WO2018198519A1

WO2018198519A1 - Method for predicting gushing properties of malt

Info

Publication number: WO2018198519A1
Application number: PCT/JP2018/007171
Authority: WO
Inventors: 美幸高橋; 真一郎福原
Original assignee: アサヒビール株式会社
Priority date: 2017-04-28
Filing date: 2018-02-27
Publication date: 2018-11-01
Also published as: JP2018189418A; JP6802754B2

Abstract

Provided is a method for predicting the gushing properties of sparkling malt beverages produced using malts as an ingredient, the method comprising: a step (a) in which a mixture including a malt to be subjected to gushing property prediction and water is saccharized and then heated to prepare a wort; a step (b) in which a yeast is inoculated into the wort prepared in step (a) to cause fermentation and obtain a fermentation liquor; a step (c) in which the fermentation liquor prepared in step (b) is subjected to diatomite filtration; a step (d) in which a carbon dioxide gas is added to the filtered fermentation liquor prepared in step (c), then the fermentation liquor is packed into a container and the container is stoppered, or alternatively, a container is filled with the filtered fermentation liquor prepared in step (c), and then a carbon dioxide gas is added to the fermentation liquor in the container and the container is stoppered; a step (e) in which, after step (d), the container is shaken and then opened to measure the gushing amount; and a step (f) in which, on the basis of the gushing amount measured in step (e), the gushing properties of the malt is predicted.

Description

Method for predicting malt sprayability

The present invention relates to a method for predicting the risk of mashing of a malt used as a raw material when a container filled with an effervescent malt beverage produced from the malt is opened.
This application claims priority based on Japanese Patent Application No. 2017-089832 for which it applied to Japan on April 28, 2017, and uses the content here.

In effervescent malt beverages made from malt such as beer, when the container is opened, the phenomenon of “spraying” in which the beverage spills with foam tends to occur, and there is a problem in quality. Causes of spraying are known to be the mold products that have settled on the malt (barley), oxides in the isopized hop extract, metal ions or calcium oxalate microcrystals, and the addition of papain during saccharification. Yes. Among them, the eruption caused by malt is considered to be the most important, and various studies have been conducted on the occurrence of eruption caused by malt, and it is academically empirical that mold attached to barley is the cause of the eruption. (See, for example, Non-Patent Document 1).

In order to effectively suppress spraying in an effervescent malt beverage, it is necessary to control the amount of malt that has a lot of mold, which is the causative fungus. For this reason, it is extremely important to predict whether the malt used as a raw material is malt having high sprayability, that is, malt that is likely to cause spraying. As methods for predicting the sprayability of malt, the Weihen method and the Carlsberg modified method are common (see, for example, Non-Patent Document 2). In the Weihen method, a malt extract obtained by holding a mixture of malt pulverized product and water at room temperature is boiled and filtered, and after adding sodium azide to the obtained clear wort, carbon dioxide gas is added. A test sample is prepared by filling a container of cold wort containing gas to which the gas is added, and the amount of spray when the test sample is opened after being shaken under a predetermined condition is used as an index of sprayability. The modified Carlsberg method is a malt extract obtained by holding a mixture of malt and water at room temperature, boiling and filtering, and mixing the resulting clear wort with carbonated water and filling it into a container. The test sample is used as a test sample, and the amount of spray when the test sample is shaken under a predetermined condition and then opened is used as an index of sprayability.

In the method for predicting the sprayability of malt, it is required that the sprayability of the same level as the sprayability of packaged beverages that are actually on the market can be predicted with high reproducibility. However, there are a variety of causes of spraying. For this reason, in the conventional Weihen method and the Carlsberg modified method in which carbon dioxide gas is simply added to wort as a test sample for sprayability prediction, Accuracy and sensitivity were insufficient.

An object of the present invention is to provide a method for predicting the sprayability of an effervescent malt beverage produced using malt as a raw material with higher sensitivity and higher accuracy.

As a result of earnest research to solve the above problems, the present inventors fermented wort with yeast, and then used the filtrate obtained by filtering the obtained fermented liquid as diatomaceous earth as a test sample for predicting sprayability. Thus, the present inventors have found that squirtability can be predicted with higher sensitivity than the conventional Weihen method or the modified Carlsberg method, and completed the present invention.

