201212826 • 六、發明說明： 【發明所屬之技術領域】 本發明係關於一種具有源自於藥草之香氣，且源自於麥 芽之榖物氣味得到抑制之麥芽飲料及其製造方法。 . 【先前技術】 . 啤酒係一種自古以來全世界都愛飲用之代表性酒類。 又，作為繼啤酒之後之新酒精飲料，發泡酒等除麥芽以外 亦使用各種輔料之麥芽酒精飲料之開發非常盛行。啤酒等 麥芽酒精飲料所特有之飲用感或酵厚感，其大多依賴於源 自於麥芽之香味成分。例如麥芽之使用比率較低之麥芽酒 精飲料，雖可達成暢快的口感，但與啤酒相比，存在風味 或醇厚感容易不足之傾向。 「另-方面，麥芽中亦較多地含有被稱作「麥子氣味」或 ★「縠物氣味」之特有的氣味之成分，於以麥芽為原料之麥 芽飲料中，穀物氣味於官能方面成為問題。尤其是於以解 渴感、適於飲用性作為主要特徵之麥芽飲料中，存在該等 穀物氣味進而發揮負面作用之傾向。尤其是啤酒等麥芽飲 料，因通常於低溫下保存，故倒入玻璃杯中之麥芽飲料之 ㈣隨時間上升，但與代左右之低溫環境下相比，榖 ^ ㈣味於常溫環境下易變得更強烈。即，於飲用時麥芽飲 枓之穀物氣味隨著時間經過而變得強烈，可口性之降低變 得更加明顯。 旦。又’近年來’消費者追求藉由將酒精含量設為未達β 里’而不屬於酒稅法上之酒類的具有啤酒風味之清涼飲 156877.doc 201212826 料，例如所謂無酒精啤酒或低酒精啤酒。此種具有啤酒風 味之清涼飲料，例如藉由抑制製造步驟中之酒精_ 1 少因礙酵而生成之酒精含量而將酒精含量抑制為較低。辦 而，由於酒精酿酵不充分，故存在該醱酵原料之麥芽汁中、 所含之縠物氣味較多地殘留於製品中之傾向。 另-方面，消費者之口味多樣化’製造有添加有各種苦 味、香味之酒類。尤其是揭示有若干種藉由添加藥草等之 香味成分而掩蓋不佳氣味之方法。 例如於專利文1中揭示有新感覺之輯㈣飲料及其 製造方法，該麥芽飲料具有藥草之風味，且具有與源自於 啤酒花之苦味或溫味不同之苦味或溫味等，進而且備 用啤酒花時所獲得之解渴感、具有如花香之清爽感與芳醇 感之味覺、及麥芽飲料之混濁穩定性。於不使用啤酒花之 情形時，當然無苦味感’但麥芽飲料缺乏清爽感，且源自 於麥芽等之縠物氣味易變得強烈，易變成香味較差之酸酵 麥錢料。又，於不使用哮酒花之情形時，飲料中之多紛 含量較低’混濁敎性較差。於專利文獻i所揭示之方法 中，係藉由於麥芽汁煮沸步驟中添加藥草，而抑制穀物氣 味’並且提高飲料中之多酚含量。 又’於麥芽飲料以外之酒類中，亦揭示有添加藥草之方 法。例如於專利文獻2及3中揭示有向駿糟令添加黃金菊、 迷迭香、薰衣草、薄荷、檸檬草、檸檬薄荷、百里香、鼠 尾草等藥草而製造燒酒之方法。根據該等方法，藉由藥草 之芳香成分掩蓋燒酒獨特之不佳香氣。 156877.doc 201212826 [先前技術文獻] [專利文獻] [專利文獻1]曰本專利特開2006-109795號公報 [專利文獻2]曰本專利特開平6-90732號公報 [專利文獻3]曰本專利特開平2-154677號公報 【發明内容】 [發明所欲解決之問題] 本發明之目的在於提供一種確保源自於麥子之飲用感， 且縠物氣味’尤其是常溫下之縠物氣味得到有效抑制之麥 芽飲料及其製造方法。 [解決問題之技術手段] 本發明者為解決上述課題而進行銳意研究，結果自大量 之藥草之中發現’源自於檸檬草之香氣成分尤其是於常溫 下抑制源自於麥芽之榖物氣味之效果最優異，從而完成本 發明。 即，本發明提供 (1) 一種麥芽飲料之製造方法，其係以麥芽為原料之麥芽 飲料之製造方法，包括：使用麥芽製備麥芽漿，對上述麥 芽衆進行糖化處理而製備麥芽汁後，將上述麥芽汁煮沸之 釀造步驟；及 向煮滞即將結束前或煮沸結束後之麥芽汁、或於煮沸結 束後進一步實施處理之麥芽汁中添加檸檬草之步驟； (2) 如上述（1)之麥芽飲料之製造方法，其中檸檬草之添加 量相對於上述麥芽汁量為0.01〜0.1重量％ ; 156877.doc 201212826 (3)如上述⑴之麥芽飲料之製造方法，其製造香葉酸之含 量為50〜500 ppb之麥芽飲料；201212826 • VI. Description of the Invention: [Technical Field] The present invention relates to a malt beverage having an aroma derived from a herb and which is suppressed from the odor of a malt, and a method for producing the same. [Prior Art] Beer is a representative wine that has been loved all over the world since ancient times. In addition, as a new alcoholic beverage after beer, the development of malt alcoholic beverages, such as sparkling wine, which uses various excipients in addition to malt, is very popular. Beer, etc. The drinking sensation or the richness of the yeast, which is unique to malt alcoholic beverages, mostly depends on the aroma components derived from malt. For example, a malt alcoholic beverage having a low use ratio of malt can achieve a pleasant taste, but it tends to be insufficient in flavor or mellowness compared with beer. "In addition, malt contains more of a characteristic smell called "wheat smell" or "smoke smell". In malt-derived malt drink, grain smell is functional. The aspect becomes a problem. In particular, in malt beverages which are mainly characterized by thirst-quenching and drinkability, there is a tendency that these grain odors exert a negative effect. In particular, malt beverages such as beer are usually stored at low temperatures, so the malt beverage poured into the glass (4) rises with time, but compared with the low temperature environment around the generation, 榖^ (4) tastes under normal temperature. Easy to become stronger. That is, the grain odor of the malt drink becomes intense as time passes, and the decrease in palatability becomes more pronounced. Dan. In addition, 'recently' consumers have pursued a beer-flavored refreshing drink 156877.doc 201212826, which is a non-alcoholic beer or a low-alcohol beer, which is not included in the alcohol content. . Such a refreshing beverage having a beer flavor suppresses the alcohol content to a low level, for example, by suppressing the alcohol content generated by the alcohol _ 1 in the manufacturing step. However, since alcoholic fermentation is insufficient, there is a tendency that the scent contained in the wort of the mashing material remains in the product. On the other hand, consumers' tastes are diversified, and wines with various bitterness and aroma are added. In particular, there are disclosed a number of methods for masking undesirable odors by adding aroma components such as herbs. For example, in Patent Document 1, a novel feeling (4) beverage and a method for producing the same are disclosed, and the malt beverage has a herb flavor and has a bitterness or warm taste different from a bitter or warm taste derived from hops. The feeling of quenching thirst obtained when spare hops, the refreshing sensation of floral sensation and the sensation of aromatic sensation, and the turbid stability of malt beverage. When the hops are not used, there is of course no bitterness. However, the malt beverage lacks a refreshing sensation, and the smell of the scent derived from malt and the like tends to become strong, and it becomes easy to become a succulent glutinous wheat gluten. Moreover, when the rotten hops are not used, the content of the beverage is relatively low, and the turbidity is poor. In the method disclosed in Patent Document i, the grain odor is suppressed by the addition of the herb in the wort boiling step, and the polyphenol content in the beverage is increased. Further, in the wines other than malt beverages, a method of adding herbs is also disclosed. For example, Patent Documents 2 and 3 disclose a method of producing shochu by adding herbs such as golden chrysanthemum, rosemary, lavender, mint, lemon grass, lemon mint, thyme, and sage to the shovel. According to these methods, the unique aroma of shochu is masked by the aromatic ingredients of the herb. [Patent Document 1] [Patent Document 1] Japanese Laid-Open Patent Publication No. Hei. No. Hei. No. Hei. No. Hei. [Problem to be Solved by the Invention] An object of the present invention is to provide a drinking sensation which is derived from wheat, and which has a scent of sputum, especially at room temperature. Effectively inhibited malt beverage and its method of manufacture. [Means for Solving the Problems] The inventors of the present invention have conducted intensive studies to solve the above problems, and