WO2019026490A1

WO2019026490A1 - Method for producing beer-taste beverage, and method for improving flavor of beer-taste beverage

Info

Publication number: WO2019026490A1
Application number: PCT/JP2018/024649
Authority: WO
Inventors: 篤史谷川; 圭朝田
Original assignee: サッポロビール株式会社
Priority date: 2017-08-03
Filing date: 2018-06-28
Publication date: 2019-02-07
Also published as: JP2019024469A; JP6941497B2

Abstract

The present invention relates to a method for producing a beer-taste beverage, which includes at least a preparation step and a filtration step, wherein the preparation step includes adding an enzyme preparation to a solution containing a raw material and the filtration step includes adding activated carbon to the solution that has been subjected to the preparation step to treat the solution with activated carbon.

Description

Method for producing beer-taste beverage and method for improving the flavor of beer-taste beverage

The present invention relates to a method for producing a beer-taste beverage and a method for improving the flavor of the beer-taste beverage.

4-vinyl guaiacol is known as a component that contributes to the flavor of beer-taste beverages. And, various proposals have been made on the technical means for producing a beer-taste beverage in which the content of 4-vinyl guaiacol is within a predetermined range. For example, in Patent Document 1, a preparation step of preparing a mash using barley malt as a fermentation raw material, subjecting the mash to a saccharification treatment to prepare a wort, and inoculating the obtained wort with lower surface fermenting yeast Carrying out an enzyme reaction with a polysaccharide-degrading enzyme in the mash, having at least a fermentation step of performing fermentation, and not having a step of adding 4VG, 3 ppm or more of isoamyl acetate and 4 pp of 300 ppb or more and 500 ppb or less A process for producing a fermented malt beverage is disclosed, which comprises producing the contained fermented malt beverage.

Patent No. 5658489 gazette

In the process of producing a beer-taste beverage, it is desirable to perform an enzyme treatment in the feeding process from the viewpoint of improving the filterability of wort and improving the yield of wort. On the other hand, the content of 4-vinyl guaiacol in the obtained beer-taste beverage may be increased by adding an enzyme agent and performing an enzyme treatment in the charging step. And when content of 4-vinyl guaiacol is more than predetermined amount, it will exhibit an undesirable flavor as a beer taste drink.

Therefore, the present invention provides a method for producing a beer-taste beverage in which the content of 4-vinyl guaiacol is reduced while maintaining the flavor like a beer-taste beverage while including adding an enzyme agent in the feeding step. With the goal.

The present invention comprises at least a charging step and a filtration step, and includes adding an enzyme agent to the solution containing the raw material in the charging step, and adding activated carbon to the solution after the charging step in the filtering step. Provided is a method of producing a beer-taste beverage, comprising performing the treatment.

Since the method for producing a beer-taste beverage according to the present invention includes performing the activated carbon treatment by adding activated carbon to the solution after the charging step, adding the enzyme agent to the liquid containing the raw material in the charging step Can be produced while maintaining the flavor characteristic of a beer-taste beverage while containing a content of 4-vinyl guaiacol.

In the method for producing a beer-taste beverage according to the present invention, the addition amount of the enzyme agent may be 0.01% by mass or more with respect to the total amount of the raw materials.

In the method for producing a beer-taste beverage according to the present invention, the content of 4-vinyl guaiacol in the solution after the charging step and before the filtering step may be 0.5 mg / L or more, and 4- The content of vinyl guaiacol may be less than 0.5 mg / L.

In the method for producing a beer-taste beverage according to the present invention, the average pore diameter of the activated carbon may be 1.0 nm or more and 3.6 nm or less. In this case, it becomes easier to produce a beer-taste beverage in which the content of 4-vinyl guaiacol is reduced while maintaining the flavor like a beer-taste beverage.

The present invention includes the addition of an enzyme agent to a solution containing a raw material in the charging step, and the addition of an activated carbon to the solution after the charging step in the filtration step to perform an activated carbon treatment. It can also be considered as a method to improve the flavor of beverages.

According to the present invention, there is provided a method for producing a beer-taste beverage in which the content of 4-vinyl guaiacol is reduced while maintaining the flavor like a beer-taste beverage while including adding an enzyme agent in the charging step. Can.