That is, the present invention provides the following [1] to [6].
[1] (a) A step of preparing wort by heating after saccharifying a mixture containing malt and water to be predicted for sprayability;
(B) inoculating yeast into the wort prepared in step (a) and fermenting it to obtain a fermented liquid;
(C) a step of filtering the fermentation broth prepared in step (b) through diatomaceous earth;
(D) Carbon dioxide gas is added to the filtered fermented liquid prepared in step (c), and then the container is filled and plugged, or the filtered fermented liquid prepared in step (c) is put into the container. After filling, the step of plugging after adding carbon dioxide to the fermentation broth in the container,
(E) After the step (d), the container is shaken and then opened, and the amount of spray is measured;
(F) A step of predicting the sprayability of the malt based on the spray amount measured in the step (e), and a method of predicting the sprayability of the malt.
[2] The method of predicting malt sprayability according to [1], wherein in the step (a), the wort before heating or the wort after heating is filtered using a filter paper.
[3] The method of predicting malt sprayability according to [1] or [2], wherein the diatomaceous earth filtration in the step (c) is performed by filtering a mixture obtained by adding diatomaceous earth to the fermentation broth using a filter paper.
[4] In the diatomaceous earth filtration in the step (c), the increase in iron concentration of the fermentation broth by iron eluted from diatomaceous earth is controlled to 0.03 to 0.24 mg / L. 3] The method for predicting the sprayability of malt according to any one of 3).
[5] The malt sprayability prediction method according to any one of [1] to [4], wherein at least a part of the diatomaceous earth is diatomaceous earth that has been subjected to an acid cleaning treatment.
[6] The malt sprayability prediction method according to [3], wherein the drainage time of the filter paper is 60 to 300 seconds.

The sprayability of the malt can be predicted with high sensitivity by the sprayability prediction method according to the present invention. That is, the foaming property in which the occurrence of spraying is remarkably suppressed by performing the sprayability prediction method according to the present invention on the malt used as a raw material and adjusting the use ratio of the malt based on the obtained prediction results. A malt beverage can be produced.

In Example 1, it is the result which showed the measurement result of the amount of sprays of each container-packed sample for every usage-ratio (%) of the sprayed malt which occupies for raw material malt.

In the present invention and the specification of the present application, “malt sprayability” means that a container-packed beverage filled with an effervescent beverage containing carbon dioxide gas produced using malt as at least a part of the raw material is opened. It means the ease of occurrence of the eruption. Predicting the sprayability of malt means predicting the easiness of spraying when an effervescent malt beverage produced from malt and filled in a container is opened.

The effervescent malt beverage in the present invention may be an effervescent beverage produced using malt as at least a part of the raw material, and may be a fermented beverage produced through a fermentation process using yeast. The non-fermented drink manufactured without passing through a process may be sufficient. In the effervescent malt beverage in the present invention, malt is used as at least a part of the fermentation raw material, and the effervescent fermented malt beverage produced through a fermentation process using yeast and the saccharified product of malt are used as raw materials, and other raw materials are used. And any of effervescent non-fermented malt beverages produced by adding carbon dioxide. In addition, the sparkling malt beverage in the present invention may be an alcoholic beverage, or may be a so-called non-alcoholic beverage or low alcoholic beverage having an alcohol content of less than 1% by volume.

The sprayability prediction method according to the present invention is preferably performed in order to predict the sprayability of raw malt when the sparkling malt beverage to be produced is a beer-like sparkling beverage. The “beer-like sparkling beverage” means a sparkling beverage having a beer-like taste (taste reminiscent of beer on the flavor) that has a taste, taste and texture similar to or similar to beer. Examples of beer-like sparkling beverages that are sparkling malt beverages include beer, sparkling liquor made from malt, liqueurs obtained by mixing beverages made from malt with alcohol-containing distilled liquid, and malt Non-alcohol beer-like sparkling beverages manufactured without using a fermentation process using the raw material as a raw material. The alcohol-containing distillate is a solution containing alcohol obtained by distillation operation, and may be, for example, raw material alcohol (ethanol), spirits, whiskey, brandy, vodka, rum, tequila, gin, shochu Distilled liquor such as can be used.

