JP2015116126A - Method for adjusting flavor of malt fermented beverage - Google Patents
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本発明は麦芽発酵飲料の香味を調節する方法に関し、特に、麦芽発酵飲料の香気の生成を抑制する方法に関する。 The present invention relates to a method for adjusting the flavor of a malt fermented beverage, and more particularly, to a method for suppressing the generation of aroma of a malt fermented beverage.
「麦芽発酵飲料」は、被発酵液として麦汁を使用して製造されるビール様飲料である。
ここで「ビール様」とは、味及び香りがビールと類似であることをいう。「ビール」とは麦芽、ホップ、及び水を原料として、これらを発酵させて得られる飲料をいう。例えば、日本の酒税法上の名称におけるビール、発泡酒、リキュール類などは、「麦芽発酵飲料」に含まれる。
A “malt fermented beverage” is a beer-like beverage produced using wort as a fermented liquid.
Here, “beer-like” means that taste and aroma are similar to beer. “Beer” refers to a beverage obtained by fermenting malt, hops, and water as raw materials. For example, beer, happoshu, liqueurs and the like under the name of the Japanese liquor tax law are included in “malt fermented beverages”.
「麦汁」は、麦芽を含む穀類を粉砕し、副原料及び水と混合して加熱することによりデンプンを糖化し、得られる糖化液にホップを加えて、要すれば更に煮沸して製造される。麦芽等を水と共に加熱する過程は、一般に、糖化と呼ばれ、糖化液を煮沸する過程は麦汁煮沸と呼ばれる。通常、麦汁という文言の意味には、糖化後に得られる糖化液も含まれる。麦芽及び副原料等の糖化に供される原料を「被糖化原料」という。 "Wort" is produced by pulverizing cereals containing malt, saccharifying starch by mixing and heating with auxiliary ingredients and water, adding hops to the resulting saccharified solution, and further boiling if necessary. The The process of heating malt or the like with water is generally called saccharification, and the process of boiling the saccharified solution is called wort boiling. Usually, the meaning of the word wort includes a saccharified solution obtained after saccharification. Raw materials used for saccharification such as malt and auxiliary materials are called “saccharified raw materials”.
麦芽発酵飲料の香味を決定する重要な要素に、発酵中に生成する香気成分がある。香気成分は酵母の代謝産物であり、その種類及び生成量は麦汁の発酵状態によって決定される。麦汁の発酵状態は、酵母の種類、酵母に与える栄養の種類及び量、発酵温度、発酵時間、酸素量等の発酵条件に依存して変化する。尚、香味とは香り及び味を意味し、香気とは香りを意味する。 An important element that determines the flavor of a malt fermented beverage is an aroma component produced during fermentation. The aroma component is a metabolite of yeast, and its type and production amount are determined by the fermentation state of wort. The fermentation state of wort changes depending on the fermentation conditions such as the type of yeast, the type and amount of nutrition given to the yeast, the fermentation temperature, the fermentation time, and the amount of oxygen. The flavor means scent and taste, and the fragrance means scent.
特許文献１には、ビールや雑酒のような発酵アルコール飲料の製造方法において、原料の一部に該小麦グルテンや大豆タンパクのようなビール酵母高資化性アミノ酸高含有蛋白原料の分解物又はその調製物を用いることにより、ビール酵母による発酵を促進して、発酵アルコール飲料の味覚・風味を増進させることが記載されている。 In Patent Document 1, in a method for producing a fermented alcoholic beverage such as beer or miscellaneous wine, a degradation product of a brewer's yeast high-efficiency amino acid-rich protein raw material such as wheat gluten or soybean protein is used as a part of the raw material. It is described that by using the preparation, fermentation by brewer's yeast is promoted to enhance the taste and flavor of the fermented alcoholic beverage.
特許文献２には、とうもろこしタンパク分解物が分枝アミノ酸の１つであるロイシンを麦芽などに比べ豊富に含むこと、および、これを発酵液のアミノ酸源として添加し酵母発酵した場合、飲料中の酢酸イソアミル含量は非常に高くなり、麦芽を全くまたは少量しか原料に使用しなくても発酵飲料にビール様の風味を与えうることが記載されている。 In Patent Document 2, corn proteolysate contains leucine, which is one of the branched amino acids, more abundantly than malt, and when it is added as an amino acid source of the fermentation broth and fermented with yeast, It is described that the content of isoamyl acetate becomes very high, and it is possible to give a fermented beverage a beer-like flavor with no or only a small amount of malt used as a raw material.
