KR102156458B1 - Method for producing non-alcoholic beer-flavored malt beverage - Google Patents

Method for producing non-alcoholic beer-flavored malt beverage Download PDF

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KR102156458B1
KR102156458B1 KR1020157024561A KR20157024561A KR102156458B1 KR 102156458 B1 KR102156458 B1 KR 102156458B1 KR 1020157024561 A KR1020157024561 A KR 1020157024561A KR 20157024561 A KR20157024561 A KR 20157024561A KR 102156458 B1 KR102156458 B1 KR 102156458B1
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wort
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malt beverage
beer
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가즈마루 이이지마
히로카즈 이토
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아사히비루 가부시키가이샤
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/04—Beer with low alcohol content
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/08—Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07

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Abstract

발명의 과제는, 온도 약 3 ∼ 7 ℃ 에서 약 3 ∼ 20 일간 발효를 실시한 경우에도, 0.005 체적％ 미만이라는 낮은 에탄올 농도가 달성되는 논알코올 맥주 풍미 맥아 음료의 제조 방법을 제공하는 것이다. 과제의 해결 수단은, Brix 값이 15 ∼ 50 인 맥즙에 효모를 첨가하는 공정 ; 및 효모를 첨가한 맥즙을 발효시키는 공정 ; 을 포함하는 논알코올 맥주 풍미 맥아 음료의 제조 방법이다.An object of the invention is to provide a method for producing a non-alcoholic beer-flavored malt beverage in which a low ethanol concentration of less than 0.005% by volume is achieved even when fermentation is performed at a temperature of about 3 to 7°C for about 3 to 20 days. A means to solve the problem is a step of adding yeast to wort having a Brix value of 15 to 50; And a step of fermenting wort to which yeast was added. It is a method for producing a non-alcohol beer flavor malt beverage comprising a.

Description

논알코올 맥주 풍미 맥아 음료의 제조 방법{METHOD FOR PRODUCING NON-ALCOHOLIC BEER-FLAVORED MALT BEVERAGE}Manufacturing method of non-alcoholic beer flavor malt beverage {METHOD FOR PRODUCING NON-ALCOHOLIC BEER-FLAVORED MALT BEVERAGE}

본 발명은 논알코올 맥주 풍미 맥아 음료에 관한 것이다.The present invention relates to a non-alcohol beer flavor malt beverage.

맥주 풍미 음료에는, 실질적으로 에탄올을 함유하는 주류인 맥주류, 및 실질적으로 에탄올을 함유하지 않는 청량 음료인 논알코올 맥주 풍미 음료 등의 많은 종류의 제품이 있다. 논알코올 맥주 풍미 음료란, 알코올분을 함유하지 않거나, 알코올 농도가 특정 수치 미만으로 조정된 맥주 풍미 음료를 말한다. 논알코올 맥주 풍미 음료에는, 예를 들어, 일본의 주세법에 있어서, 주류가 아니라 맥주 테이스트 음료로 분류되는 알코올분이 1 ％ 미만인 맥주 풍미 음료가 포함된다.In beer flavored beverages, there are many kinds of products such as beer, which is a alcoholic beverage that contains substantially ethanol, and non-alcohol beer flavored beverage, which is a soft drink that does not contain substantially ethanol. The non-alcoholic beer-flavored beverage refers to a beer-flavored beverage containing no alcohol content or having an alcohol concentration adjusted to less than a specific value. Non-alcoholic beer-flavored beverages include, for example, beer-flavored beverages with less than 1% alcohol content classified as beer-taste beverages, not alcoholic beverages, in the Japanese liquor tax law.

논알코올 맥주 풍미 음료는 알코올 농도가 1 체적％ 미만으로 낮다. 또, 일반적으로 논알코올 맥주 풍미 음료는 통상적인 맥주에 비해 칼로리가 낮아, 건강 지향의 사람에게도 지지를 받고 있다.Non-alcoholic beer flavor beverages have a low alcohol concentration of less than 1% by volume. In addition, in general, non-alcoholic beer-flavored beverages have lower calories than conventional beer, and are supported by health-oriented people.

