-concentration wort with an extract concentration of 12% V/V or more, preferably 16% V/V or more. High-concentration wort may be prepared from malt alone or from a combination of malt and auxiliary materials such as rice and starch, and can be obtained by the saccharification method used in normal beer brewing. can.

Considering that the purpose of the present invention is to increase the content of esters and higher alcohols and to obtain a malt liquor with an enhanced flavor unique to malt fermentation, it is better to limit the use of the auxiliary raw materials in the present invention as much as possible. good. In normal beer production, hops are added to saccharified wort during the saccharification process.

In the present invention, even if hops are not added at all, there is no problem in terms of the cooking effect as a malt liquor. You can add enough hops to bring out the bitterness. The amount of hops added to saccharified wort is
It is desirable to set it as 0.8%V/V or less of wort weight.

When malt liquor obtained by adding 0.8% W/V or more of hops is used for cooking, it is not suitable as a seasoning liquor because the bitterness and flavor of the hops are strong.

Yeast is added to the wort prepared as described above, and fermentation is carried out at a temperature of 10 to 20°C, preferably 13 to 17°C, for zero fermentation.

Fermentation at a fermentation temperature of 10°C or lower lowers yeast activity and requires long fermentation to increase the fermentation level. There is a possibility that the value cannot be raised sufficiently. If fermentation is carried out at 20° C. or higher, there is a possibility that fermentation products such as aldehydes and higher alcohols which are undesirable in terms of flavor will be produced in an undesirable amount.

Fermentation according to the present invention is carried out while supplementing the culture solution with sugars that can be assimilated by yeast. As such supplementary sugar sources, for example, sugars such as refined sugar, isomerized sugar, raw sugar, and malt extract are suitable. As for the amount of sugar supplementation, by adding sugar at least 30% w/w of the amount of malt used before fermentation, preferably at least 45% w/w, the weight converted to 100% sugar can sufficiently increase the degree of fermentation and increase the alcohol concentration. A fermented malt liquor rich in flavor components of 8% v/w or more can be obtained.

The sugar supplementation methods include (1) a method in which the total supplementary sugar content is added in equal parts from the beginning of the fermentation, (2) a method in which the entire supplemental sugar content is added at once in the early stage of the fermentation, and (3) a method in which the entire supplemental sugar content is added in the middle stage of the fermentation. There is a method in which sugar is added all at once, and (4) a method in which the total supplementary sugar is added in equal parts from the middle stage of fermentation. The method of adding sugar to the fermenter may be to directly add sugar to the fermenter.

It is more preferable to take out a part of the fermentation liquid, dissolve the complementary sugar therein, and add it. As for the amount and timing of addition of supplementary sugar, it is preferable to divide it into three or more times, particularly preferably five or more times, and add it every 12 to 36 hours, especially every 24 hours. Most desirable for increasing the degree of fermentation.

Although any of the above methods (1) to (4) can increase the degree of fermentation, method (1) is most suitable for increasing the degree of fermentation. As shown in Figure 1, there is a method of adding equal amounts of complementary sugar every 24 hours every day from day 1 to day 7 of fermentation, a method of adding complementary sugar all at once on the first or fourth day of fermentation, and a method of adding complementary sugar at once on the first or fourth day of fermentation. , 24 days every day from the 4th day to the 7th day of fermentation.
Compared to the method of adding evenly divided amounts of supplementary sugar at different times, this method yields the largest amount of yeast sugars.

Fermentation is carried out under the above conditions for 8 to 20 days, preferably 10 to 15 days, and the final alcohol concentration reaches 8% V/V or more, preferably 12% V/V or more.

Hereinafter, this fermentation will be referred to as pre-fermentation. The fermented liquor at the end of this pre-fermentation contains fermentation by-products such as aldehydes and diacetyl that are undesirable for the flavor of malt liquor for cooking, exceeding the irritation threshold, so it is aged and stabilized to reduce the concentration of these by-products. It is necessary to do so.

The end point of the fermentation process is determined by whether the desired alcohol concentration has been reached.

After the fermentation process, the temperature is lowered to about 10-7°C and the ripening process begins.

The present inventor has succeeded in drastically improving the effect as a seasoning by adding fresh yeast at this early stage of ripening. In the first place, aldehydes and diacetyl are normally reduced during the ripening process and have the function of eliminating unpleasant odors, but the addition of this fresh yeast is thought to greatly contribute to eliminating unpleasant odors. Moreover, the yeast added at this stage seems to be useful for eluting taste components from the dead yeast present in the system into the liquid.

It is believed that the carbon dioxide gas generated in the system during this time also acts to promote volatilization of unpleasant odor components.