特許文献３には、麦汁に酵母を添加して発酵させる発酵麦芽飲料の製造において、発酵タンクへ酵母を添加した後の発酵時に、一定時間通気を行うことにより、発酵を促進し、尚且つ香味バランスのとれた優れた香味の発酵麦芽飲料を製造することが記載されている。 In Patent Document 3, in the production of a fermented malt beverage that is fermented by adding yeast to wort, the fermentation is promoted by aeration for a certain time during fermentation after adding yeast to the fermentation tank, and It describes that a fermented malt beverage having an excellent flavor with a well-balanced flavor can be produced.
従来、麦芽発酵飲料の香味を調節する方法として、発酵工程で酵母が資化するアミノ酸量を増大させたり、発酵時に一定時間通気を行うことにより、発酵を増進させる方法が知られている。アミノ酸は酵母が増殖するために欠かせない栄養素であり、不足すると酵母の代謝機能に異常が生じ、発酵不順臭と呼ばれる不快臭が発生しやすくなる。他方、アミノ酸は酵母によって代謝されることにより高級アルコール又はエステル等の香気成分に変化し、麦芽発酵飲料に発酵香を付与する成分である。 Conventionally, as a method of adjusting the flavor of a malt fermented beverage, a method of increasing fermentation by increasing the amount of amino acids utilized by yeast in a fermentation process or by aeration for a certain time during fermentation is known. Amino acids are indispensable nutrients for yeast growth, and if they are deficient, abnormalities occur in the metabolic function of the yeast, and an unpleasant odor called a fermented odor is likely to occur. On the other hand, an amino acid is a component that changes into an aromatic component such as a higher alcohol or an ester by being metabolized by yeast and imparts a fermented incense to a malt fermented beverage.
例えば、被糖化原料として使用する麦芽量を減らす等して麦汁中のアミノ酸量が減少した場合には、そのまま発酵を行うと、麦芽に由来する旨味、コク感が損なわれ、しかも発酵が充分に進行せず、発酵不順臭が発生する。かかる場合に上記従来の技術を利用すると、発酵不順臭を発生させることなく、香気成分量を増加させ、麦芽発酵飲料の発酵香を補うことができる。 For example, when the amount of amino acids in the wort is reduced by reducing the amount of malt used as a saccharified raw material, if the fermentation is carried out as it is, the taste and richness derived from the malt are impaired, and the fermentation is sufficient. It does not proceed to the end, and an irregular fermentation odor occurs. In such a case, when the conventional technique is used, the amount of aroma components can be increased without generating an irregular fermentation odor, and the fermented aroma of the malt fermented beverage can be supplemented.
しかしながら上記従来技術では、発酵不順臭の改善や、高級アルコール及びエステル等の香気成分の増大による発酵香の付与には効果があるものの、麦芽発酵飲料の香気が強くなるため、強い香気を必要としない麦芽発酵飲料（例えばピルスナータイプのビール類）で採用する事は困難であった。 However, in the above-mentioned prior art, although there is an effect in improving fermented odor and in imparting fermented incense by increasing aroma components such as higher alcohols and esters, the aroma of malt fermented beverages becomes stronger, so a strong aroma is required. It has been difficult to employ in malt fermented beverages that do not (eg Pilsner type beers).
本発明は、上記従来の問題を解決するものであり、その目的とするところは、発酵不順臭を発生させず、しかも香気の生成が調節された「麦芽発酵飲料」の製造方法を提供することにある。 The present invention solves the above-mentioned conventional problems, and an object of the present invention is to provide a method for producing a “malt fermented drink” that does not generate an irregular fermentation odor and is controlled in the generation of aroma. It is in.
本発明者は、上記課題を解決すべく鋭意検討する中で、「麦芽発酵飲料」に、特定のアミノ酸を添加することで、発酵による高級アルコールの香気成分の生成を制御することが可能であることを見い出し、本発明を完成するに至った。 While the present inventor has intensively studied to solve the above-mentioned problems, it is possible to control the production of aroma components of higher alcohol by fermentation by adding a specific amino acid to “malt fermented beverage”. As a result, the present invention has been completed.
すなわち具体的に本発明は、２５重量％を超える量の麦芽を含む被糖化原料を糖化して得られる麦汁を、酵母を用いて発酵させて得られる麦芽発酵飲料の香味を調節する方法であって、発酵が完了する前の麦汁にａ群アミノ酸を添加する工程を包含する麦芽発酵飲料の香味を調節する方法を提供する。 Specifically, the present invention is a method for adjusting the flavor of a malt fermented beverage obtained by fermenting wort obtained by saccharifying a saccharified raw material containing malt in an amount exceeding 25% by weight using yeast. And the method of adjusting the flavor of the malt fermented drink including the process of adding group a amino acid to wort before fermentation is completed is provided.