논알코올 맥주 풍미 음료의 제조 방법은, (1) 에탄올 제거, (2) 발효 억제, (3) 비발효의 3 종류로 크게 구별된다. (1) 은 통상적인 맥주로부터 특수한 장치로 에탄올분만을 빼내어 제조한다. (2) 는 맥즙을 함유하는 당용액을 통상보다 저온에서 발효시키거나 하여 효모의 활동을 억제하고, 저에탄올로 마무리한다. (3) 은 음료수에 맥즙, 맥아 엑기스, 당류 및 향료 등을 첨가하여 제조된다.The manufacturing method of a non-alcohol beer-flavored beverage is largely classified into three types: (1) ethanol removal, (2) fermentation inhibition, and (3) non-fermentation. (1) is manufactured by extracting only ethanol fraction from ordinary beer with a special device. (2) The sugar solution containing wort is fermented at a lower temperature than usual to suppress the yeast activity, and finish with low ethanol. (3) Silver is prepared by adding wort, malt extract, sugars and flavorings to beverages.

(2) 의 제조 방법에서는, 맥주를 제조하는 경우와 동일한 원료 및 제조 공정이 사용된다. 그 때문에, 맥주 풍미를 재현하기 쉬운 이점이 있다. 그러나, 얻어지는 음료의 에탄올 농도를 낮게 하기 위해, 효모의 증식이 억제되는 조건으로 발효를 실시할 필요가 있다. 이러한 발효 조건의 예로는, 통상적인 맥주의 제조 공정보다 발효 온도를 낮게 유지하고, 발효 시간을 단시간에 종료시키거나 하는 것이 있다.In the manufacturing method of (2), the same raw materials and manufacturing steps as in the case of manufacturing beer are used. Therefore, there is an advantage in that it is easy to reproduce the flavor of beer. However, in order to lower the ethanol concentration of the beverage to be obtained, it is necessary to perform fermentation under conditions that suppress the growth of yeast. Examples of such fermentation conditions include maintaining a fermentation temperature lower than that of a conventional beer production process and ending the fermentation time in a short time.

그 때문에, 발효 억제에 의한 논알코올 맥주 풍미 음료의 제조 방법은, 발효조의 냉각에 에너지를 요하여 제조 공정의 관리가 번잡한 등의 문제가 있다. 또, 발효 시간이 단시간이 되면 맥즙 냄새가 충분히 저감되지 않고 맥즙감이 남기 때문에, 음용시에 소비자가 불쾌감을 느끼는 원인이 된다.Therefore, the method for producing a non-alcoholic beer-flavored beverage by suppressing fermentation has a problem such as that energy is required for cooling the fermentation tank, and management of the production process is complicated. In addition, when the fermentation time is short, the smell of wort is not sufficiently reduced and the wort sensation remains, which causes the consumer to feel unpleasant when drinking.

특허문헌 1 에는 논알코올 맥주 풍미 맥아 음료의 제조 방법으로서, 맥즙의 발효를 5 ℃ 이하, 실제로는 0 ℃ 라는 저온에서 탄산 가스를 버블링하면서 5 ∼ 30 시간 실시하는 것이 기재되어 있다. 이 제조 방법으로 얻어지는 논알코올 맥주 풍미 맥아 음료는 맥즙 냄새가 저감되어 있다. 또, 에탄올 농도는 0.06 ∼ 0.5 체적％ 이다.In Patent Document 1, as a method for producing a non-alcohol beer flavored malt beverage, fermentation of wort is performed at a low temperature of 5°C or less, and actually 0°C, while bubbling carbon dioxide gas for 5 to 30 hours. The non-alcoholic beer-flavored malt beverage obtained by this production method has a reduced wort odor. Moreover, the ethanol concentration is 0.06 to 0.5 volume%.

그러나, 일본에서는 에탄올 농도가 0.005 체적％ 미만인 맥주 테이스트 음료가 널리 소비자에게 받아들여지고 있어, 0.005 체적％ 미만으로 하는 것이 바람직하다. 또, 제조 비용을 낮게 하고, 제조 공정의 관리를 간단하게 하기 위해, 발효 온도는 보다 높게 약 3 ∼ 7 ℃ 로 하는 것이 바람직하다. 또, 맥즙 냄새를 제거하기 위해서는 발효 시간은 보다 길게 약 3 ∼ 20 일간으로 하는 것이 바람직하다.However, in Japan, beer-taste beverages having an ethanol concentration of less than 0.005% by volume are widely accepted by consumers, and it is preferable to set it to less than 0.005% by volume. Moreover, in order to lower the manufacturing cost and simplify the management of the manufacturing process, the fermentation temperature is preferably made higher than about 3 to 7°C. In addition, in order to remove the smell of wort, the fermentation time is preferably made longer than about 3 to 20 days.