The sprayability prediction method according to the present invention uses, as a test sample, a filtrate obtained by filtering a fermentation broth obtained by fermenting wort obtained by saccharification of malt to be predicted for sprayability with yeast, using diatomaceous earth. Although it is known that malt infected with a specific type of mold has high sprayability, the detailed mechanism of spraying has not yet been elucidated. For this reason, in order to improve the accuracy of the prediction of the sprayability, it is preferable to manufacture the sample under the same conditions as the actual product as much as possible. In the sprayability prediction method according to the present invention, unlike the Carlsberg modified method using wort as a test sample, the fermented liquid after fermentation is used as the test sample, so that the sprayability can be predicted more accurately. . Actually, as shown in Example 1 to be described later, the squirtability predicting method according to the present invention can predict squirtability with a much higher sensitivity than the Carlsberg modified method. Although the reason for this is not clear, it is considered that when pH is lowered by fermentation, the composition of various components including protein is greatly changed, and the sprayability is affected by this. Since the sprayability prediction method according to the present invention examines the sprayability in consideration of the influence of changes in various component compositions due to fermentation, it is presumed that the sprayability can be predicted with higher accuracy.

Specifically, the jetting predictive method according to the present invention includes the following steps (a) to (g).
(A) a step of preparing wort by heating after saccharifying a mixture containing malt and water to be predicted for sprayability;
(B) inoculating yeast into the wort prepared in step (a) and fermenting it to obtain a fermented liquid;
(C) a step of filtering the fermentation broth prepared in step (b) through diatomaceous earth;
(D) Carbon dioxide gas is added to the filtered fermented liquid prepared in step (c), and then the container is filled and plugged, or the filtered fermented liquid prepared in step (c) is put into the container. After filling, the step of plugging after adding carbon dioxide to the fermentation broth in the container,
(E) After the step (d), the container is shaken and then opened, and the amount of spray is measured;
(F) A step of predicting the sprayability of the malt based on the spray amount measured in the step (e).

First, as step (a), after saccharifying a mixture containing malt and water whose squirtability is to be predicted, wort is prepared by heating. The wort can be prepared, for example, by a method usually used when preparing wort used for producing beer or the like. Specifically, warm water is added to a pulverized cereal such as a malt pulverized product, mixed and heated, and starch is saccharified using an enzyme derived from malt. The malting process can be performed by a conventional method. In addition, the pulverized malt may be a product that has been subjected to a process that is usually performed before and after the pulverization process. For example, the pulverized malt can be obtained by germinating barley, for example, Nijo barley, by a conventional method, drying it, and then pulverizing it to a predetermined particle size.

The amount of malt in the mixture subjected to the saccharification treatment is preferably 1 g or more, more preferably 10 g or more, and even more preferably 25 g or more from the viewpoint of giving sufficient reproducibility to the prediction result. In addition, the amount of malt in the mixture is preferably 1000 g or less, more preferably 800 g or less, and more preferably 600 g or less in terms of the cost involved in the implementation of the prediction method and the ease of handling in subsequent filtration processes. Further preferred. The amount of water mixed with malt to prepare a mixture to be subjected to saccharification treatment can be 6 to 12 times the amount of malt, for example.

The conditions for the saccharification treatment of the mixture containing malt and water are not particularly limited. For example, the saccharification treatment can be performed by maintaining a mixture containing malt and water at 35 to 80 ° C. for 20 to 120 minutes. The saccharification treatment may be performed at a constant temperature or may be performed by increasing the temperature stepwise. For example, the mixture may be held at 35 to 50 ° C. for 10 to 50 minutes and then held at 60 to 80 ° C. for 10 to 90 minutes. Further, the saccharification treatment is preferably performed while stirring the mixture.

Wort can be prepared by heating the saccharified solution obtained after the saccharification treatment. The saccharified solution is preferably filtered using a filter paper or the like before the heat treatment. The heating method and its conditions can be determined as appropriate. For example, the heat treatment can be performed by holding the filtrate for 10 to 90 minutes in an autoclave having an internal temperature of 100 to 120 ° C. If wrinkles such as proteins are generated by precipitation after heating, they can be removed before inoculation with yeast. The method for removing soot is not particularly limited, and can be appropriately selected from known methods for reducing the content of insoluble matter in the solution. For example, the precipitate may be removed after the wort is allowed to stand, may be subjected to a centrifugal separation process, or may be subjected to a filtration process using filter paper or the like.

Before the step (b), it is preferable to cool the wort obtained by heating. This cooling is preferably performed to a temperature at which the inoculated yeast can be normally fermented, usually about 20 to 28 ° C., and a very low temperature at which wort does not freeze, for example, −1 to 5 It may be cooled to 0C.

