WO2022039084A1 - Liquide distillé et renforçateur d'arôme pour boisson au goût de bière - Google Patents

Liquide distillé et renforçateur d'arôme pour boisson au goût de bière Download PDF

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Publication number
WO2022039084A1
WO2022039084A1 PCT/JP2021/029627 JP2021029627W WO2022039084A1 WO 2022039084 A1 WO2022039084 A1 WO 2022039084A1 JP 2021029627 W JP2021029627 W JP 2021029627W WO 2022039084 A1 WO2022039084 A1 WO 2022039084A1
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Prior art keywords
beer
flavor
taste beverage
taste
concentration
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PCT/JP2021/029627
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English (en)
Japanese (ja)
Inventor
順 久保田
麻里 馬場
航 中山
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アサヒグループホールディングス株式会社
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Priority to JP2022543907A priority Critical patent/JPWO2022039084A1/ja
Publication of WO2022039084A1 publication Critical patent/WO2022039084A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

Definitions

  • the present invention relates to a distillate of a beer-taste beverage, and more particularly to a distillate of a beer-taste beverage used to improve the flavor of a beer-taste beverage having a weak flavor.
  • beer-taste beverages with a low malt ratio or no malt are on the market.
  • the beer-like flavor that is, the gorgeous aroma (ester aroma, etc.)
  • the complex aroma and complex taste derived from brewing are reduced, and the palatability is lowered.
  • beer-taste beverages such as low-carbohydrate, low-calorie, low-alcohol, zero-carbohydrate or non-alcoholic beverages are on the market.
  • a beer-like alcoholic beverage having a reduced content of sugars and purines the sugars and purines are removed by a method such as activated carbon treatment in the manufacturing process.
  • activated carbon treatment in the manufacturing process, even the ingredients originally required to maintain the beer-like flavor are removed, the richness of the beer-taste beverage is reduced, and the beer-like flavor may be lost.
  • beer-taste non-alcoholic beverages are generally manufactured without undergoing an alcoholic fermentation process, there is a problem that they lack a beer-like flavor and are inferior in preparation for drinking.
  • Patent Documents 1 and 2 describe fermented beverages containing a fermented liquid containing wheat such as beer as the component A and a distilled liquid containing the fermented liquid containing wheat such as barley shochu as the component B.
  • the malt of the A component is used at a high rate to ensure a drinkable response, and the B component is added to give a sharpness to the throat.
  • the fermented beverage of Patent Document 2 is a low-carbohydrate fermented beverage, and although the richness is reduced by lowering the sugar concentration of the A component, the addition of the B component gives sharpness and improves the balance of flavor. Is.
  • Patent Document 3 describes a mixture of a fermented malt beverage (component A) having a low alcohol content such as beer and sparkling liquor and a distilled alcohol (component B) having a high alcohol content such as distilled liquor such as shochu and voca. Fermented malt beverages with sharpness and mellowness and harmonious flavor Alcoholic beverages (liqueurs) are described.
  • component A a beer-taste beverage
  • component B a distillate of a fermented liquid.
  • component B is a distilled product that does not have the aroma of beer, and has no effect of imparting or enhancing a beer-like flavor to component A.
  • the present invention solves the above-mentioned conventional problems, and an object of the present invention is to be able to impart a beer-like flavor to a beer-taste beverage having a weak beer-like flavor, or to enhance the beer-like flavor. Is to provide an additive that can.
  • the present invention is a distilled solution of a brewer's yeast fermented solution of a wort boiling solution containing hops.
  • a distillate having an ethanol concentration of 10% (v / v) or more is provided.
  • the distillate has an isobutanol concentration of 50 ppm or more, an isoamyl alcohol concentration of 100 ppm or more, and a linalool concentration of 10 ppb or more.
  • the present invention also provides a flavor improving agent for beer-taste beverages containing any of the above distilled liquids.
  • the beer-taste beverage flavor improver is such that the beer-taste beverage for which the flavor is to be improved has a malt ratio of less than 50% (w / w).