ある一形態においては、前記ａ群アミノ酸がアスパラギン、アスパラギン酸、アルギニン、グルタミン、グルタミン酸及びセリンからなる群から選択される少なくとも一種である。 In one certain form, the said a group amino acid is at least 1 type selected from the group which consists of asparagine, aspartic acid, arginine, glutamine, glutamic acid, and serine.
ある一形態においては、前記ａ群アミノ酸の添加量は、麦汁１ｋｌ当り０．０１ｋｇ以上になる量である。 In one certain form, the addition amount of the said a group amino acid is the quantity used as 0.01 kg or more per 1 kl of wort.
ある一形態においては、前記ａ群アミノ酸の添加量は、麦汁１ｋｌ当り０．５〜２．０ｋｇになる量である。 In one certain form, the addition amount of the said a group amino acid is the quantity used as 0.5-2.0 kg per 1 kl of wort.
ある一形態においては、前記発酵が完了する前の麦汁は発酵に供する前の麦汁である。 In one certain form, wort before the said fermentation is completed is wort before using for fermentation.
また、本発明は、上記いずれかに記載の方法によって香味が調節された麦芽発酵飲料を提供する。 Moreover, this invention provides the malt fermented drink by which the flavor was adjusted by the method in any one of the said.
また、本発明は、２５重量％を超える量の麦芽を含む被糖化原料を糖化して得られる麦汁を、酵母を用いて発酵させて得られる麦芽発酵飲料の香気を低減する方法であって、発酵が完了する前の麦汁にａ群アミノ酸を添加する工程を包含する麦芽発酵飲料の香気を低減する方法を提供する。 The present invention also relates to a method for reducing the aroma of a fermented malt beverage obtained by fermenting wort obtained by saccharifying a saccharified raw material containing malt in an amount exceeding 25% by weight using yeast. The method of reducing the aroma of the malt fermented drink including the process of adding a group a amino acid to wort before completion of fermentation is provided.
本発明によれば、麦芽発酵飲料の製造において、発酵不順臭を発生させず、しかも発酵による高級アルコールの生成を調節する方法が提供される。本発明の方法によれば、麦芽や大麦、または他の植物性原料のたんぱく質等に由来する旨味、コク感を維持しながら高級アルコールの生成を調節することにより、香気、旨味、コク感のバランスをとるという、麦芽発酵飲料の香味の調節が可能になる。 ADVANTAGE OF THE INVENTION According to this invention, in the manufacture of malt fermented drinks, the method of adjusting the production | generation of the higher alcohol by fermentation, without generating an irregular fermentation odor and fermenting is provided. According to the method of the present invention, the balance of aroma, umami, and richness can be achieved by adjusting the production of higher alcohols while maintaining the umami and richness derived from proteins such as malt, barley, or other vegetable raw materials. The flavor of the malt fermented beverage can be adjusted.
本発明における麦芽発酵飲料の製造は、発酵工程が完了する前に、特定のアミノ酸を添加すること以外は、一般的な麦芽発酵飲料を製造する際に通常行われる方法及び条件に従って行われる。 Manufacture of the malt fermented drink in this invention is performed according to the method and conditions normally performed when manufacturing a general malt fermented drink except adding a specific amino acid before a fermentation process is completed.
被糖化原料を糖化する操作はビールを製造する際に通常行われる方法及び条件に従って行われる。例えば、まず、麦芽の破砕物、大麦等の副原料、及び温水を仕込槽に加えて混合してマイシェを調製する。マイシェの調製は、常法により行うことができ、例えば、３５〜５０℃で２０〜９０分間保持することにより行うことができる。また、必要に応じて、主原料と副原料以外にも、後述する糖化酵素やプロテアーゼ等の酵素剤や、スパイスやハーブ類等の香味成分等を添加してもよい。 The operation of saccharifying the saccharified raw material is performed according to a method and conditions usually performed when producing beer. For example, first, a mash is prepared by adding malt crushed material, auxiliary materials such as barley, and warm water to a charging tank and mixing them. Miche can be prepared by a conventional method, for example, by holding at 35 to 50 ° C. for 20 to 90 minutes. Moreover, you may add enzyme components, such as the saccharification enzyme and protease mentioned later, flavor components, such as spices and herbs, etc. other than the main raw material and an auxiliary | assistant raw material as needed.