as a result, it has been found out from a large number of herbs that the aroma components derived from lemon grass, especially at a normal temperature, inhibit the origin of malt origin. The effect of the odor is the most excellent, thereby completing the present invention. That is, the present invention provides (1) a method for producing a malt beverage, which is a method for producing a malt beverage using malt as a raw material, comprising: preparing a mash using malt, and saccharifying the malt; a step of brewing the wort after the preparation of the wort, and a step of adding the lemon grass to the wort before the end of the boil or after the end of the boil, or the wort further treated after the boil is finished. (2) The method for producing a malt beverage according to the above (1), wherein the amount of the lemon grass added is 0.01 to 0.1% by weight relative to the amount of the wort; 156877.doc 201212826 (3) the malt as described in (1) above a method for producing a beverage, which comprises producing a malt beverage having a geranic acid content of 50 to 500 ppb;
(4) 一種麥芽飲料，直令古命描替 ^ ^ A A '、a有彳宁檬草，香葉酸之含量為 50〜5〇〇 ppb 。 [發明之效果] 藉由本發明之麥芽飲料之製造方法，可製造具有源自於 子之飲用感’並且榖物氣味，尤其是常溫下之縠物氣味 得到有效抑制之麥芽飲料1，藉由本發明之麥芽飲料之 製造方法所製造之麥芽飲料，即便於飲用時液溫隨時間上 升而變成常溫之情形時，縠物氣味亦較少，可口性優異。 【實施方式】 ' 於本發明及本案說明書巾，所謂麥芽飲料，即以麥芽為 =之：料：係指由對含有麥芽之麥芽聚進行糖化處理而 二之·· 1:所製備之飲料。麥芽飲料可為酒精飲料，亦 洒精3篁未達!容量％之所謂無酒精飲料或低酒精飲 i發=可為具有二氧化碳之發泡性之飲料，亦可為不具 有發泡性之飲料。 作為含有酒精之麥芽飲斜， ^ ’可為使上述麥芽汁醱酵而獲 付之潑酵麥芽酒精飲料，卞__ ；亦可為不經由酸酵步驟而製備之 非醱酵性之麥芽酒精飲 而言，可列舉。卑酒、以二1麥相精飲料，具體 非醱酵性之酒精飲粗寸入忭馮 有活精之^ π舉於以㈣汁中混合含 有/酉精之蒸餘液而獲得 ，隹而^ s隻侍之甜露酒類’或向該等甜露酒類令 …氧化碳而獲得之發泡性酒精飲料等。再者，所 J56877.doc 201212826 謂含有酒精之蒸舰，係指含有藉由蒸_作所獲得之酒 精之溶液，通常可使用被分類為蒸餾酒者。 所謂無酒精之麥芽飲料，例如可藉由向上述麥芽汁中加 入二氧化碳附加發泡性而製造。於本發明中，較佳為無酒 精飲料之中尤其是具有啤酒風味之發泡性飲料，即，具有 與哮酒相同或與其相似之風味、味覺及質土也，具有較高之 解渴感、適於飲用性之發泡性飲料。再者，所謂解渴:， 係指可藉由餘味之清爽感或σ腔内暢快之感覺而滋潤喉部 之口渴感之性質，所謂適於飲用性，係指即便大量飲用， 可口感亦持續之大量飲用性。 本發明之麥芽飲料之製造方法之特徵在於：藉由使用摔 械草作為原料，而減少源自於麥芽之榖物氣味。如下述實 施m所示’於添加有其他藥草之情形時，與未添加藥草 之情形相比，雖可抑制穀物氣味，但隨著液溫上升，穀物 氣味會增大。相對於此’於添加有檸檬草之情形時，於低 溫時及常溫時，縠物氣味之強度大致為相同程度，並 顯地抑制液溫上升所徠晬夕郎札尸α 彳所“之縠物氣味之增大。自先前以 :圭==添力:藥草而減少源自於酒類之主要原料的 措施。然而，藉由附加摔樣草之香氣，可減少 “、;麥芽之縠物氣味，尤其是即便於常瓜下，宂 地減少至盘低n ”更於“下，亦可有效 獲得之見解時騎相同之程度，此為自本發明者首次 ::明之麥芽飲料之製造方法之特徵在於：其 為原料之麥芽飲料之製造方法，至少包括：使用麥芽製備 156S77.doc 201212826 上絲笔’!上述麥芽漿進行糖化處理而製備麥芽汁後，將 社束後之表Γ弗之壞造步驟’·且向煮濟即將結束前或煮彿 !於煮滞結束後進-步實施處理之麥芽汁 氣類(例如檬草。猎由煮沸處理，液體中之檸檬草之特徵香 =:如：香醇、香草醇、香葉酸等)之含量較易下降。 各遽地下降力Γ樣草後之煮滞處理時間約經過10分鐘後會 錢μ ’㈣草係於㈣即將結束前或煮彿結 二…所s胃煮彿即將結束前，例如 分鐘前以後等。 评…沸、、〇束5 ::發明及本案說明書中，所謂「於煮 貫施處理之麥芽汁 ^ / U… 」，係私於至作為最終製品之麥芽飲料 久插虚搜本 於煮'弗處理結束後之麥芽汁中實施 具體而言，例如可列舉麥芽汁之過渡液、或 之不/合成分沈澱並將其去除而獲得之上清液、 向麥芽汁中進而添加立 誠而跑… 〜他原枓而獲侍之混合物、使麥芽汁 醋酵而獲_之_液或其i«液等。 =沸=結束前或煮彿結束後之麥芽汁，或於 束後進-步貫施處理之麥芽汁( 添加之禪檬草只要為可食性，^ Μ參#汁4」）中 印度檸檬草種。錄貝1^無特別限定，較佳為西 添加至麥芽汁等中之摔檬草，只要為可將其特徵 添加至麥芽汁等巾之㈣，職無㈣ 六 將葉或莖之部位切割為適當之大小者，亦可 粉碎而製成粉末狀者。於本發明中，較佳為使用=: 156877.doc 201212826 莖進行粉碎而將其切割為1〜刚醜之長度者。除此之 夕，亦可將於水或原料用酒精等適當之溶媒中熬煮擦樣草 而提取特徵香氣類之提取液（檸檬草提取液)添加至麥芽汁 等中。 只要使藉由本發明之麥芽飲料之製造方法所獲得之麥芽 =(以下稱作本發明之麥芽飲料）中含有^以減少源自於 威物氣味之量的特徵香氣類，則對添加至麥芽汁等 中之擰檬草之量並無特別限定，可考慮檸檬草之種類或添 二狀、添加時期等而適宜地決定。其卜於添加量過 時，有源自於檸檬草之「青溫氣味」或「溫味」 击义★ * 響之虞。例如於向煮沸即將結 束刖或煮沸結束後之麥芽汁中 中添加葉或莖之切碎物之情形 直 為添加相對於麥芽汁量為〇.〇1〜(M重量％之擰檬 草。檸檬草之添加量更佳為G.G3重量％〜G G8重量％。 可使用香葉酸（geranic acid)作為;P # 含量之M W * 辨為择檬草之特徵香氣類之 ::之“。較佳為例如以所製造之麥 wP: “加揮樣草。香葉酸含量更佳 本發明之麥芽飲料之製造方法除 使作為最終製品之麥芽飲料中旱乍為原科， 外，可藉由常用方法製造。有#樣草之特徵香氣類以 種麥芽飲料之製造步驟之概略、及較佳之轉樣 草之添加時期進行說明。 <醱酵麥芽酒精飲料> 156877.doc 201212826 ㈣甘 $麥茅飲料係使麥芽汁礙酵而獲得之礙 酵麥芽酒精飲料之情況推熳侍之醱 仰“生 說明。醱酵麥芽酒精飲料通常 係精由釀造、礙酵、儲酒、過據之步驟而製造。 首先’作為釀造步驟，由麥芽與麥芽以外之礙酵原料 :粉麥:製備麥芽汁。具體而言，首先，將麥芽或其破碎 麥芽以外之醱酵原料及原料水添加至釀造槽中，進 2合而製備麥芽漿。再者，所謂麥m指向糖化踢糟 中添加溫水並混合時所製成之較稀之粥狀液體，其相當於 麥芽與麥芽汁之中間產物。麥芽聚之製備可藉由常用方法 進行，例如可藉由於35〜50t下保持20〜90分鐘而進行。 又，除麥芽與澱粉質以外，亦可視需要添加α_殿粉酶、葡 萄糖殿粉酶（glUC0amylase)、聚三葡萄糖酶（puiiuia_)等 糖化酶或蛋白酶等_。此外，只要不阻礙本發明之效 果，則亦可添加香辛料或藥草類、水果等。其後，藉由使 上述麥芽漿緩慢地升溫，於特定之溫度下保持一定時間， 而利用源自於麥芽之酶或添加至麥芽漿中之酶使澱粉質糖 化。可考慮所使用之酶之種類或麥芽漿之量、目標醱酵麥 芽/酉精飲料之品質等而適宜地決定糖化處理時之溫度或時 間，例如可藉由於60〜72°c下保持30〜90分鐘而進行.糖化 處理後，於76〜78t下保持10分鐘左右後，藉由以麥芽汁 過濾槽對麥芽漿進行過濾而獲得透明之麥芽汁。此外，亦 可在對將麥芽之一部分、大麥之一部分或全部及溫水添加 至釀造釜中混合而製備之麥芽漿進行糖化處理後，與在上 述釀造槽中糖化之麥芽漿混合，以麥芽汁過濾槽進行過 156877.doc •10- 201212826 濾，藉此獲得麥芽汁。 本發明之麥芽飲料之製造方法中所使用之麥芽可使用藉 由通常之製麥處理使大麥等發芽者。具體而言，將收獲之 大麥、小麥、燕麥等浸泡於水中使其適度地發芽後，利用 熱風進行烘乾，藉此可製造麥芽。麥芽可藉由常 破碎。 水 作為麥芽以外之醱酵原料，例如存在大麥、小麥、玉米 澱粉、粗玉米粉、大米、高梁等澱粉原料、或者液糖^ 糖等之糖質H此處，㈣从 處所明液糖’係指利用酸或糖化酶 使殿粉質分解、糖化而製造者，主要含有…： 糖、麥芽三糖等。 主要3有葡萄糖、麥芽 將所獲得之麥芽汁煮沸。煮沸方法及 定。藉由於煮沸處理前或m …' 了1^且地決 料等(其中’檸檬草除外)，可製造呈：地添加樂草或香 麥芽酒精飲料。 了“㈣所f之香味之醱酵 於製造具有啤酒風味之麥芽 彿處理前或煮滞處理中添加花。=時，較佳為於煮 下進_處理，可煮出之存在 宜地決定。 成數-人添加等）及煮滞條件可適 較佳為將經煮沸之麥芽 中，去除因煮滞而生成之啤酒至稱作旋渦槽之沈澱槽 後，利用板式冷卻器使其冷卻至卜凝固之蛋白質等。其 述醱酵溫度通常為8〜丨5亡 、且之醱酵溫度為止。上 156877.doc 201212826 繼而’作為_步驟’於冷卻之麥芽汁中接種酵母，轉 進行_。對醱酵所使用之酵母並無特別限 疋立通申可自用於酒類之製造之酵母中適當地選擇使用。 大義供 亦可為下面醱酵酵母’就容易應用於 以。又之觀點而言，較佳為下面礙酵酵母。 又’：可藉由抑制步驟中之酒精酸酵，減少因醱酵而生 成之酒精含量，而製造酒精含量為未達 酒精飲料。 心听明低 進而，作為儲酒步驟，使獲得之醱酵液於儲酒罐中熟 成索於代左右之低溫條件下儲藏，使其穩定化後’作為 過遽步驟，藉由對熟成後之 乍為 蛋白皙#，可摇〜 砰仪進仃過濾而去除酵母及 又仔目標醱酵麥芽酒精飲料。又，於利用酵 製造酒稅…甜露:::所:::=烈性酒混合， 常藉由填充步驟裝瓶，製成製品出售1麥芽酒精飲料通 裝=可:Γ汁之煮_結束前或煮沸結束後，至 H、步驟中添加。例如亦可於向煮沸處理剛处 =(即，停止加熱處理後）之麥芽汁中添加擦檬草之㈣ =於旋渴槽中與其他不溶性成分-起去除轉樣草之； 專。由於煮滞處理剛結束後之麥芽汁仍為高溫，故即便至 利用旋渦槽進行沈澱物之去除為止之時間較短，亦可 檬草之特徵香氣類充分地提取至麥芽汁中。又" 用旋渦槽去除沈澱物後之麥芽 °利 之麥芽汁中添力娜:;等此π 早之茱專此外’亦可將择檬草提取 156877.doc 12 201212826 、、加至熟成後之醋酵液或裝瓶前之醋酵麥芽酒精飲料 中。 <非酸酵性之麥芽酒精飲料> 以與上述醱酵麥芽酒精飲料之製造步驟中之釀造步驟相 同的方式製備經煮滞之麥芽汁，過濾後，混合含有酒精之 蒸餾液，藉此可製造非醱酵性之麥芽酒精飲料。進而藉由 一氧化碳，可製造發泡性之麥芽酒精飲料❶再者，可 藉由常用方法進行二氧化碳之添加。 為含有酒精之蒸餾液，只要為可食性者， 限定，例如可㈣烈性酒、威士忌、白蘭地、伏特 姆酒、龍舌蘭、酒、杜松子酒、燒酒等。由於對味道之影響 較γ，藉由添加檸檬草而減少穀物氣味之效果受到損害之 虞&小’故上述含有酒精之錢液更佳為烈性酒。 ”醱酵麥芽_飲料之情關樣，可於 將結束前竣者社古从 牙汁之煮沸即 加棒檬草進行裝瓶為止之任意步驟中添 加奸莖 向煮沸處理剛結束後之麥芽汁中添 起^ ☆之麵莖後’藉由喊處理與其他不溶性成分- 酒精草：葉等。此外’亦可將轉檬草提取液與含有 混二⑨液-起添加至過滤處理後之麥芽汁中，並進行 热酒精 之麥芽飲料 > 以與上述醱酵麥芽酒精飲料之製11 同的方式製備經煮沸之麥芽汁，進七 酒精之麥芽飲料。藉由進而添加： 中之釀造步驟相 ’藉此可製成無 ’可製造發泡性 156877.doc -13· 201212826 4其是藉由於釀造步驟中，向對添 化進行㈣處理之麥㈣進行㈣_彳 屬 氧化碳，可製造啤酒風味之無酒精麥芽飲料/中添加二 與撥酵麥芽酒精飲料之情關樣，可於麥芽汁之 將結束前或煮沸結束後，i ϋ &卜> / & '' ? 术便至裝瓶為止之任意步驟中添加檸 :。列如亦可於向煮彿處理剛結束後之麥芽汁令添加轉 檬草之#或莖後，藉由㈣處理與其他不溶性成分 除擰檬草H此外，亦可向㈣處理後之麥芽汁中添 加#檬草提取液並混合。再者，就所製造之麥芽飲料之混 濁穩定性之方面而言，擰檬草提取液較佳為於導入二氧化 碳前添加》 本發明之麥芽飲料與未添加檸檬草之麥芽飲料相比，穀 物氣味明顯地減少。不僅於低溫時，即便於常溫環境下該 穀物氣味減少效果亦得到發揮，故本發明之麥芽飲料即便 於飲用時液溫隨時間上升而變成常溫之情形，榖物氣味亦 較少，可口性優異。尤其是於使用啤酒花作為原料之麥芽 飲料之情形時’存在解渴感、適於飲用性由於源自於麥芽 之榖物氣味而降低之問題，但藉由本發明之麥芽飲料之製 造方法，可製造具有由麥芽所帶來之飲用感，且由縠物氣 味所致之解渴感、適於飲用性之降低得到抑制之麥芽飲 料。 [實施例] 繼而揭示實施例及參考例，更詳細地說明本發明，本發 明並不限定於以下之實施例等。可於不脫離本發明之主旨 156877.doc -14· 201212826 之範圍内進行構成之附加、省略、置換、及其他變更。 [實施例1] 關於各種藥草之榖物氣味抑制效果，由受過專業訓練之 官能檢查員進行官能試驗。將檸檬草、了香、歐洲薄荷、 檸檬薄荷、鼠尾草、百里香、胡椒薄荷、棒樣皮、完萎、 橘皮、迷迭香、及錫蘭肉桂作為測定對象。預先將各藥草 類之葉或莖切割為1.5 mm〜5 mm之長度。 首先，添加is kg之大麥麥芽之粉碎物、5 kg之大麥、及 8〇 L之原料水進行混合，製備麥芽漿。將該麥芽“溫至 抓，將酒釀料狀為60分鐘，進行糖域理而獲得麥 芽向所獲得之麥芽汁令添加12 “之液糖、ii〇 g之啤 酒花、及50 L之原料水，於1〇(rc下煮沸7〇分鐘。於煮沸 '束後（加熱結束後）’立即添加相對於麥芽汁量為重 量％之各—種藥草。靜置3G分鐘後進行過濾，將所獲得之 =月之麥芽斤（濾、液）作為麥芽飲料。將未添加藥草類而獲 付之透明麥芽汁作為對照之麥芽飲料。 於代下保存所獲得之麥芽飲料後，進行各麥芽飲料之 穀物氣味之s能試驗。其後，將液溫調整為贼，再次檢 一縠物氣味。縠物氣味之官能試驗，具體而言係將包括對 ‘、、、之各麥芽飲料以遮蔽之方式提供給5名專業官能檢查 ^ ’按照五個等級評價(5 :非常符合，4:符合，3 :皆不 是，2:不符合，丨.〜 ’ 70全不符合）對「散發穀物氣味」之 項目進行評價。 將g %忒驗之评價結果示於圖1及2。圖1為4°C時之結 156877.doc 201212826 果’圖2為2〇亡時夕社s .,, 表明，與其他藥草_比I根據官能試驗之結果 令，穀物氣味二 添加有擰檬草之麥芽飲料 少效果於常溫之抓時更為明顯。蒙草之殺物氣味減 例中所製造之麥芽飲料中添加二氧 成為所§月之無酒精啤酒。由於二 —軋化反之添加之有無對麥 茅飲科之縠物氣味幾乎產 令 啤酒中，捧檬草之縠物氣味，即便於無酒精 據該等結果，可少效果亦得到發揮。即，根 麥穿汁中添加檸檬草，可製 芡之 抑制之麥芽飲料。 原自於麥芽之穀物氣味得到 [實施例2] ▲針對在潑酵麥芽酒精飲料中添加彳寧檬草對榖物氣味減少 效果及適於飲用性之影響進行調查。 首先’添加i5 kg之大麥麥芽之粉碎物、5 kg之大麥、及 8〇。L之原料水進行混合，製備麥芽浆。將該麥芽聚加溫至 —C將/酉釀k時間⑨為6G分鐘，進行糖化處理而獲得麥 芽汁°向所獲得之麥芽汁中添加12 kg之液糖、11〇 g之啤 酒花 '及5〇 L之原料水，於1〇(rc下煮沸7〇分鐘。於者彿 結束後（加熱結束後），立即添加相對於麥芽汁量為⑽重 量％之棒樣草（預先將葉或莖切割為1.5 mm之長度者）。進 行過滤，使所獲得之透明之麥芽汁（遽液）冷卻至代為止。 於該冷卻完畢之麥芽汁中接種下面酸酵酵母，使其礙酵7 天。進而，作為儲酒步驟，使所獲得之醱酵液於儲酒罐中 156877.doc •16· 201212826 熟成7天，於〇°C>产士 德，彳" 之低溫條件下進行儲藏，使其穩定化 後作為過濾步驟，藉由對热上 去除酵母及蛋白f# 輯液進行過據，而 ^ 4 獲传目標醱酵麥芽酒精飲料（試驗 -、k B)作為對照，除不添加檸檬草以外，以相同之方 式製造_麥芽_飲料m驗釀造品A)。 ;下保存所獲得之酸酵麥芽酒精飲料後，進行針對 各酿酵麥芽㈣飲料讀物氣味及清爽香味之官能試驗。 其後，將液溫調整為抓’再次進行相同之官能試驗。榖 物氣味及清爽香味之官能試驗，具體而言係將試驗壤造品 A與B刀別以遮蔽之方式提供給9名專業官能檢查員，按照 五個等級評價(5 :非常符合，4 :符合，3 :皆不是，2 : 不符合’ 1 :完全不符合）進行評價。 將官能試驗之評價結果示於圖3及4。圖3表示與清爽香 味相關之官能試驗之結果，圖4表示與榖物氣味相關之官 能試驗之結果》於圖3及4中，「A」表示試驗釀造品八（未 添加檸檬草之醱酵麥芽酒精飲料）之結果，r Β」表示試驗 釀造品Β(添加檸檬草之醱酵麥芽酒精飲料）之結果。進 而，將自專業官能檢查員得到之評論示於表丨（針對4°C之 醱酵麥芽酒精飲料之評論）及表2(針對2(TC之醱酵麥芽酒精 飲料之評論）。 156877.doc -17· 201212826 [表i](4) A malt beverage, which directly describes the ancient life ^ ^ A A ', a has a scented lemon grass, the content of geranyl acid is 50~5 〇〇 ppb. [Effects of the Invention] According to the method for producing a malt beverage of the present invention, it is possible to produce a malt beverage 1 having a drinking sensation derived from the scent of the scent, and in particular, the scent of the scent at a normal temperature is effectively suppressed. In the malt beverage produced by the method for producing a malt beverage of the present invention, even when the liquid temperature rises with time and becomes normal temperature during drinking, the smell of the animal is small and the palatability is excellent. [Embodiment] In the present invention and the present specification towel, the so-called malt beverage, that is, malt is used as the material: the material refers to the saccharification treatment of the malt-containing malt aggregate, and the second is: Prepared beverages. The malt beverage can be an alcoholic beverage, and it can also be sprinkled with a fineness of 3 !! The so-called non-alcoholic beverage or low-alcoholic beverage with a capacity of % can be a foaming beverage with carbon dioxide, or it can be non-foaming. Drink. As a malt drink containing alcohol, ^ 'can be a fermented malt alcoholic beverage that can be obtained by fermenting the above-mentioned wort, 卞__ ; can also be a non-fermented preparation prepared without the acid fermentation step The malt alcoholic drink is exemplified.卑 、 , , , , , , , , , , , , , , , , , , 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二 二^ s only serving the sweet-sweet alcoholic beverages or foaming alcoholic beverages obtained from such sweeteners... Furthermore, J56877.doc 201212826 refers to a steamer containing alcohol, which is a solution containing alcohol obtained by steaming, and can be generally classified as distilled spirits. The alcohol-free malt beverage can be produced, for example, by adding carbon dioxide to the wort and adding foaming property. In the present invention, among the non-alcoholic beverages, in particular, a sparkling beverage having a beer flavor, that is, having the same flavor or taste and texture as the roasting wine, has a high thirst-quenching feeling, A drinkable sparkling beverage. In addition, the term "thirst quenching" refers to the nature of the thirst that can moisturize the throat by the refreshing feeling of the aftertaste or the feeling of smoothness in the sigma cavity. The so-called drinkability means that even if it is consumed in a large amount, the palatability continues. A lot of drinking. The method for producing a malt beverage of the present invention is characterized in that the smell of the malt derived from malt is reduced by using the grass as a raw material. When the other herb is added as shown in the following description, the grain odor is suppressed as compared with the case where the herb is not added, but as the liquid temperature rises, the grain odor increases. In contrast to the case where lemongrass is added, the intensity of the odor of the cockroaches is approximately the same at low temperature and normal temperature, and the liquid temperature rise is remarkably suppressed by the 徕晬 郎 札 札 尸 尸 “ “ “ “ The increase in the scent of the scent. Since the previous: gue == add force: the herb to reduce the main raw materials derived from the wine. However, by adding the aroma of the grass, can reduce the ", malt scorpion The scent, especially in the case of regular melon, is reduced to a low n" more than "under, and can be effectively obtained when the view is taken at the same level. This is the first time since the inventor:: the manufacture of the malt beverage of Ming The method is characterized in that: the method for producing a raw material malt beverage comprises at least: using malt to prepare 156S77.doc 201212826 on the silk pen '! The above mash is saccharified to prepare the wort, after the bundle The steps of the Γ 之 ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' Characteristic of grass =: such as: fragrant alcohol, vanilla alcohol, geranium Etc.) of content easier to fall. After each descent, the stagnation treatment time after the grass