  • the present invention includes a step of imparting or enhancing a beer-like flavor by adding any of the above-mentioned flavor improving agents for beer-taste beverages to a beer-taste beverage for which flavor is to be improved.
  • a method for producing a beverage is provided.
  • the beer-taste beverage flavor improver is added in an amount such that the concentration of the distilled liquid is 0.05 to 10% (v / v) with respect to the beer-taste beverage for which the flavor is to be improved. Will be done.
  • the present invention also provides a beer-taste beverage containing any of the above-mentioned flavor-improving agents for beer-taste beverages.
  • the hop-containing distillate is a fermented liquid obtained by fermenting wort to which hops have been added before and / or during boiling with beer yeast to obtain a fermented liquid (hereinafter referred to as "beer yeast fermented liquid").
  • beer yeast fermented liquid refers to the alcohol fraction recovered by subjecting to distillation.
  • the flavor improver for beer-taste beverages of the present invention contains a hop-containing distillate. For example, it can be added to a beer-taste beverage having a weak beer-like aroma to enhance the beer-like aroma, that is, a gorgeous aroma such as an ester aroma, and a complex aroma / complex taste derived from brewing.
  • the brewer's yeast fermented liquid becomes a liquid with a beer flavor.
  • the method for producing a brewer's yeast fermented liquid includes a process usually performed when producing beer.
  • starch is saccharified by grinding a raw material containing malt, mixing it with water and heating it. Hops are added to the obtained wort and further boiled to obtain a wort boiling liquid. The obtained wort boiling liquid is cooled, and brewer's yeast is added to ferment it. Then, the fermented liquid is aged at a low temperature to remove yeast and the like to obtain a brewer's yeast fermented liquid.
  • the method for producing the brewer's yeast fermented liquid will be described in more detail below.
  • a mixture containing a raw material containing malt and raw water is prepared and heated, and the starch of the raw material is saccharified to obtain wort.
  • the raw material for example, barley, wheat, malt thereof, beans such as rice, corn, soybean, starchy raw material such as potato, and sugar raw material such as liquid sugar are used.
  • the malt may be barley, for example, Nijo barley, germinated by a conventional method and dried.
  • the starchy raw material is generally used as a pulverized product.
  • the crushing treatment of grains can be carried out by a conventional method.
  • the malt ratio in the raw material of wort is preferably 50% (w / w) or more.
  • the malt ratio may be 100% (w / w). If the malt ratio in the raw material is less than 50% (w / w), the beer-like flavor of the obtained hop-containing distilled liquid may be insufficient, and the function as a beer-taste beverage flavor improving agent may be deteriorated.
  • the malt ratio is more preferably 50 to 90% (w / w), still more preferably 50 to 80% (w / w).
  • the raw material is saccharified using an enzyme derived from malt or an enzyme added separately.
  • the temperature and time during the saccharification process take into consideration the types of raw materials used, the ratio of grain raw materials to the total fermentation raw materials, the types of enzymes added and the amount of the mixture, the quality of the target beer yeast fermented liquid, etc. , Adjusted as appropriate.
  • the saccharification treatment can be carried out by a conventional method, such as holding a mixture containing a grain raw material or the like at 35 to 70 ° C. for 20 to 90 minutes.
  • the wort boiling liquid is prepared by boiling the wort obtained after the saccharification treatment. It is preferable that the wort is filtered before the boiling treatment and the obtained filtrate is boiled. Further, instead of the filtrate of wort, a malt extract to which warm water is added may be used and boiled. The boiling method and its conditions can be appropriately determined.
  • hop-containing distilled liquid having a desired flavor By adding hops before and / or during the boiling treatment, a hop-containing distilled liquid having a desired flavor can be obtained. That is, by boiling in the presence of hops, the flavor and aroma components of the hops can be efficiently boiled.
  • the amount of hops added, the mode of addition (for example, addition in several portions) and the boiling conditions can be appropriately determined.
  • the lees may be removed by any solid-liquid separation treatment, but generally, the precipitate is removed using a tank called a whirlpool.
