JP2016093118A - Beer-like sparkling drink and manufacturing method thereof - Google Patents
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Abstract
Description
本発明は、麦類を原料とし、充分な香気成分を有するにもかかわらず、プリン体濃度が低いビール様発泡性飲料及びその製造方法に関する。 The present invention relates to a beer-like sparkling beverage having a low purine concentration and a method for producing the same, despite using wheat as a raw material and having a sufficient aroma component.
ビールや発泡酒等のビール様発泡性飲料は、消費者の嗜好の多様化にともない、多種多様の商品が上市されている。特に、近年の消費者の健康志向から、プリン体含有量が低減されつつ、従来のビール等が有する香味を保持したビール様発泡性飲料が求められている。しかしながら、多くのビール様発泡性飲料ではビールらしさを維持するために麦芽を原料として用いているため、プリン体含有量が多くなってしまうという問題がある。 A wide variety of beer-like sparkling beverages such as beer and sparkling liquor have been put on the market as consumer preferences diversify. In particular, beer-like sparkling beverages that retain the flavor of conventional beer and the like while reducing the purine content are demanded from the recent consumer health orientation. However, since many beer-like sparkling beverages use malt as a raw material in order to maintain the beer-like quality, there is a problem that the purine content increases.
プリン体含有量が低減されたビール様発泡性飲料を製造する方法としては、例えば、ビールや発泡酒等の製造工程における麦汁若しくは発酵液に対して活性炭処理（例えば、特許文献１参照。）やゼオライト処理（例えば、特許文献２参照。）を行うことによりプリン体を吸着除去する方法がある。また、麦類原料を用いるビール様発泡性飲料の製造においてプリン体含有量を少なくするために、粉砕した麦類原料を予め７０℃以上の水と混合し、当該麦類原料に含まれているヌクレオシド分解酵素を失活させておくことにより、当該麦類原料から溶出されるプリン体量を抑える方法が開示されている（特許文献３参照。）。 As a method for producing a beer-like sparkling beverage with reduced purine content, for example, activated carbon treatment is applied to wort or fermentation liquor in the production process of beer, sparkling liquor, etc. (see, for example, Patent Document 1). There is a method of adsorbing and removing purine bodies by performing a zeolite treatment (see, for example, Patent Document 2). In addition, in order to reduce the purine content in the production of beer-like sparkling beverages using wheat raw materials, the pulverized wheat raw materials are mixed with water at 70 ° C. or higher in advance and are contained in the wheat raw materials. A method of suppressing the amount of purine bodies eluted from the wheat raw material by inactivating the nucleoside degrading enzyme has been disclosed (see Patent Document 3).
活性炭やゼオライトは多種多様な物質を吸着するため、活性炭処理やゼオライト処理によりプリン体以外の多くの香気成分も除去されてしまい、ビールらしさが損なわれやすいという問題がある。さらに、吸着剤処理により大きくコストがかかるという問題もある。一方で、特許文献３に記載の方法では、麦類原料からのプリン体の溶出抑制が充分であるとはいえず、消費者が期待する程度にまでプリン体含有量を低めたビール様発泡性飲料を製造するためには、麦類原料の使用量が制限されてしまうため、ビールらしい香味が不充分になる。 Since activated carbon and zeolite adsorb a wide variety of substances, many aroma components other than purine bodies are removed by the activated carbon treatment or the zeolite treatment, and there is a problem that the beer character is easily impaired. Furthermore, there is a problem that the adsorbent treatment is costly. On the other hand, in the method described in Patent Document 3, it cannot be said that suppression of elution of purine bodies from wheat raw materials is sufficient, and a beer-like foaming property in which the purine body content is reduced to the level expected by consumers. In order to produce a beverage, the amount of wheat raw material used is limited, so the flavor of beer is insufficient.
本発明は、麦類を原料とし、充分な香気成分を有するにもかかわらず、プリン体濃度が低いビール様発泡性飲料及びその製造方法を提供することを目的とする。 An object of the present invention is to provide a beer-like sparkling beverage having a low purine concentration, and a method for producing the same, despite using wheat as a raw material and having a sufficient aroma component.
本発明者らは、上記課題を解決すべく鋭意研究した結果、麦原料として、未粉砕の麦類、いわゆる全粒（丸粒）を用いることにより、麦原料から溶出されるプリン体量を抑えることができること、さらに未粉砕の麦類のほうが、従来一般的に使用されている粉砕された麦類よりもノルフラネオール（norfuraneol ；4-hydroxy-5-methyl-3(2H)-furanone）やイソオイゲノール（isoeugenol）等の香気成分が多く溶出されることを見出し、本発明を完成させた。 As a result of intensive studies to solve the above-mentioned problems, the present inventors suppress the amount of purine bodies eluted from the wheat raw material by using unground wheat, so-called whole grains (round grains) as the wheat raw material. In addition, unmilled wheat is more likely to have norfuraneol (4-hydroxy-5-methyl-3 (2H) -furanone) than pulverized wheat that is commonly used in the past. The inventors have found that a large amount of aromatic components such as isoeugenol are eluted, and have completed the present invention.
すなわち、本発明に係るビール様発泡性飲料及びその製造方法は、下記［１］〜［１３］である。
［１］ 未粉砕の麦類を原料とすることを特徴とする、ビール様発泡性飲料。
［２］ 未粉砕の麦類を発酵原料とする、前記［１］のビール様発泡性飲料。
［３］ 色度が１３°ＥＢＣ以下である、前記［１］又は［２］のビール様発泡性飲料。
［４］ プリン体濃度が８０ｍｇ／Ｌ以下である、前記［１］〜［３］のいずれかのビール様発泡性飲料。
［５］ ノルフラネオール濃度が２００〜５０００ｎｇ／Ｌであり、かつイソオイゲノール濃度が１〜１５ｎｇ／Ｌである、前記［１］〜［４］のいずれかのビール様発泡性飲料。
［６］ 未粉砕の麦類を原料として用いることを特徴とする、ビール様発泡性飲料の製造方法。
［７］ 未粉砕の麦類を原料水中で煮出し、麦汁を調製する仕込工程、
を有する、前記［６］のビール様発泡性飲料の製造方法。
［８］ 前記仕込工程において、未粉砕の麦類を７５℃以上で煮出す、前記［７］のビール様発泡性飲料の製造方法。
［９］ 前記仕込工程において、粉砕された麦類、麦類以外の穀物原料、及び糖質原料からなる群より選択される１種以上と未粉砕の麦類と原料水とを混合して調製された混合物を加温処理する、前記［７］又は［８］のビール様発泡性飲料の製造方法。
［１０］ 前記仕込工程において、未粉砕の麦類と原料水とを混合して調製された混合物を７５℃以上に加温処理し、得られた麦汁にさらに粉砕された麦類、麦類以外の穀物原料、及び糖質原料からなる群より選択される１種以上を混合して加温処理する、前記［７］又は［８］のビール様発泡性飲料の製造方法。
［１１］ 前記仕込工程において、原料として使用した麦類１ｇ当たりのプリン体溶出量が０．５ｍｇ以下である、前記［７］〜［１０］のいずれかのビール様発泡性飲料の製造方法。
［１２］ 前記未粉砕の麦類が焙燥されている、前記［６］〜［１１］のいずれかのビール様発泡性飲料の製造方法。
［１３］ さらに、前記未粉砕の麦類を発酵原料として用いる、前記［６］〜［１２］のいずれかのビール様発泡性飲料の製造方法。
That is, the beer-like sparkling beverage and the production method thereof according to the present invention are the following [1] to [13].
[1] A beer-like sparkling beverage, characterized by using unground wheat.
[2] The beer-like sparkling beverage according to [1], wherein unground wheat is used as a fermentation raw material.
[3] The beer-like sparkling beverage according to [1] or [2], wherein the chromaticity is 13 ° EBC or less.
[4] The beer-like sparkling beverage according to any one of [1] to [3], wherein the purine body concentration is 80 mg / L or less.
[5] The beer-like sparkling beverage according to any one of [1] to [4], wherein the norfuraneol concentration is 200 to 5000 ng / L and the isoeugenol concentration is 1 to 15 ng / L.
[6] A method for producing a beer-like sparkling beverage, characterized by using unground wheat as a raw material.
[7] A brewing step of boiling unground wheat in raw material water to prepare wort,
The method for producing a beer-like sparkling beverage according to the above [6].
[8] The method for producing a beer-like sparkling beverage according to [7], wherein in the preparation step, unground wheat is boiled at 75 ° C or higher.
[9] In the charging step, prepared by mixing at least one selected from the group consisting of pulverized wheat, cereal raw materials other than wheat, and saccharide raw materials, unground wheat and raw water. The method for producing a beer-like sparkling beverage according to [7] or [8], wherein the heated mixture is heated.
[10] In the preparation step, a mixture prepared by mixing unground wheat and raw water is heated to 75 ° C. or higher, and the resulting wort is further pulverized into wheat and wheat The method for producing a beer-like sparkling beverage according to [7] or [8], wherein one or more selected from the group consisting of cereal raw materials and sugar raw materials are mixed and heated.
[11] The method for producing a beer-like sparkling beverage according to any one of [7] to [10], wherein the purine body elution amount per 1 g of wheat used as a raw material in the preparation step is 0.5 mg or less.
[12] The method for producing a beer-like sparkling beverage according to any one of [6] to [11], wherein the unground wheat is roasted.
[13] The method for producing a beer-like sparkling beverage according to any one of [6] to [12], wherein the unground wheat is used as a fermentation raw material.