is about 10 minutes later, the money μ '(4) grass is tied to the end of the (four) or the boiled Buddha's knot... before the end of the stomach, for example, before and after the minute Wait. Comments: Boiling, Bundle 5 :: Inventions and the description of the case, the so-called "wheat treatment of boiled ^ / U..." is privately used as a final product of the malt beverage. Specifically, in the wort after the end of the boiled treatment, for example, a transition solution of wort or a non-synthetic precipitate is removed and removed to obtain a supernatant, which is further introduced into the wort. Adding Li Cheng and running... ~ He was the first to get a mixture of the waiter, to make the wort vinegar and get the liquid or its liquid. =Boiling = wort before the end or after the end of the boiled bud, or in the wort after the stalk-in-step treatment (adding the citrus grass as long as it is edible, ^ Μ # #汁4") Grass species. The recording 1 is not particularly limited, and it is preferably added to the wort in the west, such as wort, as long as it can be added to the wort and the like (4), and the position is not (4) If it is cut to an appropriate size, it can be pulverized to make a powder. In the present invention, it is preferred to use =: 156877.doc 201212826 The stem is pulverized and cut into a length of 1 to just ugly. In addition, it is also possible to extract the characteristic aroma extract (lemon grass extract) into a wort or the like by boiling the grass in a suitable solvent such as water or raw material alcohol. When the malt obtained by the method for producing a malt beverage of the present invention (hereinafter referred to as the malt beverage of the present invention) contains a characteristic aroma which is reduced in the amount of the scent derived from the scent, the addition is added. The amount of the lemongrass to the wort or the like is not particularly limited, and may be appropriately determined in consideration of the type of the lemon grass, the addition of the shape, the addition period, and the like. When the amount of addition is too large, there is a "green smell" or "warm taste" derived from lemon grass. For example, in the case of adding the chopped material of the leaves or stems to the wort which is about to end after the boiling or the end of the boiling, the amount of the added is relative to the wort is 〇.〇1~(M% by weight of the lemon grass The amount of lemongrass added is more preferably G.G3 wt%~G G8 wt%. Geranic acid can be used as the MW* of P# content, which is identified as the characteristic aroma of the lemongrass:: Preferably, for example, the wheat wP produced is: "Adding a grass-like grass. The content of the geranic acid is better. The method for producing the malt beverage of the present invention comprises, in addition to the drought and phlegm in the malt beverage as the final product, It can be manufactured by a conventional method. The characteristic aroma of the type of grass is explained by the outline of the manufacturing steps of the malt beverage, and the preferred period of the addition of the grass. <Yellowed Malt Alcoholic Beverage> 156877. Doc 201212826 (4) Gan mai malt drink is a kind of mashed malt alcoholic beverage obtained by mashing the malt, and it is said that the simmered malt alcoholic beverage is usually made by brewing and sterilizing yeast. , wine storage, and the steps to manufacture. First of all, as a brewing step, Malt and malt other raw materials: powder wheat: preparation of wort. Specifically, first, the malt or its raw material other than broken malt and raw water are added to the brewing tank, The mash is prepared. Further, the so-called wheat m is directed to the thinner porridge liquid which is prepared by adding warm water and mixing when it is mixed, which is equivalent to the intermediate product of malt and wort. The preparation can be carried out by a conventional method, for example, by maintaining at 35 to 50 t for 20 to 90 minutes. In addition, in addition to malt and starch, α_house powder enzyme and glucose house powder enzyme may be added as needed ( A saccharification enzyme such as glUC0amylase or polytriglucosidase (puiiuia) or a protease, etc. Further, as long as the effect of the present invention is not inhibited, a spice, a herb, a fruit, etc. may be added. Thereafter, the mash is used. Slowly raise the temperature and maintain it at a specific temperature for a certain period of time, and saccharify the starch by using an enzyme derived from malt or an enzyme added to the mash. Consider the type of enzyme used or the amount of mash. , the target of fermented malt / 酉 fine drink products The temperature or time during the saccharification treatment is appropriately determined, for example, by holding at 60 to 72 ° C for 30 to 90 minutes. After the saccharification treatment, it is kept at 76 to 78 t for about 10 minutes, and then The bud filter tank filters the mash to obtain a transparent wort. In addition, the mash can be prepared by mixing a part of malt, part or all of barley and warm water into a brewing tank. After the saccharification treatment, it is mixed with the mash which is saccharified in the brewing tank, and filtered through a wort filter tank through 156877.doc •10-201212826, thereby obtaining the wort. The manufacture of the malt beverage of the present invention The malt used in the method can be used to germinated barley or the like by usual processing of wheat. Specifically, the harvested barley, wheat, oats, and the like are immersed in water to be appropriately germinated, and then dried by hot air to produce malt. Malt can be broken by frequent. Water is used as a raw material for fermentation other than malt. For example, there are starch raw materials such as barley, wheat, corn starch, coarse corn flour, rice, sorghum, or saccharide H such as liquid sugar and sugar. (4) From the premises, liquid sugar It is produced by using acid or saccharification enzyme to decompose and saccharify the powder of the temple. It mainly