WO2013099535A1 - ホップ香気を強調した発酵麦芽飲料の製造方法 - Google Patents
ホップ香気を強調した発酵麦芽飲料の製造方法 Download PDFInfo
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- WO2013099535A1 WO2013099535A1 PCT/JP2012/081394 JP2012081394W WO2013099535A1 WO 2013099535 A1 WO2013099535 A1 WO 2013099535A1 JP 2012081394 W JP2012081394 W JP 2012081394W WO 2013099535 A1 WO2013099535 A1 WO 2013099535A1
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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
- C12C3/00—Treatment of hops
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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
- C12C7/00—Preparation of wort
- C12C7/28—After-treatment, e.g. sterilisation
- C12C7/287—Treating beerwort with hopextract
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- the present invention relates to a method for producing a fermented malt beverage having a hop flavor, and a fermented malt beverage produced by the method.
- Hops give refreshing bitterness and aroma to beer.
- the scent derived from hops has a great influence on the character formation of beer. Floral, spicy, citrus, fruity, hoppy, spicy, muscat, etc. are generally used as words expressing aroma characteristics (Non-Patent Document 1: T. Kishimoto et al., J. Agric. Food Chem. , 54, 8855-8861, 2006;
- Non-patent document 2 G. T. Eyres et al., J. Agric. Food Chem., 55, 6252-6261, 2007;
- Non-patent document 3 V. E. Peacock, et al., J. Agric.
- Non-Patent Document 4 K. C. Lam et al., J. Agric. Food Chem, 34, 763-770, 1986; Patent Document 5: V. E. Peacock et al., J. Agric. Food Chem., 29, 1265-1269, 1981).
- hop hopping The strength of the hop aroma can be controlled by using the hop. Usually, hops are added to the wort being boiled. However, in order to emphasize the hop aroma more, it can be realized by adding it just before the end of boiling or standing in a Warloople tank and applying as little heat as possible. The use of hops during the above charging process is also referred to as “kettle hopping”.
- hop flavor when hop flavor is emphasized, there is also a method of adding hops to a low-temperature young beer during fermentation called “dry hopping” (Non-patent Document 6: “Ingredients of Brew” (Japan Brewing Association: Issued on December 10, 1999), p.259-261). While this dry-hopped beer can extremely emphasize the flavor of hops, the flavor gives a strong and rough sensory evaluation impression compared to kettle-hopped beer.
- the object of the present invention is to provide a method for producing a fermented malt beverage having both the emphasis of hop aroma by “dry hopping” and the advantage of “kettle hopping” with less roughness.
- an object of the present invention is to provide a fermented malt beverage that emphasizes the fruity hop aroma caused by “dry hopping” and at the same time has the advantages of “kettle hopping” with less roughness.
- an object of the present invention is to provide a fermented malt beverage that emphasizes the spicy and fruity hop aroma by “dry hopping” and has the advantages of “kettle hopping” with less roughness.
- the inventors of the present invention have the advantages of “dry hopping” in which the hop aroma is emphasized and the advantages of “kettle hopping” with less harshness by controlling the hops to be appropriately heat-treated. It has been found that a fermented malt beverage can be obtained. The present invention is based on this finding.
- a method for producing a fermented malt beverage using hops as a raw material The hop is heat-treated in advance at a temperature of 65 ° C. or more and less than 90 ° C. for 1 minute or more and less than 60 minutes, The method, wherein the hop is added to the raw material mixture after all steps involving the heating operation included in the method are completed and the heated raw material mixture is cooled.
- the present inventors have found that by controlling the content of specific components in a beverage within a predetermined range, a fruity hop aroma can be emphasized and a fermented malt beverage with less roughness can be produced. .
- This fermented malt beverage can be obtained by carrying out the method according to the first aspect of the present invention using cascade-type hops. The present invention is based on this finding.
- a fermented malt beverage comprising at least linalool, geranyl acetate, ⁇ -citronellol, geraniol, iso ⁇ acid and S-fraction,
- the concentration of linalool is 158.7-231.6 ppb;
- the concentration of geranyl acetate is 15.5 to 22.1 ppb;
- the concentration of ⁇ -citronellol is 52.8-84.5 ppb;
- the concentration of geraniol is 87.2 to 143.7 ppb
- the S-fraction is all peaks detected in reverse phase chromatography before the iso ⁇ acid peak (in the reverse phase chromatography, 1 ml of 3N hydrochloric acid is added to 10 ml of the fermented malt beverage, 10 ml was collected from the isooctane organic solvent layer obtained after adding 20 ml of isooctane and shaken, and the solid remaining after evaporation of the
- the concentration of linalool is 195.6-231.6 ppb, The concentration of geranyl acetate is 18.4 to 22.1 ppb; the concentration of ⁇ -citronellol is 55.7-84.5 ppb; The concentration of geraniol is 97.7-143.7 ppb,
- the peak area of iso- ⁇ acid in the reverse phase chromatography is 2.38 to 2.61 times the peak area of ⁇ -phenylchalcone which is an internal standard substance,
- the fermented malt beverage according to (10) above, wherein the peak area of the S-fraction in the reverse phase chromatography is 1.0080 to 1.7601 times the peak area of iso- ⁇ acid.
- the present inventors have found that by controlling the content of a specific component in a beverage within a predetermined range, a spicy and fruity hop aroma is emphasized and a fermented malt beverage with less roughness can be produced. .
- This fermented malt beverage can be obtained by carrying out the method according to the first aspect of the present invention using health brewer hops. The present invention is based on this finding.
- a fermented malt beverage comprising at least linalool, ⁇ -humulene, geranyl acetate, ⁇ acid, iso ⁇ acid and S-fraction,
- concentration of linalool is 108.9 to 234.4 ppb;
- concentration of ⁇ -humulene is 3.7-74.7 ppb;
- concentration of geranyl acetate is 1.7-2.4 ppb;
- the S-fraction is all peaks detected in reverse phase chromatography before the iso ⁇ acid peak (in the reverse phase chromatography, 1 ml of 3N hydrochloric acid is added to 10 ml of the fermented malt beverage, 10 ml was collected from the isooctane organic solvent layer obtained after adding 20 ml of isooctane and shaken, and the solid remaining after evaporation of the solvent was added to a solution of phosphoric acid methanol (phosphorus) containing 12 mg
- the peak area of ⁇ acid in the reverse phase chromatography is 0.10 to 0.35 times the peak area of ⁇ phenyl chalcone which is an internal standard substance, A fermented malt beverage, wherein the peak area of the S-fraction in the reverse phase chromatography is 0.2191 to 0.3760 times the peak area of iso-alpha acid.
- the concentration of ⁇ -humulene is 37.0 to 74.7 ppb, and the peak area of the S-fraction in the reverse phase chromatography is 0.2463 to 0.3760 times the peak area of iso ⁇ acid.
- a fermented malt beverage with reduced fruitiness is provided, while fruity hop aroma is emphasized.
- This fermented malt beverage is a fermented malt beverage having the advantages of each of the “dry hopping” and “kettle hopping” methods. As shown in the examples below, such a fermented malt beverage has not been known so far and is not found in commercial products. Therefore, the present invention provides a new type of fermented malt beverage required by consumers. It is advantageous in that it can be provided.