Next, in step (b), the prepared wort is inoculated with yeast and fermented to obtain a fermented liquid. The prepared wort may be subjected to fermentation as it is, or may be subjected to fermentation after adjusting to a desired extract concentration. The fermentation temperature is usually 20 to 28 ° C., and the fermentation time is determined according to the type of yeast used. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts used for producing alcoholic beverages. It may be a top fermentation yeast or a bottom fermentation yeast. It is preferable to use the same type of yeast as that used in the production of effervescent malt beverages that are to be produced from the target malt to be predicted, since the accuracy of squirting is further improved.

In addition, before the step (c), a so-called liquor storage step in which the obtained fermentation broth is allowed to stand at -1 to 5 ° C for 1 to 48 hours may be provided.

Thereafter, as a step (c), the fermentation broth prepared in the step (b) is filtered through diatomaceous earth. The method of diatomaceous earth filtration is not particularly limited. For example, the diatomaceous earth filtration can be performed by passing the fermentation broth through a filter medium such as filter paper carrying diatomaceous earth. Moreover, after fully stirring the mixture which added the diatomaceous earth to the fermented liquor, the said diatomaceous earth filtration can also be performed by filtering the said mixture with a filter paper.

The diatomaceous earth used for diatomaceous earth filtration is not particularly limited, and can be appropriately selected from those generally used as filter aids. As the diatomaceous earth used in the present invention, those having a small amount of iron elution into the fermentation broth are preferable. Iron is a metal component that is one of the causes of eruption. For this reason, the reliability of prediction can be further improved by suppressing the elution amount of iron from diatomaceous earth in diatomaceous earth filtration.

In the present invention, the diatomaceous earth filtration in the step (c) is preferably performed under the condition that the increase in the iron concentration of the fermentation broth by iron eluted from the diatomaceous earth is controlled to 0.03 to 0.24 mg / L. More preferably, it is preferably performed under the condition where the increase in the iron concentration is controlled to 0.04 mg / L or more, and more preferably under the condition where the increase in the iron concentration is controlled to 0.05 mg / L. Preferably, it is more preferable to carry out under the condition that the increase of the iron concentration is controlled to 0.06 mg / L. In addition, iron was originally contained in beer generally in the range of about 0.01 to 0.11 mg / L, and this was a test for predicting squirting properties to reflect the squirting properties of an effervescent malt beverage as an actual product. It is preferable that the sample also has the same iron concentration as the product. For this reason, it is preferable to perform the diatomaceous earth filtration in a process (c) on the conditions by which the raise of the iron concentration of the said fermentation liquid by the iron eluted from diatomaceous earth is controlled to 0.2 mg / L or less, and the raise of the said iron concentration Is more preferably controlled under a condition controlled to 0.16 mg / L or less, more preferably performed under a condition controlled to 0.13 mg / L or less, and controlled to 0.11 mg / L or less. It is more preferable to carry out under the conditions, and it is particularly preferred to carry out under the conditions controlled to 0.06 to 0.10 mg / L. The iron concentration of the fermentation broth can be measured by atomic absorption spectrometry.

In order to keep the amount of iron eluted from diatomaceous earth low during diatomite filtration, diatomaceous earth with a small amount of iron eluted is used. At this time, diatomaceous earth filtration may be performed using only diatomaceous earth with low iron elution, and a mixture of diatomaceous earth with low iron elution and diatomaceous earth with high iron elution is mixed at an appropriate mass ratio. Moreover, the elution amount of iron from diatomaceous earth in diatomaceous earth filtration can be kept low. The higher the use ratio of diatomaceous earth with less iron elution, the lower the iron elution from diatomaceous earth. Examples of diatomaceous earth with a low iron elution amount include diatomaceous earth that has been subjected to acid cleaning treatment. Diatomaceous earth, which is a diatomaceous earth baked product or flux baked product with an inorganic acid such as hydrochloric acid, has been washed and removed in advance in an acidic environment. Does not elute.