Hereinafter, modes for carrying out the present invention will be described in detail. The present invention is not limited to the following embodiments.

The method for producing a beer-taste beverage according to the present embodiment includes at least a charging step and a filtration step, and includes adding an enzyme agent to the liquid containing the raw material in the charging step, and adding the enzyme agent to the solution after the charging step in the filtration step. On the other hand, adding activated carbon and performing activated carbon treatment is included.

In the present specification, the "raw material" refers to, among all the raw materials used for producing a beer-taste beverage, determined based on the liquor tax law (March 31, 2008 law No. 6: Japanese law). Means other than water and hops.

In the present specification, "beer-taste beverage" means a beverage having a beer-like flavor, and also includes a beer according to the Liquor Tax Act (Law 57, No. 53 of June 3, 2008: Japanese law). . The beer-taste beverage may be a beer-taste alcoholic beverage having an alcohol content of 1 v / v% or more, or may be a non-alcohol beer-taste beverage having an alcohol content of less than 1 v / v%. In the present specification, alcohol means ethanol unless otherwise stated.

As the beer taste alcoholic beverages, for example, those classified into beer, low-malt beer, other sparkling beverages and liqueurs under the Liquor Tax Act (Law 57 of June 3, 2008: Japanese Law) It can be mentioned.

The alcohol content of the beer taste alcoholic beverage is not particularly limited, and may be, for example, 1 v / v% or more and 20 v / v% or less. The lower limit of the alcohol content of the beer taste alcoholic beverage may be, for example, 1 v / v% or more, 2 v / v% or more, 3 v / v% or more, 4 v / v% or more, 5 v / v% or more. The upper limit of the alcohol content of beer taste alcoholic beverages is, for example, 20 v / v% or less, 15 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less 6 v / v% or less, 5 v / v% or less, 4 v / v% or less, 3 v / v% or less.

The non-alcohol beer-taste beverage is a beer-taste beverage substantially free of alcohol. The alcohol content of the non-alcohol beer-taste beverage may be less than 1 v / v%, may be 0.5 v / v% or less, may be 0.1 v / v% or less, 0.005 v / v% It may be less than (0.00 v / v%).

The beer-taste beverage according to the present embodiment may be effervescent or non-effervescent. The beer-taste beverage obtained by the manufacturing method according to this embodiment is preferably foamable. In the present specification, the foamability means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm ² ) or more, and the non-foaming property means that the gas pressure at 20 ° C. is 0.049 MPa (0 .5 less than 5 kg / cm ² ). In the case of foaming, the upper limit of the gas pressure may be about 0.235 MPa (2.4 kg / cm ² ).

The beer taste beverage according to the present embodiment may have a malt usage ratio of 25 w / w% or more, 50 w / w% or more, 67 w / w% or more, 90 w / w% or more, or 100 w / w%. Also, the malt usage rate may be less than 67 w / w%, less than 50 w / w%, or less than 25 w / w%.

In the present specification, the "malt use ratio" is the ratio of the total weight of malt to the total weight of the raw material (excluding water and hops).

Malt can be obtained by germinating wheat. The wheat may be, for example, barley, wheat, rye, oats, oats, pigeons, oats and the like, preferably barley. Malt contains malt extract.

The beer-taste beverage in the present embodiment can be obtained by a manufacturing method comprising at least a charging step and a filtration step. In the charging step, for example, a raw material containing malt, water, an enzyme agent, and, if necessary, various additives are mixed to saccharify the raw material, and the saccharified solution is filtered (wort filtration) to a wort obtained. If necessary, addition of hops, boiling, cooling and the like can be performed to obtain a pre-fermentation solution. Here, wort is a liquid obtained through saccharification of a raw material such as wheat, and is unfermented.

In the manufacturing method according to the present embodiment, the enzyme agent is added to the liquid containing the raw material in the charging step.

As enzyme agents to be added in the charging step, for example, use lipase, α-amylase, β-amylase, pullulanase, glucoamylase, α-glucosidase, isoamylase, cellulase (including β-glucanase), hemicellulase, protease Can. As a commercially available enzyme agent, for example, Sumiteam NLS (manufactured by Shin-Nippon Chemical Industry Co., Ltd., main activity: lipase) can be used. The enzyme agent is preferably a lipase or cellulase from the viewpoint of further improving the filterability of wort in the feeding step. Here, the improvement in wort filterability means that the amount of filtration per unit time is increased, that is, the filtration rate is improved.