일본 공개특허공보 2005-13142호Japanese Patent Laid-Open Publication No. 2005-13142

본 발명은 상기 종래의 문제를 해결하는 것으로, 그 목적으로 하는 바는, 맥주의 제조 공정과 동일하게 온도 약 3 ∼ 7 ℃ 에서 약 3 ∼ 20 일간 발효를 실시한 경우에도, 0.005 체적％ 미만이라는 낮은 에탄올 농도가 달성되는 논알코올 맥주 풍미 맥아 음료의 제조 방법을 제공하는 것에 있다.The present invention solves the above conventional problems, and its object is to achieve a low level of less than 0.005% by volume even when fermentation is performed for about 3 to 20 days at a temperature of about 3 to 7°C in the same manner as in the production process of beer. It is to provide a method for producing a non-alcoholic beer flavor malt beverage in which an ethanol concentration is achieved.

본 발명은, Brix 값이 15 ∼ 50 인 맥즙에 효모를 첨가하는 공정 ; 및The present invention is a step of adding yeast to wort having a Brix value of 15 to 50; And

효모를 첨가한 맥즙을 발효시키는 공정 ;A process of fermenting wort to which yeast was added;

을 포함하는 논알코올 맥주 풍미 맥아 음료의 제조 방법을 제공한다.It provides a method for producing a non-alcohol beer flavor malt beverage comprising a.

어느 일 형태에 있어서는, 상기 논알코올 맥주 풍미 맥아 음료의 에탄올 농도가 0.005 체적％ 미만이다.In one aspect, the ethanol concentration of the said non-alcoholic beer flavor malt beverage is less than 0.005 volume%.

어느 일 형태에 있어서는, 상기 맥즙의 pH 가 2 ∼ 4 이다.In one aspect, the pH of the wort is 2 to 4.

어느 일 형태에 있어서는, 발효 시간이 3 ∼ 20 일간이다.In one aspect, the fermentation time is 3 to 20 days.

어느 일 형태에 있어서는, 효모의 첨가량이 맥즙 1 ㎖ 당 1 × 107 개 이하이다.In one aspect, the amount of yeast added is 1×10 7 or less per 1 ml of wort.

어느 일 형태에 있어서는, 발효 온도가 3 ∼ 7 ℃ 이다.In one aspect, the fermentation temperature is 3 to 7°C.

어느 일 형태에 있어서는, 발효가 정치 (靜置) 배양법에 의해 실시된다.In one embodiment, fermentation is carried out by a stationary culture method.

어느 일 형태에 있어서는, 2-메틸부타날 농도가 발효 전과 비교하여 85 ％ 이상 저감된다.In one aspect, the concentration of 2-methylbutanal is reduced by 85% or more compared to before fermentation.

어느 일 형태에 있어서는, 3-메틸부타날 농도가 발효 전과 비교하여 85 ％ 이상 저감된다.In one aspect, the 3-methylbutanal concentration is reduced by 85% or more compared to before fermentation.

어느 일 형태에 있어서는, 메티오날 농도가 발효 전과 비교하여 80 ％ 이상 저감된다.In one embodiment, the methional concentration is reduced by 80% or more compared to before fermentation.

어느 일 형태에 있어서는, 맥즙의 맥아당 농도가 5 ∼ 50 중량％ 이다.In any one embodiment, the wort has a maltose concentration of 5 to 50% by weight.

본 발명 방법에 의하면, 발효액의 에탄올 농도가 0.005 체적％ 미만으로 억제된다. 얻어진 발효액은 맥즙 냄새의 원인 물질이 감소되어, 실제로 맥즙 냄새가 제거되어 있다.According to the method of the present invention, the ethanol concentration of the fermentation broth is suppressed to less than 0.005% by volume. The resulting fermentation broth has reduced wort odor-causing substances, and actually removes wort odor.

도 1 은, 실시예에서 제조한 발효액의 에탄올 농도를 발효 시간에 대해 플롯한 그래프이다.1 is a graph plotting the ethanol concentration of the fermentation broth prepared in Examples with respect to fermentation time.

