JPWO2011162118A1 - Method for producing malt beverage - Google Patents

Abstract

A method for producing a malt beverage using malt as a raw material, comprising preparing a miche using malt, saccharifying the miche and preparing a wort, and then boiling the wort and completing the boiling A method for producing a malt beverage, including a step of adding lemongrass to the wort immediately before or after completion of boiling, or to wort that has been further processed after completion of boiling, and containing lemongrass and containing geranic acid A malt beverage having an amount of 50 to 500 ppb.

Description

  The present invention relates to a malt beverage having a herb-derived fragrance and a reduced malt-derived grain odor and a method for producing the same.

  Beer is a typical liquor that has been loved around the world since ancient times. Further, as a new alcoholic beverage following beer, malt alcoholic beverages using various auxiliary materials other than malt such as happoshu are actively developed. Much of the response and richness peculiar to malt alcoholic beverages such as beer depend on flavor components derived from malt. For example, a malt alcoholic beverage with a low use ratio of malt can achieve a refreshing taste, but tends to lack a taste and richness compared to beer.

  On the other hand, malt contains many components with unique odors called “wheat odor” and “grain odor”, and in malt beverages made from malt, grain odor is a sensory problem. ing. In particular, in malt beverages mainly characterized by a feeling of thirst and drinkability, these cereal aromas tend to work more negatively. In particular, since malt beverages such as beer are generally stored at low temperatures, malt beverages poured into glass increase in liquid temperature over time, but grain odor is in a low-temperature environment around 4 ° C. It tends to be stronger in a room temperature environment. That is, at the time of drinking, the grain odor of the malt beverage becomes stronger with the passage of time, and the decrease in palatability becomes more remarkable.

  Further, in recent years, by setting the alcohol content to less than 1% by volume, soft drinks having a beer taste, for example, so-called non-alcohol beer or low-alcohol beer that do not belong to liquors under the liquor tax law have been demanded by consumers. Yes. The soft drink having such a beer taste, for example, suppresses alcohol fermentation in the production process, and reduces the alcohol content generated by fermentation, thereby keeping the alcohol content low. However, due to insufficient alcoholic fermentation, there is a tendency that a relatively large amount of grain odor contained in the wort as the fermentation raw material remains in the product.

  On the other hand, consumer preferences are diversified, and alcoholic beverages with various bitterness and flavors are produced. In particular, several methods for masking unpleasant odors by adding flavor components such as herbs have been disclosed.

  For example, Patent Document 1 has a herb flavor, bitterness and astringency different from hop-derived bitterness and astringency, and further, the feeling of thirst obtained when using hops, floral A novel sensation of fermented malt beverage having a refreshing sensation and abundant taste and a turbid stability of the malt beverage, and a method for producing the same are disclosed. When hops are not used, it is natural that the malt beverage lacks a refreshing feeling, and the malt beverage is likely to become a fermented malt beverage with an inferior flavor because the grain odor is likely to be strong. When hops are not used, the polyphenol content in the beverage is low and the turbidity stability is poor. In the method described in Patent Document 1, herbs are added during the wort boiling step to suppress grain odor and increase the polyphenol content in the beverage.

  In addition, a method for adding herbs to alcoholic beverages other than malt beverages is disclosed. For example, Patent Documents 2 and 3 disclose methods for producing shochu by adding herbs such as chamomile, rosemary, lavender, mint, lemongrass, lemon balm, thyme and sage to moromi. In these methods, an unfavorable aroma unique to shochu is masked by the aromatic component of the herb.

JP 2006-107995 A JP-A-6-90732 Japanese Patent Laid-Open No. 2-154777

  An object of the present invention is to provide a malt beverage in which a grain odor, particularly a grain odor at room temperature, is effectively suppressed while guaranteeing a drinking response derived from wheat, and a method for producing the same.

  As a result of diligent research to solve the above-mentioned problems, the present inventor has shown that the aroma component derived from lemongrass is most excellent in the effect of suppressing malt-derived grain odor, particularly at room temperature. The headline and the present invention were completed.