- a fermented malt beverage with reduced fruitiness is provided, while fruity hop aroma is emphasized.
- This fermented malt beverage is a fermented malt beverage having the advantages of each of the “dry hopping” and “kettle hopping” methods. As shown in the examples below, such a fermented malt beverage has not been known so far and is not found in commercial products. Therefore, the present invention provides a new type of fermented malt beverage required by consumers. It is advantageous in that it can be provided.
- a spicy and fruity hop aroma is emphasized, and at the same time, a fermented malt beverage with less roughness is provided.
- This fermented malt beverage is a fermented malt beverage having the advantages of each of the “dry hopping” and “kettle hopping” methods. As shown in the examples below, such a fermented malt beverage has not been known so far and is not found in commercial products. Therefore, the present invention provides a new type of fermented malt beverage required by consumers. It is advantageous in that it can be provided.
- FIG. 5 is a scatter diagram created for test plots 2 to 7, taking saltiness and sweetness as two parameters that vary independently. It is the figure which showed the result of the cluster analysis based on the correlation coefficient between components about the component of Table 11.
- FIG. 14 is a diagram showing the results of analysis by principal component analysis of the relationship between test groups 4 to 6 and 12 described in Table 11 and other test groups. It is the figure which showed the result of the cluster analysis based on the correlation coefficient between components about the component of Table 19.
- FIG. FIG. 20 is a diagram showing the results of analyzing the relationship between each test section described in Table 19 and commercially available products 1 to 3 by principal component analysis.
- the method according to the first aspect of the present invention is a method for producing a fermented malt beverage using hops as a raw material, and the method comprises the steps of adding hops as a raw material under a predetermined condition. The hops are added after the process involving the heating operation is completed so that excessive heat is not applied to the hops.
- fermented malt beverage means a beverage fermented by yeast using a carbon source, a nitrogen source, water and the like as raw materials, and using at least malt as a raw material.
- fermented malt beverages include beer, sparkling liquor, liqueur (for example, beverages classified as “liqueur (foaming) (1)” under the liquor tax law) and the like.
- the fermented malt beverage according to the present invention is preferably a fermented malt beverage using at least water, hops, and malt as raw materials.
- the temperature is set to 65 ° C. or higher and lower than 90 ° C., and 65 to 70 ° C. is particularly preferable.
- the treatment time is 1 minute or more and less than 60 minutes, particularly 1 to 30 minutes, more preferably 1 to 10 minutes.
- Hop heat treatment can be performed in a temperature-controlled water bath.
- the heat treatment of hops adds a sufficient amount of water (eg, about 50 times the weight of hops) to the hops, and maintains the temperature of the water at the above temperature for the above time, and then It can be carried out by immediately cooling to room temperature (for example, about 25 ° C.) and storing it as it is.
- the hop (Humulus lupulus L.) used in the present invention is a perennial plant belonging to the family Mulberry.
- hops such as Bullion, Brewers Gold, Cascade, Chinook, Cluster, East Kent Golding, Fuggles , Hallertau, Mount Hood, Northan Brewer, Perle, Saaz, Styrian, Tettnanger, Willamette, Hersbrucker ) And the like.
- the hop used in the present invention any of the above varieties can be preferably used. Moreover, you may use these hop varieties in mixture of 2 or more types. According to a preferred embodiment of the invention, the hops are of the health brooker type or the cascade type.
- hop spikelets female flowers
- fruit mature unfertilized female flowers
- leaves stems and buds (preferably spikelets containing lupurin)
- spikelets containing lupurin it can be used as it is or after being compressed or pulverized.
- the hop that has undergone the above-described heat treatment is subjected to the raw material mixture after all the steps involving the heating operation included in the method are completed and the heated raw material mixture is cooled.
- the term “heating operation” means not a natural temperature change, but an artificial operation for the purpose of heating. For example, fever due to the physiological action of yeast in the fermentation process Not included. Therefore, for example, the process involving the above heating operation includes a wort boiling process but does not include a fermentation process.
- “after the heated raw material mixture has been cooled” means that the heated raw material mixture (for example, wort) is left to stand or is subjected to active cooling means, and the temperature of the fermentation process by yeast. Or after cooling to a lower temperature.
- the method according to the first aspect of the present invention comprises a wort boiling step, a wort standing step, a wort cooling step and a fermentation step. These steps are those typically used in the production of ordinary fermented malt beverages.
- the preheated hop is preferably added after the wort cooling step, more preferably after the wort cooling step and immediately before the fermentation step, more preferably It is added immediately before or simultaneously with the addition of yeast to the raw material mixture (pre-fermentation solution).
- the amount of hops added is not particularly limited as long as it is an amount used for production of a normal fermented malt beverage.
- the density of hops is changed by the above heat treatment, and it is desirable to determine the amount of hops to be added in consideration of the change in density.
- the added amount of hops is adjusted to be 1 to 3 g / L as the weight of hops before the heat treatment with respect to the volume of the pre-fermentation solution in the fermentation process.
- the method according to the first aspect of the present invention can be carried out by fermenting a pre-fermentation solution comprising at least water, malt, and hops. That is, fermentation beer yeast is added to wort (pre-fermentation liquid) prepared from brewing raw materials such as malt, and the fermentation liquid is stored at a low temperature if desired, and then the yeast is removed by a filtration step. Thus, a fermented malt beverage can be produced.
- wort pre-fermentation liquid
- hops that have undergone the above-described heat treatment are used, and are added at the timing and amount as described above.
- a fermented malt beverage in addition to hops and malt, rice, corn, corn, potato, starch, saccharides (for example, liquid sugar) and other auxiliary materials specified by the liquor tax law, Other additives such as protein degradation products, nitrogen sources such as yeast extract, fragrances, pigments, foaming / foaming improvers, water quality modifiers, fermentation aids and the like can be used as brewing materials.
- ungerminated barley for example, ungerminated barley (including an extracted one), ungerminated wheat (including an extracted one)
- ungerminated wheat including an extracted one
- the obtained fermented malt beverage should be (i) distilled at reduced pressure or atmospheric pressure to remove alcohol and low-boiling components, or (ii) removed alcohol and low-molecular components with a reverse osmosis (RO) membrane.
- Fermented malt beverage according to the second aspect of the present invention comprises linalool, geranyl acetate, ⁇ -citronellol, geraniol, It is characterized by containing iso-alpha acid and S-fraction in a predetermined content.
- S-fraction means all peaks detected in reverse phase chromatography before the iso- ⁇ acid peak. Therefore, the peak area of the S-fraction is the sum of the areas of these peaks.
- the concentration of linalool is 158.7-231.6 ppb, preferably 195.6-231.6 ppb;
- the concentration of geranyl acetate is 15.5 to 22.1 ppb, preferably 18.4 to 22.1 ppb;
- the concentration of ⁇ -citronellol is 52.8-84.5 ppb, preferably 55.7-84.5 ppb;
- the concentration of geraniol is 87.2-143.7 ppb, preferably 97.7-143.7 ppb;
- the peak area of iso-alpha acid in the reverse phase chromatography is 2.38 to 2.96 times, preferably 2.38 to 2.61 times the peak area of ⁇ -phenylchalcone which is an internal standard substance,
- the peak area of the S-fraction in the reverse phase chromatography is 1.0080 to 1.7601 times the peak area of iso- ⁇ acid.