먼저, 맥즙을 제조한다. 여기서 맥즙이란, 맥아 및 부원료, 혹은 대두 단백 분해물 등의 부원료를 당화하여 제조한 당용액을 말한다. 예를 들어, 맥아의 파쇄물, 대맥 등의 부원료 및 온수를 가열함으로써 당화하여 맥즙을 제조한다. 이와 같이 하여 제조한 맥즙의 당 농도는 Brix 값으로 통상 10 ∼ 15 정도이다.First, the wort is prepared. Here, wort refers to a sugar solution prepared by saccharifying adjunct materials such as malt and additives, or soy protein decomposition products. For example, wort is prepared by saccharifying by heating an auxiliary material such as malt crushed material and barley and hot water. The sugar concentration of the wort prepared in this way is usually about 10 to 15 in terms of Brix value.

발효에 제공하는 맥즙은 당 농도가 높은 맥즙이다. 맥즙의 당 농도를 높게 함으로써 삼투압이 높아져, 발효를 실시할 때 효모의 증식이 억제된다. 맥즙의 당 농도는 Brix 값으로 약 10 ∼ 60, 바람직하게는 15 ∼ 50, 보다 바람직하게는 25 ∼ 40 이다.The wort provided for fermentation is wort with a high sugar concentration. By increasing the sugar concentration of wort, the osmotic pressure is increased, and the growth of yeast is suppressed during fermentation. The sugar concentration of wort is about 10 to 60, preferably 15 to 50, more preferably 25 to 40 in terms of Brix value.

맥즙의 Brix 값이 10 미만이면, 발효를 실시할 때 효모의 증식이 충분히 억제되지 않아, 얻어지는 음료의 알코올 농도가 높아진다. 맥즙의 Brix 값은, 50을 초과하여 높이면 균일하게 맥아당을 용해하는 것이 곤란해진다.When the Brix value of wort is less than 10, the growth of yeast is not sufficiently suppressed when fermentation is performed, and the alcohol concentration of the beverage to be obtained increases. When the Brix value of wort exceeds 50, it becomes difficult to uniformly dissolve maltose.

맥즙의 당 농도는, 맥아, 필요하면 부원료를 당화하여 제조한 맥즙에 당을 첨가함으로써 높일 수 있다. 첨가하는 당의 종류는, 얻어지는 음료의 풍미 등을 고려하여, 삼투압을 향상시키는 데에 유효한 것을 적절히 선택하면 된다. 구체적으로는 맥아당, 자당, 과당, 포도당, 젖당, 올리고당 등을 들 수 있다. 그 중에서도 바람직한 당의 하나로서 맥아당을 들 수 있다.The sugar concentration in wort can be increased by adding sugar to wort prepared by saccharifying wort or, if necessary, an auxiliary material. As for the kind of sugar to be added, what is effective for improving the osmotic pressure may be appropriately selected in consideration of the flavor of the beverage to be obtained. Specifically, maltose, sucrose, fructose, glucose, lactose, oligosaccharide, and the like can be mentioned. Among them, maltose is mentioned as one of the preferred sugars.

맥아당을 첨가하여 당 농도를 높이는 경우, 발효에 제공하는 맥즙은 맥아당 농도가 5 ∼ 50 중량％, 바람직하게는 15 ∼ 45 중량％, 보다 바람직하게는 25 ∼ 45 중량％ 이다.When the sugar concentration is increased by adding maltose, the wort for fermentation has a maltose concentration of 5 to 50% by weight, preferably 15 to 45% by weight, and more preferably 25 to 45% by weight.

또, 발효에 제공하는 맥즙은 pH 가 낮은 맥즙이다. 맥즙의 pH 를 낮게 함으로써, 발효를 실시할 때 효모의 증식이 억제된다. 맥즙의 pH 는 2 ∼ 4, 보다 바람직하게는 2.5 내지 3.5 이다.In addition, wort provided for fermentation is wort with a low pH. By lowering the pH of the wort, the growth of yeast is suppressed during fermentation. The pH of wort is 2 to 4, more preferably 2.5 to 3.5.

맥즙의 pH 가 2 미만이면, 효모는 활성을 잃는다. 맥즙의 pH 가 4 를 초과하면, 발효를 실시할 때 효모의 증식이 충분히 억제되지 않아, 얻어지는 음료의 알코올 농도가 높아진다.If the wort's pH is less than 2, the yeast loses its activity. When the pH of wort exceeds 4, the growth of yeast is not sufficiently suppressed when fermentation is performed, and the alcohol concentration of the beverage to be obtained increases.