An enzyme agent may be used individually by 1 type, and may use multiple types together. The addition amount of the enzyme agent is 0.001% by mass or more, 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, or 0% by mass with respect to the total amount of the raw materials. .3 mass% or more, 5.0 mass% or less, 3.0 mass% or less, or 1.0 mass% or less.

The temperature of the liquid containing the raw material upon addition of the enzyme agent may be, for example, 30 to 70 ° C., or 40 to 70 ° C. The temperature (enzyme treatment temperature) and time (enzyme treatment time) of the solution containing the raw material at the time of performing the enzyme treatment by adding the enzyme agent to the solution containing the raw material is appropriately determined according to the type of the raw material and the enzyme agent, etc. It can be set. The temperature of the solution containing the raw material at the time of enzyme treatment may be, for example, 30 to 70 ° C., or 40 to 70 ° C. The time for performing the enzyme treatment may be, for example, 10 to 250 minutes, or 60 to 210 minutes. In carrying out the enzyme treatment, the solution containing the raw material may be held at a predetermined temperature of 30 to 70 ° C. for a predetermined time of 30 to 180 minutes.

The raw materials used in the charging step may contain wheat raw materials other than malt. Examples of barley raw materials other than malt include barley such as barley, wheat, rye, oats, oats, oats, oats, oats, oats, oats, oats, and the like. The barley extract is obtained by extracting a barley extract fraction containing sugar and nitrogen from barley. As a barley raw material other than malt, one species may be used alone, or two or more species may be used in combination.

Moreover, the raw material used at a preparation process may also contain plant raw materials other than a barley raw material. Plant raw materials other than wheat raw materials include, for example, grains such as corn, rice, kouliang; potato such as potato and sweet potato; plant raw materials such as soybeans and beans such as pea; sugars such as starch, grits and liquid sugar Raw materials (sugars) can be mentioned.

As an additive which may be added at a charge process, protein of plant origin, salts, an acidulant, etc. are mentioned, for example. Examples of plant-derived raw material proteins include wheat protein, soy protein, pea protein, or their degraded products. As the plant-derived raw material protein, for example, a plant-derived raw material protein obtained by an extraction operation of immersing a plant raw material in a solvent may be used, or a commercially available plant-derived raw material protein may be used. Examples of salts include calcium chloride, calcium carbonate, ammonium sulfate and the like.

Examples of the acidulant include lactic acid and phosphoric acid. When the above-mentioned enzyme agent in the feeding step is lipase or cellulase, wort filterability is further improved by further adding an acidulant to the solution containing the raw material.

For example, dry hops, hop pellets, and hop extracts can be used as the hops added in the charging step. Hops may be processed hops such as low hops, hexahops, tetrahops, and isopinated hop extracts.

When the enzyme agent is added in the charging step, the content of 4-vinyl guaiacol in the solution after the charging step and before the filtering step tends to be higher than when the enzyme agent is not added. In this embodiment, the content of 4-vinyl guaiacol in the solution after the charging step and before the filtering step is 0.5 mg / L or more, or 1. the content of the solution after the charging step and before the filtering step. It may be 0 mg / L or more and 10 mg / L or less. Further, when the beer-taste beverage according to the present embodiment is provided with a fermentation process described later, the content of 4-vinyl guaiacol in the solution after the preparation process and before the fermentation process is the total amount of solutions after the preparation process and before the fermentation process. To 0.5 mg / L, or 1.0 mg / L or more and 10 mg / L or less.

The method for producing an alcoholic beer-taste beverage according to the present embodiment may include a fermentation step of adding brewer's yeast to the pre-fermentation solution obtained in the charging step to cause fermentation to obtain a post-fermentation solution. The brewer's yeast used in the fermentation step may be a top fermentation yeast or a bottom fermentation yeast. When using bottom-fermenting yeast as the brewer's yeast, 4-vinyl guaiacol is not generated in the fermentation step, or the amount of 4-vinyl guaiacol produced is suppressed as compared to when using top-fermenting yeast.