- the column used for this reverse phase chromatography is not particularly limited, but preferably is Nucleosil 100-5, C18 (4.0 ⁇ 250 mm; manufactured by Agilent Technologies).
- the above-mentioned reverse phase chromatography can be carried out as follows. First, in order to prepare a sample for HPLC analysis, 1 ml of 3N hydrochloric acid is added to 10 ml of fermented malt beverage, 20 ml of isooctane is added, and the mixture is allowed to stand after shaking. The obtained solution is separated into two layers of an aqueous solvent layer and an organic solvent layer composed of isooctane, and 10 ml is collected from the isooctane organic solvent layer. The collected organic solvent layer liquid is completely dried and solidified under a nitrogen gas spray.
- Quantitative values of S-fraction, iso- ⁇ acid and ⁇ -acid can be obtained as values obtained by dividing the total area of S-fraction, iso- ⁇ -acid and ⁇ -acid by the peak area of the internal standard substance ⁇ -phenylchalcone, respectively. it can.
- the content of the aroma components, ie, linalool, geranyl acetate, ⁇ -citronellol and geraniol in the fermented malt beverage according to the second aspect of the present invention is measured by gas chromatography with a mass spectrometer (GC / MS). Can do.
- this GC / MS analysis can be performed as follows. First, an aroma component in a fermented malt beverage is extracted with a C18 solid phase column, and a fraction eluted with dichloromethane is used as an analytical sample. Quantification is performed by an internal standard method. Borneol is used as the internal standard substance and added to 25 ppb in the sample for analysis. The analysis conditions of the hop aroma component in GC / MS can follow Table 9 as described in an Example below.
- the fermented malt beverage according to the second aspect of the present invention comprises linalool, geranyl acetate, ⁇ -citronellol, geraniol, iso ⁇ acid and S-fraction with a predetermined content. It can manufacture by adding so that it may become.
- the acquisition source of the fragrance component is not particularly limited, and any commercially available product, one obtained by synthesis, or one isolated and purified from a natural product may be used.
- the fermented malt beverage according to the second aspect of the present invention can also be produced by fermenting a pre-fermentation solution to which at least a pre-heated hop is added.
- pre-heat-treated hop is a hop that has been pre-heated before being introduced into the manufacturing process.
- This heat treatment can be performed, for example, in a constant temperature water tank after adding water to the hop.
- the temperature can be 65 ° C. to less than 90 ° C., preferably 65 ° C. to 70 ° C.
- the treatment time is 1 minute to less than 60 minutes, preferably 1 minute to 30 minutes, Preferably, it can be 1 minute to 20 minutes, more preferably 1 minute to 10 minutes.
- the fermented malt beverage according to the second aspect of the present invention can be produced by fermenting a pre-fermentation solution comprising at least water, malt, and hops. That is, fermentation beer yeast is added to wort (pre-fermentation liquid) prepared from brewing raw materials such as malt, and the fermentation liquid is stored at a low temperature if desired, and then the yeast is removed by a filtration step.
- wort pre-fermentation liquid
- the fermented malt beverage according to the second aspect of the present invention can be produced.
- wort can be produced according to a conventional method.
- wort can be prepared by saccharifying a mixture of brewing raw material and water, filtering to obtain wort, boiling the wort, and cooling the boiled wort.
- Hops that have been heat-treated in advance can be added in a state with a small heat load after standing in the whirlpool, and can be added, for example, immediately before yeast addition.
- the hop used for the production of the fermented malt beverage according to the second aspect of the present invention comprises the above essential components, that is, linalool, geranyl acetate, ⁇ -citronellol, geraniol, iso ⁇ acid and S-fraction. And is preferably a cascade species.
- a fermented malt beverage in addition to hops and malt, rice, corn, corn, potato, starch, saccharides (for example, liquid sugar) and other auxiliary materials specified by the liquor tax law, Other additives such as protein degradation products, nitrogen sources such as yeast extract, fragrances, pigments, foaming / foaming improvers, water quality modifiers, fermentation aids and the like can be used as brewing materials.
- ungerminated barley for example, ungerminated barley (including an extracted one), ungerminated wheat (including an extracted one)
- ungerminated wheat including an extracted one
- the obtained fermented malt beverage should be (i) distilled at reduced pressure or atmospheric pressure to remove alcohol and low-boiling components, or (ii) removed alcohol and low-molecular components with a reverse osmosis (RO) membrane.
- the essential components described above that is, linalool, geranyl acetate, ⁇ -citronellol, geraniol, iso- ⁇ acid and S-fraction are set to a predetermined content in the fermented malt beverage.
- a method for adjusting the aroma of a fermented malt beverage by adjusting is provided. Adjustment of content in the drink of an ingredient may add these ingredients, and may adjust by selecting the kind of hop used as a raw material.
- Fermented malt beverage according to the third aspect of the present invention comprises linalool, ⁇ -humulene, geranyl acetate, ⁇ acid, iso ⁇ It is characterized by containing an acid and an S-fraction in a predetermined content.
- the content of the above components in the fermented malt beverage according to the present invention is defined as follows:
- the concentration of linalool is 108.9 to 234.4 ppb;
- the concentration of ⁇ -humulene is 3.7 to 74.7 ppb, preferably 37.0 to 74.7 ppb;
- the concentration of geranyl acetate is 1.7-2.4 ppb;
- the peak area of ⁇ acid in the reverse phase chromatography is 0.10 to 0.35 times the peak area of ⁇ phenyl chalcone which is an internal standard substance,
- the peak area of the S-fraction in the reverse phase chromatography is 0.2191 to 0.3760 times, preferably 0.2463 to 0.3760 times the peak area of iso ⁇ acid.
- the column used for this reverse phase chromatography is not particularly limited, but preferably is Nucleosil 100-5, C18 (4.0 ⁇ 250 mm; manufactured by Agilent Technologies).
- the above-mentioned reverse phase chromatography can be carried out as follows. First, in order to prepare a sample for HPLC analysis, 1 ml of 3N hydrochloric acid is added to 10 ml of fermented malt beverage, 20 ml of isooctane is added, and the mixture is allowed to stand after shaking. The obtained solution is separated into two layers of an aqueous solvent layer and an organic solvent layer composed of isooctane, and 10 ml is collected from the isooctane organic solvent layer. The collected organic solvent layer liquid is completely dried and solidified under a nitrogen gas spray.
- Quantitative values of S-fraction, iso- ⁇ acid and ⁇ -acid can be obtained as values obtained by dividing the total area of S-fraction, iso- ⁇ -acid and ⁇ -acid by the peak area of the internal standard substance ⁇ -phenylchalcone, respectively. it can.
- the contents of the aroma components, ie, linalool, ⁇ -humulene and geranyl acetate in the fermented malt beverage according to the third aspect of the present invention can be measured by gas chromatography with a mass spectrometer (GC / MS). .