本発明に係るビール様発泡性飲料及びその製造方法により、麦類由来の特徴的な香気成分を有しつつ、プリン体の含有量が低いビール様発泡性飲料を提供することができる。 With the beer-like sparkling beverage and the method for producing the same according to the present invention, it is possible to provide a beer-like sparkling beverage having a characteristic aroma component derived from wheat and having a low purine content.
本発明及び本願明細書において、「ビール様発泡性飲料」とは、アルコール含有量、麦芽やホップの使用の有無及び使用量、発酵の有無に関わらず、ビールと同等の又はそれと類似した風味・味覚及びテクスチャーを有する発泡性飲料を意味する。 In the present invention and the present specification, “beer-like sparkling beverage” means an alcohol content, the presence or absence and use of malt or hop, and the presence or absence of fermentation, a flavor equivalent to or similar to beer. It means a sparkling beverage having a taste and texture.
本発明に係るビール様発泡性飲料は、発酵工程を経て製造される発酵飲料であってもよく、発酵工程を経ずに製造される非発酵飲料であってもよい。また、アルコール飲料であってもよく、アルコール含量が１容量％未満であるいわゆるノンアルコール飲料又はローアルコール飲料であってもよい。具体的には、ビール、発泡酒、ローアルコール発泡性飲料、ノンアルコールビール等が挙げられる。その他、発酵工程を経て製造された飲料又は発酵工程を経ずに製造された飲料を、アルコール含有蒸留液と混和して得られたリキュール類であってもよい。 The beer-like sparkling beverage according to the present invention may be a fermented beverage produced through a fermentation process or a non-fermented beverage produced without going through a fermentation process. Moreover, an alcoholic beverage may be sufficient and what is called a non-alcoholic beverage or a low alcoholic beverage whose alcohol content is less than 1 volume% may be sufficient. Specific examples include beer, sparkling liquor, low alcohol sparkling beverage, non-alcoholic beer and the like. In addition, the liqueur obtained by mixing the drink manufactured through the fermentation process or the drink manufactured without passing through the fermentation process with the alcohol-containing distillate may be used.
なお、アルコール含有蒸留液とは、蒸留操作により得られたアルコールを含有する溶液であり、一般に蒸留酒に分類されるものを用いることができる。例えば、スピリッツ、ウィスキー、ブランデー、ウオッカ、ラム、テキーラ、ジン、焼酎等を用いることができる。呈味に対する影響が少ないため、本発明においては、該アルコール含有蒸留液は、スピリッツであることがより好ましい。 The alcohol-containing distillate is a solution containing an alcohol obtained by a distillation operation, and those generally classified as distilled liquor can be used. For example, spirits, whiskey, brandy, vodka, lamb, tequila, gin, shochu and the like can be used. In the present invention, the alcohol-containing distillate is more preferably a spirit because it has little influence on taste.
一般的に、ビール様発泡性飲料の製造において、麦類、米、とうもろこしをはじめとする穀物原料は、粉砕物又は粉砕後に加工し液体化したものとして使用される。穀物原料は、主にエキス分（糖分やたんぱく質分）を収得するための原料として使用されており、予め粉砕しておくことにより、仕込工程において効率的にエキス分を抽出することができる。 In general, in the production of beer-like sparkling beverages, raw materials for grains such as wheat, rice, and corn are used as pulverized products or processed and liquefied after pulverization. Grain raw materials are mainly used as raw materials for obtaining extract components (sugar content and protein content), and by previously pulverizing, extract components can be efficiently extracted in the preparation process.
これに対して、本発明に係るビール様発泡性飲料は、未粉砕の麦類を原料とすることを特徴とする。仕込工程において、未粉砕の状態からエキス分を抽出するほうが、粉砕物から抽出する場合に比べて、エキス分の抽出効率が低くなるが、麦類からのプリン体の抽出量も抑えることができる。つまり、未粉砕の麦類を原料とすることにより、破砕又は粉砕された麦類（以下、「麦類粉砕物」ということがある。）を原料とする場合よりも、麦類の使用比率（原料に占める麦類の割合）を高くしつつ、プリン体含有量の低いビール様発泡性飲料を製造できる。 On the other hand, the beer-like sparkling beverage according to the present invention is characterized by using unground wheat as a raw material. In the preparation process, extracting the extract from the unground state is less efficient than extracting the extract from the pulverized product, but the amount of purine extracted from wheat can also be reduced. . In other words, by using unground wheat as a raw material, the use ratio of wheat (rather than the case where raw wheat is crushed or pulverized (hereinafter sometimes referred to as “wheat ground product”) ( A beer-like sparkling beverage with a low purine content can be produced while increasing the ratio of wheat to the raw material).
また、未粉砕の麦類は、エキス分の抽出効率が低いにもかかわらず、ノルフラネオールやイソオイゲノール、フルフラネオール等のビール様発泡性飲料に好ましい香気成分の抽出効率は、粉砕物から抽出する場合と同等かそれ以上である。このため、未粉砕の麦類を原料とすることにより、麦類粉砕物を原料とする場合よりも、麦類由来のプリン体量は少ないが、穀物原料由来の香気成分は同等量以上含有するビール様発泡性飲料を製造できる。 In addition, although unground wheat has low extraction efficiency, the extraction efficiency of aroma components preferred for beer-like effervescent beverages such as norfuraneol, isoeugenol, and furfuraneol, It is equal to or better than the case of extraction. For this reason, by using unground wheat as raw material, the amount of purine derived from wheat is less than when using wheat ground product as raw material, but the fragrance component derived from grain raw material contains equal amount or more. A beer-like sparkling beverage can be produced.
例えば、麦類由来の香気成分のうち、ノルフラネオールとイソオイゲノールは、原料とする麦類の使用量が多いほど、製造されたビール様発泡性飲料における含有量も多くなる。つまり、ビール様発泡性飲料におけるノルフラネオールとイソオイゲノールの含有量は、原料として使用された麦類の量の指標となり得る。本発明に係るビール様発泡性飲料としては、原料として用いる麦類の量が、製造されたビール様発泡性飲料中のノルフラネオール濃度が２００〜５０００ｎｇ／Ｌとなる程度用いることが好ましく、３００〜３０００ｎｇ／Ｌとなる程度用いることがより好ましく、３５０〜１５００ｎｇ／Ｌとなる程度用いることがさらに好ましい。 For example, among the aromatic components derived from wheat, the content of norfuraneol and isoeugenol in the produced beer-like sparkling beverage increases as the amount of wheat used as a raw material increases. That is, the content of norflaneol and isoeugenol in a beer-like sparkling beverage can be an indicator of the amount of wheat used as a raw material. As the beer-like sparkling beverage according to the present invention, the amount of wheat used as a raw material is preferably used to the extent that the norfuraneol concentration in the produced beer-like sparkling beverage is 200 to 5000 ng / L, 300 More preferably, it is used to the extent of ˜3000 ng / L, and more preferably to the extent of 350 to 1500 ng / L.
また、麦類由来の香気成分のうち、特にイソオイゲノールは、麦類粉砕物よりも未粉砕の麦類のほうが、抽出効率が明らかに高い。本発明に係るビール様発泡性飲料としては、原料として用いる未粉砕の麦類の量が、製造されたビール様発泡性飲料中のイソオイゲノール濃度が１〜１５ｎｇ／Ｌとなる程度用いることが好ましく、２〜１５ｎｇ／Ｌとなる程度用いることがより好ましく、３．５〜１５ｎｇ／Ｌとなる程度用いることがさらに好ましく、３．５〜８．５ｎｇ／Ｌとなる程度用いることがよりさらに好ましい。 Of the aromatic components derived from wheat, especially isoeugenol is clearly higher in extraction efficiency in unground wheat than in ground wheat. As the beer-like sparkling beverage according to the present invention, the amount of unground wheat used as a raw material is preferably used so that the isoeugenol concentration in the produced beer-like sparkling beverage is 1 to 15 ng / L. 2 to 15 ng / L, more preferably 3.5 to 15 ng / L, and still more preferably 3.5 to 8.5 ng / L.
本発明において原料として用いられる未粉砕の麦類は、粉砕処理がなされていない麦類であれば特に限定されるものではない。例えば、大麦であってもよく、小麦であってもよく、麦芽であってもよく、未発芽の麦類であってもよい。また、焙焦乾燥処理等の粉砕処理以外の処理が施されたものであってもよい。 The unmilled wheat used as a raw material in the present invention is not particularly limited as long as it is a wheat that has not been pulverized. For example, it may be barley, wheat, malt, or ungerminated wheat. Moreover, the thing other than grinding | pulverization processes, such as a roasting drying process, was given.
本発明に係るビール様発泡性飲料は、原料として用いる麦類を全て未粉砕の麦類としてもよく、未粉砕の麦類と麦類粉砕物の両方を併用してもよい。原料とする麦類の少なくとも一部を未粉砕の麦類に置き換えることによって、ビールらしさを担う香気成分量を低減させることなく、プリン体含有量を低減させることができる。 In the beer-like sparkling beverage according to the present invention, all wheat used as a raw material may be unground wheat, or both unground wheat and wheat ground products may be used in combination. By replacing at least a portion of the wheat as raw material with unmilled wheat, the purine content can be reduced without reducing the amount of aroma components responsible for beer quality.