その後、該マイシェを徐々に昇温して所定の温度で一定期間保持することにより、麦芽由来の酵素やマイシェに添加した酵素を利用して、澱粉質を糖化させる。糖化処理時の温度や時間は、用いる酵素の種類やマイシェの量、目的とする麦芽アルコール飲料の品質等を考慮して、適宜決定することができ、例えば、６０〜７２℃にて３０〜９０分間保持することにより行うことができる。糖化処理後、７６〜７８℃で１０分間程度保持した後、マイシェを麦汁濾過槽にて濾過することにより、透明な糖化液を得る。 Then, the starch is gradually saccharified using the malt-derived enzyme and the enzyme added to the mash by gradually raising the temperature of the mash and holding it at a predetermined temperature for a certain period of time. The temperature and time during the saccharification treatment can be appropriately determined in consideration of the type of enzyme to be used, the amount of miche, the quality of the target malt alcoholic beverage, and the like. This can be done by holding for a minute. After maintaining the saccharification treatment at 76 to 78 ° C. for about 10 minutes, the mash is filtered in a wort filtration tank to obtain a transparent saccharified solution.
上記副原料とは、麦芽とホップ以外の原料を意味する。該副原料として、例えば、大麦、小麦、コーンスターチ、コーングリッツ、米、こうりゃん等の澱粉原料や、液糖や砂糖等の糖質原料がある。ここで、液糖とは、澱粉質を酸又は糖化酵素により分解、糖化して製造されたものであり、主にグルコース、マルトース、マルトトリオース等が含まれている。その他、香味を付与又は改善することを目的として用いられるスパイス類、ハーブ類、及び果物等も、副原料に含まれる。 The said auxiliary material means raw materials other than malt and a hop. Examples of the auxiliary raw material include starch raw materials such as barley, wheat, corn starch, corn grits, rice and corn, and saccharide raw materials such as liquid sugar and sugar. Here, the liquid sugar is produced by decomposing and saccharifying starchy substances with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose and the like. In addition, spices, herbs, fruits and the like used for the purpose of imparting or improving flavor are also included in the auxiliary materials.
上記糖化酵素とは、澱粉質を分解して糖を生成する酵素を意味する。該糖化酵素として、例えば、α−アミラーゼ、グルコアミラーゼ、プルナラーゼ等がある。 The saccharifying enzyme means an enzyme that decomposes starch and produces sugar. Examples of the saccharifying enzyme include α-amylase, glucoamylase, and prunalase.
被糖化原料は麦芽を含む。被糖化原料中の麦芽の含有量は、特に限定されないが、例えば１０重量％以上、好ましくは２５重量％を超える量、より好ましくは３０重量％以上、更に好ましくは５０重量％以上である。被糖化原料は麦芽１００％であってもよい。被糖化原料中の麦芽の含有量が多いほど、得られる麦芽発酵飲料の麦芽由来の旨味やコク感が強くなる。また、被糖化原料中の麦芽の含有量が多いほど得られる麦汁中の窒素化合物の含有量が多くなり、窒素化合物の代謝産物に由来する香気は一般的に強くなる。 The saccharified raw material contains malt. The content of malt in the saccharified raw material is not particularly limited, but is, for example, 10% by weight or more, preferably more than 25% by weight, more preferably 30% by weight or more, and further preferably 50% by weight or more. The saccharified raw material may be 100% malt. The greater the content of malt in the saccharified raw material, the stronger the taste and richness derived from the malt of the resulting malt fermented beverage. Further, as the content of malt in the saccharified raw material increases, the content of the nitrogen compound in the wort obtained increases, and the aroma derived from the metabolite of the nitrogen compound generally becomes stronger.
麦汁煮沸を行う場合は、ビールを製造する際に通常行われる方法及び条件に従って行えばよい。例えば、糖化液を煮沸釜に移し、ホップを加えて煮沸する。ホップは、煮沸開始から煮沸終了前であればどの段階で混合してもよい。煮沸した糖化液を、ワールプールと呼ばれる沈殿槽に移し、煮沸により生じたホップ粕や凝固した蛋白質等を除去した後、プレートクーラーにより適切な発酵温度まで冷却する。上記麦汁煮沸の操作により、麦汁が得られる。 What is necessary is just to perform according to the method and conditions normally performed when manufacturing beer when boiling wort. For example, the saccharified solution is transferred to a boiling kettle, and hops are added to boil. Hops may be mixed at any stage from the start of boiling to the end of boiling. The boiled saccharified solution is transferred to a precipitation tank called a whirlpool, and after removing hop koji and coagulated protein produced by the boil, it is cooled to an appropriate fermentation temperature by a plate cooler. By the operation of boiling the wort, wort is obtained.
麦汁は、次いで、発酵させる。発酵の操作は常法に従って行えばよい。例えば、冷却した糖化液に酵母を接種して、発酵タンクに移し、発酵を行う。麦汁に摂取する酵母の種類は目的とする香味を考慮して選択する。 The wort is then fermented. The operation of fermentation may be performed according to a conventional method. For example, yeast is inoculated into the cooled saccharified solution, transferred to a fermentation tank, and fermented. The kind of yeast ingested into the wort is selected in consideration of the target flavor.