- this GC / MS analysis can be performed as follows. First, an aroma component in a fermented malt beverage is extracted with a C18 solid phase column, and a fraction eluted with dichloromethane is used as an analytical sample. Quantification is performed by an internal standard method. Borneol is used as the internal standard substance and added to 25 ppb in the sample for analysis. The analysis conditions of the hop aroma component in GC / MS can follow Table 17 as described in an Example below.
- the fermented malt beverage according to the third aspect of the present invention contains linalool, ⁇ -humulene, geranyl acetate, ⁇ acid, iso ⁇ acid, and S-fraction. It can manufacture by adding so that it may become quantity.
- the acquisition source of the fragrance component is not particularly limited, and any commercially available product, one obtained by synthesis, or one isolated and purified from a natural product may be used.
- the fermented malt beverage according to the third aspect of the present invention can also be produced by fermenting a pre-fermentation solution to which at least a pre-heated hop is added.
- pre-heat-treated hop is a hop that has been pre-heated before being introduced into the manufacturing process.
- This heat treatment can be performed, for example, in a constant temperature water tank after adding water to the hop.
- the temperature can be 65 ° C. to less than 90 ° C., preferably 65 ° C. to 70 ° C.
- the treatment time is 1 minute to less than 60 minutes, preferably 1 minute to 30 minutes, Preferably, it can be 1 minute to 10 minutes.
- the fermented malt beverage according to the third aspect of the present invention can be produced by fermenting a pre-fermentation solution comprising at least water, malt, and hops. That is, fermentation beer yeast is added to wort (pre-fermentation liquid) prepared from brewing raw materials such as malt, and the fermentation liquid is stored at a low temperature if desired, and then the yeast is removed by a filtration step.
- wort pre-fermentation liquid
- the fermented malt beverage according to the third aspect of the present invention can be produced.
- wort can be produced according to a conventional method.
- wort can be prepared by saccharifying a mixture of brewing raw material and water, filtering to obtain wort, boiling the wort, and cooling the boiled wort.
- Hops that have been heat-treated in advance can be added in a state with a small heat load after standing in the whirlpool, and can be added, for example, immediately before yeast addition.
- the hop used for producing the fermented malt beverage according to the third aspect of the present invention comprises the above essential components, that is, linalool, ⁇ -humulene, geranyl acetate, ⁇ acid, iso ⁇ acid and S-fraction. And preferably of the health brooker type.
- a fermented malt beverage in addition to hops and malt, rice, corn, corn, potato, starch, saccharides (for example, liquid sugar) and other auxiliary materials defined by the liquor tax law, Other additives such as protein degradation products, nitrogen sources such as yeast extract, fragrances, pigments, foaming / foaming improvers, water quality modifiers, fermentation aids and the like can be used as brewing materials.
- ungerminated barley for example, ungerminated barley (including an extracted one), ungerminated wheat (including an extracted one)
- ungerminated wheat including an extracted one
- the obtained fermented malt beverage should be (i) distilled at reduced pressure or atmospheric pressure to remove alcohol and low-boiling components, or (ii) removed alcohol and low-molecular components with a reverse osmosis (RO) membrane.
- the above essential components that is, linalool, ⁇ -humulene, geranyl acetate, ⁇ acid, iso ⁇ acid, and S-fraction are set to a predetermined content in the fermented malt beverage.
- a method for adjusting the aroma of a fermented malt beverage is provided. Adjustment of content in the drink of an ingredient may add these ingredients, and may adjust by selecting the kind of hop used as a raw material.
- Example I Examination of heat treatment conditions of hops in beer production
- Example I-1 Preliminary Examination of Heat Treatment Conditions for Hops in Beer Production
- sensory evaluation was performed on beer produced using hops that had been previously heat treated, and appropriate heat treatment conditions for hops were examined.
- a hop As a hop, an American cascade species (manufactured by Barth) was used. The hop was added to 50 times the amount of distilled water and then heat-treated under the heating conditions shown in Table 2. The obtained hop was added so as to have a concentration of 1 g / L at the time shown in Table 2 except for Test Zone 1.
- Test Groups 1 to 7 are shown in Table 2.
- Test groups 2 and 6 were those in which heat treatment of hops prior to addition was not performed. In any test group, the sensory evaluation felt “the fragrance of the hop itself”, “roughness”, and “feeling of tingling”. Therefore, the sensory evaluation was determined as “C”. On the other hand, in test group 3 using hops heat-treated at 65 ° C. for 1 minute, as in test group 4 using hops heat-treated at 65 ° C. for 10 minutes, ”Became weaker, while“ strong hop aroma ”was felt and the balance was good, so the sensory evaluation was determined to be“ S ”. In test group 5, hops that had been heat-treated at 90 ° C.
- hops were added to the whirlpool tank without heat treatment, but the fragrance of the hop was weaker than test groups 3 and 4, and the sensory evaluation was judged as “B”.
- test group 1 where hops are not added, that is, 0, the taste (bitter taste, salty taste) and aftertaste (bitter taste, astringency and sour taste) of test groups 2-7 (Umami and richness) were measured. The measurement results were as shown in Table 3.
- cluster analysis was performed using the group average method based on the correlation coefficient between each taste.
- the result of the cluster analysis was as shown in FIG.
- Example I-2 Examination of details of heat treatment conditions for hops in beer production
- the heat treatment conditions for hops were examined in more detail. That is, the heat treatment temperature was 65 ° C. to 70 ° C., the heat treatment time was 1 to 90 minutes, and the heat treatment conditions optimum for sensory evaluation were examined in detail.
- Example I-1 Considering the above results together with the results of Example I-1, it has been clarified that a temperature of 65 ° C. or more and less than 90 ° C. is appropriate as a heat treatment condition for hops, and 65 to 70 ° C. is particularly preferable. Further, the treatment time is suitably 1 minute or more and less than 60 minutes, particularly 1 to 30 minutes is preferable, and 1 to 10 minutes is more preferable.
- Example II Brewing test using cascade hops and component analysis in the resulting sample
- Example II-1 Brewing Example
- a tasting sample was produced using hops that had been previously heat-treated, and sensory evaluation and component analysis were performed on the tasting sample.
- wort wort sugar content 10 degrees
- supplementary materials rice, corn grits and corn starch
- the evaporation rate was 10%.
- the wort was allowed to stand at 90 ° C. for 60 minutes.
- the wort was cooled in ice water.
- brewer's yeast was added to the pre-fermentation solution, and the main fermentation was performed for 1 week, and then after 4 days, the tasting sample was obtained.
- hops American cascade varieties (purchased from Barth) and domestic hop varieties Kirin No. 2 were used, and tasting samples in test sections 1 to 12 were prepared. Table 7 and Table 8 below show the hop addition amount, variety, addition timing, and heat treatment in each test section.
- the hops were heat-treated before addition. Specifically, after adding hops in 50 times the amount of distilled water, it is treated in a thermostatic water bath at the temperature and time indicated in the table, immediately cooled in ice water, lowered to 25 ° C., and left at room temperature. did.
- the hop addition time indicates the time when the hops treated as described above are added. For example, “at the end of boiling” indicates that the heater power is turned off immediately after adding the hops. “At the time of standing in the whirlpool” indicates that the foam was added after the power supply of the heater was turned off. “Simultaneous with yeast addition during main fermentation” indicates that hops were added immediately before yeast addition.
- Table 8 In order to analyze the results of sensory evaluation, Table 8 was created. In Table 8, the contents shown in Table 7 were rearranged in the test sections 1 to 9 and 12 in the order of “large” to “small” in the heat load on the hop. In the test plots 10 and 11, a different hop variety (Kirin No. 2) is used from the other test plots, so that they are shown in a separate frame.
- test group 2 added at the end of boiling after treating hops at 80 ° C. for 20 minutes was “C”
- test group 3 with a higher heat load than test group 2 For “1” and “1”, “B” judgment was obtained.
- test sections 8, 9, 12, 4, 5 and 6 added during the main fermentation with a small heat load an “A” determination or an “S” determination was obtained.
- test section 7 where no heat was applied “C” judgment was obtained.
- Test Example II-1 Search for flavor-related indicator components (1) Calculation of indicator component concentration by analysis of hop flavor components by gas chromatography with a mass spectrometer (GC / MS) of a sample for tasting Aroma components in a sample was extracted with a C18 solid phase column, and the fraction eluted with dichloromethane was subjected to GC / MS. The internal standard method was used for quantification. Borneol was used as an internal standard substance, and added to 25 ppb in the sample.
- the analysis conditions of the hop aroma component in GC / MS are as follows.
- the quantitative value was basically calculated as a concentration in units of ppb, but for a component without a standard substance, the response value (height) of the quantitative ion of that component was determined for the internal standard substance Borneol. The value (%) divided by the response value (height) of ions was used as the quantitative value.
- aroma components and bitter components were analyzed.
- aroma components myrcene, (Z) -3-hexen-1-ol ((Z) -3-hexen-1-ol), linalool, ⁇ -caryophyllene, ⁇ - Candidates were humulene ( ⁇ -Humulene), ethyl 9-decenoate, geranyl acetate, ⁇ -citronellol, nerol and geraniol.
- S-fraction, iso ⁇ acid, ⁇ acid, and the ratio of S-fraction to iso ⁇ acid were candidates. For these candidates, statistical analysis for obtaining index components was performed.
- myrcene, ⁇ -humulene and ⁇ -citronellol have a high correlation coefficient and formed one cluster.
- linalool, nerol and alpha acid also formed one cluster.
- Select one candidate component from these clusters with a high correlation coefficient, and components that do not have a high correlation coefficient, that is, ⁇ -citronellol, linalool, geranyl acetate, S-fraction 6 types of isoalpha acids, geraniol and isoalpha acids were selected and then subjected to principal component analysis.
- Test Example II-2 Specification of Range of Indicator Components Relating to Flavor Table 13 summarizes the relationship between the ranges of the quantitative values of the six components selected in Test Example II-1 and the sensory evaluation results.
- the preferred quantitative value ranges of the six components are as follows: linalool (ppb): 158.7-231.6, geranyl acetate (ppb): 15.5-22.1, ⁇ -Citronellol (ppb): 52.8-84.5, Geraniol (ppb): 87.2-143.7, iso-alpha acid: 2.38-2.96, S-fraction / Iso alpha acid: 1.0080 to 1.7601 were identified.
- the most preferable quantitative value ranges of the six components are linalool (ppb): 195.6-231.6, geranyl acetate (ppb): 18.4-22.1, ⁇ -citronellol.
- Example III Brewing test using health brooker hops and component analysis in the resulting sample
- Example III-1 Brewing Example
- a tasting sample was produced using hops that had been previously heat-treated, and sensory evaluation and component analysis were performed on the tasting sample.
- German health brooker species purchased from Steiner
- the hop was added to 50 times the amount of distilled water, treated in a constant temperature water bath at 65 ° C. for 10 minutes, immediately cooled in ice water, lowered to 25 ° C., and left at room temperature.
- the addition time of hops was set immediately before the addition of yeast so as to be performed in a state where the heat load after standing at the whirlpool was small.
- test groups 1 to 7 having different hop addition amounts and wort sugar levels were prepared. Details of each test section are shown in Table 15 below.
- the quantitative value was basically calculated as a concentration in units of ppb, but for a component without a standard substance, the response value (height) of the quantitative ion of that component was determined for the internal standard substance Borneol. The value (%) divided by the response value (height) of ions was used as the quantitative value.
- test sections 1, 2, 4, 5, 6 and 7 were judged as “S”, and emphasized spicy and fruity hop aroma, and at the same time showed the most favorable flavor balance with less roughness.
- “A” determination was made, which was preferable as in the S determination, but the aroma intensity was slightly weak.
- all three types of commercial products (commercial products 1 to 3) were judged as “C”, and no spicy fruit scent was felt.
- Test Example III-1 Search for Index Components Related to Flavor To obtain component indexes closely related to the sensory evaluation results in Table 19, the aroma component and the bitter component were analyzed.
- aroma components myrcene, linalool, ⁇ -humulene, ⁇ -selinene, ⁇ -amorphene, ⁇ -Eudesmol, ⁇ -Eudesmol, ⁇ -Caryophyllene, Geranyl acetate, ⁇ -Citronellol, Nerol and Geraniol were candidates.
- S-fraction, iso ⁇ acid, ⁇ acid, and the ratio of S-fraction to iso ⁇ acid were candidates. For these candidates, statistical analysis for obtaining index components was performed.
- a cluster having a coupling distance of 0.2 or less was regarded as a component group having a high correlation coefficient, and one component was selected from the cluster.
- S-fraction / iso-alpha acid, alpha-acid, linalool, beta-Eudesmol, alpha-humulene, geranyl acetate, and iso-alpha acid are selected.
- the following principal component analysis was performed.
- Test Example III-2 Specification of Range of Indicator Components Related to Flavor Table 21 shows the relationship between the ranges of the quantitative values of the seven components selected in Test Example III-1 and the sensory evaluation results.
- the preferred quantitative value ranges of the seven components are as follows: linalool (ppb): 108.9-234.4, ⁇ -humulene (ppb): 3.7-74.7, geranyl acetate (Geranyl acetate) ( ppb): 1.7 to 2.4, ⁇ acid: 0.10 to 0.35, and S-fraction / iso ⁇ acid: 0.2191 to 0.3760.
- linalool ppb
- ⁇ -humulene ppb
- geranyl acetate ppb
- alpha acid 0.10-0.35
- S-fraction / isoalpha acid 0.2463-0.3760.