また、本発明に係るビール様発泡性飲料の製造に用いられる原料としては、麦類以外の穀物原料を併用してもよく、糖質原料を併用してもよい。麦類以外の穀物原料としては、例えば、米、トウモロコシ、大豆等の豆類、イモ類等が挙げられる。未粉砕の麦類以外の穀物原料は、穀物シロップ、穀物エキス等として用いることもできるが、破砕処理又は粉砕処理して得られる物（穀物粉砕物）として用いることが好ましい。穀物類の破砕処理及び粉砕処理は、常法により行うことができる。穀物粉砕物としては、コーンスターチ、コーングリッツ等のように、粉砕処理や破砕処理の前後において通常なされる処理を施したものであってもよい。また、本発明において用いられる未粉砕の麦類以外の穀物原料としては、１種類の穀物原料であってもよく、複数種類の穀物原料を混合したものであってもよい。糖質原料としては、例えば、液糖等の糖類が挙げられる。 Moreover, as a raw material used for manufacture of the beer-like sparkling beverage according to the present invention, a grain raw material other than wheat may be used in combination, or a saccharide raw material may be used in combination. Examples of cereal raw materials other than wheat include beans such as rice, corn, and soybeans, and potatoes. Grain raw materials other than unground wheat can be used as grain syrup, grain extract, etc., but are preferably used as a product obtained by crushing or grinding (grain ground product). Grain crushing and crushing can be carried out by conventional methods. The pulverized cereal may be a corn starch, corn grits, or the like that has been subjected to a process that is usually performed before or after the pulverization process or the crushing process. Moreover, as a grain raw material other than unground wheat used in the present invention, one kind of grain raw material or a mixture of a plurality of kinds of grain raw materials may be used. Examples of the saccharide raw material include saccharides such as liquid sugar.
穀物粉砕物及び糖質原料は、未粉砕の麦類よりもエキス分の抽出効率が高い。このため、穀物粉砕物又は糖質原料を未粉砕の麦類と併用することにより、併用しなかった場合に比べてよりエキス分の高いビール様発泡性飲料が製造できる。逆に、穀物粉砕物や糖質原料を使用しない、又はその使用量を低く抑えることによって、プリン体含有量が低いことに加えて、エキス分が少なく、低カロリーのビール様発泡性飲料が製造できる。 The pulverized cereal and the saccharide raw material have higher extraction efficiency than the unground wheat. For this reason, a beer-like sparkling beverage with a higher extract content can be produced by using a cereal pulverized product or a saccharide raw material in combination with unground wheat. Conversely, by not using pulverized cereals or saccharide raw materials, or by keeping the amount used low, in addition to low purine content, a low calorie beer-like sparkling beverage is produced. it can.
本発明に係るビール様発泡性飲料が未粉砕の麦類と併用する原料としては、麦類粉砕物及び糖質原料からなる群より選択される１種以上であることが好ましく、麦芽粉砕物及び液糖からなる群より選択される１種以上であることがより好ましい。麦類粉砕物を用いることにより、米等の他の穀物原料を用いる場合よりも麦類由来の香気成分が多く、よりビールらしさの強いビール様発泡性飲料が得られる。また、液糖を用いることにより、他の穀物原料を用いる場合よりもプリン体含有量の少ないビール様発泡性飲料が得られる。 The raw material used together with the unground wheat by the beer-like sparkling beverage according to the present invention is preferably at least one selected from the group consisting of a wheat ground product and a saccharide raw material, More preferably, it is at least one selected from the group consisting of liquid sugars. By using a pulverized product of wheat, a beer-like sparkling beverage with a higher beer-like aroma and a higher beer-like flavor component can be obtained than when other grain raw materials such as rice are used. Moreover, by using liquid sugar, a beer-like sparkling beverage with a smaller purine content can be obtained than when other grain raw materials are used.
本発明に係るビール様発泡性飲料のプリン体濃度は、８０ｍｇ／Ｌ以下であることが好ましく、６０ｍｇ／Ｌ以下であることがより好ましく、４０ｍｇ／Ｌ以下であることがさらに好ましく、２０ｍｇ／Ｌ以下であることがよりさらに好ましく、１０ｍｇ／Ｌ以下であることが特に好ましい。 The purine concentration of the beer-like sparkling beverage according to the present invention is preferably 80 mg / L or less, more preferably 60 mg / L or less, further preferably 40 mg / L or less, and 20 mg / L. More preferably, it is more preferably 10 mg / L or less.
なお、本発明及び本願明細書において、プリン体とは、アデニン、キサンチン、グアニン、ヒポキサンチンのプリン体塩基４種の総量を指す。非発酵ビール様発泡性飲料や原料中のプリン体含有量は、例えば、過塩素酸による加水分解後にＬＣ−ＭＳ／ＭＳを用いて検出する方法（「酒類のプリン体の微量分析のご案内」、財団法人日本食品分析センター、インターネット<URL: http://www.jfrl.or.jp/item/nutrition/post-31.html>、平成２５年１月検索）により測定することができる。 In addition, in this invention and this-application specification, a purine body refers to the total amount of 4 types of purine body bases of adenine, xanthine, guanine, and hypoxanthine. The content of purine bodies in non-fermented beer-like sparkling beverages and raw materials can be detected, for example, by LC-MS / MS after hydrolysis with perchloric acid ("Guide for microanalysis of liquor purine bodies"). Japan Food Analysis Center, Internet <URL: http://www.jfrl.or.jp/item/nutrition/post-31.html>, January 2013 search).
未粉砕の麦類以外の穀物原料（麦類粉砕物を含む。）の使用量が多くなるほど、製造されたビール様発泡性飲料のプリン体濃度は高くなる。本発明に係るビール様発泡性飲料が、未粉砕の麦類以外の穀物原料を併用する場合には、穀物原料全体に占める未粉砕の麦類の割合は、製造されるビール様発泡性飲料のエキス分やプリン体含有量等を考慮して、適宜調整することができる。 As the amount of grain raw materials other than unground wheat (including pulverized products of wheat) increases, the purine concentration of the produced beer-like sparkling beverage increases. When the beer-like sparkling beverage according to the present invention is used in combination with grain raw materials other than unground wheat, the proportion of unground wheat in the whole grain raw material is the ratio of the beer-like sparkling beverage to be produced. It can be appropriately adjusted in consideration of the extract content, purine content and the like.
また、未粉砕の麦類は、色素の抽出効率が低い。このため、未粉砕の麦類を原料とすることにより、麦類粉砕物を原料とする場合よりも、色の薄いビール様発泡性飲料を製造できる。例えば、濃色ビールの色や香ばしいロースト香は、主に原料である焙燥された麦類に由来する。そこで、濃色ビールを製造する際に、焙燥麦類の粉砕物にかえて未粉砕の焙燥麦類を用いることにより、焙燥麦類からの色素の抽出を抑えつつ、フルフリルチオール等のロースト香の香気成分を効率よく抽出できる。つまり、本発明において、未粉砕の麦類として焙燥された麦類を用いることにより、フルフリルチオール等のロースト香の香気成分を多く含有しつつ、従来の濃色ビールよりも色の薄いビール様発泡性飲料、例えば黄金色の淡色のビール様発泡性飲料を製造できる。 In addition, unmilled wheat has low pigment extraction efficiency. For this reason, by using unground wheat as a raw material, a beer-like sparkling beverage with a lighter color can be produced than when using a wheat ground product as a raw material. For example, the color of dark-colored beer and the fragrant roast fragrance are mainly derived from dried wheat that is a raw material. Therefore, when producing dark beer, by using unground crushed dried wheat instead of pulverized dried wheat, while suppressing the extraction of pigment from the dried wheat, furfuryl thiol, etc. The aroma component of roasted scent can be extracted efficiently. That is, in the present invention, beer that is lighter than conventional dark beer while containing a large amount of roasted aroma components such as furfurylthiol by using roasted wheat as unground wheat Like sparkling beverages, for example golden light beer-like sparkling beverages can be produced.
本発明に係るビール様発泡性飲料の色度は、例えば、穀物原料の少なくとも一部を焙燥穀物に置き換えることや、着色料を原料として添加することによって調整することができる。当該着色料としては、ビールらしい色を付与可能であり、かつ飲食可能な色素であれば特に限定されるものではないが、カラメル化反応物（カラメル色素）が特に好ましい。 The chromaticity of the beer-like sparkling beverage according to the present invention can be adjusted, for example, by replacing at least a part of the grain raw material with a dried grain or adding a colorant as a raw material. The colorant is not particularly limited as long as it is a pigment that can impart a beer-like color and can be eaten or consumed, but a caramelization reaction product (caramel pigment) is particularly preferable.
本発明に係るビール様発泡性飲料の色は、求められる品質特性等に応じて適宜調整でき、一般的なピルスナータイプのビールのような黄金色であってもよく、濃い褐色や黒色であってもよい。未粉砕の麦類を原料として用いるという本発明の特徴をより発揮し得ることから、本発明に係るビール様発泡性飲料の色は、濃色よりも淡色であることが好ましく、例えば、色度が１６°ＥＢＣ以下であることが好ましく、１３°ＥＢＣ以下であることがより好ましい。一方で、淡色ビールらしさの点から、本発明に係るビール様発泡性飲料の色度は、２°ＥＢＣ以上が好ましく、５°ＥＢＣ以上がより好ましく、７°ＥＢＣ以上がさらに好ましい。 The color of the beer-like sparkling beverage according to the present invention can be adjusted as appropriate according to the required quality characteristics, etc., and may be a golden color like a general Pilsner type beer, dark brown or black Also good. The color of the beer-like sparkling beverage according to the present invention is preferably lighter than dark, since the characteristics of the present invention of using unground wheat as a raw material can be more exhibited, for example, chromaticity Is preferably 16 ° EBC or less, and more preferably 13 ° EBC or less. On the other hand, from the point of light color beer, the chromaticity of the beer-like sparkling beverage according to the present invention is preferably 2 ° EBC or more, more preferably 5 ° EBC or more, and further preferably 7 ° EBC or more.