麦芽発酵飲料の香味の調節は、発酵条件を適宜選択することにより行う。例えば、次に説明する発酵条件を組み合わせて選択することにより、得られる麦芽発酵飲料の香気を増減することができ、麦芽発酵飲料の香味を調節可能な範囲又は自由度が増大する。 The flavor of the malt fermented beverage is adjusted by appropriately selecting the fermentation conditions. For example, by combining and selecting the fermentation conditions described below, the aroma of the resulting malt fermented beverage can be increased or decreased, and the range or degree of freedom in which the flavor of the malt fermented beverage can be adjusted increases.
麦汁の発酵を行う際には、麦汁にａ群アミノ酸を添加する。ここでいうアミノ酸には、アミノ酸そのもの及びアミノ酸誘導体が含まれる。アミノ酸誘導体とはアミノ酸を改変した物質であって、アミノ酸としての性質を実質的に維持している物質をいう。アミノ酸誘導体には、例えば、アミノ酸塩及びアミノ酸水和物が含まれる。 When fermenting wort, a group amino acid is added to wort. The amino acid herein includes amino acids themselves and amino acid derivatives. An amino acid derivative refers to a substance obtained by modifying an amino acid and substantially maintaining the properties as an amino acid. Amino acid derivatives include, for example, amino acid salts and amino acid hydrates.
酵母はアミノ酸をランダムに取り込む訳ではなく、ａ群、ｂ群、ｃ群の順に優先順位をつけてアミノ酸を取り込む。特にビールの香気に影響する高級アルコールには、イソブタノール、イソアミルアルコール、βフェネチルアルコールが挙げられる。これらの高級アルコールの前駆体となるアミノ酸はb群、ｃ群に分類される。ａ群アミノ酸を添加する事で、酵母のｂ、ｃ群アミノ酸の取込みが抑制され、高級アルコールが減少する。高級アルコール生成量が低減される結果、得られる発酵麦芽飲料の香気は低減される。 Yeast does not take in amino acids at random, but takes in amino acids in the order of group a, b, and c. In particular, higher alcohols that affect the aroma of beer include isobutanol, isoamyl alcohol, and β-phenethyl alcohol. The amino acids that are precursors of these higher alcohols are classified into groups b and c. By adding the a group amino acid, the uptake of the b and c group amino acids of the yeast is suppressed, and the higher alcohol is reduced. As a result of the higher alcohol production, the aroma of the resulting fermented malt beverage is reduced.
尚、酵母により利用される麦汁中のアミノ酸はその使用される順序によって、次のように分類されている（Jones & Pierce, 1964）。
ａ群：発酵が始まって直ぐに使用されるアミノ酸［アスパラギン、アスパラギン酸、アルギニン、グルタミン、グルタミン酸、スレオニン、セリン、リジン］。
ｂ群：発酵期間全体にわたって使用されるアミノ酸［イソロイシン、バリン、ヒスチジン、メチオニン、ロイシン］。
ｃ群：グループＡが大部分使用された後に使用されるアミノ酸［アラニン、アンモニア、グリシン、チロシン、トリプトファン、フェニルアラニン］。
ｄ群：ほとんど使用されないアミノ酸［プロリン］。
The amino acids in wort used by yeast are classified as follows according to the order in which they are used (Jones & Pierce, 1964).
Group a: amino acids [asparagine, aspartic acid, arginine, glutamine, glutamic acid, threonine, serine, lysine] used immediately after the start of fermentation.
Group b: Amino acids [isoleucine, valine, histidine, methionine, leucine] used throughout the fermentation period.
Group c: Amino acids [alanine, ammonia, glycine, tyrosine, tryptophan, phenylalanine] used after group A is mostly used.
d group: A rarely used amino acid [proline].
ａ群アミノ酸の中でも好ましいものはアスパラギン、アスパラギン酸、アルギニン、グルタミン、グルタミン酸及びセリンから成る群から選択される少なくとも一種である。スレオニン、リジンを唯一の窒素源とした培地において、酵母の増殖速度が著しく低下する事がある（Cooper, T. G. (1982) Nitrogen Metabolism in Saccharomyces cerevisiae. In The Molecular Biology of The yeast Saccharomyces; Metabolism and Gene Expression (Eds J. N. Strathern, E. W. Jones and J. R. Broach). 39-99. US. Cold Spring Horbor Laboratory）。 Preferred among the group a amino acids is at least one selected from the group consisting of asparagine, aspartic acid, arginine, glutamine, glutamic acid and serine. In a medium containing threonine and lysine as the only nitrogen source, the yeast growth rate may be significantly reduced (Cooper, TG (1982) Nitrogen Metabolism in Saccharomyces cerevisiae. In The Molecular Biology of The yeast Saccharomyces; Metabolism and Gene Expression (Eds JN Strathern, EW Jones and JR Broach). 39-99. US. Cold Spring Horbor Laboratory).