  • the temperature of the wort boiling liquid at this time may be 15 ° C. or higher, and is generally about 50 to 100 ° C.
  • the wort boiling liquid (filtrate) is cooled to an appropriate fermentation temperature by a plate cooler or the like. The wort boiling liquid after removing the lees becomes the fermentation raw material liquid.
  • yeast is inoculated into the cooled wort boiling liquid and fermented under the conditions used during beer production to obtain a brewer's yeast fermented liquid.
  • the cooled wort boiling liquid may be subjected to the fermentation step as it is, or may be subjected to fermentation after adjusting to a desired extract concentration.
  • the yeast can be appropriately selected and used from the brewer's yeast used in the production of beer.
  • the brewer's yeast may be a top-fermenting yeast or a bottom-fermenting yeast, but is preferably a bottom-fermenting yeast because it can be easily applied to a large-scale brewing facility.
  • the obtained brewer's yeast fermented liquor is aged in a liquor storage tank, stored and stabilized under low temperature conditions of about 0 ° C., and then the fermented liquor after aging is filtered to obtain yeast and its temperature. Removes insoluble proteins, etc. in the region.
  • the filtration treatment may be any method as long as it can filter and remove yeast, and examples thereof include diatomaceous earth filtration and filter filtration with a filter having an average pore size of about 0.4 to 0.6 ⁇ m.
  • the brewer's yeast fermented liquor is subjected to distillation, and the alcohol fraction is recovered as a hop-containing distillate.
  • the alcohol fraction of the brewer's yeast fermented liquid contains a large amount of aroma components of beer.
  • the aroma components of beer contained in the alcohol fraction are, for example, isobutanol, isoamyl alcohol and linalool.
  • Distillation is preferably carried out under reduced pressure at a low temperature as much as possible from the viewpoint of suppressing volatilization of the aroma component of beer.
  • the pressure during distillation is, for example, 40 to 150 mbar, preferably 60 to 125 mbar, and more preferably 80 to 100 mbar.
  • the temperature at the time of distillation is, for example, 35 to 70 ° C, preferably 40 to 60 ° C, and more preferably 45 to 50 ° C.
  • the hop-containing distillate has an ethanol concentration of 10% (v / v) or more. If the ethanol concentration of the hop-containing distilled liquid is less than 10% (v / v), the beer-like flavor of the hop-containing distilled liquid may be insufficient, and the function of the hop-containing distilled liquid as a flavor improving agent for beer beverages may be deteriorated.
  • the ethanol concentration of the hop-containing distillate is preferably 10 to 40% (v / v), more preferably 15 to 30% (v / v).
  • the hop-containing distillate has an isobutanol concentration of 50 ppm or more.
  • the isobutanol concentration of the hop-containing distillate is preferably 65 to 200 ppm, more preferably 80 to 185 ppm, still more preferably 85 to 105 ppm.
  • the hop-containing distillate has an isoamyl alcohol concentration of 100 ppm or more.
  • the isoamyl alcohol concentration of the hop-containing distillate is preferably 200 to 800 ppm, more preferably 300 to 700 ppm, still more preferably 350 to 400 ppm.
  • the hop-containing distillate has a linalool concentration of 10 ppb or more.
  • the linalool concentration of the hop-containing distillate is preferably 10 to 1000 ppb, more preferably 20 to 500 ppb, and even more preferably 140 to 260 ppb.
  • the hop-containing distilled liquid thus obtained is used as an additive for improving the flavor of beer-taste beverages, that is, as a flavor-improving agent for beer-taste beverages.
  • the hop-containing distillate may be used alone or in combination with a different flavor improver for beer-taste beverages.
  • Flavor refers to aroma and taste. Improvement means modification to suit general consumer tastes, specifically, producing or enhancing a beer-like flavor.
  • a beer-taste beverage is a beverage whose taste and aroma are similar to the extent that it is reminiscent of beer.
  • the beer-taste beverage includes the above-mentioned beer yeast fermented liquid, beer, low-malt beer, miscellaneous alcohol, liqueurs, spirits, low-alcohol beverages, non-alcoholic beverages, and the like, which have a beer-like flavor. ..
  • the beer-taste beverages that are preferable as targets for improving the flavor are beer-taste beverages having a low malt ratio or beer-taste beverages that do not use malt as a raw material.