When performing diatomaceous earth filtration by filtering a mixture of diatomaceous earth and fermentation broth with a filter paper, the filter paper used is not particularly limited as long as it can separate diatomaceous earth as a solid component from the fermented liquor. It can be appropriately selected from various filter papers used in the technical field. If the filter paper is too fine, the time required for filtration of the fermentation solution becomes too long, and the time for the fermentation solution to contact the diatomaceous earth becomes too long. . For this reason, it is preferable to use a filter paper having a drainage time of 60 to 300 seconds as a filter paper used for diatomaceous earth filtration. The drainage time means the time for water (100 mL, 20 ° C.) to pass through an area of 10 cm ² with a pressure of 100 mmH ₂ O using a Herzberg filtration rate tester.

Next, as step (d), carbon dioxide gas is added to the filtered fermentation broth prepared in step (c). The process of adding carbon dioxide gas may be performed before filling the fermentation liquid into the container, or may be performed after filling the container. Thereafter, the container is stoppered. Since the jetting property is also affected by the amount of carbon dioxide dissolved in the liquid, it is preferable to conduct a test for predicting jetting properties under conditions where the carbon dioxide content is as uniform as possible. In many effervescent malt beverages, in order to ensure product quality, it is common practice to add carbon dioxide before filling the container to control the amount of carbon dioxide to a predetermined level. It is preferable to fill the container after adding carbon dioxide to the test sample.

The method of adding carbon dioxide gas to the fermentation broth is not particularly limited, and can be performed by a method used in the production of general carbonated beverages. For example, carbon dioxide gas can be injected while shaking the fermentation broth under a pressure of 0.11 to 0.2 MPa.

The container for filling the fermented liquor (test sample) with carbon dioxide gas or the filling / plugging method into the container is not particularly limited, and the pressure resistance used for filling general carbonated drinks is relatively high. The container can be filled and stoppered by a conventional method. In the squirtability prediction method according to the present invention, it is preferable to fill a container that is more likely to squirt. Examples of the container that is likely to be sprayed include a container having a shape in which the container is gradually narrowed toward the opening, such as a beer bottle.

After step (d), as step (e), the container filled with the test sample is shaken under predetermined conditions, then opened and the amount of spray is measured. The shaking condition is not particularly limited. For example, the container may be shaken in the horizontal direction in a horizontal state, the container may be rotated in the vertical direction, or the container may be placed on a rotary shaker (rotary) and rotated and overturned. You may combine these suitably. The shaking temperature is not particularly limited and can be performed at room temperature.

The container after shaking is opened by a conventional method, and the amount of spray is measured. The amount of spray was measured by the method of Amaha et al. (Amaha. M., Horiuchi. G. and Yabuuchi. S.: Master Brew. Assos. Am. Tech.Quart., Vol.15 (1), p15-21 (1978 )) And modified methods.

Then, based on the amount of spray measured in step (e), the malt sprayability is predicted. The larger the amount of spray, the higher the malt used, and the effervescent malt beverage produced using the malt is expected to have a higher risk of spraying. Conversely, the smaller the amount of squirting, the lower the maltability of the malt used, and the effervescent malt beverage produced using the malt is predicted to have a low risk of squirting. Prediction of sprayability from the amount of spray is set in advance with a predetermined threshold value of the spray amount, and if the spray amount is less than the threshold, the predicted malt is predicted to have low sprayability. When the amount is equal to or greater than the threshold value, the malt subjected to the prediction can be predicted to have high sprayability. The threshold value can be obtained experimentally so as to obtain a desired ejection property.

Malt, which is predicted to have high sprayability, can suppress the ease of spraying of the foamable malt beverage produced by keeping the amount used for the fermentation raw material low. For example, malt predicted to have high sprayability can be combined with malt predicted to have low sprayability to reduce the occurrence frequency of spraying of an effervescent malt beverage.

Next, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to the following examples.

[Test Example 1]
The accuracy of the sprayability prediction of the sprayability prediction method according to the present invention and the modified Carlsberg method were compared. In the measurement, in Example 1 and Comparative Example 1 below, malt having a high squirting property that has been confirmed to be infected with fungus that is the cause of squirting (hereinafter sometimes referred to as “sprayed malt”), and Using malt with low sprayability that has not been confirmed to be infected with mold, the amount of sprayed test sample sprayed with 0, 25, 50, 75, or 100% by weight of the sprayed malt with respect to the total amount of malt used. It was measured.