That is, the present invention
(1) A method for producing a malt beverage using malt as a raw material,
After preparing a miche using malt, preparing a wort by performing saccharification treatment on the miche, a charging step of boiling the wort,
A step of adding a lemongrass to a wort immediately after boiling or after completion of boiling, or wort that has been further processed after boiling, and a method for producing a malt beverage,
(2) The method for producing a malt beverage according to (1) above, wherein the amount of lemongrass is 0.01 to 0.1% by weight based on the wort amount,
(3) A method for producing a malt beverage according to (1) above, wherein a malt beverage having a gellanic acid content of 50 to 500 ppb is produced,
(4) A malt beverage containing lemongrass and having a gellan acid content of 50 to 500 ppb,
I will provide a.

  According to the method for producing a malt beverage of the present invention, a malt beverage that has a drinking response derived from wheat and is effectively suppressed from a grain odor, particularly a grain odor at room temperature can be produced. That is, the malt beverage produced by the method for producing a malt beverage of the present invention has little grain odor and excellent palatability even when the liquid temperature rises with time and becomes room temperature.

In Example 1, it is the figure which showed the result of the sensory test regarding the grain smell of each malt drink preserve | saved at 4 degreeC. In Example 1, it is the figure which showed the result of the sensory test regarding the grain smell of each malt drink which made liquid temperature 20 degreeC. In Example 2, it is the figure which showed the result of the sensory test regarding the refreshing fragrance of each fermented malt alcoholic beverage. In Example 2, it is the figure which showed the result of the sensory test regarding the grain smell of each fermented malt alcoholic beverage. In Example 3, it is the figure which showed the result of the sensory test regarding the grain smell of each fermented malt alcoholic beverage. In Example 3, it is the figure which showed the result of the sensory test regarding the blue odor of each fermented malt alcoholic beverage. In Example 4, it is the figure which showed the result of the sensory test regarding the refreshing fragrance of each malt drink. In Example 4, it is the figure which showed the result of the sensory test regarding the grain smell of each malt drink.

  In this invention and this-application specification, a malt drink is a drink which uses malt as a raw material, Comprising: The drink prepared from the wort obtained by saccharifying the miche containing malt is meant. The malt beverage may be an alcoholic beverage, or may be a so-called non-alcoholic beverage or a low alcoholic beverage having an alcohol content of less than 1% by volume. Moreover, the drink which has the foamability by a carbon dioxide gas may be sufficient, and the drink which does not have may be sufficient.

  The malt beverage containing alcohol may be a fermented malt alcoholic beverage obtained by fermenting the wort, or a non-fermentable malt alcoholic beverage prepared without undergoing a fermentation process. . Specific examples of fermented malt alcoholic beverages include beer and sparkling liquor made from malt as a raw material. Examples of non-fermentable alcoholic beverages include, for example, liqueurs obtained by mixing an alcohol-containing distillate into the wort, and sparkling alcoholic beverages obtained by further adding carbon dioxide to these liqueurs. Etc. The alcohol-containing distillate is a solution containing an alcohol obtained by a distillation operation, and those generally classified as distilled liquor can be used.

  So-called non-alcoholic malt beverages can be produced, for example, by adding carbon dioxide gas to the wort to add foaming properties. In the present invention, among non-alcoholic beverages, in particular, an effervescent beverage having a beer taste, that is, an effervescent property having a taste, taste and texture equivalent to or similar to beer and having a high thirst feeling and a drinkability. A beverage is preferred. The feeling of thirst refers to the property that the thirst can be moistened by the refreshing feeling of the aftertaste and the cleanliness of the mouth, and the drinkability is a multi-beverage that continues to be delicious even when consumed in large quantities. It means sex.

  The method for producing a malt beverage of the present invention is characterized by reducing malt-derived grain odor by using lemongrass as a raw material. As shown in Example 1 described later, when other herbs are added, the grain odor increases as the liquid temperature increases, although the grain odor can be suppressed as compared with the case where no herbs are added. On the other hand, when lemongrass is added, the intensity of the grain odor is approximately the same at the low temperature and at the normal temperature, and the increase in the grain odor accompanying the increase in the liquid temperature can be remarkably suppressed. Conventionally, an unpleasant fragrance derived from the main raw materials of alcoholic beverages has been reduced by adding herbs. However, for the first time by the present inventors, it is possible to reduce malt-derived grain odor by adding a lemongrass fragrance, and in particular, to effectively reduce the odor of malt, even at room temperature, almost as effectively as at low temperatures. This is the findings.