  • Such beer-taste beverages have a weak beer-like flavor.
  • a beer-like alcoholic beverage produced through a fermentation step is the same when the malt ratio is low or malt is not used.
  • beer-taste beverages made with ingredients containing less than 50% (w / w) malt, especially less than 25% (w / w) or less than 15% (w / w) are beer-like. Many have a poor flavor.
  • beer-taste beverages with a low malt ratio have a small body and are easy to improve the refreshing feeling.
  • a hop-containing distilled liquid By adding a hop-containing distilled liquid to a beer-taste beverage having a low malt ratio, a beer-taste beverage having both a refreshing feeling and a beer-like flavor can be obtained.
  • Beer-taste beverages have a stronger beer-like flavor and richer as the malt ratio increases.
  • a beer-taste beverage with a malt ratio of 50% (w / w) or more sufficiently exhibits a beer-like flavor. Even if the hop-containing distilled liquid is contained in such a beer-taste beverage, it is difficult to obtain the effect of enhancing the beer-like flavor, and conversely, the refreshing feeling may be lowered.
  • beer-taste non-alcoholic beverages are manufactured without going through an alcoholic fermentation process. These beer-taste beverages lack a beer-like flavor and often exhibit a wort odor. Therefore, beer-like non-alcoholic beverages are also preferred as targets for improving flavor.
  • an appropriate amount of the flavor-improving agent for beer-taste beverage of the present invention is added to the beer-taste beverage to be targeted for flavor improvement. do it.
  • the amount of the flavor improving agent for beer-taste beverages added is adjusted according to the type of beer-taste beverage targeted for flavor improvement or the target taste level.
  • the amount of the flavor improving agent for beer-taste beverages added is 0.01% (v / v) of the concentration of the hop-containing distillate with respect to the beer-taste beverages from the viewpoint of obtaining the effect of improving the flavor of the beer-taste beverages.
  • 0.01% (v / v) of the concentration of the hop-containing distillate with respect to the beer-taste beverages from the viewpoint of obtaining the effect of improving the flavor of the beer-taste beverages.
  • the amount of the flavor-improving agent for beer-taste beverages added is preferably the concentration of the hop-containing distilled liquid, preferably the beer taste.
  • the concentration of the hop-containing distilled liquid preferably the beer taste.
  • the timing is not limited, and the beer-taste beverage can be added at an appropriate step in the manufacturing process of the beer-taste beverage.
  • the beer-taste beverage can be added at an appropriate step in the manufacturing process of the beer-taste beverage.
  • it may be any step such as a cooling step after boiling wort, a fermentation step or an aging step, but the more the step of adding is the previous step, the more each of the flavor improving agents in the flavor improving agent. It is desirable after the completion of the post-fermentation step because the concentration of the components may fluctuate.
  • it is added to liqueurs it is necessary to add it before the end of main fermentation under tax law, so it is desirable to add it before the start of main fermentation and immediately before the end of main fermentation.
  • beer-taste beverages for which the flavor is to be improved were prepared.
  • a beer-taste beverage was produced using a 200 L scale brewing facility. 40 kg of the fermentation raw material and 160 L of the raw material water were put into the charging tank, and the mixture in the charging tank was heated according to a conventional method to produce a saccharified solution. The obtained saccharified solution was filtered, hops were added to the obtained filtrate, and then the mixture was boiled to obtain a wort boiling solution. The wort boiling liquid was cooled.
  • the brewer's yeast was inoculated into this cold barley broth and fermented at about 10 ° C. for 7 days, and then the brewer's yeast was removed. The tank was transferred and the fermented liquid was aged. The fermented liquid after aging was filtered to obtain a beer-taste beverage having a target malt ratio of 48%.
  • Example 1 A flavor improver for beer-taste beverages was prepared according to Example 1 and Comparative Example 1.
  • Example 1> Manufacturing of hop-containing distillate A
  • Crushed malt, cornstarch and water were put into the charging kettle for gelatinization and liquefaction.
  • crushed malt and warm water were put into the charging tank, protein was paused, and then the liquid was transferred from the charging kettle to the charging tank for saccharification.