In the method for producing an alcoholic beer-taste beverage according to the present embodiment, the step of storing the after-fermentation solution obtained in the above-mentioned fermentation step to obtain a stored solution (storage step), heating the post-fermentation solution or the stored solution Post-fermentation steps of sterilization), addition of alcohol, carbonation and the like may be included.

As the alcohol added in the post-fermentation step, for example, spirits can be used, and among them, barley spirits is preferable. In one embodiment, the beer-taste beverage may comprise spirits (preferably barley spirits). The amount of alcohol added in the post-fermentation step is less than 1 v / v%, less than 0.5 v / v%, less than 0.1 v / v%, or less than 0.05 v / v% with respect to the total amount of post-fermentation solution May be there.

The method for producing a non-alcohol beer-taste beverage according to the present embodiment may not include the above-mentioned fermentation step. Moreover, the manufacturing method of the non-alcohol beer taste drink which concerns on this embodiment may include shortening of a fermentation period in the said fermentation process, and suppressing production | generation of alcohol, and the post-fermentation liquid obtained by the said fermentation process May be included to remove or reduce the alcohol by distillation or dilution. Furthermore, in the method for producing a non-alcohol beer-taste beverage according to the present embodiment, the step of storing the pre-fermentation solution obtained in the above charging step or the after-fermentation solution substantially free of alcohol to obtain a stored solution ), A post-fermentation step of performing heating (sterilization), addition of alcohol, carbonation and the like to the pre-fermentation solution, the post-fermentation solution or the liquor solution may be included.

The method for producing a beer-taste beverage according to the present embodiment includes a filtering step, and includes adding activated carbon to the solution after the charging step to perform activated carbon treatment in the filtering step. In the filtration step, activated carbon and, if necessary, a filter aid (for example, silicon dioxide, polyvinylpolypyrrolidone, etc.) were added to the solution after the charging step to bring the solution after the charging step into contact with the activated carbon. Then, it can be filtered by a conventional method to obtain a solution after the filtration step. The solution after the filtration step may be used as it is as a beer-taste beverage.

The average pore diameter of the activated carbon may be 4.5 nm or less, 3.6 nm or less, 3.0 nm or less, 2.8 nm or less, 2.4 nm or less, or 2.0 nm or less. The average pore diameter of the activated carbon may be 1.0 nm or more, 1.2 nm or more, 1.5 nm or more, or 1.8 nm or more. The average pore diameter of the activated carbon is preferably 1.0 nm or more and 3.6 nm or less, and more preferably 1.8 nm or more and 2.0 nm or less. In this case, it becomes easier to produce a beer-taste beverage in which the content of 4-vinyl guaiacol is reduced while maintaining the flavor like a beer-taste beverage.

Specifically, the average pore diameter is calculated from the specific surface area (A) and the total pore volume (V) measured by the BET method, based on the following formula (1).
Average pore diameter = 4 × [pore volume (V)] / [specific surface area (A)] (1)

Examples of the raw material of the activated carbon (activated carbon raw material) include coconut (palm shell) and wood (wood). The activated carbon is preferably derived from palm.

The pore volume of the activated carbon is preferably 1.5 mL / g or more and 2.2 mL / g or less. The pore volume of the activated carbon may be 1.6 mL / g or more, 1.7 mL / g or more, or 1.8 mL / g or more, and 3.6 mL / g or less, 2.8 mL / g or less, 2 .2 mL / g or less, or 1.9 mL / g or less. The pore volume of activated carbon can be measured by the BET method.

The specific surface area of the activated carbon may be less than 1700 m ² / g. The specific surface area of the activated carbon may be 1000 m ² / g or more, or 1100 m ² / g or more. The specific surface area of activated carbon can be measured by the BET method.

The average particle diameter of the activated carbon may be 10 μm to 100 μm, or 40 μm to 70 μm. The average particle size can be measured in accordance with “JIS K 1474: 2014 Activated carbon test method 7.5 Effective diameter, uniform coefficient and average particle size”.