  The method for producing a malt beverage according to the present invention is a method for producing a malt beverage using malt as a raw material. A malt is prepared using a malt, a saccharification treatment is performed on the miche, and wort is prepared. It has at least a preparation step for boiling the soup, and is characterized in that lemongrass is added to the wort immediately before or after the completion of the boiling or the wort that has been further processed after the completion of the boiling. Lemongrass characteristic fragrances (eg, linalool, geraniol, gellanic acid, etc.) tend to be reduced in liquid content due to boiling treatment. In particular, the boiling time after adding lemongrass rapidly decreases after about 10 minutes. For this reason, lemongrass is added immediately before or after the completion of boiling. For example, immediately before completion of boiling can be selected, for example, 5 minutes before or after completion of boiling.

  In the present invention and the present specification, “wort that has been further processed after completion of boiling” means that the wort after completion of boiling processing is subjected to various processes in each process until the completion of the final product malt beverage. Means what was done. Specifically, for example, a wort filtrate, a supernatant obtained by precipitating and removing insolubles in wort, a mixture obtained by adding other raw materials to wort, wort Examples thereof include a fermented liquid obtained by fermentation and a filtrate thereof.

  The lemongrass added to the wort immediately before or after the completion of boiling or the wort that has been further processed after the completion of boiling (hereinafter sometimes referred to as “wort”, etc.) is particularly limited as long as it is edible. Although not done, it is preferably a West Indian lemongrass species.

  Lemongrass added to the wort etc. is not particularly limited as long as its characteristic aroma can be added to the wort etc., and is obtained by cutting the leaf or stem part into an appropriate size. You may add as it is, and you may add what grind | pulverized the leaf or the stalk. In the present invention, it is preferable to use a leaf or stem cut to a length of 1 to 100 mm without crushing. In addition, an extract (lemongrass extract) obtained by decocting lemongrass in an appropriate solvent such as water or raw material alcohol to extract characteristic aromas may be added to wort or the like.

  The amount of lemongrass added to the wort or the like reduces the malt-derived grain odor in the malt beverage obtained by the method for producing a malt beverage of the present invention (hereinafter sometimes referred to as the malt beverage of the present invention). Therefore, it is not particularly limited as long as it is an amount capable of containing a sufficient amount of characteristic fragrances, and may be appropriately determined in consideration of the type of lemongrass, the shape to be added, the addition time, etc. it can. However, when there is too much addition amount, there exists a possibility of affecting the malt drink from which the "blue smell" and "astringency" derived from lemon grass are manufactured. For example, when adding shredded leaves or stems to the wort immediately before or after the completion of boiling, it is preferable to add 0.01 to 0.1% by weight of lemongrass with respect to the wort amount. . The amount of lemon grass added is more preferably 0.03% by weight to 0.08% by weight.

  As an index of the content of characteristic fragrances of lemongrass, gelic acid can be used. For example, it is preferable to add lemongrass so that the content of gellanic acid in the produced malt beverage is 50 to 500 ppb. The gellan acid content is more preferably 75 ppb to 300 ppb.

The method for producing a malt beverage of the present invention can be produced by a conventional method except that lemongrass is used as a raw material and the characteristic aromas of lemongrass are contained in the malt beverage as the final product.
Hereinafter, the outline of the manufacturing process of various malt beverages and the preferred addition time of lemongrass will be described.

<Fermented malt alcoholic beverage>
First, the case where the malt beverage of the present invention is a fermented malt alcoholic beverage obtained by fermenting wort will be described. Fermented malt alcoholic beverages are usually produced by the steps of preparation, fermentation, storage, and filtration.

  First, wort is prepared from fermentation raw materials (starch) other than malt and malt as a preparation step. Specifically, first, malt or a crushed product thereof, fermentation raw materials other than malt, and raw water are added to a charging tank and mixed to prepare a miche. Miche is a thin cocoon-like liquid formed when warm water is added to saccharified mash and mixed, and corresponds to an intermediate product of malt and wort. Miche can be prepared by a conventional method, for example, by holding at 35 to 50 ° C. for 20 to 90 minutes. In addition to malt and starch, an enzyme agent such as saccharifying enzyme such as α-amylase, glucoamylase and prunalase, and protease can be added as necessary. In addition, spices, herbs, fruits and the like may be added as long as the effects of the present invention are not impaired. Thereafter, the mash is gradually heated and held at a predetermined temperature for a certain period of time, thereby saccharifying starch using an enzyme derived from malt or an enzyme added to mash. The temperature and time during the saccharification treatment can be appropriately determined in consideration of the type of enzyme used, the amount of miche, the quality of the target fermented malt alcoholic beverage, and the like, for example, 30 to 60 to 72 ° C. This can be done by holding for 90 minutes. After the saccharification treatment, the mixture is kept at 76 to 78 ° C. for about 10 minutes, and then the mash is filtered in a wort filtration tank to obtain transparent wort. In addition, part of the malt, part or all of barley, and hot water are added to the charging kettle and mixed to prepare the mash, then mixed with the saccharified mash in the charging tank, and filtered through wort You may obtain wort by filtering in a tank.