  • the crushed malt was added so that the malt ratio was 70% (w / w).
  • This saccharified solution was filtered through a filter tank, Reuters, then transferred to a boiling pot, hops were added, and the mixture was boiled for 60 minutes. After boiling, hot water for evaporation was added, the hot trove was removed in a whirlpool tank, and the mixture was cooled to 10 ° C. using a plate cooler to obtain a cold barley broth boiling liquid.
  • Saccharomyces cerevisiae was added to this cold barley broth and fermented at around 10 ° C. for 7 days, and then brewer's yeast was removed. The tank was transferred and the fermented liquid was aged. Then, degassed water was added to dilute the mixture, and the mixture was filtered through diatomaceous earth to obtain a brewer's yeast fermented liquid.
  • the obtained brewer's yeast fermented liquid was sprayed into a degassing tank under a reduced pressure of around 90 mbar to remove carbon dioxide gas, and then heated to around 50 ° C. using a plate cooler. Then, it was brought into contact with steam heated to around 50 ° C. in a reduced pressure column near 90 mbar to adsorb the volatile components to the steam, and the alcohol and the volatile components were recovered to obtain a hop-containing distilled liquid A.
  • the components of the obtained hop-containing distillate A are shown in Table 1.
  • hop-containing distillate B Manufacturing of hop-containing distillate B
  • the hop-containing distillate B was prepared in the same manner as in the hop-containing distillate A except that the type of hops added to the saccharified liquid was changed and the amount of degassed water added to the fermented liquid after aging was changed. Obtained.
  • the components of the obtained hop-containing distillate B are shown in Table 1.
  • hop-containing distillate C Manufacturing of hop-containing distillate C
  • a hop-containing distillate C was obtained in the same manner as for the hop-containing distillate B except that the cornstarch charged into the charging kettle was replaced with barley flakes.
  • the components of the obtained hop-containing distillate C are shown in Table 1.
  • hop-containing distillate D Manufacturing of hop-containing distillate D
  • a hop-containing distillate D was obtained in the same manner as for the hop-containing distillate A except that the amount of degassed water added to the fermented liquid after aging was changed.
  • the components of the obtained hop-containing distillate D are shown in Table 1.
  • Example 2 Comparative Example 2 and Comparative Example 3, a flavor improvement test of a beer-taste beverage was conducted using a flavor-improving agent for a beer-taste beverage.
  • Example 2 By mixing the malt ratio 48% beer taste beverage of Production Example 1 and the hop-containing distillate A of Example 1 at a predetermined ratio (volume ratio), 1 L of beer taste beverage was prepared, and these were prepared as Samples 1 to 6. And said. After that, these samples were subjected to sensory evaluation by 6 trained panelists. The evaluation items were refreshing feeling (no feeling of swelling), complex taste derived from brewing, gorgeous aroma, and complex aroma derived from brewing, and each item was evaluated on a 5-point scale.
  • the score of sample 1 is set to 3, 4 if it feels a little strong, 5 if it feels strong, 2 if it feels a little weak, 1 if it feels weak, and finally the average of the scores of 6 people.
  • the score of all items was 3.5 or more, the overall evaluation was " ⁇ ", and when it was 4.0 or more, the overall evaluation was " ⁇ ".
  • Table 2 The results are shown in Table 2.

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Abstract

Le problème abordé par la présente invention est de fournir un additif qui peut conférer un arôme de type bière à une boisson au goût de bière ayant un arôme de type bière faible, ou qui peut renforcer ledit arôme de type bière. Le moyen pour résoudre ce problème est un liquide distillé d'un liquide obtenu par vieillissement et fermentation, avec la levure de brasserie, le moût qui contient du houblon, ledit liquide distillé ayant une concentration en éthanol d'au moins 10 % (v/v).
PCT/JP2021/029627 2020-08-18 2021-08-11 Liquide distillé et renforçateur d'arôme pour boisson au goût de bière WO2022039084A1 (fr)

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Cited By (1)

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Publication number Priority date Publication date Assignee Title
JP7372420B1 (ja) 2022-09-30 2023-10-31 サッポロビール株式会社 ビールテイスト飲料

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