なお、色度は、ＥＢＣ（Ｅｕｒｏｐｅａｎ Ｂｒｅｗｅｒｙ Ｃｏｎｖｅｎｔｉｏｎ）のＡｎａｌｙｔｉｃａ−ＥＢＣ標準法、又はこれに準じた方法により測定できる。ＥＢＣとは、ビールの分析での色度の単位で、ビールの色の濃淡を数値（ＥＢＣ色度の９つのガラスディスクを持ったコンパレーターにより目視で測定する、若しくは波長４３０ｎｍでの吸光度を基に算出する。）であらわしたものである。 In addition, chromaticity can be measured by the Analytica-EBC standard method of EBC (European Brewery Convection) or the method according to this. EBC is a unit of chromaticity in the analysis of beer. The density of beer color is measured numerically (measured visually with a comparator having nine glass discs of EBC chromaticity, or based on absorbance at a wavelength of 430 nm). It is calculated by.
本発明に係るビール様発泡性飲料は、穀物原料の少なくとも一部として未粉砕の麦類を用いる以外は、一般的なビール様発泡性飲料と同様にして製造できる。一般的なビール様発泡性飲料の製造工程を下記に示す。酵母による発酵工程を経て製造される場合と、発酵工程を経ずに製造される場合を、それぞれ分けて示す。 The beer-like sparkling beverage according to the present invention can be produced in the same manner as a general beer-like sparkling beverage, except that unground wheat is used as at least a part of the grain raw material. The manufacturing process of a general beer-like sparkling beverage is shown below. The case where it manufactures through the fermentation process by yeast and the case where it manufactures without passing through the fermentation process are shown separately.
酵母による発酵工程を経てビール様発泡性飲料を製造する場合には、例えば、仕込（麦汁調製）、発酵、貯酒、濾過の工程で製造することができる。未粉砕の麦類は、発酵原料として用いられる。 In the case of producing a beer-like sparkling beverage through a fermentation process using yeast, it can be produced, for example, in the steps of preparation (wort preparation), fermentation, storage, and filtration. Unground wheat is used as a fermentation raw material.
まず、仕込工程として、未粉砕の麦類を原料水中で煮出し（熱水抽出）、麦汁を調製する。具体的には、未粉砕の麦類と原料水とを含む混合物を調製して加温し、未粉砕の麦類からエキス分や香気成分等を抽出する。当該混合物の加温温度は、エキス分の抽出効率が比較的高く、かつプリン体の抽出効率が抑えられることから、７５℃以上１００℃以下が好ましく、８０℃以上１００℃以下がより好ましく、９０℃以上１００℃以下がさらに好ましく、９５℃以上１００℃以下がよりさらに好ましい。加温処理の時間は、エキス分や香気成分が抽出されるのに充分な時間であればく、例えば、１〜１２０分間が好ましく、５〜６０分間がより好ましい。 First, as a charging step, unground wheat is boiled in raw material water (hot water extraction) to prepare wort. Specifically, a mixture containing unground wheat and raw water is prepared and heated to extract an extract, aroma components, and the like from the unground wheat. The heating temperature of the mixture is preferably 75 ° C. or higher and 100 ° C. or lower, more preferably 80 ° C. or higher and 100 ° C. or lower, since the extraction efficiency of the extract is relatively high and the extraction efficiency of purines is suppressed. The temperature is more preferably from 100 ° C. to 100 ° C., more preferably from 95 ° C. to 100 ° C. The time for the heating treatment is sufficient if it is sufficient to extract the extract and the aroma component. For example, it is preferably 1 to 120 minutes, more preferably 5 to 60 minutes.
液糖等の糖質原料も発酵原料として用いる場合には、未粉砕の麦類と糖質原料と原料水とを含む混合物を加温して麦汁を調製してもよく、未粉砕の麦類と原料水とを含む混合物を加温し、得られた麦汁に糖質原料を混合してもよい。 When sugar raw materials such as liquid sugar are also used as fermentation raw materials, wort may be prepared by heating a mixture containing unground wheat, sugar raw materials, and raw water. A mixture containing sucrose and raw water may be heated, and a saccharide raw material may be mixed with the obtained wort.
麦芽粉砕物等の穀類粉砕物も発酵原料として用いる場合には、穀類粉砕物を未粉砕の麦類と共に原料水に混合してエキス分等を煮出してもよく、穀類粉砕物と原料水の混合物を加温して糖化処理を行って得られた穀物煮汁を、未粉砕の麦類から調製された麦汁と混合してもよい。また、未粉砕の麦類と原料水とを含む混合物を７５℃以上１００℃以下で加温して煮出し、得られた麦汁に穀類粉砕物を混合して加温することにより糖化処理を行ってもよく、穀類粉砕物と原料水の混合物を加温して糖化処理を行って得られた穀物煮汁に、未粉砕の麦類と必要に応じて原料水とを混合し、７５℃以上１００℃以下で加温して煮出してもよい。 When pulverized cereals such as malt pulverized products are also used as fermentation raw materials, the pulverized cereals may be mixed with raw water together with raw water to boil the extract, etc. Grain soup obtained by warming and saccharifying may be mixed with wort prepared from unground wheat. In addition, a mixture containing unground wheat and raw water is heated at 75 ° C. to 100 ° C. and boiled, and the resulting wort is mixed with pulverized cereal and heated for saccharification. The mixture of unmilled wheat and raw water as needed may be mixed with cereal broth obtained by heating a mixture of pulverized cereals and raw material water, followed by saccharification treatment. You may boil by heating below ℃.
糖化処理は、麦芽をはじめとする穀物原料由来の酵素や、別途添加した酵素を利用して行う。糖化処理時の温度や時間は、用いた穀物原料等の種類や量、添加した酵素の種類や混合物の量、目的とするビール様発泡性飲料の品質等を考慮して、適宜調整される。例えば、糖化処理は、麦芽等を含む混合物を３５〜７０℃で２０〜９０分間保持する等、常法により行うことができる。 The saccharification treatment is performed using an enzyme derived from a grain raw material such as malt or an enzyme added separately. The temperature and time during the saccharification treatment are appropriately adjusted in consideration of the type and amount of the grain raw material used, the type of enzyme added and the amount of the mixture, the quality of the intended beer-like sparkling beverage, and the like. For example, the saccharification treatment can be performed by a conventional method such as holding a mixture containing malt or the like at 35 to 70 ° C. for 20 to 90 minutes.
活性炭処理等のプリン体除去処理を行わずにプリン体含有量が充分に低いビール様発泡性飲料を製造するためには、仕込工程において調製される麦汁中のプリン体含有量が充分に低いことが好ましい。例えば、仕込工程においては、原料として使用した麦類１ｇ当たりのプリン体溶出量が０．５ｍｇ以下となるように麦汁を調製することが好ましい。このため、未粉砕の麦類と併用される発酵原料としては、穀類粉砕物よりも、液糖等の糖質原料が好ましい。 In order to produce a beer-like effervescent beverage with a sufficiently low purine content without performing purine body removal treatment such as activated carbon treatment, the purine content in the wort prepared in the charging process is sufficiently low. It is preferable. For example, in the preparation process, it is preferable to prepare wort so that the elution amount of purine per 1 g of wheat used as a raw material is 0.5 mg or less. For this reason, as a fermentation raw material used together with unground wheat, saccharide raw materials, such as liquid sugar, are more preferable than pulverized grains.
発酵原料と原料水とを含む混合物には、その他の副原料を加えてもよい。当該副原料としては、例えば、ホップ、食物繊維、果汁、苦味料、着色料、香草、香料等が挙げられる。また、必要に応じて、α−アミラーゼ、グルコアミラーゼ、プルラナーゼ等の糖化酵素やプロテアーゼ等の酵素剤を添加することができる。 Other auxiliary materials may be added to the mixture containing the fermentation raw material and raw water. Examples of the auxiliary material include hops, dietary fiber, fruit juice, bitters, coloring agents, herbs, and fragrances. Moreover, enzyme agents, such as saccharification enzymes, such as (alpha) -amylase, glucoamylase, and pullulanase, and protease, can be added as needed.
仕込工程後、発酵工程前に、調製された麦汁から、沈殿により生じたタンパク質等の粕を除去することが好ましい。粕の除去は、いずれの固液分離処理で行ってもよいが、一般的には、ワールプールと呼ばれる槽を用いて沈殿物を除去する。この際の麦汁の温度は、１５℃以上であればよく、一般的には９０〜９９℃程度で行われる。粕を除去した後の麦汁（濾液）は、プレートクーラー等により適切な発酵温度まで冷却する。なお、穀類粉砕物も発酵原料として用いる場合には、糖化処理後の麦汁を煮沸した後に粕を除去することが好ましい。 After the preparation step and before the fermentation step, it is preferable to remove wrinkles such as proteins produced by precipitation from the prepared wort. The removal of the soot may be performed by any solid-liquid separation process, but in general, the precipitate is removed using a tank called a whirlpool. The temperature of wort at this time should just be 15 degreeC or more, and generally it is performed at about 90-99 degreeC. The wort (filtrate) after removing the koji is cooled to an appropriate fermentation temperature with a plate cooler or the like. In addition, when using pulverized cereal as a fermentation raw material, it is preferable to remove the koji after boiling the wort after the saccharification treatment.