맥즙의 pH 는 맥즙에 산을 첨가함으로써 낮게 할 수 있다. 첨가하는 산의 종류는, 안전성을 고려하여 음식품에 사용하는 것이 허용되어 있는 것을 적절히 선택하면 된다. 구체적으로는 아세트산, 락트산, 인산, 말산, 시트르산, 염산 등을 들 수 있다. 그 중에서도 맥즙에 첨가하기에 바람직한 산은 락트산, 인산 및 염산이다.The pH of wort can be lowered by adding acid to wort. The type of acid to be added may be appropriately selected in consideration of safety and allowed to be used in food or drink. Specifically, acetic acid, lactic acid, phosphoric acid, malic acid, citric acid, hydrochloric acid, and the like can be mentioned. Among them, preferred acids to be added to wort are lactic acid, phosphoric acid and hydrochloric acid.

당 농도를 높게, pH 를 낮게 조정한 맥즙을 뒤이어 발효시킨다. 구체적으로는, 맥즙을 발효조에 넣고, 그 맥즙에 소정량의 효모를 첨가하고, 소정의 온도하에 소정의 기간 정치한다.The wort with a high sugar concentration and a low pH is subsequently fermented. Specifically, wort is placed in a fermentation tank, a predetermined amount of yeast is added to the wort, and the wort is allowed to stand at a predetermined temperature for a predetermined period.

맥즙에 첨가하는 효모에는, 맥주 효모나 청주 효모 등을 들 수 있다. 그 중에서도 바람직한 효모는 맥주 효모이다.Examples of the yeast added to the wort include brewer's yeast and sake yeast. Among them, the preferred yeast is brewer's yeast.

맥즙에 첨가하는 효모의 양은 맥즙 1 ㎖ 당 1 × 107 개 (cells/㎖) 이하, 바람직하게는 1 × 105 개 ∼ 5 × 106 개, 보다 바람직하게는 5 × 105 개 ∼ 3 × 106 개이다. 첨가하는 효모의 양이 소량에 불과하면 얻어지는 음료의 맥즙 냄새가 충분히 저감되지 않아 맥즙감이 남고, 1 ㎖ 당 1 × 107 개를 초과하면 얻어지는 음료의 알코올 농도가 높아진다.The amount of yeast to be added to the wort is 1 × 10 7 pieces (cells/ml) or less per 1 ml of wort, preferably 1 × 10 5 to 5 × 10 6 , more preferably 5 × 10 5 to 3 × 10 is 6 pieces. If the amount of yeast to be added is only a small amount, the wort odor of the obtained beverage is not sufficiently reduced, leaving a feeling of wort, and if it exceeds 1×10 7 per 1 ml, the alcohol concentration of the obtained beverage increases.

발효 온도는 0 ∼ 10 ℃, 바람직하게는 3 ∼ 7 ℃, 보다 바람직하게는 4 ∼ 6 ℃ 이다. 발효 온도가 0 ℃ 미만이면, 맥즙 냄새의 원인 물질이 충분히 소비되지 않아, 얻어지는 음료에 맥즙 냄새가 잔존한다. 발효 온도가 10 ℃ 를 초과하면 얻어지는 음료의 알코올 농도가 높아진다.The fermentation temperature is 0 to 10°C, preferably 3 to 7°C, and more preferably 4 to 6°C. If the fermentation temperature is less than 0°C, the substances causing the wort odor are not sufficiently consumed, and the wort odor remains in the beverage to be obtained. When the fermentation temperature exceeds 10° C., the alcohol concentration of the beverage obtained increases.

본 발명에서 사용하는 발효 방법은 효모의 증식을 억제하는 효과가 높고, 알코올 생성량이 소량이며, 발효 시간을 비교적 길게 할 수 있다. 요컨대, 맥주를 제조하는 경우와 동일하게, 맥즙의 발효를 수 주일, 예를 들어, 1 주일 내지 2 주일 실시한 경우에도 얻어지는 음료의 에탄올 농도를 낮게 유지 할 수 있다.The fermentation method used in the present invention has a high effect of inhibiting the growth of yeast, has a small amount of alcohol produced, and can make the fermentation time relatively long. In short, as in the case of manufacturing beer, even when fermentation of wort is carried out for several weeks, for example, one to two weeks, the ethanol concentration of the obtained beverage can be kept low.