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Abstract
Description
(1)原料としてホップを用いて発酵麦芽飲料を製造する方法であって、
前記ホップが、65℃以上90℃未満の温度で1分間以上60分間未満という条件下で予め加熱処理されたものであり、
前記ホップが、前記方法に含まれる加熱操作を伴う全ての工程が終了し、加熱された原料混合物が冷却された後に、その原料混合物に添加される、方法。
(2)ホップの加熱処理が65~70℃の温度条件で行われるものである、前記(1)の方法。
(3)ホップの加熱処理が1~30分間の条件で行われるものである、前記(1)または(2)の方法。
(4)ホップの加熱処理が1~10分間の条件で行われるものである、前記(3)の方法。
(5)ホップの加熱処理が、温度管理された水浴中で行われるものである、前記(1)~(4)のいずれかの方法。
(6)麦汁煮沸工程、麦汁静置工程、麦汁冷却工程および発酵工程を含んでなり、ホップが麦汁冷却工程の後に添加される、前記(1)~(5)のいずれかの方法。
(7)ホップが、麦汁冷却工程の後、かつ、発酵工程の直前に添加される、前記(6)の方法。
(8)ホップが、ヘルスブルッカー種またはカスケード種のものである、前記(1)~(7)のいずれかの方法。
(9)前記(1)~(8)のいずれかの方法によって製造される、発酵麦芽飲料。
(10)リナロール(Linalool)、ゲラニルアセテート(Geranyl acetate)、β-シトロネロール(β-Citronellol)、ゲラニオール(Geraniol)、イソα酸およびS-フラクションを少なくとも含んでなる発酵麦芽飲料であって、
リナロールの濃度が158.7~231.6ppbであり、
ゲラニルアセテートの濃度が15.5~22.1ppbであり、
β-シトロネロールの濃度が52.8~84.5ppbであり、
ゲラニオールの濃度が87.2~143.7ppbであり、
前記S-フラクションが、逆相クロマトグラフィーにおいてイソα酸のピークより前に検出される全てのピークであり(該逆相クロマトグラフィーは、前記発酵麦芽飲料10mlに1mlの3N塩酸を加え、そこに20mlのイソオクタンを加えて振とうした後に得られるイソオクタン有機溶媒層から10mlを採取し、その溶媒を蒸発させた後に残る固体に、内部標準物質としてβフェニルカルコン12mgを加えたリン酸メタノール溶液(リン酸:メタノール=40ml:400ml)を1ml加え、溶解したものを分析用試料とするものであり、検出を270nmの吸光度によって行うものである)、
前記逆相クロマトグラフィーにおけるイソα酸のピーク面積が、内部標準物質であるβフェニルカルコンのピーク面積の2.38~2.96倍であり、
前記逆相クロマトグラフィーにおけるS-フラクションのピーク面積が、イソα酸のピーク面積の1.0080~1.7601倍である、発酵麦芽飲料。
(11)リナロールの濃度が195.6~231.6ppbであり、
ゲラニルアセテートの濃度が18.4~22.1ppbであり、
β-シトロネロールの濃度が55.7~84.5ppbであり、
ゲラニオールの濃度が97.7~143.7ppbであり、
前記逆相クロマトグラフィーにおけるイソα酸のピーク面積が、内部標準物質であるβフェニルカルコンのピーク面積の2.38~2.61倍であり、
前記逆相クロマトグラフィーにおけるS-フラクションのピーク面積が、イソα酸のピーク面積の1.0080~1.7601倍である、前記(10)に記載の発酵麦芽飲料。
(12)少なくとも予め加熱処理されたホップが添加された発酵前液を発酵させることを含んでなる、前記(10)または(11)に記載の発酵麦芽飲料の製造方法。
(13)ホップがカスケード種のものである、前記(12)に記載の製造方法。
(14)リナロール(Linalool)、α-フムレン(α-Humulene)、ゲラニルアセテート(Geranyl acetate)、α酸、イソα酸およびS-フラクションを少なくとも含んでなる発酵麦芽飲料であって、
リナロールの濃度が108.9~234.4ppbであり、
α-フムレンの濃度が3.7~74.7ppbであり、
ゲラニルアセテートの濃度が1.7~2.4ppbであり、
前記S-フラクションが、逆相クロマトグラフィーにおいてイソα酸のピークより前に検出される全てのピークであり(該逆相クロマトグラフィーは、前記発酵麦芽飲料10mlに1mlの3N塩酸を加え、そこに20mlのイソオクタンを加えて振とうした後に得られるイソオクタン有機溶媒層から10mlを採取し、その溶媒を蒸発させた後に残る固体に、内部標準物質としてβフェニルカルコン12mgを加えたリン酸メタノール溶液(リン酸:メタノール=40ml:400ml)を1ml加え、溶解したものを分析用試料とするものであり、検出を270nmの吸光度によって行うものである)、
前記逆相クロマトグラフィーにおけるα酸のピーク面積が、内部標準物質であるβフェニルカルコンのピーク面積の0.10~0.35倍であり、
前記逆相クロマトグラフィーにおけるS-フラクションのピーク面積が、イソα酸のピーク面積の0.2191~0.3760倍である、発酵麦芽飲料。
(15)α-フムレンの濃度が37.0~74.7ppbであり、前記逆相クロマトグラフィーにおけるS-フラクションのピーク面積がイソα酸のピーク面積の0.2463~0.3760倍である、前記(14)に記載の発酵麦芽飲料。
(16)少なくとも予め加熱処理されたホップが添加された発酵前液を発酵させることを含んでなる、前記(14)または(15)に記載の発酵麦芽飲料の製造方法。
(17)ホップがヘルスブルッカー種のものである、前記(16)に記載の製造方法。
本発明の第一の態様による方法は、原料としてホップを用いて発酵麦芽飲料を製造する方法であり、該方法は、原料として添加するホップが所定の条件下で予め加熱処理されたものであり、かつ、ホップの添加が、ホップに余分な熱が加わらないよう、加熱操作を伴う工程が全て終了した後に行われることを特徴とする。
本発明の第二の態様による発酵麦芽飲料は、リナロール(Linalool)、ゲラニルアセテート(Geranyl acetate)、β-シトロネロール(β-Citronellol)、ゲラニオール(Geraniol)、イソα酸およびS-フラクションを所定の含有量で含有することを特徴とする。
リナロールの濃度が158.7~231.6ppb、好ましくは195.6~231.6ppbであり、
ゲラニルアセテートの濃度が15.5~22.1ppb、好ましくは18.4~22.1ppbであり、
β-シトロネロールの濃度が52.8~84.5ppb、好ましくは55.7~84.5ppbであり、
ゲラニオールの濃度が87.2~143.7ppb、好ましくは97.7~143.7ppbであり、
前記逆相クロマトグラフィーにおけるイソα酸のピーク面積が、内部標準物質であるβフェニルカルコンのピーク面積の2.38~2.96倍、好ましくは2.38~2.61倍であり、
前記逆相クロマトグラフィーにおけるS-フラクションのピーク面積が、イソα酸のピーク面積の1.0080~1.7601倍である。
本発明の第二の態様による発酵麦芽飲料は、リナロール、ゲラニルアセテート、β-シトロネロール、ゲラニオール、イソα酸およびS-フラクションを、所定の含有量となるように添加することにより製造することができる。