  As the malt used in the method for producing a malt beverage of the present invention, a product obtained by germinating barley or the like by a general malting process can be used. Specifically, malt can be produced by immersing harvested barley, wheat, buckwheat, etc. in water and allowing them to germinate appropriately, followed by drying with hot air. The malt may be crushed by a conventional method.

  Examples of fermentation raw materials other than malt include starch raw materials such as barley, wheat, corn starch, corn grits, rice and corn, and sugar raw materials such as liquid sugar and sugar. Here, the liquid sugar is produced by decomposing and saccharifying starchy substances with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose and the like.

  The resulting wort is boiled. The boiling method and its conditions can be determined as appropriate. A fermented malt alcoholic beverage having a desired flavor can be produced by appropriately adding herbs, fragrances, etc. (excluding lemongrass) before or during the boiling process.

  When producing a malt beverage having a beer taste, it is preferable to add hops before or during the boiling process. By boiling in the presence of hops, the flavor and aroma of hops can be boiled out. The addition amount of hops, the addition mode (for example, adding in several steps) and the boiling conditions can be determined as appropriate.

  It is preferable to transfer the boiled wort to a precipitation tank called a whirlpool to remove hop koji, coagulated protein, and the like produced by boiling. Then, it cools to an appropriate fermentation temperature with a plate cooler. The fermentation temperature is usually 8 to 15 ° C.

  Next, as a fermentation process, yeast is inoculated into the cooled wort and transferred to a fermentation tank for fermentation. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts used for producing alcoholic beverages. Although it may be a top fermentation yeast or a bottom fermentation yeast, it is preferably a bottom fermentation yeast because it can be easily applied to large-scale brewing facilities.

  Moreover, what is called a low alcoholic beverage whose alcohol content is less than 1 volume% can also be manufactured by suppressing alcoholic fermentation in a process and reducing the alcohol content produced | generated by fermentation.

  Furthermore, as a sake storage process, the obtained fermented liquor is aged in a storage tank, stored and stabilized under a low temperature condition of about 0 ° C., and then filtered as a filtration process. The target fermented malt alcoholic beverage can be obtained by removing yeast and protein. Moreover, the liqueur in liquor tax law can be manufactured in the process after the fermentation process by yeast, for example by mixing with spirits. The obtained fermented malt alcoholic beverage is usually bottled by a filling process and shipped as a product.

  Lemongrass can be added in an arbitrary step immediately before completion of boiling of wort or after completion of boiling until bottled. For example, after adding lemongrass leaves and stems to the wort immediately after boiling is completed (ie, after stopping the heat treatment), the leaves of lemongrass and other insoluble components may be removed in the whirlpool. Good. Since the wort immediately after the boiling process is still hot, the characteristic aromas of lemongrass are sufficiently extracted into the wort even for a relatively short period of time before the precipitate is removed in the whirlpool. The Moreover, you may add a lemon grass leaf etc. to wort after removing a deposit with a whirlpool, or wort just before fermentation or in fermentation. In addition, you may add a lemongrass extract to the fermented liquor after ripening, and the fermented malt alcoholic beverage before bottling.

<Non-fermentable malt alcoholic beverage>
A non-fermentable malt alcoholic beverage can be produced by preparing boiled wort in the same manner as the preparation step in the production process of the fermented malt alcoholic beverage and mixing the alcohol-containing distillate after filtration. Further, by adding carbon dioxide gas, an effervescent malt alcoholic beverage can be produced. Carbon dioxide can be added by a conventional method.

  The alcohol-containing distillate is not particularly limited as long as it is edible, and for example, spirits, whiskey, brandy, vodka, rum, tequila, gin, shochu and the like can be used. The alcohol-containing distillate is more preferably a spirit because it has little influence on taste and is less likely to impair the effect of reducing grain odor by adding lemongrass.