The addition amount of the activated carbon can be appropriately adjusted according to the type of raw material to be used and the quality characteristics required for the final product. In the method for producing a beer-taste beverage according to the present embodiment, the addition amount of the activated carbon may be 100 ppm or more and 2000 ppm or less, or 300 ppm or more and 700 ppm or less with respect to the solution after the charging step. Here, “ppm” means 10 ⁻⁴ w / v%.

Further, the conditions of the activated carbon treatment such as the contact time and the contact temperature can be appropriately determined according to the type of raw material used in the process of manufacturing a beer-taste beverage and the quality characteristics required for the final product. The contact time in the activated carbon treatment may be, for example, 1 to 24 hours, 1 to 12 hours, or 1 to 5 hours. The contact temperature in the activated carbon treatment may be, for example, -5 to 20 ° C, or -2 to 5 ° C.

In the manufacturing method according to the present embodiment, the activated carbon treatment may be performed on the solution after the charging step. When the manufacturing method according to the present embodiment includes a fermentation step, the activated carbon treatment is performed after the charging step and before the fermentation step (solution before fermentation), the solution in the fermentation step (fermentation liquid), after the fermentation step and before the liquor storage step The solution (post-fermentation solution), the solution in a storage step (storage liquor), the solution after a storage step and the filtration step (post-storage solution), or the solution in a filtration step may be performed.

In the manufacturing method according to the present embodiment, in the filtration step, activated carbon is added to the solution after the charging step to perform activated carbon treatment, so the content of 4-vinyl guaiacol in the beer-taste beverage is reduced. The content of 4-vinyl guaiacol in the solution after the filtration step (beer-taste beverage) may be 0.5 mg / L or less or less than 0.5 mg / L with respect to the total solution amount after the filtration step. The content of 4-vinyl guaiacol in the solution after the filtration step is, for example, 0.05 mg / L or more and less than 0.5 mg / L, or 0.1 mg / L or more with respect to the total solution amount after the filtration step It may be less than / L.

In the beer-taste beverage obtained by the manufacturing method according to the present embodiment, the chromaticity, the bitterness value (BU) and the foamability are sufficiently maintained. The chromaticity of the beer-taste beverage may be 2.0 or more, 2.5 or more, 3.0 or more, or 3.5 or more. Further, the chromaticity of the above-mentioned beer taste beverage may be 150 or less, 40 or less, or 10 or less.

The chromaticity is, for example, “8.8 chromaticity 8.8.2” of the revised BCOJ beer analysis method (published by the Japan Brewing Association of Japan, edited by the Beer Brewery International Technical Committee (Analytical Committee), revised in 2013). It can measure by the method described in the "absorbance method".

The bitterness value of the beer taste beverage may be 0.5 or more, 1 or more, 2 or more, 3 or more, or 4 or more. Moreover, 50 or less, 40 or less, 30 or less, or 25 or less may be sufficient as the bitter taste value of the said beer taste drink.

The bitterness value is described, for example, in “8.15 bitterness value” of the revised BCOJ beer analysis method (published by the Japan Brewing Association of Japan, edited by the Beer Brewing Association International Technical Committee (Analytical Committee), edited and revised in 2013). It can be measured by

As described above, according to the method for producing a beer-taste beverage according to the present embodiment, the content of 4-vinyl guaiacol is maintained while maintaining the flavor like a beer-taste beverage while including adding an enzyme agent in the charging step. A method of producing a reduced beer taste beverage can be provided. Here, the flavor like a beer taste beverage is evaluated by the measurement of the content of the component contributing to the flavor of the beer taste beverage and the sensory test using the evaluation item showing the flavor like a beer taste beverage.

According to the manufacturing method according to the present embodiment, it is possible to manufacture a beer-taste beverage in which grain odor is reduced and the expansion and refreshing of the aroma are improved. Therefore, one embodiment of the present invention includes adding an enzyme agent to the solution containing the raw material in the charging step, and in the filtration step, activated carbon is added to the solution after the charging step to perform activated carbon treatment And methods for improving the flavor of beer-taste beverages are provided. The method for improving the flavor of the beer-taste beverage can be understood as a method for reducing grain odor, a method for improving the bloating of the aroma, or a method for improving the crispness of the beer-taste beverage.

Hereinafter, the present invention will be more specifically described based on examples. However, the present invention is not limited by the following examples.