[Example 1]
<Ejectability prediction method according to the present invention (method for predicting ejectability from fermentation broth)>
After mixing 400 g of water with 50 g of finely pulverized malt, the temperature of the resulting mixture was raised to 45 ° C. at 1 ° C./min, then maintained at 45 ° C. for 30 minutes, and then to 70 ° C. at 1 ° C. / The saccharification treatment was performed by raising the temperature in minutes and maintaining at 70 ° C. for 60 minutes. The saccharification treatment was performed while stirring at a stirring speed of 380 rpm / min. The obtained saccharified product was filtered through filter paper, and the obtained filtrate was put into a 500 mL Erlenmeyer flask and heat-treated at 105 ° C. for 60 minutes in an autoclave with a silicon stopper. After the heat-treated saccharified product (wort) is cooled to room temperature (about 25 ° C.), inoculated with yeast, stirred and fermented at 25 ° C. for about 16 hours, and then allowed to stand at 0 to 4 ° C. for 24 hours. did. 280 mL of the supernatant of the fermentation broth after standing was transferred to a beaker containing 4 g of diatomaceous earth, stirred, and then filtered with a filter paper (Toyo Filter Paper, No. 131, diameter 30 cm, 32 folds) with a drainage time of 240 seconds. did. 200 mL of the obtained filtrate was transferred to a 200 mL cider bottle, the gas pressure was adjusted to 0.170 ± 0.003 MPa under the condition of 0 to 4 ° C., carbon dioxide was added to the filtrate, and then the crown was The container was stoppered to obtain a container sample. The weight A (g) of the packaged sample was measured before shaking.

The obtained container-packed sample was placed on a rotary shaker and rotated and tumbled at 25 ° C. and 20 rpm for 24 hours. Thereafter, the bottle was removed from the rotary shaker, allowed to stand upright at 25 ° C. for 15 minutes, and then fixed and opened so that the bottle did not move in a room temperature of 20 to 25 ° C. When sprayed by opening the bottle, the liquid spilled on the outside of the bottle was wiped off, and the total weight B (g) of the bottle containing the remaining liquid and the crown was measured. The amount sprayed is the amount obtained by subtracting the total weight B (g) of the bottle and crown containing the remaining liquid after opening from the weight A (g) before shaking of the container-packed sample. The amount (mL) was measured. When bubbles were swelled from the bottle mouth when the bottle was opened, but did not fall off, it was set to “trace (trace amount)”.

[Comparative Example 1]
<Modified Carlsberg method (MCT method)>
A mixture of 100 g of coarsely pulverized malt and 400 mL of water was stirred with a mixer at room temperature for 1 hour, and then centrifuged (5000 rpm, 10 minutes), and the supernatant was transferred to another beaker. The supernatant was heated and concentrated to 190 mL, and then filtered through hot paper. After cooling the obtained filtrate to room temperature, a small amount of sodium azide was added. 50 mL of the filtrate to which sodium azide had been added was replaced with 50 mL of 330 mL of bottled carbonated water, and the crown was again plugged into a container sample.

The obtained container-packed sample was horizontally shaken (shaking speed: 70 reciprocations / min) for 72 hours in a state where the bottle was horizontally tilted at 20 ° C., and then left standing at 20 ° C. for 10 minutes. It was. The container sample was then rotated vertically three times at 20 ° C. for 10 seconds. Then, after standing still at 20 ° C. for 30 seconds, the bottle was fixed so that the bottle did not move in a room temperature of 20 to 25 ° C., and the amount of spray was measured. The amount of spray was measured in the same manner as the <sprayability prediction method according to the present invention (spoutability prediction method from fermentation broth)>.

FIG. 1 shows the measurement results of the spray amount of each of the container-packed samples obtained in Example 1 and Comparative Example 1 for each use ratio (%) of the sprayed malt in the raw material malt. As a result, in the sprayability prediction method (Example 1) according to the present invention, spraying was observed even when the usage rate of the sprayed malt was 25%, and the amount of spraying increased as the usage rate of the sprayed malt increased. . On the other hand, in the MCT method (Comparative Example 1), spraying was finally observed when the use ratio of the sprayed malt was 75% or more, and the spray amount of the container-packed sample with the use ratio of the sprayed malt being 75%, The amount of spray was about the same as the amount of spray measured on a container-packed sample with a use ratio of 25% of spouted malt by the method for predicting sprayability according to the present invention. From these results, it was found that the jetability prediction method according to the present invention is about three times more sensitive than the conventional MCT method, and the jetability can be predicted with higher sensitivity.