발효 시간이 긴 경우, 맥즙 냄새의 원인 물질이 충분히 소비되어 얻어지는 음료의 미질 (味質) 및 기호성이 향상된다. 또, 발효 시간의 관리를 맥주와 동일하게 실시할 수 있으므로, 제조 공정의 관리가 간략화된다. 발효 시간은, 구체적으로는 3 ∼ 20 일간, 바람직하게는 5 ∼ 14 일간, 보다 바람직하게는 7 ∼ 11 일간이다.When the fermentation time is long, the substance causing the wort odor is sufficiently consumed, and the taste and palatability of the beverage obtained are improved. In addition, since the fermentation time can be managed in the same way as in beer, the management of the manufacturing process is simplified. The fermentation time is specifically 3 to 20 days, preferably 5 to 14 days, and more preferably 7 to 11 days.

발효 시간이 3 일간 미만이면 맥즙 냄새의 원인 물질이 충분히 소비되지 않아, 얻어지는 음료에 맥즙 냄새가 잔존한다. 발효 시간이 20 일간을 초과하면 얻어지는 음료의 알코올 농도가 높아진다.If the fermentation time is less than 3 days, the substance causing the wort odor is not sufficiently consumed, and the wort odor remains in the resulting beverage. When the fermentation time exceeds 20 days, the alcohol concentration of the beverage obtained increases.

얻어진 발효액은, 필요에 따라 숙성시키고, 여과함으로써 효모 및 단백질 등을 제거하여, 목적으로 하는 저알코올 농도의 발효액이 얻어진다. 얻어지는 발효액의 알코올 농도는 1 체적％ 미만, 바람직하게는 0.01 체적％ 미만, 보다 바람직하게는 0.005 체적 ％ 미만이다.The obtained fermentation broth is aged as necessary and filtered to remove yeast, proteins, and the like, to obtain a fermentation broth having a target low alcohol concentration. The alcohol concentration of the obtained fermentation broth is less than 1% by volume, preferably less than 0.01% by volume, and more preferably less than 0.005% by volume.

발효액은, 통상적인 발효 음료의 제조에 있어서 실시되는 처리, 예를 들어, 여과, 탈기수 등에 의한 최종 농도의 조절, 탄산 가스의 주입, 향료, 조미료 또는 착색료의 첨가, 저온 살균 (파스퇴르제이션), 용기 (예를 들어 통, 병, 캔) 로의 충전 (패키징), 용기의 라벨링 등을 적절히 실시함으로써, 논알코올 맥주 풍미 맥아 음료로 조제된다.The fermentation broth is a treatment carried out in the production of ordinary fermented beverages, for example, filtration, control of the final concentration by degassed water, etc., injection of carbon dioxide gas, addition of flavors, seasonings or coloring agents, pasteurization (pasteurization), It is prepared as a non-alcoholic beer flavor malt beverage by appropriately performing filling (packaging) into a container (eg, barrel, bottle, can) and labeling of the container.

이하의 실시예에 의해 본 발명을 더욱 구체적으로 설명하지만, 본 발명은 이들에 한정되지 않는다.The present invention will be described more specifically by the following examples, but the present invention is not limited thereto.

실시예Example

실시예 1Example 1

수확된 대맥을 물에 담가 적당히 발아시킨 후, 열풍에 의해 배조하여 맥아를 제조하였다. 그 맥아는 통상적인 방법에 의해 파쇄하였다. 다음으로, 맥아의 파쇄물 및 온수를 매시 턴에 첨가하고 혼합하여 마이셰(Maische)를 조제하였다. 마이셰의 조제는, 50 ℃ 에서 30 분간 유지함으로써 실시하였다. 그 후, 그 마이셰를 서서히 승온시켜 소정의 온도에서 일정 기간 유지함으로써, 맥아 유래의 효소를 이용하여 전분질을 당화시켰다. 당화 처리는, 64.5 ℃ 에서 10 분간, 70 ℃ 에서 10 분간 유지함으로써 실시하였다. 당화 처리 후, 78 ℃ 에서 5 분간 유지한 후, 마이셰를 맥즙 여과조에서 여과함으로써 투명한 맥즙을 얻었다.After the harvested barley was immersed in water and germinated appropriately, it was prepared by hot air to prepare malt. The malt was crushed by a conventional method. Next, the malt crushed product and hot water were added to each turn and mixed to prepare Maische. The preparation of the Maisher was carried out by holding at 50°C for 30 minutes. After that, the micelles were gradually heated and maintained at a predetermined temperature for a certain period of time to saccharify starch using an enzyme derived from malt. The saccharification treatment was performed by holding at 64.5°C for 10 minutes and at 70°C for 10 minutes. After saccharification treatment, after holding at 78° C. for 5 minutes, a Maischer was filtered in a wort filtration tank to obtain transparent wort.