本発明の第三の態様による発酵麦芽飲料は、リナロール(Linalool)、α-フムレン(α-Humulene)、ゲラニルアセテート(Geranyl acetate)、α酸、イソα酸およびS-フラクションを所定の含有量で含有することを特徴とする。
リナロールの濃度が108.9~234.4ppbであり、
α-フムレンの濃度が3.7~74.7ppb、好ましくは37.0~74.7ppbであり、
ゲラニルアセテートの濃度が1.7~2.4ppbであり、
前記逆相クロマトグラフィーにおけるα酸のピーク面積が、内部標準物質であるβフェニルカルコンのピーク面積の0.10~0.35倍であり、
前記逆相クロマトグラフィーにおけるS-フラクションのピーク面積が、イソα酸のピーク面積の0.2191~0.3760倍、好ましくは0.2463~0.3760倍である。
本発明の第三の態様による発酵麦芽飲料は、リナロール、α-フムレン、ゲラニルアセテート、α酸、イソα酸およびS-フラクションを、所定の含有量となるように添加することにより製造することができる。
実施例I-1:ビール製造におけるホップの熱処理条件の予備的検討
本実施例では、予め熱処理を加えたホップを用いて製造したビールについて官能評価を行い、ホップの適切な熱処理条件を検討した。
仕込時の麦芽使用比率を67%とし、副原料(米、コーングリッツおよびコーンスターチ)を使用比率33%として調製した麦汁糖度10度の仕込麦汁を調製した。電気ヒーターを用いて一定強度で60分間煮沸を行ったところ、蒸発率は10%であった。その後、麦汁を90℃で60分間静置させた。濾紙により濾過を行った後に、氷水中で麦汁を冷却した。その後、発酵前液にビール酵母を添加して1週間主発酵を行い、その後さらに4日間後発酵を行うことにより、試験区1~7の試飲サンプルを得た。
添加するホップの添加前の加熱の効果を調べるために、得られた試験区1~7のビールを対象として3名のパネルによる官能評価を行った。官能評価はS、A、BおよびCの4段階評価により行った。
上記の官能評価結果上の差異を、電子味覚センサーを用いて検証した。ホップを添加しない試験区1の測定値を基準、すなわち0として、試験区2~7の先味(酸味、苦味・雑味、渋味・刺激、うま味および塩味)および後味(苦味、渋味および旨味・コク)をそれぞれ測定した。測定結果は表3に示される通りであった。
クラスター解析の結果は図1に示される通りであった。
本実施例では、ホップの熱処理条件をより詳細に検討した。すなわち、熱処理温度は65℃~70℃とし、熱処理時間を1~90分として、官能評価上最適となる熱処理条件を詳細に検討した。
また、処理時間は、1分間以上60分間未満が適切であり、特に1~30分間が好ましく、1~10分間がさらに好ましいことが明らかとなった。
実施例II-1:醸造例
本実施例では、予め熱処理を加えたホップを用いて試飲サンプルを製造し、この試飲サンプルについて官能評価および成分分析を行った。
仕込時の麦芽使用比率を67%とし、副原料(米、コーングリッツおよびコーンスターチ)を使用比率33%として調製した仕込麦汁(麦汁糖度10度)を調製した。電気ヒーターを用いて一定強度で60分間煮沸を行ったところ、蒸発率は10%であった。その後、麦汁を90℃で60分間静置させた。濾紙により濾過を行った後に、氷水中で麦汁を冷却した。その後、発酵前液にビール酵母を添加して1週間主発酵を行い、その後さらに4日間後発酵を行うことにより、試飲サンプルを得た。ホップとしては、アメリカ産カスケード種(Barth社より購入)、および国産ホップ品種であるキリン2号を使用し、試験区1~12の試飲サンプルを用意した。各試験区におけるホップの添加量、品種、添加時期および加熱処理については、下記の表7および表8に示す。
得られた各試験区の試飲サンプルおよび市販品を対象として、3名のパネルによる官能評価を行った。官能評価はS、A、BおよびCの4段階評価により行った。
(1)試飲用サンプルの質量分析計付きガスクロマトグラフィー(GC/MS)によるホップ香気成分の分析による指標成分濃度の算出
サンプル中の香気成分をC18固相カラムで抽出し、ジクロロメタン溶出画分をGC/MSに供した。定量は内部標準法を用いた。内部標準物質にはボルネオール(Borneol)を用い、試料中25ppbになるよう添加した。GC/MSにおけるホップ香気成分の分析条件は以下のとおりである。
HPLC分析のための試料を調製するため、試飲サンプル10mlに1mlの3N塩酸を加えた後、20mlのイソオクタンを加え、振とうした後に静置した。得られた溶液は、水溶層とイソオクタンから成る有機溶媒層の2層に分離し、イソオクタン有機溶媒層から10mlを採取した。採取した有機溶媒層の液体を、窒素ガス噴霧下で完全に乾燥させて固化した。これに、内部標準物質として、βフェニルカルコン12mgを加えたリン酸メタノール溶液(リン酸:メタノール=40ml:400ml)を1ml加え、溶解したものをHPLC分析用試料とした。HPLCの分析条件は、以下の通りである。
次に、試飲用サンプルのGC/MS分析およびHPLC分析の結果を、官能評価結果とともに下記の表11にまとめた。
官能評価結果に密接に関連した成分指標を得るため、香気成分と苦味成分を解析した。
香気成分ついては、ミルセン(Myrcene)、(Z)-3-ヘキセン-1-オール((Z)-3-hexen-1-ol)、リナロール(Linalool)、β-カリオフィレン(β-Caryophyllene)、α-フムレン(α-Humulene)、エチル9-デセノエート(Ethyl 9-decenoate)、ゲラニルアセテート(Geranyl acetate)、β-シトロネロール(β-Citronellol)、ネロール(Nerol)およびゲラニオール(Geraniol)を候補とした。苦味成分については、S-フラクション、イソα酸、α酸、およびS-フラクションのイソα酸に対する比率を候補とした。これらの候補について、指標成分を得るための統計解析を行った。
試験例II-1において選択された6成分の各定量値の範囲と、官能評価結果との関係を表13にまとめた。
実施例III-1:醸造例
本実施例では、予め熱処理を加えたホップを用いて試飲サンプルを製造し、この試飲サンプルについて官能評価および成分分析を行った。
仕込時の麦芽使用比率を67%とし、副原料(米、コーングリッツおよびコーンスターチ)を使用比率33%として調製した仕込麦汁(麦汁糖度12~14度)を調製した。電気ヒーターを用いて一定強度で60分間煮沸を行ったところ、蒸発率は10%であった。その後、麦汁を90℃で60分間静置させた。濾紙により濾過を行った後に、氷水中で麦汁を冷却した。その後、発酵前液にビール酵母を添加して1週間主発酵を行い、その後さらに4日間後発酵を行うことにより、試飲サンプルを得た。
得られた各試験区の試飲サンプルおよび市販品を対象として、3名のパネルによる官能評価を行った。官能評価はS、A、BおよびCの4段階評価により行った。
サンプル中の香気成分をC18固相カラムで抽出し、ジクロロメタン溶出画分をGC/MSに供した。定量は内部標準法を用いた。内部標準物質にはボルネオール(Borneol)を用い、試料中25ppbになるよう添加した。GC/MSにおけるホップ香気成分の分析条件は以下のとおりである。