[Test Example 1: Change in amount of 4-vinyl guaiacol produced by addition of enzyme agent]
Using a small scale (about 500 ml capacity) wort production apparatus, changes in the amount of 4-vinyl guaiacol produced and wort filterability by the addition of an enzyme were evaluated. The wort production apparatus includes a heating device and a stirring device, and has a bath whose temperature program can be freely set.

The sample for analysis (wort) was prepared by the following method. In a stainless steel container (stainless steel beaker), 50 g of crushed malt and 185 mL of tap water were added, and the container and the stirring bar were set in the wort producing apparatus. The liquid containing the raw material was allowed to reach an initial temperature (liquid temperature) of 50 ° C. As an enzyme agent, 0.25 g of Sumizyme NLS (Shin Nippon Chemical Co., Ltd., main activity: lipase) was weighed out, and an enzyme aqueous solution prepared by dissolving in 15 mL of tap water was added to the liquid containing the raw material. The addition amount of the enzyme agent was 0.5% by mass with respect to the total amount of raw materials (ground malt). Thereafter, the enzyme treatment was performed in the first temperature program. In the first temperature program, the solution containing the raw material is held at a temperature (liquid temperature) of 50 ° C. for a predetermined time, then raised to 60 ° C., held at 60 ° C. for a predetermined time, and then raised to 75 ° C. It is a program that is terminated after being held for a predetermined time after that. After completion of the temperature program, filtration through filter paper was performed to evaluate wort filterability. The filtered wort was collected in a 200 mL medium bottle. The obtained wort was heated in an autoclave at 100 ° C. for 90 minutes. The heat-treated wort was filtered with a 0.45 μm filter and transferred to a Falcon tube to prepare sample 1-2 for analysis. As a control, a sample for analysis 1-1 was prepared in the same manner as described above except that the enzyme agent was not added. Each sample was prepared for two samples (A or B). The wort filtration amount in Table 3 shows the average value of the measurement value in samples A and B prepared under the same conditions.

Wort filterability measures the amount of filtration (amount of filtrate) at 5 minutes, 10 minutes, 15 minutes, 20 minutes, 25 minutes, 30 minutes, 40 minutes, 50 minutes and 60 minutes after the start of filtration. Rated by The results are shown in Tables 1 and 2.

The content of 4-vinyl guaiacol (4 VG) in the sample for analysis was measured by the SPME-GC-MS method. The results are shown in Table 3.

Sample 1-2 in which the enzyme agent is added to the solution containing the raw material in the charging step has a large amount of filtered wort and has a wort filterability compared to sample 1-1 (control) in which the enzyme agent is not added. It improved. In addition, it was shown that the sample 1-2 in which the enzyme agent was added to the solution containing the raw material had an increase in the content of 4VG compared to the control.

[Test Example 2: Change in amount of 4-vinyl guaiacol formed by addition of enzyme agent and lactic acid]
Samples 2-1 to 2- 2 for analysis were the same as in Test Example 1 except that 0.35 mL of lactic acid (90% lactic acid (Wako Pure Chemical Industries, Ltd.)) was further added to the solution containing the raw material. Preparation of 2 was performed, wort filterability evaluation and measurement of 4-vinyl guaiacol (4 VG) content were performed. Tables 4 and 5 show the evaluation results of the wort filterability. The measurement results of the 4-vinyl guaiacol (4 VG) content are shown in Table 6.

The sample 2-2 in which the enzyme agent and the lactic acid were added to the solution containing the raw material in the feeding step further improved the wort filterability compared to the control (sample 2-1). In addition, it was shown that the content of 4VG was also increased in sample 2-2 in which the enzyme agent and lactic acid were added to the solution containing the raw material, as compared with the control.

[Test Example 3: Changes in the amount of 4-vinyl guaiacol formed by the addition of an enzyme agent]
Except that Sumizyme NLS is used as an enzyme agent, and the addition amount of the enzyme agent is 0% by mass, 0.01% by mass, 0.10% by mass, or 0.20% by mass with respect to the raw material (ground malt) In the same manner as in Test Example 1, samples for analysis 3-1 to 3-4 were prepared, evaluation of wort filterability and measurement of 4-vinyl guaiacol (4 VG) content were performed. Tables 7 and 8 show the evaluation results of the wort filterability. The measurement results of the 4-vinyl guaiacol (4 VG) content are shown in Table 9.