より好ましいａ群アミノ酸は、アスパラギン、アスパラギン酸、グルタミン及びグルタミン酸から成る群から選択される少なくとも一種である。特に好ましいａ群アミノ酸はグルタミン及びグルタミン酸である。麦汁に添加するａ群アミノ酸は１種類であっても、２種類以上であってもよい。 A more preferred group a amino acid is at least one selected from the group consisting of asparagine, aspartic acid, glutamine and glutamic acid. Particularly preferred group a amino acids are glutamine and glutamic acid. The group a amino acid added to the wort may be one type or two or more types.
ａ群アミノ酸の添加量は特に限定されない。発酵が完了するまでに酵母が取り込むアミノ酸の量及び得られる麦芽発酵飲料の香気の強弱を考慮して決定すればよい。 The amount of the a-group amino acid added is not particularly limited. It may be determined in consideration of the amount of amino acids taken in by the yeast until the completion of fermentation and the intensity of the aroma of the resulting malt fermented beverage.
好ましい一形態においては、ａ群アミノ酸の添加量は、麦汁１ＫＬ当りに０．０１ｋｇ以上、より好ましくは０．１〜３．０ｋｇ、さらに好ましくは０．２〜２ｋｇである。 In a preferred embodiment, the added amount of the a-group amino acid is 0.01 kg or more per 1 KL of wort, more preferably 0.1 to 3.0 kg, and still more preferably 0.2 to 2 kg.
ａ群アミノ酸を添加する時期は麦汁の発酵が完了する前であれば特に限定されない。ａ群アミノ酸の酵母による取り込みが開始される時期及び得られる麦芽発酵飲料の香気の強弱を考慮して決定すればよい。得られる麦芽発酵飲料の香気はａ群アミノ酸の添加時期が早いほど低減する。好ましい一形態においては、ａ群アミノ酸は発酵に供される前の麦汁に添加される。つまり、この場合、ａ群アミノ酸の添加時期は発酵が開始される前である。 The timing for adding the group a amino acid is not particularly limited as long as the fermentation of the wort is completed. What is necessary is just to determine in consideration of the time when uptake | capture by the yeast of a group a amino acid is started, and the strength of the aroma of the malt fermented drink obtained. The aroma of the resulting malt fermented beverage decreases as the addition time of the group a amino acid increases. In a preferred embodiment, the group a amino acid is added to the wort before being subjected to fermentation. That is, in this case, the addition time of the group a amino acid is before the start of fermentation.
麦汁に接種する酵母の量は発酵条件に依存して変化するが、麦汁１ｍｌ当たり５×１０６〜５０×１０６個、好ましくは１０×１０６〜３０×１０６個、より好ましくは１５×１０６〜２５×１０６個の範囲から選択される。 The amount of yeast inoculated into the wort varies depending on the fermentation conditions, but is 5 × 10 6 to 50 × 10 6 , preferably 10 × 10 6 to 30 × 10 6 , more preferably 1 ml of wort. It is selected from the range of 15 × 10 6 to 25 × 10 6 .
発酵温度は発酵条件に依存して変化するが、０〜２５℃、好ましくは５〜２０℃、より好ましくは１０〜１５℃の範囲から選択される。得られる麦芽発酵飲料の香気は発酵温度が高いほど増加する。発酵温度が２５℃を越えると、使用する酵母の種類に依存して発酵が正常に進行しない場合がある。 Although fermentation temperature changes depending on fermentation conditions, it is selected from the range of 0-25 degreeC, Preferably it is 5-20 degreeC, More preferably, it is 10-15 degreeC. The aroma of the resulting malt fermented beverage increases as the fermentation temperature increases. When fermentation temperature exceeds 25 degreeC, depending on the kind of yeast to be used, fermentation may not advance normally.
発酵期間は発酵条件に依存して変化するが、１〜２０日、好ましくは２〜１０日、より好ましくは３〜６日の範囲から選択される。 The fermentation period varies depending on the fermentation conditions, but is selected from the range of 1 to 20 days, preferably 2 to 10 days, more preferably 3 to 6 days.