  As in the case of fermented malt alcoholic beverages, lemongrass can be added in any step before bottling of wort or after completion of boiling until bottling. For example, after adding lemongrass leaves and stems to the wort immediately after the completion of the boiling treatment, the lemongrass leaves and the like may be removed together with other insoluble components by filtration. In addition, you may add and mix a lemongrass extract with alcohol-containing distillate to the wort after a filtration process.

<Non-alcoholic malt beverage>
A non-alcoholic malt beverage can be obtained by preparing and filtering boiled wort in the same manner as the preparation step in the production process of the fermented malt alcoholic beverage. Further, by adding carbon dioxide gas, an effervescent non-alcoholic beverage can be produced. In particular, a beer-taste non-alcoholic malt beverage can be produced by adding carbon dioxide gas to the filtrate obtained by filtering the wort that has been boiled by adding hops in the preparation step.

  As in the case of fermented malt alcoholic beverages, lemongrass can be added in any step before bottling of wort or after completion of boiling until bottling. For example, after adding lemongrass leaves and stems to the wort immediately after the completion of the boiling treatment, the lemongrass leaves and the like may be removed together with other insoluble components by filtration. In addition, you may add and mix a lemongrass extract into wort after a filtration process. In addition, it is preferable to add a lemongrass extract before introduction | transduction of a carbon dioxide gas from the point of the turbidity stability of the malt drink manufactured.

  In the malt beverage of the present invention, the grain odor is remarkably reduced as compared with the malt beverage without addition of lemon grass. Since this grain odor reduction effect is exhibited not only at low temperatures but also at room temperature, the malt beverage of the present invention has less grain odor even when the liquid temperature rises over time during drinking. Excellent in palatability. In particular, in the case of malt beverages using hops as a raw material, there is a problem that the feeling of dryness and drinkability are reduced by malt-derived grain odor. It is possible to produce a malt beverage that has a feeling of dryness and a decrease in drinkability due to grain odor.

  EXAMPLES Next, although an Example and a reference example are shown and this invention is demonstrated further in detail, this invention is not limited to a following example etc. Additions, omissions, substitutions, and other modifications can be made without departing from the spirit of the present invention.

[Example 1]
A sensory test was conducted by a sensory panelist who had been trained professionally to control the odor of grains caused by various herbs. Lemongrass, cloves, savory, lemon balm, sage, thyme, peppermint, lemon peel, coriander, orange peel, rosemary, and cinnamon were measured. For each herb, leaves or stems were previously cut to a length of 1.5 mm to 5 mm.

  First, 15 kg of barley malt pulverized product, 5 kg of barley, and 80 L of raw water were added and mixed to prepare a miche. The mash was heated to 50 ° C., and the saccharification treatment was performed for 60 minutes to obtain a wort. To the obtained wort, 12 kg of liquid sugar, 110 g of hops, and 50 L of raw water were added and boiled at 100 ° C. for 70 minutes. Immediately after the completion of boiling (after completion of heating), 0.02% by weight of each herb was added to the amount of wort. Filtration was performed after leaving still for 30 minutes, and the obtained transparent wort (filtrate) was used as a malt beverage. Transparent wort obtained without adding herbs was used as a control malt beverage.

  After the obtained malt beverage was stored at 4 ° C., a sensory test for the grain odor of each malt beverage was performed. Thereafter, the liquid temperature was adjusted to 20 ° C., and the grain odor was examined again. In the sensory test for grain odor, specifically, each malt beverage including the control was blindly provided to five expert panelists, and the item of “grain odor” was evaluated on a five-point scale (5: very applicable 4 : Applicable, 3: Not applicable, 2: Not applicable, 1: Not applicable at all).

  The evaluation results of the sensory test are shown in FIGS. FIG. 1 shows the results at 4 ° C., and FIG. 2 shows the results at 20 ° C. As a result, it was shown from the result of the sensory test that the grain odor was remarkably suppressed in the malt beverage to which lemongrass was added as compared with other herbs. Moreover, the grain odor reduction effect by this lemongrass was further remarkable at 20 degreeC which is normal temperature.

  When carbon dioxide is added to the malt beverage produced in this example, so-called non-alcohol beer is obtained. Since the presence or absence of carbon dioxide has little effect on the grain odor of malt beverages, it is clear that even non-alcoholic beer has the effect of reducing grain odor with lemongrass. That is, it is clear from these results that a malt beverage in which malt-derived grain odor is suppressed can be produced by adding lemongrass to wort immediately before completion of boiling or after completion of boiling.