contains...: sugar, maltotriose, etc. Main 3 has glucose and malt. The obtained wort is boiled. Boiling method and setting. By adding the lysine or fragrant malt alcoholic beverage to the ground before or after the boiling treatment or the like, in which the lemon stalk is excluded. "(4) The scent of the scent of the scent of the scent of the scented scented scented scented scented scented scented scented scented scented scented scented scented scented scented scented scented scented scented It is preferable to remove the beer produced by the stagnation of the beer into a sedimentation tank called a vortex tank, and then cool it to a sedimentation tank called a vortex tank by using a plate cooler. The protein is solidified, etc. The fermentation temperature is usually 8~丨5, and the fermentation temperature is up. 156877.doc 201212826 Then 'as a step' inoculate the yeast in the cooled wort, turn to _ There is no particular restriction on the yeast used in the fermentation. Litong can be appropriately selected from the yeast used in the manufacture of alcohol. The righteous supply can also be used for the following yeast yeast. In other words, it is better to use the yeast to inhibit yeast. In addition, the alcohol content produced by the fermentation can be reduced by inhibiting the alcoholic acid fermentation in the step, and the alcohol content is not up to the alcoholic beverage. As a wine storage step, The broth is stored in a storage tank and stored in a low temperature condition around the generation, so that it is stabilized, and then as a sputum step, by the pupa after the ripening, it can be shaken~ Filter to remove the yeast and the target fermented malt alcoholic beverage. Also, use the yeast to make the wine tax... Sweet Dew::::::=The mixture of spirits, often by filling the bottle, the product is sold. 1 Malt Alcoholic beverages can be loaded with: Γ 之 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮Adding the lemon grass to the juice (4) = in the thirsty tank and other insoluble ingredients - to remove the grass; special. Because the wort is still high after the stagnation treatment, even to the use of the vortex tank The time for the removal of the precipitate is short, and the characteristic aroma of the lemon grass can be sufficiently extracted into the wort. Also, the malt of the malt is removed by the vortex tank to remove the precipitate. Wait for this π early 茱 special addition 'can also extract the lemongrass 156877.doc 12 201212826 And added to the vinegar after ripening or the vinegar malt alcoholic beverage before bottling. <Non-acidic malt alcoholic beverage> In the manufacturing steps of the above-mentioned fermented malt alcoholic beverage The boiled wort is prepared in the same manner as the brewing step, and after filtering, the distillate containing alcohol is mixed, thereby producing a non-fermented malt alcoholic beverage. Further, the foaming wheat can be produced by carbon monoxide. Bud Alcoholic Beverages, carbon dioxide can be added by a common method. For alcohol-containing distillates, as long as they are edible, they are limited, for example, (4) spirits, whiskey, brandy, voltham, agave, Wine, gin, shochu, etc. Since the effect on the taste is better than γ, the effect of reducing the odor of the grain by adding lemon grass is impaired & small, so the above-mentioned alcohol-containing liquid is more preferably a spirit. "The yeast malt _ drink is the same, you can add the stalk to the boil after the end of the boiling process. Add ^ ☆ of the stalk to the 'after the shrub' by shouting and other insoluble ingredients - alcohol grass: leaves, etc. In addition, you can also add the lemongrass extract and the mixed liquid 9 liquid to the filtration treatment In the wort, the malt beverage of the hot alcohol is prepared. The boiled wort is prepared in the same manner as the above-mentioned yeast malt alcoholic beverage, and the seven-alcohol malt beverage is further introduced. Adding: The brewing step phase of the brewing process can be made into a non-manufacturable foaming property 156877.doc -13·201212826 4 which is carried out by the (four) treatment of the (4) treatment of the addition (4) by the brewing step. It is a kind of carbon dioxide, which can be used to make beer-flavored alcohol-free malt beverages. It can be used in the case of adding malt and malt alcoholic beverages. It can be before the end of the wort or after the boiling, i ϋ &; / & '' ? Add the lemon to any step up to bottling. For example, if the wort is added to the wort after the treatment of the boiled Buddha, the ############################################################################## The lemon grass extract is added to the bud juice and mixed. Further, in terms of the turbidity stability of the malt beverage to be produced, the lemongrass extract is preferably added before the introduction of carbon dioxide. Compared with the malt drink without added lemongrass, the odor of the grain is obviously reduced. Not only at low temperature, but also the effect of reducing the odor of the grain is exhibited even under normal temperature, the malt drink of the present invention is even when drinking. When the temperature rises with time and becomes normal temperature, the smell of the sputum is also less, and the palatability is excellent. Especially in the case of a malt beverage using hops as a raw material, 'there is thirst feeling, and the drinkability is derived from malt. The problem of the odor of the cockroach is lowered, but by the method for producing the malt beverage of the present invention, it is possible to produce a drinking sensation brought by malt, and the thirst is caused by the smell of the scent, and is suitable for drinking. The present invention is described in more detail. The present invention is not limited to the following examples and the like, without departing from the gist of the present invention. The addition, omission, substitution, and other changes of the composition are made within the scope of doc -14·201212826. [Example 