[Example 2]
The relationship between the concentration of iron eluted from diatomaceous earth and the sprayability due to the difference in malt was investigated. Specifically, as diatomaceous earth, a flux baked product with a high iron elution amount (iron high-concentration diatomaceous earth) and an acid-washed product with a low iron elution amount (iron low-concentration diatomaceous earth) are used as malt. Using the spouted malt used in Example 1 as a positive control, and using seven types of malt with different production areas, <Method for predicting sprayability (method for predicting sprayability from fermentation liquor) according to the present invention> of Example 1 and Similarly, a container-packed sample was prepared and the amount of spray was examined. Table 1 shows the sprayability of each malt in advance information and the measurement result of the spray amount (mL) of the produced container-packed sample.

Moreover, about each container-packed sample, the fermented liquid supernatant before diatomaceous earth addition and the iron concentration (ppm: mg / L) of the filtrate obtained by filtering after adding diatomaceous earth were measured. Iron concentration is measured according to “BCOJ beer analysis method 8.12.1 iron (published by the Japan Brewing Association, edited by the International Technical Committee of the Brewery Association)” using an iron standard solution for atomic absorption analysis and an atomic absorption spectrometer. did.

In the container-packed sample using low-elution diatomaceous earth, the increase in iron concentration by diatomaceous earth filtration is 0.05 ppm or less for all samples, and the amount of spray is the prior information (beer products manufactured from the same malt The amount of squirting was high in the malt, which was said to be high in the information), and the amount of squirting in the malt, which was said to be low in the prior information, was very small. On the other hand, in the case of container-packed samples using high-concentration iron-dissolved diatomaceous earth, the amount of increase in iron concentration by diatomaceous earth filtration is high in all samples, and it is said that prior information does not affect weather irregularities and has low eruptability. Among the broken malts, European malt A and European malt B had a large amount of spray. From these results, it was found that there is malt that can further improve the reliability of prediction by suppressing the increase in the concentration of metal (iron) eluted from diatomaceous earth.

Therefore, except that European malt A, which is iron-sensitive malt, and iron low-concentration elution diatomaceous earth were used, and an iron standard solution for atomic absorption measurement was added so that the iron concentration was 0.80 ppm immediately before adding carbon dioxide. Prepared a container-packed sample in the same manner as described above, and measured the amount of spray. The measurement results (n = 3) are shown in Table 2. In addition, the iron concentration of the container-packed sample without addition of the iron standard solution for atomic absorption measurement was estimated to be 0.05 ppm.

As shown in Table 2, in the case of iron-sensitive malt, spraying was induced in a container-packed sample to which an iron standard solution was added. From these results, it was suggested that the reliability of prediction could be further improved by suppressing the increase in iron concentration eluted from diatomaceous earth.

[Example 3]
It was investigated whether or not the iron concentration eluted in the fermentation broth could be controlled by blending diatomaceous earth eluted with high iron concentration and diatomaceous earth eluted with low iron concentration.
Specifically, the amounts of high concentration iron elution diatomaceous earth and low concentration iron elution diatomaceous earth used in Example 2 were the amounts shown in Table 3, except that the European malt A used in Example 2 was used. A container-packed sample was prepared in the same manner as in Example 2, and the iron concentration (ppm) eluted from diatomaceous earth was measured. The measurement results (n = 2) are shown in Table 3.

As a result, the correlation coefficient when the usage amount (g) of the high concentration iron-eluting diatomaceous earth is X and the iron concentration (ppm) eluted from the diatomaceous earth is Y is R ² = 0.9997 (Y = 0.016X + 0. It was confirmed that the iron concentration can be controlled by blending HSC, which is a high concentration iron-eluting diatomaceous earth, and an acid-washed product, which is a low iron-eluting diatomaceous earth.

Using malt with high iron concentration sensitivity, the relationship between diatomite dissolved iron concentration and sprayability was investigated.
Specifically, the iron concentration eluted from diatomaceous earth is shown in Table 4 based on the relational expression between the amount (g) of high-concentration eluted diatomaceous earth obtained from the results in Table 3 and the iron concentration (ppm) eluted from diatomaceous earth. The container was prepared in the same manner as in Example 2 except that the amount of high-concentration-eluting diatomaceous earth and low-concentration-eluting diatomaceous earth used was adjusted so that the amount was as described in Example 2 and the European malt A used in Example 2 was used. A packed sample was prepared, and the amount of spray (mL) and the iron concentration (ppm) eluted from diatomaceous earth were measured. Table 4 shows the measurement results.