On the other hand, in the aging process, while these unpleasant odor components undergo chemical changes or volatilize, the concentration of aromatic components increases in the system. After a maturing period of about 7-12 days, the temperature is lowered to 0 to -1°C, a stabilization step is started, and this temperature is maintained for about 3 weeks.

Example: 115Q of water was added to 18kg of malt and brewed using a conventional beer brewing method to obtain 10Q of wort with an extract concentration of 16.7% υ/V. To this, select and add yeast that has the property that most of it will die at an alcohol concentration of about 12%.
Keep at 5℃±1℃. Supplementary sugar starts from 24 hours after the start of fermentation.
Fermentation was carried out for 13 days while adding 1.18 kg every 24 hours for a total of 7 times, and the alcohol concentration reached 12% V/V. Therefore, over the course of the 16th day, the temperature was gradually lowered to around 10℃, at which time the liquid was transferred from the fermentation tank to the aging tank, and the temperature was lowered to about 10℃.
Fresh muddy yeast (73% solids) at around temperature 0.3
%V/V was added and kept at 10 to 7°C until the 23rd day.

Thereafter, the liquid was transferred to a storage tank, cooled to -1°C by the 28th day, and kept at this temperature until the 50th day for stabilization treatment.

The fermentation progress in this example is shown in FIG.

Salt addition is 1.80% to prevent it from becoming an alcoholic beverage.
Silicon dioxide is added to improve the clarity of the liquid at cold temperatures, and the so-called brewing process, which is transferred from the fermenter to the aging tank, also serves to remove unnecessary millet and sediment.

Table 1 shows the analysis results of the product of the present invention obtained in this example and the product of the prior invention 1 regular beer in which no additional yeast was added in this example.

Table 1 Invention product Prior invention product Normal beer appearance extract (%) 3.30 1.1
2 1.97 alcohol (%) V/V
12.00 12.00 4.50 Chromaticity (
'EBC) 27.0 26.2
7.7pH4,604,484,27 Total nitrogen (mg/100d) 92 92
48 amino nitrogen (mg/100mu)
24.0 23.1 6.5 Bitterness value (EBC
-BU) 2.5 2.5 2
6. The method for measuring the component analysis values of malt liquor for cooking is described below.

(1) Alcohol: Analytical Power - EBCm (1975
) Determined by E-55 alcohol quantitative method (2) Bitterness value: Analytaker E B CIII (1975)
Determined by the E-60 bitterness value determination method (3) Total nitrogen: Determined by the kale pool method (4) pH:
Measured by pH meter (5) Color: 430 m u
(6) Appearance extract (%): sucrose equivalent concentration by specific gravity method,
However, salt is excluded. (7) Amino nitrogen: See page 175 of "Beer Industry Testing Methods" by Jun Nakagawa, published by Maki Shoten on November 15, 1955. Also, regarding (1) to (6) above, refer to the above publication. are all listed.

Test Example Based on the malt liquor obtained in Example 1, soy sauce, sugar, raw juice, lemon juice, etc. were added to prepare a malt liquor for a sauce base. This malt liquor for sauce base was diluted with apple juice to make a sauce for grilled meat, and the sauce was used to sample grilled meat. As a control, we made sauce for grilled meat from a sauce base using the prior invention and commercially available beer (alcohol content: 4.5% V/V), tasted it in the same way, and conducted a two-point discrimination sensory test with a panel of 16 people. Ta. The results are shown in Table 2.Furthermore, when we added glucose, maltose, and fructose to this malt liquor-based seasoning liquid to make teriyaki sauce, we made chicken teriyaki and tasted it. It was a very distinctive and delicious teriyaki with a fragrant aroma and shine, as well as a unique richness.

Table 2

[Brief explanation of the drawings] Figure 1 is a graph showing the relationship between the number of fermentation days and the amount of sugar assimilated depending on the sugar supplementation method, and Figure 2 is a graph showing the changes in various components during the fermentation process of the example. , temperature, addition timing, etc.

Claims (1)

[Claims] 1. Use wort as the main raw material, and when fermenting it with yeast, select and use yeast that has the property that most of it will not survive when the desired alcohol concentration is reached, and Fermentation is carried out by adding sugar that can be assimilated by the yeast in multiple portions during fermentation, and when the alcohol concentration in the liquid reaches the target concentration, it is cooled to a temperature sufficient to stop the fermentation. A method for producing malt liquor for cooking, which is characterized in that the malt liquor is then transferred to a maturation process, and fresh yeast is added during this initial stage to perform maturation and stabilization.