HPLC分析のための試料を調製するため、試飲サンプル10mlに1mlの3N塩酸を加えた後、20mlのイソオクタンを加え、振とうした後に静置した。得られた溶液は、水溶層とイソオクタンから成る有機溶媒層の2層に分離し、イソオクタン有機溶媒層から10mlを採取した。採取した有機溶媒層の液体を、窒素ガス噴霧下で完全に乾燥させて固化した。これに、内部標準物質として、βフェニルカルコン12mgを加えたリン酸メタノール溶液(リン酸:メタノール=40ml:400ml)を1ml加え、溶解したものをHPLC分析用試料とした。HPLCの分析条件は、以下の通りである。
試飲用サンプルの官能評価、GC/MS分析およびHPLC分析の結果を、下記の表19にまとめた。
表19の官能評価結果に密接に関連した成分指標を得るため、香気成分と苦味成分を解析した。香気成分ついては、ミルセン(Myrcene)、リナロール(Linalool)、α-フムレン(α-Humulene)、δ-セリネン(delta-Selinene)、α-アモルフェン(alpha-Amorphene)、α-ユウデスモル(α-Eudesmol)、β-ユウデスモル(β-Eudesmol)、β-カリオフィレン(β-Caryophyllene)、ゲラニルアセテート(Geranyl acetate)、β-シトロネロール(β-Citronellol)、ネロール(Nerol)およびゲラニオール(Geraniol)を候補とした。苦味成分については、S-フラクション、イソα酸、α酸、およびS-フラクションのイソα酸に対する比率を候補とした。これらの候補について、指標成分を得るための統計解析を行った。
各試験区の因子1と因子2での散布図を図6に示した。
試験例III-1において選択された7成分の各定量値の範囲と、官能評価結果との関係を表21にまとめた。
Claims (17)
- 原料としてホップを用いて発酵麦芽飲料を製造する方法であって、
前記ホップが、65℃以上90℃未満の温度で1分間以上60分間未満という条件下で予め加熱処理されたものであり、
前記ホップが、前記方法に含まれる加熱操作を伴う全ての工程が終了し、加熱された原料混合物が冷却された後に、その原料混合物に添加される、方法。 - ホップの加熱処理が65~70℃の温度条件で行われるものである、請求項1に記載の方法。
- ホップの加熱処理が1~30分間の条件で行われるものである、請求項1または2に記載の方法。
- ホップの加熱処理が1~10分間の条件で行われるものである、請求項3に記載の方法。
- ホップの加熱処理が、温度管理された水浴中で行われるものである、請求項1~4のいずれか一項に記載の方法。
- 麦汁煮沸工程、麦汁静置工程、麦汁冷却工程および発酵工程を含んでなり、ホップが麦汁冷却工程の後に添加される、請求項1~5のいずれか一項に記載の方法。
- ホップが、麦汁冷却工程の後、かつ、発酵工程の直前に添加される、請求項6に記載の方法。
- ホップが、ヘルスブルッカー種またはカスケード種のものである、請求項1~7のいずれか一項に記載の方法。
- 請求項1~8のいずれか一項に記載の方法によって製造される、発酵麦芽飲料。
- リナロール(Linalool)、ゲラニルアセテート(Geranyl acetate)、β-シトロネロール(β-Citronellol)、ゲラニオール(Geraniol)、イソα酸およびS-フラクションを少なくとも含んでなる発酵麦芽飲料であって、
リナロールの濃度が158.7~231.6ppbであり、
ゲラニルアセテートの濃度が15.5~22.1ppbであり、
β-シトロネロールの濃度が52.8~84.5ppbであり、
ゲラニオールの濃度が87.2~143.7ppbであり、
前記S-フラクションが、逆相クロマトグラフィーにおいてイソα酸のピークより前に検出される全てのピークであり(該逆相クロマトグラフィーは、前記発酵麦芽飲料10mlに1mlの3N塩酸を加え、そこに20mlのイソオクタンを加えて振とうした後に得られるイソオクタン有機溶媒層から10mlを採取し、その溶媒を蒸発させた後に残る固体に、内部標準物質としてβフェニルカルコン12mgを加えたリン酸メタノール溶液(リン酸:メタノール=40ml:400ml)を1ml加え、溶解したものを分析用試料とするものであり、検出を270nmの吸光度によって行うものである)、
前記逆相クロマトグラフィーにおけるイソα酸のピーク面積が、内部標準物質であるβフェニルカルコンのピーク面積の2.38~2.96倍であり、
前記逆相クロマトグラフィーにおけるS-フラクションのピーク面積が、イソα酸のピーク面積の1.0080~1.7601倍である、発酵麦芽飲料。 - リナロールの濃度が195.6~231.6ppbであり、
ゲラニルアセテートの濃度が18.4~22.1ppbであり、
β-シトロネロールの濃度が55.7~84.5ppbであり、
ゲラニオールの濃度が97.7~143.7ppbであり、
前記逆相クロマトグラフィーにおけるイソα酸のピーク面積が、内部標準物質であるβフェニルカルコンのピーク面積の2.38~2.61倍であり、
前記逆相クロマトグラフィーにおけるS-フラクションのピーク面積が、イソα酸のピーク面積の1.0080~1.7601倍である、請求項10に記載の発酵麦芽飲料。 - 少なくとも予め加熱処理されたホップが添加された発酵前液を発酵させることを含んでなる、請求項10または11に記載の発酵麦芽飲料の製造方法。
- ホップがカスケード種のものである、請求項12に記載の製造方法。
- リナロール(Linalool)、α-フムレン(α-Humulene)、ゲラニルアセテート(Geranyl acetate)、α酸、イソα酸およびS-フラクションを少なくとも含んでなる発酵麦芽飲料であって、
リナロールの濃度が108.9~234.4ppbであり、
α-フムレンの濃度が3.7~74.7ppbであり、
ゲラニルアセテートの濃度が1.7~2.4ppbであり、
前記S-フラクションが、逆相クロマトグラフィーにおいてイソα酸のピークより前に検出される全てのピークであり(該逆相クロマトグラフィーは、前記発酵麦芽飲料10mlに1mlの3N塩酸を加え、そこに20mlのイソオクタンを加えて振とうした後に得られるイソオクタン有機溶媒層から10mlを採取し、その溶媒を蒸発させた後に残る固体に、内部標準物質としてβフェニルカルコン12mgを加えたリン酸メタノール溶液(リン酸:メタノール=40ml:400ml)を1ml加え、溶解したものを分析用試料とするものであり、検出を270nmの吸光度によって行うものである)、
前記逆相クロマトグラフィーにおけるα酸のピーク面積が、内部標準物質であるβフェニルカルコンのピーク面積の0.10~0.35倍であり、
前記逆相クロマトグラフィーにおけるS-フラクションのピーク面積が、イソα酸のピーク面積の0.2191~0.3760倍である、発酵麦芽飲料。 - α-フムレンの濃度が37.0~74.7ppbであり、前記逆相クロマトグラフィーにおけるS-フラクションのピーク面積がイソα酸のピーク面積の0.2463~0.3760倍である、請求項14に記載の発酵麦芽飲料。
- 少なくとも予め加熱処理されたホップが添加された発酵前液を発酵させることを含んでなる、請求項14または15に記載の発酵麦芽飲料の製造方法。
- ホップがヘルスブルッカー種のものである、請求項16に記載の製造方法。
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JP2019004720A (ja) * | 2017-06-21 | 2019-01-17 | キリン株式会社 | ホップ香気を強調した発酵飲料の製造方法 |
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