As shown in Table 4, in European malt A, which is a metal-sensitive sprayed malt, the concentration of iron eluted from diatomaceous earth was 0.24 ppm or less, and the spray was suppressed. From this result, it was found that by controlling the concentration of iron eluted from the diatomaceous earth used, malt squirting can be predicted with higher reliability.

Furthermore, in order to investigate the variation in the amount of iron elution from diatomaceous earth, 0.5 g of iron high-concentration elution diatomaceous earth and 3.5 g of iron low-concentration elution diatomaceous earth were used, and the European malt A used in Example 2 was used. Except for the above, a container-packed sample (n = 6) was prepared in the same manner as in Example 2, and the spray amount (mL) and the iron concentration (ppm) eluted from diatomaceous earth were measured. Table 5 shows the measurement results.

As a result, the iron concentration eluted from diatomaceous earth was almost the same in any of the container-packed samples, and no spray was observed. From these results, in the method for predicting the sprayability according to the present invention, by controlling the iron concentration eluted from diatomaceous earth, in particular by controlling to 0.05 to 0.10 ppm slightly higher than that of the product beer, It was found that the eruption can be predicted with higher accuracy.

[Example 4]
Also, 4.0 g of high concentration iron-eluting diatomaceous earth used in Example 2 and European malt A were used, and the filter paper (Toyo filter paper, No. 131, 30 cm in diameter, 32 folds) with a filtering time of 240 seconds at the time of diatomaceous earth filtration or filtration A container-packed sample was prepared in the same manner as in Example 2 except that 300 mL of the supernatant of the fermentation broth after standing was filtered using a filter paper (Toyo filter paper, No. 2, diameter 30 cm, 32 folds) with a water time of 80 seconds. Prepared and measured iron concentration (ppm) eluted from diatomaceous earth. As a result, the time required for filtration of 300 mL of the fermentation broth supernatant was 30 minutes when filter paper with a drainage time of 80 seconds was used, whereas when filter paper with a drainage time of 240 seconds was used. Was 60 minutes. Moreover, iron was not detected from the fermentation broth supernatant before filtration of diatomaceous earth (iron concentration 0 ppm), whereas the iron concentration of the container-packed sample obtained using a filter paper with a filtering time of 80 seconds was 0.78 ppm. The iron concentration of the container-packed sample obtained using a filter paper having a drainage time of 240 seconds was 0.88 ppm. From these results, the time required for diatomite filtration is affected by the filtration time of the filter paper used, and the amount of iron eluted increases as the filtration time increases. It was found that the amount of iron eluted can be controlled.

Claims

(A) a step of preparing wort by heating after saccharifying a mixture containing malt and water to be predicted for sprayability;
(B) inoculating yeast into the wort prepared in step (a) and fermenting it to obtain a fermented liquid;
(C) a step of filtering the fermentation broth prepared in step (b) through diatomaceous earth;
(D) Carbon dioxide gas is added to the filtered fermented liquid prepared in step (c), and then the container is filled and plugged, or the filtered fermented liquid prepared in step (c) is put into the container. After filling, the step of plugging after adding carbon dioxide to the fermentation broth in the container,
(E) After the step (d), the container is shaken and then opened, and the amount of spray is measured;
(F) A step of predicting the sprayability of the malt based on the spray amount measured in the step (e), and a method of predicting the sprayability of the malt.
The method of predicting malt sprayability according to claim 1, wherein in the step (a), the wort before heating or the wort after heating is filtered using a filter paper.
The method according to claim 1 or 2, wherein the diatomaceous earth filtration in the step (c) is performed by filtering a mixture obtained by adding diatomaceous earth to the fermentation broth using a filter paper.
The diatomaceous earth filtration in the step (c) is controlled such that the iron concentration of the fermentation broth is 0.03 to 0.24 mg / L due to iron eluted from the diatomaceous earth. The method for predicting malt sprayability according to Item.
The method for predicting malt sprayability according to any one of claims 1 to 4, wherein at least a part of the diatomaceous earth is diatomaceous earth that has been subjected to an acid cleaning treatment.
The method of predicting malt sprayability according to claim 3, wherein the drainage time of the filter paper is 60 to 300 seconds.