1] The odor control effect of various herbs was tested by a professionally trained functional inspector. Grass, aroma, spearmint, lemon mint, sage, thyme, peppermint, bar-like skin, wilting, orange peel, rosemary, and ceylon cinnamon are the objects of measurement. The stem is cut to a length of 1.5 mm to 5 mm. First, a gram of barley malt pulverized material, 5 kg of barley, and 8 liters of raw material water are added to prepare a mash. The malt is warmed to a temperature of 60 minutes, and the sugar is obtained to obtain the malt. The obtained wort is added with 12" liquid sugar, ii〇g hop, and 50 L. The raw material water was boiled at 1 〇 (rc for 7 〇 minutes. After the boiling 'bundle (after the end of heating)', the herb was added to the amount of the wort in a weight %. After standing for 3 G minutes, it was filtered. The obtained malt kg (filter, liquid) of the month was used as a malt beverage. The transparent wort which was not added with the herb was used as a control malt beverage. The malt beverage obtained was preserved under the generation. After that, the sufficiency test of the grain odor of each malt beverage is carried out. Thereafter, the liquid temperature is adjusted to a thief, and the smell of the sputum is again checked. The fascia test of the odor of the sputum, specifically, will include ',,, Each malt drink is provided to 5 professional faculties for inspection by masking ^ 'Evaluation according to five levels (5: very consistent, 4: compliant, 3: none, 2: no, 丨.~ '70 all not Compliance with the evaluation of the item "spreading grain odour". Figure 1 and Figure 2. Figure 1 is the junction at 4 °C 156877.doc 201212826. Figure 2 is the second dying s., indicating that compared with other herbs, the results of the functional test, grain The odor 2 added with the lemon grass malt drink is less effective at the normal temperature. The scent of the scent of the scent of the grass is added to the malt beverage produced in the example to add the dioxin to the non-alcoholic beer of the § month. Because of the second-rolling, the presence or absence of the addition of the scent of the scent of the sylvestris is almost the result of the smell of the scent of the stalks of the stalks of the stalks of the stalks of the stalks of the stalks of the stalks of the stalks. Adding lemongrass to the root wheat juice to make a malt-suppressed malt beverage. The grain smell derived from malt is obtained [Example 2] ▲ For the addition of 彳宁草草榖 in the mashed malt alcoholic beverage The effect of the odor reduction effect and the suitability for drinking was investigated. First, 'y5 kg of barley malt pulverized material, 5 kg of barley, and 8 〇. L of raw material water were mixed to prepare mash. The malt is heated to -C will be / brewing k time 9 is 6G minutes for saccharification To obtain wort by treatment, add 12 kg of liquid sugar, 11 g of hops and 5 g of raw material water to the obtained wort, and boil for 7 min at 1 〇. After the end (after the end of the heating), immediately add (10% by weight of the bark-like grass relative to the amount of the wort (the length of the leaf or stem is cut to a length of 1.5 mm). The filtration is carried out to obtain the transparent malt obtained. The juice (sputum) is cooled until the generation. The soaked yeast is inoculated into the cooled wort to make it leave the yeast for 7 days. Further, as a wine storage step, the obtained fermentation broth is stored in the storage tank.中156877.doc •16· 201212826 Matured for 7 days, stored in 〇°C>Mishite, 彳" under low temperature conditions, stabilized and used as a filtration step, by removing yeast and protein f# The liquid was processed, and ^ 4 was passed to the target fermented malt alcoholic beverage (test-, k B) as a control, except that no lemongrass was added, and the same method was used to make _ malt_beverage m brewing A ). After storing the obtained acid yeast malt alcoholic beverage, a functional test for the smell and refreshing aroma of the brewed malt (4) beverage readings was carried out. Thereafter, the liquid temperature was adjusted to grasp 'the same functional test was performed again. The faecal test of the smell of the scent and the refreshing scent, in particular, the test of the soil A and the B knife were provided to 9 professional inspectors in a masked manner, and evaluated according to five grades (5: very consistent, 4: Compliance, 3: None, 2: Not meeting '1: Not at all) for evaluation. The evaluation results of the functional test are shown in Figs. 3 and 4. Figure 3 shows the results of the functional test related to the refreshing scent, and Figure 4 shows the results of the functional test related to the odor of the sputum. In Figures 3 and 4, "A" indicates the experimental brewing product VIII (without the addition of lemongrass As a result of the malt alcoholic beverage, r Β" indicates the result of the test brewing Β (adding lemongrass mashed malt alcoholic beverage). Further, the comments obtained from the professional inspectors are shown in the form (for the comments on the fermented malt alcoholic beverage at 4 ° C) and in Table 2 (for the review of 2 (TC's yeast malt alcoholic beverage). 156877 .doc -17· 201212826 [Table i]
~~ ---------- --- 4°C 试驗離造品 A 指出數 ------- 5 評論數 (η=9) 舒暢 5 '————_ 舒暢 鮮啤酒花 2 柑橘 5 青草 2 檸檬 ----^ 2 縠物 1 涼爽感 ---— 2 --—^_ 1 甜味 1 啤酒ίΓ 酯 1 青草 1 酒精味 1 _〜--- ——-J~~ ---------- --- 4°C Test from the product A Point number ------- 5 Comments (η=9) Comfort 5 '————_ Comfort Fresh hops 2 Citrus 5 Green grass 2 Lemon----^ 2 Booty 1 Cool feeling---- 2 ---^_ 1 Sweet taste 1 beer Γ 酯 ester 1 Grass 1 Alcohol 1 _~--- ——- J