さらに、熟成工程として、得られた発酵液を、貯酒タンク中で熟成させ、０℃程度の低温条件下で貯蔵し安定化させる。次いで濾過工程として、熟成後の発酵液を濾過することにより酵母及びタンパク質等を除去して、香味が調節された麦芽発酵飲料が得られる。得られた麦芽発酵飲料は香気、旨味、コク感のバランスが良く、嗜好性が優れている。 Furthermore, as a ripening step, the obtained fermentation broth is aged in a storage tank, stored under a low temperature condition of about 0 ° C., and stabilized. Subsequently, as a filtration process, yeast and protein are removed by filtering the fermented liquor after ripening, and a malt fermented beverage whose flavor is adjusted is obtained. The obtained malt fermented drink has a good balance of aroma, umami, and richness, and has excellent palatability.
以下の実施例により本発明を更に具体的に説明するが、本発明はこれらに限定されない。 The following examples further illustrate the present invention, but the present invention is not limited thereto.
実施例１
試験に供した麦汁は、原料に麦芽、スターチ、コーン、米を使用し、麦芽の割合が７０重量％になるよう原料の配合を調整した。まず常法に従って糖化液を製造した。得られた糖化液を麦汁ろ過槽を用いて濾過し、得られた麦汁にホップを添加した後、煮沸した。次いで、麦汁を沈降槽に移して沈殿物を分離、除去した後、約７℃に冷却した。試験サンプルには、グルタミンを冷麦汁に対して０．２、０．５、１．０、２．０ｋｇ／ｋｌになるように添加した。対照サンプルには何も添加しなかった。２Ｌ容の発酵槽に麦汁を添加し、２０×１０６ｃｅｌｌｓ／ｍｌになるようし下面発酵酵母を接種し、１０℃で８日間発酵させた。得られた発酵液の高級アルコール（イソブタノール、イソアミルアルコール、βフェネチルアルコール）濃度を測定した。また、ビール専門パネリストにより香気強度、発酵不順臭の有無を評価した。結果を表１に示す。
Example 1
For the wort used in the test, malt, starch, corn, and rice were used as raw materials, and the blending of raw materials was adjusted so that the ratio of malt was 70% by weight. First, a saccharified solution was produced according to a conventional method. The obtained saccharified solution was filtered using a wort filtration tank, and hops were added to the obtained wort, followed by boiling. Next, the wort was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 7 ° C. To the test samples, glutamine was added to 0.2, 0.5, 1.0, and 2.0 kg / kl with respect to the cold wort. Nothing was added to the control sample. Wort was added to a 2 L fermentor, and the bottom fermentation yeast was inoculated so as to be 20 × 10 6 cells / ml and fermented at 10 ° C. for 8 days. The concentration of higher alcohol (isobutanol, isoamyl alcohol, β-phenethyl alcohol) in the obtained fermentation broth was measured. In addition, a panelist specializing in beer was evaluated for aroma intensity and presence or absence of unsatisfactory fermentation. The results are shown in Table 1.
この結果、グルタミンを添加した試験サンプルでは、全ての添加条件において高級アルコールが低減されていた。また、ビール専門パネリストによる評価において、香気強度が低下していた。また、試験、対照ともに発酵不順臭は感じられなかった。 As a result, in the test sample to which glutamine was added, higher alcohol was reduced under all the addition conditions. Moreover, in the evaluation by a beer panelist, the fragrance intensity was reduced. In addition, the fermentation odor was not felt in both the test and the control.
実施例２
試験に供した麦汁は、原料に麦芽、スターチ、コーン、米を使用し、麦芽の割合が７０重量％になるよう原料の配合を調整した。まず常法に従って糖化液を製造した。得られた糖化液を麦汁ろ過槽を用いて濾過し、得られた麦汁にホップを添加した後、煮沸した。次いで、麦汁を沈降槽に移して沈殿物を分離、除去した後、約７℃に冷却した。試験サンプルには、a群アミノ酸であるグルタミン、グルタミン酸ナトリウム、アスパラギン一水和物、アスパラギン酸ナトリウム、セリンを冷麦汁に対してそれぞれ１．０ｋｇ／ｋｌになるように添加した。対照サンプルには何も添加しなかった。２Ｌ容の発酵槽に麦汁を添加し、２０×１０６cells／mlになるよう下面発酵酵母を接種し、１０℃で８日間発酵させた。得られた発酵液の高級アルコール（イソブタノール、イソアミルアルコール、βフェネチルアルコール）濃度を測定した。また、ビール専門パネリストにより香気強度、発酵不順臭の有無を評価した。結果を表２に示す。
Example 2
For the wort used in the test, malt, starch, corn, and rice were used as raw materials, and the blending of raw materials was adjusted so that the ratio of malt was 70% by weight. First, a saccharified solution was produced according to a conventional method. The obtained saccharified solution was filtered using a wort filtration tank, and hops were added to the obtained wort, followed by boiling. Next, the wort was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 7 ° C. To the test sample, glutamine, sodium glutamate, asparagine monohydrate, sodium aspartate, and serine, which are group a amino acids, were added at 1.0 kg / kl with respect to cold wort. Nothing was added to the control sample. Wort was added to a 2 L fermentor, and the bottom fermentation yeast was inoculated to 20 × 10 6 cells / ml and fermented at 10 ° C. for 8 days. The concentration of higher alcohol (isobutanol, isoamyl alcohol, β-phenethyl alcohol) in the obtained fermentation broth was measured. In addition, a panelist specializing in beer was evaluated for aroma intensity and presence or absence of unsatisfactory fermentation. The results are shown in Table 2.