In samples 3-2 to 3-4 in which the enzyme agent is added to the solution containing the raw material, when the addition amount of the enzyme agent is 0.01% by mass or more with respect to the total amount of the raw material, control (sample 3-1) An improvement in wort filterability and an increase in 4VG content as compared to the above were confirmed.

[Test Example 4: Change in the amount of 4-vinyl guaiacol produced by the temperature at the time of enzyme treatment]
Each sample 4-1 for analysis was performed in the same manner as in Test Example 1 except that Sumizyme NLS was used as the enzyme agent, the initial temperature before the enzyme treatment was 60 ° C., and the enzyme treatment was performed with the second temperature program. Preparation of ̃4-2 was carried out, wort filterability evaluation and measurement of 4-vinyl guaiacol (4 VG) content were performed. The second temperature program is a program that holds the liquid containing the raw material at a temperature (liquid temperature) of 60 ° C. for a predetermined time, raises the temperature to 75 ° C., holds the liquid for a predetermined time, and then ends. The evaluation results of wort filterability are shown in Table 10 and Table 11. The measurement results of the 4-vinyl guaiacol (4 VG) content are shown in Table 12.

Even if the temperature and reaction time (treatment time) of the solution containing the raw materials at the time of the enzyme treatment are different from those of Test Example 1, the wort filterability is improved and 4VG compared to the control (sample 4-1) An increase in the content was confirmed.

[Test Example 5: Reduction effect of 4-vinyl guaiacol content by activated carbon treatment]
Example 1
Malt (ground barley malt), water, pea protein, calcium chloride, and Sumiteam NLS (manufactured by Shin-Nihon Kagaku Kogyo Co., Ltd.) as an enzyme agent were charged into a charging tank, and a saccharified solution was produced according to a conventional method. In addition, the enzyme agent was added so that it might be 0.5 mass% with respect to the total amount of raw materials (malt). The obtained saccharified solution was filtered to obtain wort. Hops were added to the obtained wort and boiled, and after the precipitate was separated and removed, it was cooled (charging step). Brewer's yeast (bottom fermented yeast) was added to the obtained pre-fermentation solution (cold wort) and fermented for a predetermined period (fermentation step). The obtained post-fermentation solution was allowed to stand at 0 ° C. for about 15 days (storage of liquor). Activated carbon and diatomaceous earth (filter aid) were added to the solution after the storage step to 500 ppm and 200 ppm, respectively, based on the total amount of the solution after the storage step. Then, it stirred for 20 minutes of temperature (contact temperature) conditions of 0 degreeC, and performed activated carbon treatment. The solution after the activated carbon treatment was filtered by a usual method using diatomaceous earth as a filter aid (filtration step). The solution after filtration was adjusted for alcohol concentration with water to produce a sample of the beer-taste beverage of Example 1 (alcohol concentration 5 v / v%).

As activated carbon, it uses coconut (palm shell) as a raw material, average pore diameter is 1.0 nm to 3.6 nm (1.87 nm), pore volume is 1.85 nm, average particle diameter is What is 40 micrometers and whose specific surface area is 1662 m < ² > / g was used.

(Comparative example 1)
A beer-taste beverage (alcohol concentration: 5 v / v%) of Comparative Example 1 was produced in the same manner as in Example 1 except that no enzyme preparation was added and no activated carbon was added.

(Comparative example 2)
A beer-taste beverage (alcohol concentration 5 v / v%) of Comparative Example 2 was produced in the same manner as Example 1 except that no enzyme preparation was added.

(Comparative example 3)
A beer taste drink (alcohol concentration 5 v / v%) of Comparative Example 3 was produced in the same manner as Example 1, except that the activated carbon was not added.