[表2] ~~20Τ '^~η 試驗釀造品 A 指出數 B 評論數 (η=9) 黏稠 3 掛橘 6 ^ 榖物 3 舒暢 5 舒暢 3 穀物 1 ^~~ 麥芽汁 1 玻璃質 1 鮮啤酒花 1 檸檬 1 〜 青溫氣味 1 啤酒花 —-- 1 -----^ 悶味 1 啤酒花 1 〜----- 對4°C與2(TC時之官能評價進行比較，結果於未添加檸 檬草之試驗釀造品A中，隨著溫度上升，清爽香味評價降 低，榖物氣味評價上升。又，於官能評論中，亦暗示於 2〇°C時，對於4°C之試驗釀造品未指出之「黏稠」、「縠 物」之評論數增加，適於飲用性下降。另一方面，於添加 有捧檬草之試驗瓌造品B中，於代與抓時之官能評^ 未見較大之差異。根據讀結果’暗示藉由添加轉樣草，而 抑制由溫度上升所致之穀減味之增大與適於飲用性之降 低0 I56877.doc -18- 201212826[Table 2] ~~20Τ '^~η Test Brewing A Indicates the number of B comments (η=9) Sticky 3 Hanging Orange 6 ^ Booty 3 Comfort 5 Comfort 3 Grain 1 ^~~ Wort 1 Glass 1 Fresh hops 1 Lemon 1 ~ Green temperature scent 1 Hops --- 1 -----^ Smell 1 Hops 1 ~----- Compare the functional evaluation at 4 °C with 2 (TC), the result is not In the experimental brewing product A with the addition of lemongrass, as the temperature rises, the evaluation of the refreshing scent decreases, and the evaluation of the odor of the scent increases. In addition, in the functional review, it is also suggested that the experimental brewing at 4 ° C for 4 ° C The number of comments on "sticky" and "smoke" that have not been pointed out is increased, and it is suitable for drinking. On the other hand, in the test preparation B with the addition of the grass, the functional evaluation of the generation and the grasping is not See the larger difference. According to the reading result, it is suggested that by adding the grass, it is possible to suppress the increase of the odor reduction and the decrease of the drinkability caused by the temperature rise. I56877.doc -18- 201212826
[實施例3J 調查潑酵麥芽酒精飲料中之轉檬草添加量對縠物氣味 少效果之影響。 ' 具體而言，向“結束後之麥芽汁中添加相對於麥芽汁 量為刚、0.01、0.05、〇」、或〇 5重量％之檸檬草除 此以外’以與實施例2相同之方式獲得醱酵麥芽酒精飲 料。將除不添加㈣草以外以相同之方式製造之輯 酒精飲料作為對照。 s，1 ·元全不符合）進行評價 於所獲，之潑酵麥芽酒精飲料之中，將檸檬草之添加量 為〇. 〇 5重量％以外之5種酸酵麥芽酒精飲料之液溫調整為 抓後，進行針對各輯麥芽酒精飲料之榖物氣味及青溫 藏味之二⑨4驗。具體而言，係將㈣酵麥芽酒精飲料分 、遮蔽之方式提供給5名專業官能檢查貴，按照五個等 級砰饧(5 .非常符合，4 :符合，3 :皆不是，2 :不符 ；b式驗之5平價結果示於圖5及6。圖5表示與縠物氣 ^相關之s能試驗之結果’圖6表示與青湿氣味相關之官 式驗之結果。進而將自專業官能檢查員得到之評論示於 表3中之各評論後之括弧中之數值表示指出數（發表 上述評論之官能檢查員之人數）。 156877.doc -19· 201212826 [表3] 對照 添·加量1 (未添加）（ 麥芽汁 (4) 穀物 (3) 評論 啤酒花 (1) 甜味 (1) 黏腻 (1) 提取液味（1) 澀味 （1) _〇·〇1質詈％ 0.10質量％ 0.50質量％ 柑橘 (2) 檸檬 （4) 檸檬 （4) 檸樣 (2) 青草 (3) 青草 （4) 甜味 (2) 藥草 (2) 苦澀味 （2) 啤酒花〇2) 涼爽感（1) 如芳香劑（1) 麥芽汁⑴ 澀味 （1) 澀味 （1) 枯草 （1) 辣味 （1) I〜，才>丁罝又添加量為0 001 重量％之卿麥芽酒精飲料中，與未添加（對照）之礙酵麥 芽酒精飲料相比，雖然穀物氣味之評價有所降低，但縠物 氣味減少效果不充h可知於檸檬草之添加量為^別重量 %以上之礙酵麥芽酒精飲料中，榖物氣味評價明顯地減 少，檸檬草之榖物氣味減少效果得到充分地發揮。另一方 面，於檸檬草之添加量為0.5重量％之㈣麥芽酒精飲料 中’青溫氣味評價變高。即，確認若摔檬草之添加量過 少，則穀物氣味減少效果不充分，若㈣草之添加㈣ 多，則青澀氣味變得過於強烈。 又，於該等6種醱酵麥芽酒精飲料中之箱烯類之中，對 沈香醇、香草醇、及香葉酸之含量進行分析。各成分之測 定係根據岸本先生等人於J. Agrie Fc>c)d Chem 2005 ^ 4701-4707中所揭示之啤酒花轄烯類分 ’ ’ 、万法，使用 GC(Gas Chromatography，氣相層析法）而進行。將結烯八 析之結果示於表4。其結果，確認檸檬草之 千 <添加3：與醱酵 麥芽酒精飲料中之香葉酸等香氣成分之含量相關。 156877.doc -20- 201212826 [表4] — 檸檬草添加量 對照 0.001 0.01 0.05 0.10 0.50 J未添φ?、 質簟i _質量％ 質量％ 質量％ 質量％ linalool ； 〇〇b ^21.1 20.6 26.1 — , 43.6 74.8 290.5 geraniol ： 〇Db 10.4 16.7 70.2 250 8 457 ί Π〇ι ί geranic acid : p〇b LI? 7.1 60.2 210.2 400.4 1144.9 [實施例4] 調查礙酵麥芽酒精飲料中之檸檬草之添加時期對穀物氣 味減少效果之影響。 具體而s，向煮沸結束10分鐘前之麥芽汁或煮沸結束後 之麥芽汁中，添加相對於麥芽汁量為〇〇2重量％之擰檬 草，除此以外，以與實施例2相同之方式獲得醱酵麥芽酒 精飲料。 於4°C下保存所獲得之2種醱酵麥芽酒精飲料後，進行針 對各醱酵麥芽酒精飲料之縠物氣味及清爽香味之官能試 驗。其後，將液溫調整為20°C，再次進行相同之官能試 驗。榖物氣味及清爽香味之官能試驗，具體而言係將試驗 釀造品A與B分別以遮蔽之方式提供給9名專業官能檢查 員’按照五個等級評價（5 ··非常符合，4 :符合，3 :皆不 是，2 :不符合，1 :完全不符合）進行評價。 將官能試驗之評價結果示於圖7及8。圖7表示與清爽香 味相關之官能試驗之結果，圖8表示與榖物氣味相關之官 能試驗之結果。進而將自專業官能檢查員得到之評論示於 表5(針對4°C之醱酵麥芽酒精飲料之評論）及表6(針對20°C 之醱酵麥芽酒精飲料之評論）。 156877.doc -21· 201212826 [表5] 4°C 添加時期 弗結束時 指出數 — 指出：ti· 評論 (n=5) 3 ^结束10分鐘前 Ο 2 輕汁 — 2 1 枯草 ~~~〜 1 1 甜味 X —---- 1 縠物 ----- 1 ------[Example 3J Investigate the effect of the amount of the lemon grass added in the malt-alcoholic beverage on the effect of the odor of the sputum. Specifically, the addition of lemongrass to the wort after the end is about 0.01%, 0.05%, or 5% by weight of the wort, except for the same as in the second embodiment. Way to get a fermented malt alcoholic beverage. A series of alcoholic beverages manufactured in the same manner except for the addition of (iv) grass was used as a control. s, 1 · yuan all non-conformity) evaluated in the obtained yeast malt alcoholic beverage, the amount of lemongrass added is 〇. 〇 5 wt% of 5 kinds of acid yeast malt alcoholic beverage After the temperature adjustment is grasped, the scent of the scent of the malt-alcoholic beverages and the scent of the Qing dynasty are examined. Specifically, the (four) yeast malt alcoholic beverage is divided and masked to 5 professional functional examinations, according to five grades (5. Very consistent, 4: consistent, 3: none, 2: no match The results of the b-test are shown in Figures 5 and 6. Figure 5 shows the results of the s-capability test associated with the sputum gas. Figure 6 shows the results of the official test related to the scent of the scent. The comments obtained by the functional inspectors are shown in the parentheses after the comments in Table 3. The numerical values indicate the number of the number of functional inspectors who posted the above comments. 156877.doc -19· 201212826 [Table 3] Amount 1 (not added) (Wort (4) Grain (3) Comments on hops (1) Sweetness (1) Sticky (1) Extract flavor (1) Astringency (1) _〇·〇1 quality % 0.10质量百分比 0.50质量% Citrus (2) Lemon (4) Lemon (4) Lemon (2) Grass (3) Grass (4) Sweet (2) Herb (2) Bitter (2) Hops 2) Coolness (1) Such as fragrance (1) Wort (1) Astringency (1) Astringency (1) Withered grass (1) Spicy (1) I~, only > In the 0. 001% by weight of the malt alcoholic beverage, although the evaluation of the grain odor is reduced compared with the un-added (control) mashed malt alcoholic beverage, the odor reduction effect of the scent is not sufficient. The addition amount of grass is more than the weight% of the malt-alcoholic alcoholic beverage, the odor evaluation of the scent is obviously reduced, and the scent reduction effect of the lemongrass is fully exerted. On the other hand, the amount of the scent of lemongrass is added. In the case of 0.5% by weight of (4) malt alcoholic beverage, the evaluation of the 'green temperature odor is higher. That is, if the amount of the added grass is too small, the effect of reducing the grain odor is insufficient. If (4) the addition of grass (four) is more, the barley is The odor became too strong. In addition, the content of linalol, vanillyl alcohol, and geranic acid was analyzed among the boxenes in the six kinds of mashed malt alcoholic beverages. The determination of each component was based on Mr. Kishimoto. The hops of the hops disclosed in J. Agrie Fc>c) d Chem 2005 ^ 4701-4707 are carried out using GC (Gas Chromatography). The results of the analysis of the alkene are shown in Table 4. As a result, it was confirmed that lemongrass <addition 3: correlated with the content of aroma components such as geranic acid in the fermented malt alcoholic beverage. 