얻어진 맥즙에 맥아당을 첨가하여 Brix 값을 35.07 (맥아당 농도 46.3 중량％) 로 조절하였다. 또한, 이것에 염산을 첨가하여 pH 를 3.5 로 조절하였다. Brix 값 및 pH 를 조정한 맥즙 800 ㎖ 를 5 ℃ 로 냉각시켰다. 냉각시킨 맥즙을 삼각 플라스크에 옮기고, 맥즙 1 ㎖ 당 1 × 106 개의 진흙상 효모 (맥주 효모) 를 첨가하였다. 발효액의 온도를 5 ℃ 로 유지하고, 11 일간 정치 발효시켰다.Maltose was added to the obtained wort to adjust the Brix value to 35.07 (maltose concentration 46.3% by weight). Further, hydrochloric acid was added to this to adjust the pH to 3.5. 800 ml of wort adjusted for Brix value and pH was cooled to 5°C. The cooled wort was transferred to an Erlenmeyer flask, and 1 x 10 6 mud yeast (beer yeast) was added per 1 ml of wort. The temperature of the fermentation broth was maintained at 5°C, and the fermentation was allowed to stand still for 11 days.

F 키트 (Roche Diagnostics 사 제조의「F 키트 에탄올」(상품명)) 를 사용하여 발효액의 에탄올 농도를 측정하였다. 결과를 도 1 에 나타낸다. 발효 11 일째의 발효액은 에탄올 농도가 0.0035 체적％ 였다.The ethanol concentration of the fermentation broth was measured using F kit ("F kit ethanol" (trade name) manufactured by Roche Diagnostics). The results are shown in FIG. 1. The fermentation broth on the 11th day of fermentation had an ethanol concentration of 0.0035% by volume.

또, 맥즙 냄새의 원인 물질인, 2-메틸부타날 (2MB), 3-메틸부타날 (3MB), 메티오날, 벤즈알데히드 (BA), 페닐알데히드 (PA), 푸르푸랄의 농도를 GC/MS 로 측정하였다. 감소율은 발효 0 일째와 11 일째의 각 알데히드의 감소 정도를 나타낸다.In addition, concentrations of 2-methylbutanal (2MB), 3-methylbutanal (3MB), methional, benzaldehyde (BA), phenylaldehyde (PA), and furfural, which are the causative agents of wort odor, were determined by GC/MS. Measured. The reduction rate represents the degree of reduction of each aldehyde on days 0 and 11 of fermentation.

Figure 112015087388149-pct00001
Figure 112015087388149-pct00001

또한, 발효 0 일째의 발효액, 발효 7 일째의 발효액 및 발효 11 일째의 발효액을 관능 평가에 제공하였다. 그 때, 평가자가 맥주를 시음하여 맛의 인상을 표현하였다. 발효 0 일째는「맥즙 냄새, 감미」였고, 발효 7 일째 및 발효 11 일째는「약간 곡물, 산미」였다.In addition, the fermentation broth on the 0th day of fermentation, the fermentation broth on the 7th day of fermentation, and the fermentation broth on the 11th day of fermentation were provided for sensory evaluation. At that time, the evaluator tasted the beer and expressed the impression of taste. On the 0th day of fermentation, there was "a smell of wort, sweetness", and on the 7th and 11th days of fermentation, "slightly grain, acidity" was found.

실시예 2Example 2

효모의 종류를 청주 효모로 변경하는 것 이외에는, 실시예 1 과 동일하게 하여 발효액을 제조하고, 평가하였다. 결과를 도 1 및 표 2 에 나타낸다. 발효 11 일째의 발효액은 에탄올 농도가 0.0012 체적％ 였다.A fermentation broth was prepared and evaluated in the same manner as in Example 1, except that the type of yeast was changed to sake yeast. The results are shown in Fig. 1 and Table 2. The fermentation broth on the 11th day of fermentation had an ethanol concentration of 0.0012% by volume.

Figure 112015087388149-pct00002
Figure 112015087388149-pct00002

발효 0 일째의 발효액, 발효 7 일째의 발효액 및 발효 11 일째의 발효액을 관능 평가에 제공한 결과, 발효 0 일째는「맥즙 냄새, 감미」였고, 발효 7 일째 및 발효 11 일째는「사탕 같은, 감미」였다.As a result of providing the fermentation broth on the 0th day of fermentation, the fermentation broth on the 7th day of fermentation, and the fermentation broth on the 11th day of fermentation for sensory evaluation, on the 0th day of fermentation, it was ``wort smell, sweetness'', and on the 7th and 11th days of fermentation, it was ``sandy like, sweet It was.