[Example 2]
The effect of the addition of lemongrass on fermented malt alcoholic beverages and the effect on grain odor reduction and drinkability were investigated.
First, 15 kg of barley malt pulverized product, 5 kg of barley, and 80 L of raw water were added and mixed to prepare a miche. The mash was heated to 50 ° C., and the saccharification treatment was performed for 60 minutes to obtain a wort. To the obtained wort, 12 kg of liquid sugar, 110 g of hops, and 50 L of raw water were added and boiled at 100 ° C. for 70 minutes. Immediately after the completion of boiling (after completion of heating), 0.02% by weight of lemongrass (having previously been cut into 1.5 mm length leaves or stems) was added. Filtration was performed, and the obtained transparent wort (filtrate) was cooled to 7 ° C. The cooled wort was inoculated with bottom fermentation yeast and fermented for 7 days. Furthermore, after the obtained fermentation broth is aged in a storage tank for 7 days as a liquor storage process and stored under a low temperature condition of about 0 ° C., the fermented liquor after aging is filtered as a filtration process. Thus, yeast, protein, and the like were removed to obtain a target fermented malt alcoholic beverage (test brewed product B). As a control, a fermented malt alcoholic beverage (test brewed product A) was produced in the same manner except that lemongrass was not added.

  After storing the obtained fermented malt alcoholic beverage at 4 ° C., a sensory test was performed on the grain odor and refreshing scent of each fermented malt alcoholic beverage. Thereafter, the liquid temperature was adjusted to 20 ° C., and the same sensory test was performed again. Specifically, the sensory test of grain odor and refreshing scent was conducted by using test brewed products A and B, respectively, for nine professional panelists blindly, giving a five-point evaluation (5: very true, 4: true, 3 : Neither, 2: Not applicable, 1: Not applicable at all).

  The evaluation results of the sensory test are shown in FIGS. FIG. 3 shows the results of a sensory test for a refreshing aroma, and FIG. 4 shows the results of a sensory test for a grain odor. 3 and 4, “A” is the result of test brewed product A (fermented malt alcoholic beverage without addition of lemongrass), and “B” is the result of test brewed product B (fermented malt alcoholic beverage with added lemongrass). Indicates. Furthermore, the comments obtained from specialized panelists are shown in Table 1 (for 4 ° C. fermented malt alcoholic beverages) and Table 2 (for 20 ° C. fermented malt alcoholic beverages).

  When the sensory evaluation at 4 ° C. and 20 ° C. was compared, in the test brewed product A to which no lemongrass was added, the refreshing fragrance evaluation decreased with increasing temperature, and the grain odor evaluation increased. The sensory comments also indicate that at 20 ° C, the number of “moat” and “cereal” comments, which were not pointed out for 4 ° C test brewed products, increased and the drinkability decreased. It was done. On the other hand, in the test brewed product B to which lemongrass was added, there was no significant difference in sensory evaluation at 4 ° C and 20 ° C. From these results, it was suggested that the addition of lemongrass suppresses an increase in grain odor and a decrease in drinkability due to temperature rise.

[Example 3]
The effect of lemongrass addition on fermented malt alcoholic beverages on grain odor reduction was investigated.
Specifically, except that 0.001, 0.01, 0.05, 0.1, or 0.5% by weight of lemongrass was added to the wort after the completion of boiling, A fermented malt alcoholic beverage was obtained in the same manner as in Example 2. A fermented malt alcoholic beverage produced in the same manner except that no lemongrass was added was used as a control.
Among the fermented malt alcoholic beverages obtained, after adjusting the liquid temperature of 5 types of fermented malt alcoholic beverages other than 0.05% by weight of lemongrass to 20 ° C., the grain odor of each fermented malt alcoholic beverage and A sensory test for blue odor was performed. Specifically, each of the fermented malt alcoholic beverages was blindly provided to five specialist panelists and evaluated on a five-point scale (5: very applicable, 4: applicable, 3: not applicable, 2: not applicable, 1: The evaluation was carried out under the following conditions.
The evaluation results of the sensory test are shown in FIGS. FIG. 5 shows the results of the sensory test for grain odor, and FIG. 6 shows the results of the sensory test for blue odor. Further, Table 3 shows comments obtained from specialized panelists. The numerical value in parentheses after each comment in Table 3 indicates the number of indications (number of sensory panelists who made the comment).