156877.doc -20- 201212826 [Table 4] — Lemongrass addition amount control 0.001 0.01 0.05 0.10 0.50 J not added φ?, mass 簟 i _ mass % mass % mass % mass % linalool ; 〇〇b ^21.1 20.6 26.1 — , 43.6 74.8 290.5 geraniol : 〇Db 10.4 16.7 70.2 250 8 457 ί Π〇ι ί geranic acid : p〇b LI? 7.1 60.2 210.2 400.4 1144.9 [Example 4] Investigation of the addition of lemongrass in the malt alcoholic beverage The effect of the period on the reduction of grain odour. Specifically, in the wort before the end of boiling or the wort after the boiling is completed, the amount of the wort is 2% by weight based on the amount of the wort, and the examples are the same as the examples. 2 Get the fermented malt alcoholic beverage in the same way. After storing the two kinds of mashed malt alcoholic beverages obtained at 4 ° C, a functional test for the scent and refreshing scent of each of the mashed malt alcoholic beverages was carried out. Thereafter, the liquid temperature was adjusted to 20 ° C, and the same functional test was again performed. The faecal test of the smell of the scent and the refreshing scent, in particular, the test brewing products A and B were separately provided to 9 professional inspectors by masking's evaluation according to five grades (5 ··very consistent, 4: compliant , 3: No, 2: No, 1: Not at all) Evaluation. The evaluation results of the functional test are shown in Figs. 7 and 8. Fig. 7 shows the results of a functional test relating to refreshing odor, and Fig. 8 shows the results of a functional test relating to odor of sputum. Further, comments received from professional inspectors are shown in Table 5 (for comments on fermented malt alcoholic beverages at 4 °C) and Table 6 (for comments on fermented malt alcoholic beverages at 20 °C). 156877.doc -21· 201212826 [Table 5] 4°C Adding the period of the end of the period to indicate the number - pointed out: ti · comments (n = 5) 3 ^ end 10 minutes before Ο 2 light juice - 2 1 hay ~ ~ ~ ~ 1 1 Sweet X —---- 1 Booty----- 1 ------
[表6] 添加時期 ------- 煮沸fcb壶日车 20°C — — --— 柑橘 ?曰《数 4 /弗結束10分鐘前 榖物 指出數 評論 啤酒花 2 麥芽汁 ό ----— (η 5) 麥芽汁 1 括草 ~'—--- 1 i檬 1 趣味 1 ----— 1 甜味 1 --- J 如圖7及8或表5及6所示，醱酵麥芽酒精飲料之液溫無論 為4°C之情形或為20。(；之情形，於煮沸結束1〇分鐘前添Z 檸檬草之醱酵麥芽酒精飲料與煮沸結束後添加者相比，榖 物氣味評價較高，清爽香味之評價較低，推測其原因在 於，於煮’/弗結束10分鐘前添加時，源自於檸檬草之香氣成 分由於持續之10分鐘之煮沸處理而蒸散，結果抑制縠物氣 味之效果下降。因此’根據該等結果，認為擰檬草較佳為 於煮沸結束後添加’於煮沸結束前添加之情形時，較佳為 於煮彿即將結束前（例如煮沸結束5分鐘前以後等）添加，使 得最終可殘留足夠量之特徵香氣類。 [產業上之可利用性] 藉由本發明之麥芽飲料之製造方法，可製造確保源自於 156877.doc -22- 201212826 麥子之飲用感，尤其是明顯減少造飲用時源自於麥芽之榖 物氣味之麥芽飲料，因此可用於啤酒'發泡酒、無酒精= 酒專麥芽飲料之製造領域。 【圖式簡單說明】 圖1係表示於實施例1中，與於下保存之各麥芽飲料 之縠物氣味相關的官能試驗結果之圖。 圖2係表示於實施例1中，與將液溫設為2〇β(：之各麥芽飲 料之榖物氣味相關的官能試驗結果之圖。 圖3係表示於實施例2中，與各醱酵麥芽酒精飲料之清爽 香味相關之官能試驗結果之圖。 圖4係表示於實施例2中，與各醱酵麥芽酒精飲料之榖物 氣味相關之官能試驗結果之圖。 圖5係表示於實施例3中，與各醱酵麥芽酒精飲料之穀物 氣味相關之官能試驗結果之圖。 圖6係表示於貫施例3中，與各醋酵麥芽酒精飲料之青溫 氣味相關之官能試驗結果之圖。 圖7係表示於實施例4中，與各麥芽飲料之清爽香味相關 之官能試驗結果之圖。 圖8係表示於實施例4中，與各麥芽飲料之穀物氟味相關 之官能試驗结果之圖。 156877.doc -23-[Table 6] Add period ------- boil fcb pot day car 20 ° C — — — citrus? 曰 "number 4 / 弗 end 10 minutes before the booty pointed out a few comments hops 2 wort ό ---- (η 5) Wort 1 Grass ~'---- 1 i lemon 1 Fun 1 ----- 1 Sweet 1 --- J As shown in Figures 7 and 8 or Tables 5 and 6 It is shown that the liquid temperature of the fermented malt alcoholic beverage is 20 or 200. (; In the case, before the end of the boiling, the Z-leaven grass malt alcoholic beverage was added 1 hour before the boiling, and the taste of the scent was higher, and the evaluation of the refreshing scent was lower, presumably because When it was added 10 minutes before the end of boiling, the aroma component derived from lemon grass was evaded by the boiling treatment for 10 minutes, and as a result, the effect of suppressing the smell of the sputum was lowered. Therefore, according to the results, it was considered that Preferably, the lemon grass is added after the end of boiling, and is added before the end of boiling, preferably before the end of boiling (for example, 5 minutes before the end of boiling, etc.), so that a sufficient amount of characteristic aroma can be finally left. [Industrial Applicability] By the method for producing a malt beverage of the present invention, it is possible to manufacture a drinking sensation which ensures the origin of wheat derived from 156877.doc -22-201212826, and in particular, significantly reduces the amount of drinking derived from wheat. The malt beverage with the scent of buds can be used in the manufacture of beer 'sparkling wine, non-alcohol=wine-specific malt beverage. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is shown in Example 1. Fig. 2 is a diagram showing the results of the functional test relating to the odor of the mash of each of the malt beverages stored in the lower part. Fig. 2 shows the sputum of each malt beverage in the first embodiment, and the liquid temperature is set to 2 〇β (: Fig. 3 is a graph showing the results of a functional test relating to the refreshing scent of each of the mashed malt alcoholic beverages in Example 2. Fig. 4 is a view showing the results of the respective functional tests in Example 2 Fig. 5 is a graph showing the results of a functional test relating to the grain odor of each of the yeast malt alcoholic beverages in Example 3. Fig. 6 is a graph showing the results of the functional test relating to the odor of the mash of the malt alcoholic beverage. It is a graph showing the results of the functional test relating to the green temperature odor of each vinegar malt alcoholic beverage in Example 3. Figure 7 is a functional test relating to the refreshing scent of each malt beverage in Example 4. Figure 8 is a graph showing the results of a functional test relating to the fluorine content of the cereal of each malt beverage in Example 4. 156877.doc -23-