실시예의 결과로부터, 5 ℃ 에서 11 일간의 발효 조건에서도 발효액의 에탄올 농도가 0.005 체적％ 미만으로 억제되는 것이 나타났다. 얻어진 발효액은 맥즙 냄새의 원인 물질이 감소하여, 실제로 맥즙 냄새가 제거되어 있다.From the results of Examples, it was found that the ethanol concentration in the fermentation broth was suppressed to less than 0.005% by volume even under the fermentation conditions for 11 days at 5°C. The resulting fermentation broth has reduced wort odor-causing substances, and actually removes wort odor.

Claims (11)

25 ∼ 50 의 Brix 값 및 25 ~ 50 중량% 인 맥아당 농도를 갖는 맥즙에 효모를 첨가하는 공정 ; 및
효모를 첨가한 맥즙을 발효시키는 공정 ;
을 포함하는 논알코올 맥주 풍미 맥아 음료의 제조 방법으로서,
맥즙의 pH 가 2 ∼ 4 이고,
효모의 첨가량이 맥즙 1 ㎖ 당 1 × 107 개 이하이고,
발효 온도가 3 ∼ 7 ℃ 이고,
발효 시간이 7 ∼ 20 일간인 논알코올 맥주 풍미 맥아 음료의 제조 방법.A step of adding yeast to wort having a Brix value of 25 to 50 and a maltose concentration of 25 to 50% by weight; And
A process of fermenting wort to which yeast was added;
As a method for producing a non-alcohol beer flavor malt beverage comprising a,
The wort has a pH of 2 to 4,
The amount of yeast added is 1 × 10 7 or less per 1 ml of wort,
Fermentation temperature is 3 to 7 ℃,
A method for producing a non-alcoholic beer flavor malt beverage having a fermentation time of 7 to 20 days. 제 1 항에 있어서,
상기 논알코올 맥주 풍미 맥아 음료의 에탄올 농도가 0.005 체적％ 미만인 논알코올 맥주 풍미 맥아 음료의 제조 방법.The method of claim 1,
The method for producing a non-alcohol beer-flavored malt beverage, wherein the ethanol concentration of the non-alcohol beer-flavored malt beverage is less than 0.005 vol%. 삭제delete 삭제delete 삭제delete 삭제delete 제 1 항 또는 제 2 항에 있어서,
발효가 정치(靜置) 배양법에 의해 실시되는 논알코올 맥주 풍미 맥아 음료의 제조 방법.The method according to claim 1 or 2,
A method for producing a non-alcoholic beer flavor malt beverage in which fermentation is carried out by a static culture method. 제 1 항 또는 제 2 항에 있어서,
2-메틸부타날 농도가 발효 전과 비교하여 85 ％ 이상 저감되는 논알코올 맥주 풍미 맥아 음료의 제조 방법.The method according to claim 1 or 2,
A method for producing a non-alcohol beer-flavored malt beverage in which the 2-methylbutanal concentration is reduced by 85% or more compared to before fermentation. 제 1 항 또는 제 2 항에 있어서,
3-메틸부타날 농도가 발효 전과 비교하여 85 ％ 이상 저감되는 논알코올 맥주 풍미 맥아 음료의 제조 방법.The method according to claim 1 or 2,
A method for producing a non-alcohol beer-flavored malt beverage in which the 3-methylbutanal concentration is reduced by 85% or more compared to before fermentation. 제 1 항 또는 제 2 항에 있어서,
메티오날 농도가 발효 전과 비교하여 80 ％ 이상 저감되는 논알코올 맥주 풍미 맥아 음료의 제조 방법.The method according to claim 1 or 2,
A method for producing a non-alcohol beer-flavored malt beverage in which the methional concentration is reduced by 80% or more compared to before fermentation. 삭제delete
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KR20230169763A (en) 2022-06-09 2023-12-18 롯데칠성음료주식회사 A method for manufacturing fermented apple juice using a limited fermentation technique to control alcohol production and a non-alcoholic fermented apple beverage with improved flavor including the same

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KR20230169763A (en) 2022-06-09 2023-12-18 롯데칠성음료주식회사 A method for manufacturing fermented apple juice using a limited fermentation technique to control alcohol production and a non-alcoholic fermented apple beverage with improved flavor including the same

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