The chromaticity, bitterness value and foamability were measured by the following methods. The chromaticity is the "8.8 chromaticity 8.8.2 absorbance" of the revised BCOJ beer analysis method (published by the Japan Brewing Association of Japan, edited by the Beer Brewing Association International Technical Committee (Analytical Committee), edited in 2013 and revised). It measured by the method described in the method. Bitterness value (BU) is described in “8.15 Bitterness Value” of the revised BCOJ Beer Analysis Method (issued by the Japan Brewing Association of Japan, edited by the Beer Brewing Association International Technical Committee (Analytical Committee), revised and expanded in 2013) It was measured by the method being Foam retention was evaluated by NIBEM value. The NIBEM value is calculated using the modified BCOJ beer analysis method (issued by the Japan Brewery Association, edited by the Beer Brewing Association International Technical Committee (Analytical Committee), edited in 2013, revised and expanded by 2013), “8.29 Bubbles” using NIBEM-T It was measured by the method described in "Holding method". The results are shown in Table 13.

The content of 4-vinyl guaiacol in the beer-taste beverage was measured by the same method as described above. In addition, the contents of ethyl acetate and isoamyl acetate, which are components particularly contributing to the flavor like a beer-taste beverage, were measured according to the method of "8.22 low boiling point aroma component" of the BCOJ beer analysis method. The results are shown in Table 13.

The sensory evaluation was performed by the panel of 3 trained persons about each of the manufactured beer taste drinks. The sensory evaluation was performed in five stages of 1 to 5 on the evaluation items of grain odor, aroma puffiness and fineness, and the average value was taken as the evaluation score. In the evaluation item of grain odor, the higher the value, the less grain odor and the better the feeling. The term "swelling" means that the aroma is rich and can be spread in the space of the nose and mouth. In the item of the puffiness of the scent, the higher the value, the stronger the puffiness of the scent and the better the feeling. The term "clean" means that the flavor is low in miscellaneous taste. In the item of cleanliness, the higher the value is, the stronger and cleaner the feeling is. Comprehensive evaluation shows that it is a desirable flavor as a beer taste drink. In the item of comprehensive evaluation, it indicates that the higher the numerical value is, the higher the comprehensive evaluation is and it feels good. In addition, the said evaluation item in sensory evaluation is a parameter | index which evaluates the preferable flavor as a beer taste drink in all. The results are shown in Table 13.

As shown in Table 13, in the beer-taste beverage of Example 1, the content of 4-vinyl guaiacol was reduced as compared to the beer-taste beverage of Comparative Example 3. Further, it was shown that the beer-taste beverage of Example 1 sufficiently maintained the content of ethyl acetate and isoamyl acetate, which are components contributing to the flavor like a beer-taste beverage. Further, in the sensory evaluation, it was shown that the beer-taste beverage of Example 1 had improved flavor like a beer-taste beverage (as compared with Comparative Examples 1 to 3). Furthermore, the color, bitterness value and NIBEM value of the beer-taste beverage of Example 1 were sufficiently maintained (contrast to Comparative Example 1).

As described above, a beer-taste beverage obtained by a manufacturing method including adding an enzyme agent (Sumizyme NLS) to a solution containing raw materials in the charging step, and performing an activated carbon treatment in the filtering step The beer-taste beverage of Example 1 was shown to reduce the content of 4-vinyl guaiacol while maintaining the flavor similar to a beer-taste beverage.

Claims

Equipped with at least a charging step and a filtration step,
In the feeding step, the method comprises adding an enzyme agent to the liquid containing the raw material,
A method for producing a beer-taste beverage, comprising adding activated carbon to the solution after the charging step in the filtration step to perform activated carbon treatment.
The manufacturing method of the beer taste drink of Claim 1 whose addition amount of the said enzyme agent is 0.01 mass% or more with respect to the total amount of the said raw material.
The 4-vinyl guaiacol content of the solution after the charging step and before the filtration step is 0.5 mg / L or more, and the 4-vinyl guaiacol content of the solution after the filtration step is 0.5 mg / L. The manufacturing method of the beer taste drink of Claim 1 or 2 which is less than L.
The method for producing a beer-taste beverage according to any one of claims 1 to 3, wherein an average pore diameter of the activated carbon is 1.0 nm or more and 3.6 nm or less.
Including adding an enzyme agent to the liquid containing the raw material in the charging step;
A method for improving the flavor of a beer-taste beverage, which comprises adding activated carbon to the solution after the loading step to perform activated carbon treatment in the filtration step.