  As a result, the fermented malt alcoholic beverage with an addition amount of 0.001% by weight to the amount of wort of lemongrass has a slightly lower evaluation of grain odor than the additive-free (control) fermented malt alcoholic beverage. The odor reduction effect was insufficient. It was found that the fermented malt alcoholic beverage having a lemongrass addition amount of 0.01% by weight or more significantly reduced the grain odor evaluation, and the lemongrass sufficiently exerted the grain odor reduction effect. On the other hand, in the fermented malt alcoholic beverage in which the amount of lemongrass added is 0.5% by weight, the blue odor evaluation was high. That is, it was confirmed that the effect of reducing grain odor was insufficient when the amount of lemongrass added was too small, and that the blue odor became too strong when the amount of lemongrass added was too large.

  Moreover, content of linalool, geraniol, and gellan acid was analyzed among the terpenes in these six types of fermented malt alcoholic beverages. The measurement of each component was performed using GC according to the hop terpene analysis method reported by J. Agric. Food Chem. 2005, 53, 4701-4707 by Kishimoto et al. The results of terpene analysis are shown in Table 4. As a result, it was confirmed that the amount of lemongrass added and the content of aromatic components such as gellanic acid in the fermented malt alcoholic beverage were correlated.

[Example 4]
The effect of adding lemongrass on fermented malt alcoholic beverages on grain odor reduction was investigated.
Specifically, fermentation was performed in the same manner as in Example 2 except that 0.02% by weight of lemongrass was added to wort 10 minutes before completion of boiling or wort after completion of boiling. A malt alcoholic beverage was obtained.
After storing the obtained two types of fermented malt alcoholic beverages at 4 ° C., a sensory test was conducted on the grain odor and refreshing scent of each fermented malt alcoholic beverage. Thereafter, the liquid temperature was adjusted to 20 ° C., and the same sensory test was performed again. Specifically, the sensory test of grain odor and refreshing scent was conducted by using test brewed products A and B, respectively, for nine professional panelists blindly, giving a five-point evaluation (5: very true, 4: true, 3 : Neither, 2: Not applicable, 1: Not applicable at all).
The evaluation results of the sensory test are shown in FIGS. FIG. 7 shows the results of a sensory test for a refreshing scent, and FIG. 8 shows the results of a sensory test for a grain odor. Furthermore, comments obtained from specialized panelists are shown in Table 5 (for 4 ° C. fermented malt alcoholic beverages) and Table 6 (for 20 ° C. fermented malt alcoholic beverages).

  As shown in FIGS. 7 and 8 and Tables 5 and 6, fermented malt alcohol in which lemongrass was added 10 minutes before the completion of boiling in both cases where the liquid temperature of the fermented malt alcoholic beverage was 4 ° C and 20 ° C. The beverage had a higher grain odor rating and a lower refreshing scent rating than those added after boiling was completed. When this is added 10 minutes before the completion of the boiling, it is presumed that the effect of suppressing the grain odor is reduced as a result of the aroma component derived from lemon grass being evaporated by the subsequent boiling process for 10 minutes. Therefore, from these results, it is preferable to add lemongrass after completion of boiling, and when added before completion of boiling, just before completion of boiling (for example, so that a sufficient amount of characteristic fragrances may remain) It can be said that it is preferable to add it after 5 minutes before the completion of boiling.

  The method for producing a malt beverage of the present invention can produce a malt beverage in which the malt-derived grain odor is significantly reduced particularly during drinking, while ensuring the drinking response derived from wheat, so that beer, sparkling liquor, It can be used in the field of producing malt beverages such as non-alcoholic beer.

Claims (4)

A method for producing a malt beverage using malt as a raw material,
After preparing a miche using malt, preparing a wort by performing saccharification treatment on the miche, a charging step of boiling the wort,
A method for producing a malt beverage, which comprises adding lemongrass to wort immediately before or after completion of boiling, or wort that has been further processed after completion of boiling.   The method for producing a malt beverage according to claim 1, wherein the addition amount of lemongrass is 0.01 to 0.1 wt% with respect to the wort amount.   The method for producing a malt beverage according to claim 1, wherein a malt beverage having a gellanic acid content of 50 to 500 ppb is produced.   A malt beverage containing lemongrass and having a gellan acid content of 50 to 500 ppb.

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