次いで、発酵工程として、冷却した濾液に酵母を接種して、発酵を行う。冷却した濾液は、そのまま発酵工程に供してもよく、所望のエキス濃度に調整した後に発酵工程に供してもよい。発酵に用いる酵母は特に限定されるものではなく、通常、酒類の製造に用いられる酵母の中から適宜選択して用いることができる。上面発酵酵母であってもよく、下面発酵酵母であってもよいが、大型醸造設備への適用が容易であることから、下面発酵酵母であることが好ましい。 Next, as a fermentation process, yeast is inoculated into the cooled filtrate to perform fermentation. The cooled filtrate may be subjected to the fermentation process as it is, or may be subjected to the fermentation process after adjusting to a desired extract concentration. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts used for producing alcoholic beverages. Although it may be a top fermentation yeast or a bottom fermentation yeast, it is preferably a bottom fermentation yeast because it can be easily applied to large-scale brewing facilities.
発酵工程におけるアルコール発酵を抑制することにより、発酵により生成されるアルコール量がより低減される。したがって、特に、アルコール濃度が１容量％未満のローアルコールビール等の非常にアルコール濃度が低いビール様発泡性飲料を製造する場合には、発酵工程における発酵度を下げることも好ましい。 By suppressing alcoholic fermentation in the fermentation process, the amount of alcohol produced by fermentation is further reduced. Therefore, in particular, when producing a beer-like sparkling beverage with a very low alcohol concentration, such as a low-alcohol beer with an alcohol concentration of less than 1% by volume, it is also preferable to lower the degree of fermentation in the fermentation process.
さらに、貯酒工程として、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た後、濾過工程として、熟成後の発酵液を濾過することにより、酵母及び当該温度域で不溶なタンパク質等を除去して、目的のビール様発泡性飲料を得ることができる。また、所望のアルコール濃度とするために、濾過後に適量の加水を行って希釈してもよい。得られたビール様発泡性飲料は、通常、充填工程により瓶詰めされて、製品として出荷される。 Furthermore, as a sake storage process, the obtained fermented liquor is aged in a storage tank, stored and stabilized under a low temperature condition of about 0 ° C., and then filtered as a filtration process. The target beer-like sparkling beverage can be obtained by removing yeast and proteins insoluble in the temperature range. Moreover, in order to make it a desired alcohol concentration, you may dilute by performing an appropriate amount of water after filtration. The obtained beer-like sparkling beverage is usually bottled by a filling process and shipped as a product.
当該濾過処理は、酵母を濾過除去可能な手法であればよく、例えば、珪藻土濾過、平均孔径が４〜５μｍ程度のフィルターによるフィルター濾過等が挙げられる。一般的に、麦汁や熟成後の発酵液中の水溶性食物繊維の含有量が多いほど、当該濾過処理における目詰まりが生じやすくなる。未粉砕の麦類は、β−グルカン等の水溶性食物繊維の抽出効率も低いため、穀物原料のうちの少なくとも一部を未粉砕の麦類に置き換えることにより、濾過工程における負荷を低減することができる。 The said filtration process should just be a method which can filter and remove yeast, for example, diatomaceous earth filtration, filter filtration with a filter whose average pore diameter is about 4-5 micrometers, etc. are mentioned. Generally, as the content of water-soluble dietary fiber in the wort or the fermented liquid after aging increases, clogging in the filtration process tends to occur. Since unmilled wheat has low extraction efficiency of water-soluble dietary fiber such as β-glucan, reducing the load in the filtration process by replacing at least part of the grain raw material with unground wheat. Can do.
その他、酵母による発酵工程以降の工程において、例えばスピリッツと混和することにより、酒税法におけるリキュール類に相当するビール様発泡性飲料を製造することができる。スピリッツの添加は、アルコール濃度の調整のための加水前であってもよく、加水後であってもよい。添加するスピリッツは、より好ましい麦感を有するビール様発泡性飲料を製造し得ることから、麦スピリッツが好ましい。 In addition, beer-like sparkling beverages corresponding to liqueurs in the liquor tax law can be produced by mixing with spirits, for example, in the steps after the yeast fermentation step. The addition of spirits may be before or after addition for adjusting the alcohol concentration. Since the added spirit can produce a beer-like sparkling beverage having a more preferable wheat feeling, wheat spirit is preferred.
また、前記仕込工程で調製した麦汁に、炭酸ガスを加えることにより、酵母による発酵工程を経ずにビール様発泡性飲料を製造することができる。当該麦汁と炭酸水を混合してもよい。また、当該麦汁には、所望の呈味性を実現するために、苦味物質、酸味料、起泡剤、着色料、甘味成分、香味料等を添加してもよい。 Moreover, a beer-like effervescent drink can be manufactured without adding the fermentation process by yeast by adding a carbon dioxide gas to the wort prepared at the said preparation process. The wort and carbonated water may be mixed. Moreover, in order to implement | achieve desired taste property, you may add a bitter substance, a sour agent, a foaming agent, a coloring agent, a sweetening ingredient, a flavoring agent, etc. to the wort.
当該麦汁に対しては、炭酸ガスを加える前に、濾過等の不溶物を除去する処理を行うことが好ましい。また、炭酸ガスを添加した後、得られたビール様発泡性飲料に対して、さらに不溶物を除去する処理を行ってもよい。不溶物除去処理は、特に限定されるものではなく、珪藻土濾過等の濾過法、遠心分離法等の当該技術分野で通常用いられている方法で行うことができる。 The wort is preferably subjected to a treatment for removing insoluble matters such as filtration before adding carbon dioxide. Moreover, after adding a carbon dioxide gas, you may perform the process which removes an insoluble matter further with respect to the obtained beer-like sparkling drink. The insoluble matter removal treatment is not particularly limited, and can be performed by a method usually used in the technical field such as a filtration method such as diatomaceous earth filtration or a centrifugal separation method.
次に実施例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
［実施例１］
ロースター（PROBAT−WERKE社製、Type M-350）を用い、２００℃程度で焙燥した未発芽の大麦を全粒（丸粒）の状態で１０倍量の熱水に入れ、５分間煮沸してエキス分を煮出した。得られた麦汁を３０分間室温で静置した後、濾紙（No.2 濾紙、ADVANTEC社製）を用いて濾過し、得られた濾液を急冷した。
[Example 1]
Using a roaster (PROBAT-WERKE, Type M-350), put ungerminated barley that has been dried at about 200 ° C in 10-fold amount of hot water in a whole grain (round) state and boil for 5 minutes. Boiled the extract. The obtained wort was allowed to stand at room temperature for 30 minutes, and then filtered using a filter paper (No. 2 filter paper, manufactured by ADVANTEC), and the obtained filtrate was rapidly cooled.
比較対象として、同様に焙燥した未発芽の大麦を粉砕し、得られた粉砕物を１０倍量の熱水に入れ、５分間煮沸してエキス分を煮出した。得られた麦汁を３０分間室温で静置した後、濾紙（No.2 濾紙、ADVANTEC社製）を用いて濾過し、得られた濾液を急冷した。 As a comparison target, similarly dried ungerminated barley was pulverized, and the obtained pulverized product was placed in 10 times the amount of hot water and boiled for 5 minutes to boil the extract. The obtained wort was allowed to stand at room temperature for 30 minutes, and then filtered using a filter paper (No. 2 filter paper, manufactured by ADVANTEC), and the obtained filtrate was rapidly cooled.
調製された各麦汁について、フルフリルチオール含有量（ｐｐｂ）、エキス分（可溶性蒸発残渣＝真正エキス）濃度（％）、色度（°ＥＢＣ）、アミノ態窒素（ｍｇ／１００ｍＬ）、β−グルカン濃度（ｍｇ／Ｌ）、及び総ポリフェノール濃度（ｐｐｍ）を測定した。測定結果を表１に示す。 About each prepared wort, furfuryl thiol content (ppb), extract content (soluble evaporation residue = genuine extract) concentration (%), chromaticity (° EBC), amino nitrogen (mg / 100 mL), β- Glucan concentration (mg / L) and total polyphenol concentration (ppm) were measured. The measurement results are shown in Table 1.
各麦汁中のフルフリルチオール含有量は、富永らの方法（Journal of Agricultural and Food Chemistry, 1998, vol.46, p.1044-1048）の方法を参考にして測定した。具体的には、まず、ｐ−ヒドロキシメルクリ安息香酸、２−ｔｅｒｔ−ブチル−４−メチルフェノール、及び内部標準物質をエタノール溶液として添加し、激しく攪拌した。次いで、得られた混合液を、強塩基性陰イオン交換樹脂カラムにアプライし、当該カラムに吸着していたフルフリルチオールをシステイン溶液で溶出し、回収した。回収したシステイン溶液にジクロロメタンを加えて振とう抽出し、遠心分離処理を行って溶媒層を回収した。この回収された有機溶媒層は、無水硫酸ナトリウムを加えて脱水した後、窒素パージにて濃縮した。得られた有機溶媒層の濃縮物をＧＣ／ＭＳ分析に供し、フルフリルチオール量を測定した。 The furfurylthiol content in each wort was measured with reference to the method of Tominaga et al. (Journal of Agricultural and Food Chemistry, 1998, vol.46, p.1044-1048). Specifically, first, p-hydroxymercuribenzoic acid, 2-tert-butyl-4-methylphenol, and an internal standard substance were added as an ethanol solution and vigorously stirred. Next, the obtained mixed solution was applied to a strongly basic anion exchange resin column, and furfurylthiol adsorbed on the column was eluted with a cysteine solution and collected. Dichloromethane was added to the recovered cysteine solution and extracted by shaking, and the solvent layer was recovered by centrifugation. The recovered organic solvent layer was dehydrated by adding anhydrous sodium sulfate, and then concentrated by nitrogen purge. The concentrate of the obtained organic solvent layer was subjected to GC / MS analysis, and the amount of furfuryl thiol was measured.
各麦汁の４３０ｎｍの吸光度を測定し、測定値から下記式（１）により色度（°ＥＢＣ）を算出した。式（１）中、「Ｃ」は色度（ＥＢＣ単位）を、「ｆ」は希釈率を、「Ａ４３０」は４３０ｎｍの吸光度を、それぞれ意味する。式（１）中の「２５」は、ＥＢＣ色度に換算するためのファクターである。 The absorbance at 430 nm of each wort was measured, and the chromaticity (° EBC) was calculated from the measured value by the following formula (1). In the formula (1), “C” means chromaticity (EBC unit), “f” means dilution rate, and “A 430 ” means absorbance at 430 nm. “25” in the formula (1) is a factor for conversion into EBC chromaticity.
式（１）： Ｃ ＝２５×ｆ×Ａ４３０ Formula (1): C = 25 × f × A 430
各麦汁のβ−グルカン含有量を、「GlucaTestキット」（Novabiotec社製）を用いて測定した。 The β-glucan content of each wort was measured using a “GlucaTest kit” (Novabiotec).
各麦汁の総ポリフェノール含有量は、次のようにして測定した。
まず、１０ｍＬのサンプルを入れた２本の２５ｍＬ容の共栓付丸底試験管（ブランク用試験管及び測定用試験管）にそれぞれ８ｍＬのＣＭＣ（カルボキシメチルセルロース）溶液を当該試験管の内壁を伝わらせながら添加した後、４回緩やかに撹拌した。次いで、測定用試験管に０．５ｍＬのクエン酸第二鉄アンモニウム溶液（０．３５ｇのクエン酸第二鉄アンモニウムを１０ｍＬのイオン交換水に溶解させた溶液）を添加し、４回緩やかに撹拌した。その後、両方の試験管にそれぞれ０．５ｍＬのアンモニア溶液（２８容量％のアンモニア水とイオン交換水を１：１（容量比）で混合した溶液）を添加し、４回緩やかに撹拌した。さらに、ブランク用試験管に６．５ｍＬのイオン交換水を入れ、測定用試験管に６．０ｍＬのイオン交換水を入れ、両方の試験管をそれぞれ４回緩やかに撹拌した後、１０分間静置した。これらの試験管内の溶液の６００ｎｍの吸光度（Ａ６００）を測定し、得られた測定値から下記式に従い、サンプルの総ポリフェノール濃度を求めた。
［総ポリフェノール濃度（ｐｐｍ）］＝（［測定用試験管内溶液のＡ６００］−［ブランク用試験管内溶液のＡ６００］）×８２０
The total polyphenol content of each wort was measured as follows.
First, 8 mL of CMC (carboxymethylcellulose) solution is transferred to the inner wall of the test tube in two 25 mL round-bottomed test tubes (blank test tube and measurement test tube) each containing 10 mL sample. The mixture was gently stirred 4 times. Next, 0.5 mL of ferric ammonium citrate solution (0.35 g of ferric ammonium citrate dissolved in 10 mL of ion-exchange water) was added to the measurement test tube, and gently stirred four times. did. Thereafter, 0.5 mL of an ammonia solution (a solution in which 28% by volume of ammonia water and ion-exchanged water were mixed at 1: 1 (volume ratio)) was added to both test tubes, and the mixture was gently stirred four times. Further, 6.5 mL of ion exchange water is put into a blank test tube, 6.0 mL of ion exchange water is put into a measurement test tube, both of the test tubes are gently stirred four times, and then left for 10 minutes. did. The absorbance at 600 nm (A 600 ) of the solutions in these test tubes was measured, and the total polyphenol concentration of the sample was determined from the obtained measured values according to the following formula.
[Total polyphenol concentration (ppm)] = ([A 600 of solution in test tube for measurement] − [A 600 of solution in test tube for blank]) × 820
サンプル１−１（全粒の状態で煮出した麦汁）とサンプル１−２（粉砕物から煮出した麦汁）を比較すると、コーヒーや麦茶の代表的特徴香であるフルフリルチオールはほぼ同レベルの値を示す一方で、エキス分、色、アミノ態窒素、βグルカン、ポリフェノール等では、サンプル１−１の方が極めて低い値を示した。つまり、全粒の状態で煮出すことにより、焙燥した未発芽大麦の特徴香を付与しつつ、その他の成分の溶出を抑えることが可能なことが示された。 Comparing sample 1-1 (wort boiled in whole grain state) and sample 1-2 (wort boiled from crushed material), furfurylthiol, which is a typical characteristic scent of coffee and barley tea, is almost at the same level On the other hand, in the case of extract, color, amino nitrogen, β-glucan, polyphenol and the like, Sample 1-1 showed a much lower value. That is, it was shown that by boiling out in the state of whole grains, elution of other components can be suppressed while imparting a characteristic scent of dried ungerminated barley.
［実施例２］
実施例１において用いた焙燥未発芽大麦６ｋｇを全粒（丸粒）の状態で仕込釜に投入して５分間煮沸した液と、淡色麦芽の粉砕物２１ｋｇと焙燥していない未発芽大麦の粉砕物３ｋｇを５０℃の水に投入し６０分間反応させた液とを混合し、仕込槽にて６４℃で１０分間、続いて７０℃で１０分間加熱して糖化処理を行った。糖化処理終了後の麦汁を濾過槽にて濾過し、清澄な麦汁約２００Ｌを得た。その後、得られた麦汁に液糖とホップを混合し、煮沸釜にて１００℃で７０分間煮沸を行った。煮沸後の麦汁を沈殿槽に移送し、３０分間静置した後、熱交換を行って６℃に冷却し、冷麦汁を得た。得られた冷麦汁に酵母を添加し、常法に従い、発酵、熟成させ、発泡酒を得た。
[Example 2]
6 kg of the roasted ungerminated barley used in Example 1 was put into a charging kettle in the state of whole grains (round grains) and boiled for 5 minutes, 21 kg of pulverized light-colored malt and unroasted ungerminated barley 3 kg of the pulverized product was added to 50 ° C. water and reacted for 60 minutes, and the mixture was heated in a charging tank at 64 ° C. for 10 minutes and then at 70 ° C. for 10 minutes for saccharification treatment. The wort after the saccharification treatment was filtered in a filter tank to obtain about 200 L of clear wort. Thereafter, liquid sugar and hop were mixed into the obtained wort and boiled at 100 ° C. for 70 minutes in a boiling kettle. The boiled wort was transferred to a settling tank and allowed to stand for 30 minutes, then heat exchanged and cooled to 6 ° C. to obtain cold wort. Yeast was added to the obtained cold wort and fermented and aged according to a conventional method to obtain a happoshu.
比較対象として、実施例１において用いた焙燥未発芽大麦６ｋｇを破砕した後に仕込釜に投入した以外は同様にして、発泡酒を製造した。 As a comparison object, a sparkling liquor was produced in the same manner except that 6 kg of the unbaked ungerminated barley used in Example 1 was crushed and then charged into the charging kettle.
得られた発泡酒について、原麦汁エキス分（％）、フルフリルチオール濃度（ｐｐｔ）、及び色度（°ＥＢＣ）を、実施例１と同様にして測定した。測定結果を表２に示す。 About the obtained sparkling liquor, the raw wort extract content (%), the furfuryl thiol concentration (ppt), and the chromaticity (° EBC) were measured in the same manner as in Example 1. The measurement results are shown in Table 2.
サンプル２−１（全粒を原料とした発泡酒）をサンプル２−２（粉砕物を原料とした発泡酒）と比較すると、サンプル２−１では、フルフリルチオール濃度はやや低いものの、充分に高い値を示している一方で、色度は一般的に淡色ビールといわれるレベルであった。また、等量の麦芽粉砕物を使用しているため、サンプル２−１とサンプル２−２の両方とも原麦汁エキス分は同程度であった。 Comparing sample 2-1 (happoshu using whole grains as raw material) with sample 2-2 (happoshu using crushed material as raw material), sample 2-1 has a slightly low furfurylthiol concentration, but While showing a high value, the chromaticity was a level generally called light beer. Moreover, since the same amount malt ground material was used, both the sample 2-1 and the sample 2-2 had the same raw wort extract content.
［実施例３］
実施例１において用いた焙燥未発芽大麦３ｋｇを全粒（丸粒）の状態で仕込釜に投入して５分間煮沸した液と、淡色麦芽の粉砕物１０ｋｇを５０℃の水に投入し３０分間反応させた液とを混合し、仕込槽にて６０℃で９０分間加熱して糖化処理を行った。糖化処理終了後の麦汁を濾過槽にて濾過し、清澄な麦汁約１８０Ｌを得た。その後、得られた麦汁に液糖とホップを混合し、煮沸釜にて１００℃で１２０分間煮沸を行った。煮沸後の麦汁を沈殿槽に移送し、３０分間静置した後、熱交換を行って７℃に冷却し、冷麦汁を得た。得られた冷麦汁に酵母を添加し、常法に従い、発酵、熟成させ、発泡酒を得た。
[Example 3]
3 kg of unbaked germinated barley used in Example 1 was put into a charging kettle in the form of whole grains (round grains) and boiled for 5 minutes, and 10 kg of pulverized light malt was poured into 50 ° C. water. The saccharification process was performed by mixing with the liquid made to react for 30 minutes, and heating for 90 minutes at 60 degreeC with the preparation tank. The wort after the saccharification treatment was filtered in a filter tank to obtain about 180 L of clear wort. Thereafter, liquid sugar and hop were mixed into the obtained wort and boiled at 100 ° C. for 120 minutes in a boiling kettle. The boiled wort was transferred to a precipitation tank and allowed to stand for 30 minutes, and then heat exchange was performed to cool to 7 ° C. to obtain cold wort. Yeast was added to the obtained cold wort and fermented and aged according to a conventional method to obtain a happoshu.
また、実施例１において用いた全粒の焙燥未発芽大麦３ｋｇに代えて、ミュンヘン麦芽５ｋｇを全粒の状態で仕込釜に投入した以外は同様にして、発泡酒を製造した。 In addition, instead of 3 kg of the whole roasted ungerminated barley used in Example 1, 5 kg of Munich malt was put into the charging kettle in the whole grain state to produce a sparkling liquor.
さらに、比較対象として、淡色麦芽の粉砕物１０ｋｇを５０℃の水に投入し３０分間反応させた液のみを仕込槽に投入した以外は同様にして、発泡酒を製造した。 Furthermore, as a comparison object, a sparkling liquor was produced in the same manner except that 10 kg of a light-colored malt pulverized product was added to water at 50 ° C. and allowed to react for 30 minutes.
得られた発泡酒について、麦らしさ、香ばしさ、及び渋味について官能評価を行った。官能評価は、６名の専門パネリストが、各発泡酒をそれぞれブラインドで官能試飲を行い、麦らしさ、香ばしさ、渋味について５段階で評価した。評点は、強いと感じた場合は５とし、普通と感じた場合は３とし、弱いと感じた場合は１とした。６名の専門パネリストの評点の平均値を表３に示す。 About the obtained sparkling liquor, sensory evaluation was performed about wheat quality, aroma, and astringency. In the sensory evaluation, six expert panelists performed sensory tasting of each sparkling liquor with blinds, and evaluated wheat quality, aroma, and astringency in five stages. The rating was 5 if it felt strong, 3 if it felt normal, and 1 if it felt weak. Table 3 shows the average scores of the six panelists.
サンプル３−３（全粒の麦類を原料として用いなかった発泡酒）に比べて、サンプル３−１（全粒の焙燥未発芽大麦を原料とした発泡酒）及びサンプル３−２（全粒のミュンヘン麦芽を原料とした発泡酒）は、渋味は同程度であるものの、いずれも麦らしさと香ばしさが高かった。これらの結果から、全粒の麦類を原料として用いることにより、ビール様発泡性飲料の香気を高められることがわかった。 Compared to Sample 3-3 (Happoshu that did not use whole grains as raw materials), Sample 3-1 (Happoshu made from whole roasted ungerminated barley) and Samples 3-2 (all Happoshu made from grains of malt malt) had a similar astringency, but all had a high barleyness and aroma. From these results, it was found that the aroma of the beer-like sparkling beverage can be increased by using whole wheat as a raw material.
［実施例４］
淡色麦芽２０ｇを全粒（丸粒）の状態で５０℃の水に投入し、３０分間反応させた後、６４℃で２０分間、続いて７０℃で１０分間加温することにより糖化させた。糖化終了後、得られた麦汁を冷却し、遠心分離した上清のみを回収し、冷麦汁を得た（サンプル４−１）。
また、全粒の淡色麦芽２０ｇに代えて、淡色麦芽２０ｇを粉砕して得られた粉砕物を用いた以外はサンプル４−１と同様にして、冷麦汁を得た（サンプル４−２）。
[Example 4]
20 g of light-colored malt was poured into 50 ° C. water in the form of whole grains (round grains), reacted for 30 minutes, and then saccharified by heating at 64 ° C. for 20 minutes and then at 70 ° C. for 10 minutes. After completion of saccharification, the obtained wort was cooled, and only the centrifuged supernatant was collected to obtain cold wort (Sample 4-1).
In addition, cold wort was obtained in the same manner as in Sample 4-1, except that 20 g of light-colored malt was used instead of 20 g of whole-colored light-colored malt, and a pulverized product was used (Sample 4-2).
淡色麦芽２０ｇを全粒の状態で１００℃の水４００ｇに投入し、６０分間煮出した（熱水抽出）。得られた麦汁を冷却し、遠心分離した上清のみを回収し、冷麦汁を得た（サンプル４−３）。
また、全粒の淡色麦芽２０ｇに代えて、淡色麦芽２０ｇを粉砕して得られた粉砕物を用いた以外はサンプル４−３と同様にして、冷麦汁を得た（サンプル４−４）。
20 g of light-colored malt was put into 400 g of water at 100 ° C. in the whole state, and boiled for 60 minutes (hot water extraction). The obtained wort was cooled, and only the centrifuged supernatant was collected to obtain cold wort (Sample 4-3).
Further, cold wort was obtained in the same manner as in Sample 4-3 except that 20 g of light-colored malt was used instead of 20 g of light-colored malt, and a pulverized product obtained by pulverizing 20 g of light-colored malt was used (Sample 4-4).
各冷麦汁のプリン体濃度を、過塩素酸による加水分解後にＬＣ−ＭＳ／ＭＳを用いた方法（日本食品分析センター：「酒類のプリン体の微量分析のご案内」）により測定した。当該測定方法においては、アデニン、グアニン、キサンチン、及びヒポキサンチンのそれぞれについての定量限界値は、０．０２ｍｇ／１００ｍＬであった。 The concentration of purines in each cold wort was measured by a method using LC-MS / MS after hydrolysis with perchloric acid (Japan Food Analysis Center: “Guide for trace analysis of purines in alcoholic beverages”). In the measurement method, the quantitative limit value for each of adenine, guanine, xanthine, and hypoxanthine was 0.02 mg / 100 mL.
各麦汁中のプリン体含有量の測定結果を表４に示す。この結果、サンプル４−１とサンプル４−２、及びサンプル４−３とサンプル４−４をそれぞれ比較すると、全粒を原料とした冷麦汁（サンプル４−１及び４−３）のほうが、粉砕物を原料とした冷麦汁（サンプル４−２及び４−４）よりもプリン体濃度が低く、麦類原料を粉砕しないことにより、麦汁、ひいてはビール様発泡性飲料のプリン体濃度を低減できることが確認できた。また、サンプル４−１とサンプル４−３、及びサンプル４−２とサンプル４−４をそれぞれ比較すると、従来通り糖化処理を行った冷麦汁（サンプル４−１及び４−２）よりも、熱水抽出を行った冷麦汁（サンプル４−３及び４−４）のほうが、プリン体濃度が低かった。 Table 4 shows the measurement results of the purine content in each wort. As a result, when comparing sample 4-1 and sample 4-2, and sample 4-3 and sample 4-4, cold wort (samples 4-1 and 4-3) using whole grains as a raw material was pulverized. Purine concentration is lower than cold wort made from raw materials (samples 4-2 and 4-4), and the concentration of purine in beer-like and effervescent beverages can be reduced by not crushing wheat raw materials Was confirmed. Moreover, when comparing sample 4-1 and sample 4-3, and sample 4-2 and sample 4-4, respectively, it is more hot than cold wort (samples 4-1 and 4-2) subjected to saccharification as usual. The cold wort (samples 4-3 and 4-4) subjected to water extraction had a lower purine concentration.
［実施例５］
淡色麦芽２０ｇを全粒（丸粒）の状態で、３５℃、５５℃、７５℃、又は９５℃の水４００ｇに投入し、６０分間抽出した。得られた麦汁を冷却し、遠心分離した上清のみを回収し、冷麦汁を得た（サンプル５−１〜４）。
[Example 5]
In a state of whole grains (round grains), 20 g of light colored malt was added to 400 g of water at 35 ° C., 55 ° C., 75 ° C., or 95 ° C. and extracted for 60 minutes. The obtained wort was cooled, and only the centrifuged supernatant was collected to obtain cold wort (Samples 5-1 to 4).
各冷麦汁の外観エキス（ビール様発泡性飲料のエキスを、２０℃において同じ比重をもったシュークロース水溶液のシュークロース濃度（通常は質量％）として表わしたもの）（質量％）を実施例１と同様にして測定した。また、各冷麦汁のプリン体濃度を実施例４と同様にして測定した。測定結果を表５に示す。 Example 1 shows the appearance extract of each cold wort (expressed as a sucrose concentration (usually mass%) of a sucrose aqueous solution having the same specific gravity at 20 ° C.) (mass%). Measured in the same manner as above. Moreover, the purine body density | concentration of each cold wort was measured like Example 4. FIG. Table 5 shows the measurement results.
プリン体分析値は、５５℃で抽出した冷麦汁が最も高く、３５℃の低温又は７５℃以上の高温で抽出することにより減少することが確認できた。一方、外観エキス分析値は、７５℃以上で抽出した冷麦汁が高かった。このことから、全粒の麦類から、プリン体抽出を抑制しつつ、効率よくエキスを抽出するためには、７５℃以上の高温で抽出する（煮出す）ことが効果的であることが確認できた。 The purine analysis value was highest for cold wort extracted at 55 ° C., and it was confirmed that it decreased by extraction at a low temperature of 35 ° C. or a high temperature of 75 ° C. or higher. On the other hand, the appearance extract analysis value was high for cold wort extracted at 75 ° C. or higher. From this, it was confirmed that it is effective to extract (boil) at a high temperature of 75 ° C. or higher in order to efficiently extract the extract from whole wheat while suppressing purine extraction. did it.
［実施例６］
（サンプル６−１〜６−４の調製）
表６に示す組成にて、淡色麦芽の粉砕物（麦芽粉砕物）及び液糖（昭和産業社製）を糖化用水と混合し、得られた混合物を５０℃で３０分間、続いて６４℃で２０分間、続いて７０℃で１０分間加温することによって糖化した。糖化終了後、得られた麦汁を遠心分離して回収した清澄な麦汁に、表６に示す量のホップと煮沸時水を添加し、１００℃で６０分間煮沸した。煮沸後の麦汁を冷却した後、酵母を４０ｇ添加し、１４℃にて発酵させた。発酵終了後、得られた発酵物を遠心分離処理し、上清を目的のビール様発泡性飲料として回収した。
[Example 6]
(Preparation of samples 6-1 to 6-4)
In the composition shown in Table 6, lightly colored malt pulverized product (malt pulverized product) and liquid sugar (manufactured by Showa Sangyo Co., Ltd.) were mixed with saccharification water, and the resulting mixture was stirred at 50 ° C. for 30 minutes and subsequently at 64 ° C. Saccharification was carried out by warming for 20 minutes followed by 10 minutes at 70 ° C. After completion of saccharification, the amount of hops shown in Table 6 and water at the time of boiling were added to the clear wort collected by centrifugation of the obtained wort, and boiled at 100 ° C. for 60 minutes. After cooling the boiling wort, 40 g of yeast was added and fermented at 14 ° C. After completion of the fermentation, the obtained fermented product was subjected to centrifugal separation, and the supernatant was recovered as the intended beer-like sparkling beverage.
（サンプル６−５〜６−８の調製）
表６に示す組成にて、全粒の状態の淡色麦芽（全粒の麦芽）、液糖（昭和産業社製）、ホップ、及び煮沸時水を混合し、得られた混合物を１００℃で６０分間煮沸した。煮沸後の麦汁を冷却した後、酵母を４０ｇ添加し、１４℃にて発酵させた。発酵終了後、得られた発酵物を遠心分離処理し、上清を目的のビール様発泡性飲料として回収した。
(Preparation of samples 6-5 to 6-8)
In the composition shown in Table 6, light-colored malt (whole-grain malt) in the whole grain state, liquid sugar (made by Showa Sangyo Co., Ltd.), hops, and water at the time of boiling are mixed, and the resulting mixture is 60 ° C. at 60 ° C. Boiled for a minute. After cooling the boiling wort, 40 g of yeast was added and fermented at 14 ° C. After completion of the fermentation, the obtained fermented product was subjected to centrifugal separation, and the supernatant was recovered as the intended beer-like sparkling beverage.
各ビール様発泡性飲料について、製品中における原麦汁エキス分（％）、麦汁中のプリン体濃度（ｐｐｍ）、製品中のプリン体濃度（ｐｐｍ）、及び製品中の総ポリフェノール濃度（ｐｐｍ）を、実施例１と同様にして測定した。測定結果を表７に示す。さらに、麦汁中のプリン体濃度の測定結果に基づき、麦芽１ｇから溶出したプリン体量（麦芽１ｇ当たりのプリン体溶出量）を算出した。算出結果を表８に示す。 For each beer-like sparkling beverage, the raw wort extract content (%) in the product, the purine concentration in the wort (ppm), the purine concentration in the product (ppm), and the total polyphenol concentration in the product (ppm) ) Was measured in the same manner as in Example 1. Table 7 shows the measurement results. Furthermore, the amount of purine bodies eluted from 1 g of malt (purine body elution amount per 1 g of malt) was calculated based on the measurement result of the purine body concentration in the wort. Table 8 shows the calculation results.
また、各ビール様発泡性飲料について、製品中のノルフラネオール濃度（ｐｐｂ）及び製品中のイソオイゲノール濃度（ｐｐｂ）を測定した。測定結果を表７、図１、及び図２に示す。さらに、原麦汁エキス９％に換算した場合の製品中のノルフラネオール濃度（ｐｐｂ）及びイソオイゲノール濃度（ｐｐｂ）も算出した。算出結果を表９に示す。 Further, for each beer-like sparkling beverage, the norfuraneol concentration (ppb) in the product and the isoeugenol concentration (ppb) in the product were measured. The measurement results are shown in Table 7, FIG. 1 and FIG. Furthermore, norfuraneol concentration (ppb) and isoeugenol concentration (ppb) in the product when converted to the original wort extract 9% were also calculated. Table 9 shows the calculation results.
各ビール様発泡性飲料のノルフラネオール濃度及びイソオイゲノール濃度は、ジクロロメタン液液抽出を用いたＧＣ／ＭＳにより測定した。具体的には、まず、容器にサンプルを採取し、硫酸アンモニウムを加え、次に当該容器にジクロロメタンを加えて内部標準物質を添加した後、振とう抽出した。この際に、当該容器内にガスがある場合にはガス抜きを行った。次いで、遠心分離処理を行って有機溶媒層を回収し、回収された有機溶媒層は、無水硫酸ナトリウムを加えて脱水した後、窒素パージにて濃縮した。得られた有機溶媒層の濃縮物をＧＣ／ＭＳ分析に供し、ノルフラネオール量及びイソオイゲノール量を測定した。 The norfuraneol concentration and isoeugenol concentration of each beer-like sparkling beverage were measured by GC / MS using dichloromethane liquid-liquid extraction. Specifically, first, a sample was collected in a container, ammonium sulfate was added, then dichloromethane was added to the container and an internal standard substance was added, followed by extraction with shaking. At this time, when there was gas in the container, degassing was performed. Next, the organic solvent layer was recovered by performing a centrifugal separation process. The recovered organic solvent layer was dehydrated by adding anhydrous sodium sulfate, and then concentrated by nitrogen purge. The concentrate of the obtained organic solvent layer was subjected to GC / MS analysis, and the amount of norfuraneol and the amount of isoeugenol were measured.
さらに、各ビール様発泡性飲料について、穀物香の強さとコクについて官能評価を行った。官能評価は、６名の専門パネリストが、各発泡酒をそれぞれブラインドで官能試飲を行い、穀物香の強さとコクについて５段階で評価した。評点は、強いと感じた場合は５とし、普通と感じた場合は３とし、弱いと感じた場合は１とした。６名の専門パネリストの評点の平均値を表７に示す。 Furthermore, sensory evaluation was performed about the intensity | strength and richness of grain incense about each beer-like sparkling drink. In the sensory evaluation, 6 expert panelists performed sensory tasting of each sparkling liquor blindly, and evaluated the strength and richness of cereal in five levels. The rating was 5 if it felt strong, 3 if it felt normal, and 1 if it felt weak. Table 7 shows the average scores of the six panelists.
表８に示すように、全粒の麦芽を原料としたビール様発泡性飲料（サンプル６−５〜６−８）は、麦芽１ｇ当たりのプリン体溶出量が０．５ｍｇ以下であり、麦芽粉砕物を原料としたビール様発泡性飲料（サンプル６−１〜６−４）よりもプリン体溶出量は少なかった。その一方で、サンプル６−１とサンプル６−５を比較すると、麦芽使用量がやや少ないにもかかわらず、全粒の麦芽を原料としたサンプル６−５の穀物香の強さとコクは、サンプル６−１とほぼ同等の良好なものであった。サンプル６−２とサンプル６−６、サンプル６−３とサンプル６−７、及びサンプル６−４とサンプル６−８も同様であった。 As shown in Table 8, beer-like effervescent beverages (samples 6-5 to 6-8) made from whole wheat malt have a purine body elution amount of 0.5 mg or less per 1 g of malt, and malt grinding The purine body elution amount was smaller than the beer-like sparkling beverages (samples 6-1 to 6-4) using the product as a raw material. On the other hand, when comparing sample 6-1 and sample 6-5, the intensity and richness of the cereal incense of sample 6-5 using whole wheat malt as a raw material, although the amount of malt used is somewhat small, It was as good as 6-1. The same applies to Sample 6-2 and Sample 6-6, Sample 6-3 and Sample 6-7, and Sample 6-4 and Sample 6-8.
また、表９、図１、及び図２に示すように、麦類由来の香気成分であるノルフラネオールとイソオイゲノールのビール様発泡性飲料中の濃度は、麦芽使用量に依存して高くなっており、かつ、全粒の麦芽を原料としたビール様発泡性飲料（サンプル６−５〜６−８）のほうが、麦芽粉砕物を原料としたビール様発泡性飲料（サンプル６−１〜６−４）よりも高かった。 Moreover, as shown in Table 9, FIG. 1, and FIG. 2, the density | concentration in the beer-like sparkling drink of norfuraneol and isoeugenol which are aromatic components derived from wheat increases depending on the amount of malt used. And beer-like sparkling beverages (samples 6-5 to 6-8) made from whole malt as raw materials are more beer-like sparkling beverages (samples 6-1 to 6-6) made from malt pulverized materials. -4).
Claims (13)
を有する、請求項６に記載のビール様発泡性飲料の製造方法。 Baking process of unmilled wheat in raw material water to prepare wort,
The manufacturing method of the beer-like sparkling drink of Claim 6 which has this.
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| JP2019071795A (en) * | 2017-10-12 | 2019-05-16 | サッポロビール株式会社 | Beer taste beverage |
| JP2020061988A (en) * | 2018-10-18 | 2020-04-23 | サッポロビール株式会社 | Method of producing beer-tasting drink, and method of improving flavor of beer-tasting drink |
| JP7291844B1 (en) * | 2022-12-27 | 2023-06-15 | アサヒビール株式会社 | beer-like sparkling beverage |
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| JP7202065B2 (en) | 2017-10-12 | 2023-01-11 | サッポロビール株式会社 | beer-taste beverages |
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