この結果、グルタミン、グルタミン酸ナトリウム、アスパラギン一水和物、アスパラギン酸ナトリウム、セリンを添加した試験サンプルでは、何も添加しなかった対照サンプルと比べて高級アルコールが低減されていた。また、ビール専門パネリストによる評価において、香気強度が低下していた。また、試験、対照ともに発酵不順臭は感じられなかった。 As a result, higher alcohol was reduced in the test sample to which glutamine, sodium glutamate, asparagine monohydrate, sodium aspartate, and serine were added as compared to the control sample to which nothing was added. Moreover, in the evaluation by a beer panelist, the fragrance intensity was reduced. In addition, the fermentation odor was not felt in both the test and the control.
実施例３
試験に供した麦汁は、原料に麦芽、大麦、スターチ、コーンを使用し、麦芽の割合が４８重量％になるよう原料の配合を調整した。まず常法に従って糖化液を製造した。得られた糖化液を麦汁ろ過槽を用いて濾過し、得られた麦汁にホップを添加した後、煮沸した。次いで、麦汁を沈降槽に移して沈殿物を分離、除去した後、約７℃に冷却した。発酵には５，０００Ｌ容の発酵槽を用い、２０×１０６ｃｅｌｌｓ／ｍｌになるよう下面発酵酵母を接種した。試験１は１０℃で７日間発酵させた。試験２では１５℃で５日間発酵させた。試験３ではグルタミンを冷麦汁に対して０．８ｋｇ／ｋｌになるように添加し、１５℃で５日間発酵させた。得られた発酵液の高級アルコール（イソブタノール、イソアミルアルコール、βフェネチルアルコール）濃度を測定した。また、ビール専門パネリストにより香気強度、発酵不順臭の有無を評価した。結果を表３に示す。
Example 3
For the wort used for the test, malt, barley, starch, and corn were used as raw materials, and the blending of raw materials was adjusted so that the ratio of malt was 48% by weight. First, a saccharified solution was produced according to a conventional method. The obtained saccharified solution was filtered using a wort filtration tank, and hops were added to the obtained wort, followed by boiling. Next, the wort was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 7 ° C. For fermentation, a 5,000 L fermentor was used, and the bottom fermentation yeast was inoculated so as to be 20 × 10 6 cells / ml. Test 1 was fermented at 10 ° C. for 7 days. In Test 2, fermentation was performed at 15 ° C. for 5 days. In Test 3, glutamine was added to the cold wort at 0.8 kg / kl and fermented at 15 ° C. for 5 days. The concentration of higher alcohol (isobutanol, isoamyl alcohol, β-phenethyl alcohol) in the obtained fermentation broth was measured. In addition, a panelist specializing in beer was evaluated for aroma intensity and presence or absence of unsatisfactory fermentation. The results are shown in Table 3.
その結果、発酵温度１０℃の試験１と比較して、発酵温度１５℃の試験２では高級アルコール生成量が増加した。またグルタミンを添加した試験３では、１５℃で発酵させたにもかかわらず、高級アルコール生成量は抑制され、発酵温度１０℃の試験１と高級アルコール生成量は同程度であった。また、ビール専門パネリストによる評価において、試験３は試験１と同程度の香気強度であった。また、試験１、試験２、試験３のどの試験区においても発酵不順臭は感じられなかった。 As a result, compared to Test 1 at a fermentation temperature of 10 ° C., higher alcohol production was increased in Test 2 at a fermentation temperature of 15 ° C. Moreover, in Test 3 to which glutamine was added, the amount of higher alcohol produced was suppressed despite fermentation at 15 ° C., and the amount of higher alcohol produced was similar to Test 1 at a fermentation temperature of 10 ° C. Moreover, in the evaluation by a panelist specializing in beer, Test 3 had the same fragrance intensity as Test 1. In addition, no fermented odor was felt in any of the test areas of Test 1, Test 2, and Test 3.
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Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |