JP2018102246A - Beer taste beverage and method for producing the same - Google Patents
Beer taste beverage and method for producing the same Download PDFInfo
- Publication number
- JP2018102246A JP2018102246A JP2016253625A JP2016253625A JP2018102246A JP 2018102246 A JP2018102246 A JP 2018102246A JP 2016253625 A JP2016253625 A JP 2016253625A JP 2016253625 A JP2016253625 A JP 2016253625A JP 2018102246 A JP2018102246 A JP 2018102246A
- Authority
- JP
- Japan
- Prior art keywords
- beer
- pericarp
- fermentation
- skin
- taste beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 61
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 36
- 235000013405 beer Nutrition 0.000 title claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 45
- 230000004151 fermentation Effects 0.000 claims abstract description 45
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 239000000284 extract Substances 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 235000020971 citrus fruits Nutrition 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 16
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 239000008369 fruit flavor Substances 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 29
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 28
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 15
- 229910002092 carbon dioxide Inorganic materials 0.000 description 14
- 239000001569 carbon dioxide Substances 0.000 description 14
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 13
- 238000000605 extraction Methods 0.000 description 11
- 239000007789 gas Substances 0.000 description 11
- 238000003860 storage Methods 0.000 description 10
- 240000005979 Hordeum vulgare Species 0.000 description 8
- 235000007340 Hordeum vulgare Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 235000007319 Avena orientalis Nutrition 0.000 description 6
- 244000075850 Avena orientalis Species 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 6
- DNIAPMSPPWPWGF-GSVOUGTGSA-N (R)-(-)-Propylene glycol Chemical compound C[C@@H](O)CO DNIAPMSPPWPWGF-GSVOUGTGSA-N 0.000 description 5
- 240000007594 Oryza sativa Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000010298 pulverizing process Methods 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 235000008694 Humulus lupulus Nutrition 0.000 description 4
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 4
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 125000004432 carbon atom Chemical group C* 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 235000019985 fermented beverage Nutrition 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000003765 sweetening agent Substances 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- -1 aliphatic alcohols Chemical class 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 3
- 229930182490 saponin Natural products 0.000 description 3
- 150000007949 saponins Chemical class 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000012138 yeast extract Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000272201 Columbiformes Species 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 229920001100 Polydextrose Polymers 0.000 description 2
- 241000209056 Secale Species 0.000 description 2
- 235000007238 Secale cereale Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019568 aromas Nutrition 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 2
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- JYVLIDXNZAXMDK-UHFFFAOYSA-N pentan-2-ol Chemical compound CCCC(C)O JYVLIDXNZAXMDK-UHFFFAOYSA-N 0.000 description 2
- 239000003495 polar organic solvent Substances 0.000 description 2
- 239000001259 polydextrose Substances 0.000 description 2
- 235000013856 polydextrose Nutrition 0.000 description 2
- 229940035035 polydextrose Drugs 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- DBTMGCOVALSLOR-DEVYUCJPSA-N (2s,3r,4s,5r,6r)-4-[(2s,3r,4s,5r,6r)-3,5-dihydroxy-6-(hydroxymethyl)-4-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-6-(hydroxymethyl)oxane-2,3,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](CO)O[C@H](O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-DEVYUCJPSA-N 0.000 description 1
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- SVBWNHOBPFJIRU-UHFFFAOYSA-N 1-O-alpha-D-Glucopyranosyl-D-fructose Natural products OC1C(O)C(O)C(CO)OC1OCC1(O)C(O)C(O)C(O)CO1 SVBWNHOBPFJIRU-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 235000015701 Artemisia arbuscula Nutrition 0.000 description 1
- 235000002657 Artemisia tridentata Nutrition 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 235000007716 Citrus aurantium Nutrition 0.000 description 1
- 244000183685 Citrus aurantium Species 0.000 description 1
- 241000951471 Citrus junos Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920001543 Laminarin Polymers 0.000 description 1
- 239000005717 Laminarin Substances 0.000 description 1
- 235000017858 Laurus nobilis Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- NBGXQZRRLOGAJF-UHFFFAOYSA-N Maltulose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)(CO)OCC1O NBGXQZRRLOGAJF-UHFFFAOYSA-N 0.000 description 1
- 235000009811 Momordica charantia Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010913 Picrasma quassioides Nutrition 0.000 description 1
- 240000004659 Picrasma quassioides Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- IOSXSVZRTUWBHC-LBTVDEKVSA-N Quassin Chemical compound CC([C@@H]1CC(=O)O[C@@H]([C@]21C)C1)=C(OC)C(=O)[C@@H]2[C@]2(C)[C@@H]1[C@H](C)C=C(OC)C2=O IOSXSVZRTUWBHC-LBTVDEKVSA-N 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 240000003829 Sorghum propinquum Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 1
- 244000125380 Terminalia tomentosa Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 description 1
- 244000078912 Trichosanthes cucumerina Species 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 229940069521 aloe extract Drugs 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 229940098773 bovine serum albumin Drugs 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- JCQLYHFGKNRPGE-HFZVAGMNSA-N maltulose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JCQLYHFGKNRPGE-HFZVAGMNSA-N 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000010907 mechanical stirring Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- IOSXSVZRTUWBHC-UHFFFAOYSA-N quassin Natural products C1C(C23C)OC(=O)CC3C(C)=C(OC)C(=O)C2C2(C)C1C(C)C=C(OC)C2=O IOSXSVZRTUWBHC-UHFFFAOYSA-N 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 229940112950 sage extract Drugs 0.000 description 1
- 235000020752 sage extract Nutrition 0.000 description 1
- QPRQEDXDYOZYLA-UHFFFAOYSA-N sec-pentyl alcohol Natural products CCC(C)CO QPRQEDXDYOZYLA-UHFFFAOYSA-N 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 238000000956 solid--liquid extraction Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000003445 sucroses Chemical class 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- NMXLJRHBJVMYPD-IPFGBZKGSA-N trehalulose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@]1(O)CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 NMXLJRHBJVMYPD-IPFGBZKGSA-N 0.000 description 1
- 150000004043 trisaccharides Chemical class 0.000 description 1
- 238000013022 venting Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
本発明は、ビールテイスト飲料およびビールテイスト飲料の製造方法に関する。具体的には、原材料に果皮を用いるビールテイスト飲料を製造する方法および当該製造方法で得られたビールテイスト飲料に関する。 The present invention relates to a beer-taste beverage and a method for producing a beer-taste beverage. Specifically, the present invention relates to a method for producing a beer-taste beverage using a skin as a raw material and a beer-taste beverage obtained by the production method.
ビールテイスト飲料とは、一般にビールと同様の風味を有するアルコール飲料およびノンアルコール飲料であり、このような風味を実現するために、ビールと同様の原材料が用いられていた。具体的には、主な原材料として麦芽およびホップを用い、ホップを所定の温度範囲で、一定時間加熱処理することにより、麦芽とホップに由来する風味を有するビールテイスト飲料が提供されている(特許文献1)。 Beer-taste beverages are alcoholic beverages and non-alcoholic beverages that generally have the same flavor as beer, and the same raw materials as beer have been used to achieve such flavor. Specifically, malt and hops are used as main raw materials, and beer-taste beverages having a flavor derived from malt and hops are provided by heating the hops in a predetermined temperature range for a certain time (patents). Reference 1).
他方、ビールなどのビールテイスト飲料に求められる消費者の要求は多様化し、華やかな香りも求められている。
エステル含有量の華やかな香りを実現するために、発酵液のエキス含有量の低下速度が一定値以上になったときに発酵温度を1〜3℃の範囲内で低下させるビールの醸造方法が知られている(特許文献2)。
On the other hand, consumer demands for beer-taste beverages such as beer are diversified, and a gorgeous aroma is also required.
In order to realize a gorgeous scent of ester content, a brewing method of beer is known in which the fermentation temperature is lowered within a range of 1 to 3 ° C. when the rate of decrease in the extract content of the fermentation liquid reaches a certain value or more. (Patent Document 2).
このような状況の下、原材料に果皮を用いたビールテイスト飲料における豊かな香りを実現する方法は知られていない。そこで、香りが豊かなビールテイスト飲料、特に、果実の爽やかな香りが豊かなビールテイスト飲料が求められている。 Under such circumstances, there is no known method for realizing a rich aroma in a beer-taste beverage using a skin as a raw material. Therefore, there is a demand for beer-taste beverages with abundant aromas, particularly beer-taste beverages with abundant refreshing aromas of fruits.
本発明の発明者らは、ビールテイスト飲料の原材料に果皮を用い、果皮または果皮含有成分を含む糖液を所定の温度範囲で発酵させることによって、本発明の課題を解決するに至った。 The inventors of the present invention have solved the problems of the present invention by using pericarp as a raw material for beer-taste beverages and fermenting pericarp or a sugar solution containing pericarp-containing components in a predetermined temperature range.
本発明には以下の態様の発明が含まれる。
[1]
原材料に果皮を用いるビールテイスト飲料を製造する方法であって、
糖液と前記果皮とを混合して果皮含有糖液を調製する工程、および
前記果皮含有糖液に酵母を添加して、27℃以下の発酵温度で発酵させる発酵工程、
を含む、製造方法。
[2]
前記発酵工程前に、前記果皮含有糖液を加熱する加熱工程を有する[1]に記載の製造方法。
[3]
原材料に果皮を用いるビールテイスト飲料を製造する方法であって、
前記果皮から果皮含有成分を抽出する工程、
糖液と前記果皮含有成分とを混合する工程、および
前記混合工程で得られた混合液に酵母を添加して、27℃以下の発酵温度で発酵させる発酵工程、
を含む、製造方法。
[4]
前記果皮から前記果皮含有成分を加熱して抽出する、[3]に記載の製造方法。
[5]
前記果皮が柑橘類の果実の皮である、[1]〜[4]のいずれかに記載の製造方法。
[6]
ビールテイスト飲料1Lに対して、0.1g〜50gの果皮が用いられる[1]〜[5]のいずれかに記載の製造方法。
[7]
[1]〜[6]のいずれかに記載の製造方法で得られた、ビールテイスト飲料。
The present invention includes the following aspects of the invention.
[1]
A method for producing a beer-taste beverage using pericarp as a raw material,
A step of preparing a pericarp-containing sugar liquid by mixing the sugar liquid and the pericarp, and a fermentation step of adding yeast to the pericarp-containing sugar liquid and fermenting at a fermentation temperature of 27 ° C. or lower,
Manufacturing method.
[2]
The production method according to [1], including a heating step of heating the pericarp-containing sugar solution before the fermentation step.
[3]
A method for producing a beer-taste beverage using pericarp as a raw material,
Extracting a skin-containing component from the skin,
A step of mixing the sugar liquor and the skin-containing component, and a fermentation step of adding yeast to the mixed solution obtained in the mixing step and fermenting at a fermentation temperature of 27 ° C. or lower,
Manufacturing method.
[4]
The method according to [3], wherein the pericarp-containing component is extracted from the pericarp by heating.
[5]
The method according to any one of [1] to [4], wherein the pericarp is a citrus fruit skin.
[6]
The production method according to any one of [1] to [5], wherein 0.1 g to 50 g of pericarp is used for 1 L of beer-taste beverage.
[7]
A beer-taste beverage obtained by the production method according to any one of [1] to [6].
本発明の好ましい態様に係る発明は、果実の風味の豊かなビールテイスト飲料を提供できる。また、本発明の好ましい態様に係る発明は、果皮または果皮含有成分を含む糖液を所定の温度範囲で発酵させることによって、果皮が本来有する爽やかな香りを変質させずにビールテイスト飲料を提供できる。 The invention according to a preferred embodiment of the present invention can provide a beer-taste beverage rich in fruit flavor. Further, the invention according to a preferred embodiment of the present invention can provide a beer-taste beverage without altering the refreshing scent inherent in the pericarp by fermenting the pericarp or a sugar solution containing pericarp-containing components in a predetermined temperature range. .
1 ビールテイスト飲料
本発明のビールテイスト飲料は、原材料に果皮を用い、果皮または果皮含有成分を含む糖液を所定の温度範囲で発酵させることによって製造される飲料である。
1 Beer-taste drink The beer-taste drink of this invention is a drink manufactured by fermenting the sugar liquid containing a skin or a skin containing component in a predetermined temperature range, using a skin as a raw material.
本明細書において、「ビールテイスト飲料」とは、ビール様の風味をもつ飲料をいう。つまり、本明細書のビールテイスト飲料は、ビール風味を有するいずれの飲料をも包含する。本発明のビールテイスト飲料の種類としては、たとえば、日本の酒税法上の名称における発泡酒、ビール、リキュール類、その他醸造酒などが含まれ、また、低アルコールの発酵飲料(たとえばアルコール分1%未満の発酵飲料)、スピリッツ類、ノンアルコールのビールテイスト飲料、ビールテイストの清涼飲料なども含まれる。発酵、非発酵のいずれも含まれる。 In the present specification, “beer-taste beverage” refers to a beverage having a beer-like flavor. That is, the beer-taste beverage of this specification includes any beverage having a beer flavor. The types of beer-taste beverages of the present invention include, for example, Happoshu, beer, liqueurs, and other brewed liquors under the name of the Japanese liquor tax law, and low alcohol fermented beverages (for example, 1% alcohol content) Less fermented beverages), spirits, non-alcohol beer-taste beverages, beer-taste soft drinks, and the like. Both fermented and non-fermented are included.
本発明のビールテイスト飲料のアルコール分は特に限定されないが、好ましくは0〜40重量%、より好ましくは1〜15重量%である。特にビールや、発泡酒といったビールテイスト飲料として消費者に好んで飲用されるアルコールと同程度の濃度、すなわち、1〜7重量%の範囲であることが望ましい。 The alcohol content of the beer-taste beverage of the present invention is not particularly limited, but is preferably 0 to 40% by weight, more preferably 1 to 15% by weight. In particular, it is desirable that the concentration be the same as that of alcohol that is preferably consumed by consumers as beer-taste beverages such as beer and sparkling liquor, that is, in the range of 1 to 7% by weight.
本発明のビールテイスト飲料のアルコール度数は、飲料中のアルコール分の含有量(v/v%)を意味し、公知のいずれの方法によっても測定することができるが、例えば、振動式密度計によって測定することができる。具体的には、飲料から濾過又は超音波によって炭酸ガスを抜いた試料を調製し、そして、その試料を直火蒸留し、得られた留液の15℃における密度を測定し、国税庁所定分析法(平19国税庁訓令第6号、平成19年6月22日改訂)の付表である「第2表アルコール分と密度(15℃)及び比重(15/15℃)換算表」を用いて換算して求めることができる。アルコール度が1.0%未満の低濃度の場合は、市販のアルコール測定装置や、ガスクロマトグラフィーを用いても良い。 The alcohol content of the beer-taste beverage of the present invention means the alcohol content (v / v%) in the beverage, and can be measured by any known method. Can be measured. Specifically, a sample obtained by removing carbon dioxide from a beverage by filtration or ultrasonic waves is prepared, the sample is subjected to direct-fire distillation, and the density of the obtained distillate at 15 ° C. is measured. Converted using “Table 2 Conversion Table of Alcohol Content, Density (15 ° C) and Specific Gravity (15/15 ° C)”, which is an appendix of the 19th National Tax Agency Instructions, revised on June 22, 2007 Can be obtained. When the alcohol concentration is a low concentration of less than 1.0%, a commercially available alcohol measuring device or gas chromatography may be used.
本発明にかかるビールテイスト飲料に、酒感を付与する観点から、脂肪族アルコールを添加してもよい。脂肪族アルコールとしては、公知のものであれば特に制限されないが、炭素数4〜5の脂肪族アルコールが好ましい。本発明において、好ましい脂肪族アルコールとしては、炭素数4のものとして、2−メチル−1−プロパノール、1−ブタノール等が、炭素数5のものとして、3−メチル−1−ブタノール、1−ペンタノール、2−ペンタノール等が挙げられる。これらは1種又は2種以上の組み合せで用いることができる。炭素数4〜5の脂肪族アルコールの含有量は好ましくは0.0002〜0.0007質量%であり、より好ましくは0.0003〜0.0006質量%である。本明細書において、脂肪族アルコールの含有量は、ヘッドスペースガスクロマトグラフ法を用いて測定することができる。 An aliphatic alcohol may be added to the beer-taste beverage according to the present invention from the viewpoint of imparting a sense of alcohol. The aliphatic alcohol is not particularly limited as long as it is a known one, but an aliphatic alcohol having 4 to 5 carbon atoms is preferable. In the present invention, preferable aliphatic alcohols include those having 4 carbon atoms such as 2-methyl-1-propanol and 1-butanol, and those having 5 carbon atoms such as 3-methyl-1-butanol and 1-pen. Examples include butanol and 2-pentanol. These can be used alone or in combination of two or more. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007% by mass, and more preferably 0.0003 to 0.0006% by mass. In the present specification, the content of the aliphatic alcohol can be measured using a headspace gas chromatographic method.
本発明のビールテイスト飲料の製造工程に発酵工程が含まれる場合、当該発酵工程で炭酸ガスが発生するため、当該炭酸ガスをそのまま用いることができ、さらに炭酸ガスを添加して調製することもできる。また、原材料に非発酵液を用いた場合、発酵工程で発生する炭酸ガスを利用できないため、非発酵液と炭酸水との混和、または非発酵液への炭酸ガスの添加によって、ビールテイスト飲料に炭酸ガスを溶解させることができる。 When a fermentation process is included in the production process of the beer-taste beverage of the present invention, carbon dioxide gas is generated in the fermentation process. Therefore, the carbon dioxide gas can be used as it is, and can also be prepared by adding carbon dioxide gas. . In addition, when non-fermented liquor is used as a raw material, carbon dioxide generated in the fermentation process cannot be used. Therefore, by mixing non-fermented liquor with carbonated water or adding carbon dioxide to non-fermented liquor, Carbon dioxide can be dissolved.
本発明のビールテイスト飲料に含まれる炭酸ガスの量は、飲料の炭酸ガス圧によって表され、これは、本発明の効果を妨げない限り、特に限定されない。典型的には、ビールテイスト飲料の炭酸ガス圧の上限は4.0kg/cm2、3.4kg/cm2、または2.8kg/cm2であり、下限は0kg/cm2、0.2kg/cm2、0.9kg/cm2、または1.5kg/cm2であり、これらの上限および下限のいずれを組み合わせてもよい。たとえば、ビールテイスト飲料の炭酸ガス圧は、0kg/cm2以上4.0kg/cm2以下、0.2kg/cm2以上3.4kg/cm2以下、0.9kg/cm2以上2.8kg/cm2以下、または1.5kg/cm2以上2.8kg/cm2以下であってよい。本明細書におけるガス圧とは、特別な場合を除き、容器内におけるガス圧をいう。圧力の測定は、当業者によく知られた方法、たとえば20℃にした試料をガス内圧計に固定した後、一度ガス内圧計の活栓を開いてガスを抜き、再び活栓を閉じ、ガス内圧計を振り動かして指針が一定の位置に達したときの値を読み取る方法を用いて、または市販のガス圧測定装置を用いて測定することができる。 The amount of carbon dioxide contained in the beer-taste beverage of the present invention is represented by the carbon dioxide pressure of the beverage, and this is not particularly limited as long as the effects of the present invention are not hindered. Typically, beer-taste upper beverage carbon dioxide pressure is 4.0 kg / cm 2, was 3.4 kg / cm 2 or 2.8 kg / cm 2,, the lower limit is 0kg / cm 2, 0.2kg / cm 2 , 0.9 kg / cm 2 , or 1.5 kg / cm 2 , and any of these upper and lower limits may be combined. For example, carbon dioxide gas pressure of low-alcohol beer is, 0 kg / cm 2 or more 4.0 kg / cm 2 or less, 0.2 kg / cm 2 or more 3.4 kg / cm 2 or less, 0.9 kg / cm 2 or more 2.8 kg / cm 2 or less, or 1.5 kg / cm 2 or more 2.8 kg / cm 2 may be less. The gas pressure in this specification means the gas pressure in a container except a special case. The pressure is measured by a method well known to those skilled in the art, for example, after fixing a sample at 20 ° C. to a gas internal pressure gauge, once opening the stopcock of the gas internal pressure gauge, venting the gas, closing the stopcock again, Can be measured using a method of reading the value when the pointer reaches a certain position by swinging or using a commercially available gas pressure measuring device.
2 ビールテイスト飲料の製造方法
本発明のビールテイスト飲料の製造方法は原材料に果皮を用いる製造方法であり、所定の温度範囲で果皮または果皮含有成分を含む糖液を所定の温度範囲で発酵させることによって、本発明の課題を解決するに至った。
以下、果皮含有糖液を発酵させる方法(製造方法A)と、果皮含有成分と糖液との混合液を発酵させる方法(製造方法B)とに分けて説明する。
2. Manufacturing method of beer-taste beverage The manufacturing method of beer-taste beverage of the present invention is a manufacturing method using pericarp as a raw material, and fermenting a sugar liquid containing pericarp or pericarp-containing components in a predetermined temperature range in a predetermined temperature range. Thus, the problem of the present invention has been solved.
Hereinafter, the method of fermenting the pericarp-containing sugar liquid (manufacturing method A) and the method of fermenting a mixture of the pericarp-containing component and the sugar liquid (manufacturing method B) will be described separately.
2.1 製造方法A
(1)糖液の調製
本明細書において、「糖液」とは、単糖、二糖および三糖以上からなる群から選ばれる1以上の糖類を含む水溶液である。
糖液は、たとえば、水、穀物の他に、任意に糖類などの原料を仕込槽に投入し、必要に応じてアミラーゼなどの酵素を添加して、糊化、糖化を行ない、ろ過し、煮沸釜にて必要に応じてホップ、苦味料または着色料などを加えて煮沸し、清澄タンクにて凝固タンパク質などの固形分を取り除くことによって調製される。
また、本発明に用いられる糖液として市販された糖液を用いてもよく、糊化や糖化の必要のない原料は直接煮沸釜に投入してもよい。
2.1 Manufacturing method A
(1) Preparation of sugar solution In this specification, "sugar solution" is an aqueous solution containing one or more saccharides selected from the group consisting of monosaccharides, disaccharides and trisaccharides or more.
For example, in addition to water and cereals, sugar solution is optionally charged with raw materials such as saccharides, and if necessary, enzymes such as amylase are added to gelatinize and saccharify, filter and boil. It is prepared by adding hops, bitters or coloring agents as necessary in a kettle and boiling, and removing solids such as coagulated proteins in a clarification tank.
In addition, a commercially available sugar solution may be used as the sugar solution used in the present invention, and raw materials that do not require gelatinization or saccharification may be directly charged into a boiling kettle.
穀物としては、たとえば、麦(大麦、小麦、ライ麦、カラス麦、オート麦、ハト麦、エン麦、それらの麦芽など)、米(白米、玄米など)、とうもろこし、こうりゃん、ばれいしょ、豆(大豆、えんどう豆など)、そば、ソルガム、粟、ひえ、およびそれらから得られたデンプン、これらの抽出物(エキス)などがあげられる。
用いられる穀物の量は特に限定されないが、最終的に得られるビールテイスト飲料1Lに対して穀物が好ましくは5g〜300g、さらに好ましくは10g〜250g、特に好ましくは20g〜200g用いられる。
Examples of grains include barley (barley, wheat, rye, oats, oats, pigeons, oats, and malts), rice (white rice, brown rice, etc.), corn, corn, potatoes, and beans (soybeans). , Peas, etc.), buckwheat, sorghum, rice bran, mushrooms, and starch obtained therefrom, and extracts thereof.
Although the quantity of the grain used is not particularly limited, the grain is preferably 5 g to 300 g, more preferably 10 g to 250 g, particularly preferably 20 g to 200 g based on 1 L of the finally obtained beer-taste beverage.
麦芽とは、大麦、小麦、ライ麦、カラス麦、オート麦、ハト麦、エン麦などの麦類の種子を発芽させて乾燥させ、除根したものをいい、産地や品種は、いずれのものであってもよい。本発明においては、好ましくは大麦麦芽、小麦麦芽を用いる。特に大麦麦芽は、日本のビールテイスト飲料の原料として最も一般的に用いられる麦芽の1つである。大麦には、二条大麦、六条大麦などの種類があるが、いずれを用いてもよい。さらに、通常麦芽のほか、色麦芽なども用いることができる。なお、色麦芽を用いる際には、種類の異なる色麦芽を適宜組み合わせて用いてもよいし、一種類の色麦芽を用いてもよい。 Malt refers to the seeds of barley, wheat, rye, oats, oats, pigeons, and oats that have been germinated, dried, and rooted. May be. In the present invention, barley malt and wheat malt are preferably used. In particular, barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. There are various types of barley such as Nijo barley and Rojo barley, and any of them may be used. In addition to normal malt, colored malt can also be used. In addition, when using colored malt, you may use combining different types of colored malt suitably, and may use one type of colored malt.
糖類としては、穀物由来のデンプンを酸または酵素などで分解した市販の糖化液や、市販の水飴などがあげられる。このとき、糖類の形態は、溶液などの液状、または粉末などの固形物状など、どのような形態であってもよい。また、デンプンの原料穀物の種類、デンプンの精製方法、および酵素や酸による加水分解などの処理条件についても特に制限はない。たとえば、酵素や酸による加水分解の条件を工夫することにより、マルトースの比率を高めた糖類を用いてもよい。その他、スクロース、フルクトース、グルコース、マルチュロース、トレハルロース、マルトトリオース、ラクトース、ガラクトースおよびこれらの溶液などを用いることができる。 Examples of the saccharide include a commercially available saccharified solution obtained by degrading cereal-derived starch with an acid or an enzyme, a commercially available starch syrup, and the like. At this time, the saccharide may have any form such as a liquid form such as a solution or a solid form such as a powder. Moreover, there is no restriction | limiting in particular also about processing conditions, such as the kind of starch raw material grain, the refinement | purification method of starch, and the hydrolysis by an enzyme or an acid. For example, a saccharide with an increased maltose ratio may be used by devising hydrolysis conditions with an enzyme or acid. In addition, sucrose, fructose, glucose, maltulose, trehalulose, maltotriose, lactose, galactose, and solutions thereof can be used.
また、難消化性デキストリン、ポリデキストロース、グアーガム分解物、ペクチン、グルコマンナン、アルギン酸、ラミナリン、フコイジン、カラギーナンなどの水溶性食物繊維を用いることもできる。これらのうち、安定性や安全性などの汎用性の観点から、難消化性デキストリン、ポリデキストロースが好ましい。
用いられる水溶性食物繊維の量は特に限定されないが、最終的に得られるビールテイスト飲料1Lに対して水溶性食物繊維が好ましくは5g〜50g、さらに好ましくは10g〜40g、特に好ましくは15g〜30g用いられる。
In addition, water-soluble dietary fibers such as indigestible dextrin, polydextrose, guar gum degradation product, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan can also be used. Among these, indigestible dextrin and polydextrose are preferable from the viewpoint of versatility such as stability and safety.
The amount of the water-soluble dietary fiber used is not particularly limited, but the water-soluble dietary fiber is preferably 5 to 50 g, more preferably 10 to 40 g, and particularly preferably 15 to 30 g with respect to 1 L of the finally obtained beer-taste beverage. Used.
ホップとは、ビールテイスト飲料などの製造に使用される通常のペレットホップ、ベールホップ、ホップエキス、ホップ加工品(イソ化ホップ、ヘキサホップ、テトラホップ)などをいう。また、ホップの添加量は特に限定されないが、典型的には、飲料全量に対して0〜1重量%程度である。 The hop refers to normal pellet hop, bale hop, hop extract, processed hop product (isolated hop, hexahop, tetrahop) and the like used in the production of beer-taste beverages and the like. Moreover, although the addition amount of hop is not specifically limited, Typically, it is about 0 to 1 weight% with respect to the drink whole quantity.
(2)糖液と果皮との混合
(1)で調製された糖液に果皮を投入して両者を混合する。混合する時点の糖液および果皮の温度は特に限定されない。
(2) Mixing of sugar solution and peel The skin is put into the sugar solution prepared in (1) and mixed. The temperature of the sugar solution and the peel at the time of mixing is not particularly limited.
本明細書中、果皮は、果物の皮を含めば特に限定されない。したがって、果皮に果物の果肉または種子の一部が含まれてもよい。
果皮は、柑橘類の果実の皮が好ましい。柑橘類の果実の皮としては、たとえば、オレンジピール、グレープフルーツピール、ユズピール、レモンピール、ライムピール、ミカンピール、ダイダイピール、カボスピール、シークヮーサーピール、キンカンピールなどが挙げられる。これらの果皮の中でもオレンジピールが特に好ましい。
果皮は乾燥物、凍結物、凍結乾燥物などであってもよい。
果皮は細かく粉砕してから投入してもよい。その際、果皮の粉砕はミル等の公知の方法が用いられる。
In the present specification, the skin is not particularly limited as long as it includes fruit skin. Thus, the fruit skin may contain part of the fruit flesh or seed.
The peel is preferably a citrus fruit peel. Examples of citrus fruit peels include orange peel, grapefruit peel, yuzu peel, lemon peel, lime peel, mikan peel, daidai peel, kabo peel, shikwasa peel, and kumqua peel. Among these peels, orange peel is particularly preferable.
The peel may be a dried product, a frozen product, a freeze-dried product, or the like.
The peel may be crushed finely and then added. At that time, a known method such as a mill is used for crushing the skin.
糖液に投入される果皮は粉砕してから12時間以上保管したものを用いる。果皮の粉砕はミル、プレス機、剪断機等の公知の方法が用いられる。粉砕前の果皮の状態は限定されず、常温の状態でも、冷凍の状態のものでもよい。
粉砕後の保管時間は、12時間〜30日が好ましく、18時間〜20日がさらに好ましく、24時間〜7日間が特に好ましい。保管時間が40日より長いと、香りの揮発量が大きくなりやすい。また、保管時間が6時間より短いと、果皮に由来する不快臭の低減が不十分となりやすい。
The peel used in the sugar solution is crushed and stored for 12 hours or more. For the pulverization of the skin, a known method such as a mill, a press, or a shearing machine is used. The state of the skin before pulverization is not limited, and it may be at room temperature or in a frozen state.
The storage time after pulverization is preferably 12 hours to 30 days, more preferably 18 hours to 20 days, and particularly preferably 24 hours to 7 days. If the storage time is longer than 40 days, the amount of scent volatilization tends to increase. Moreover, when storage time is shorter than 6 hours, reduction of the unpleasant odor derived from a fruit skin tends to become inadequate.
粉砕後の保管温度は30℃以下が好ましく、20℃以下がさらに好ましく、10℃以下が最も好ましい。保管温度が30℃を超えると成分変化が進みやすくなるため好ましくない。なお、保管時の保管温度は昇降してもよい。
粉砕された果皮の保管時の圧力は特に限定されず、たとえば、常圧で保管できる。
また真空状態で保管してもよい。
The storage temperature after pulverization is preferably 30 ° C. or lower, more preferably 20 ° C. or lower, and most preferably 10 ° C. or lower. If the storage temperature exceeds 30 ° C., it is not preferable because the change in the components tends to proceed. The storage temperature during storage may be raised or lowered.
The pressure at the time of storage of the crushed skin is not particularly limited, and can be stored at normal pressure, for example.
Moreover, you may store in a vacuum state.
果皮を含む糖液(果皮含有糖液)における果皮の含有量は特に限定されないが、最終的に得られるビールテイスト飲料1Lに対して0.1g〜50g、好ましくは0.2g〜25g、さらに好ましくは0.5g〜10g含有するように果皮が用いられる。 The content of pericarp in the sugar liquid containing pericarp (pericarp-containing sugar liquid) is not particularly limited, but is 0.1 g to 50 g, preferably 0.2 g to 25 g, more preferably 0.1 L to 1 L of beer-taste beverage finally obtained. Pericarp is used to contain 0.5 g to 10 g.
次に、果皮含有糖液を一定時間放置して、果皮含有成分が糖液に移るようにする。このとき、果皮含有糖液を55℃〜99℃で加熱することが好ましい。このような温度範囲で加熱することによって、果皮含有成分が抽出され糖液に移る。加熱温度が55℃以下であると、糖液に移る果皮含有成分の量が不十分になる恐れがある。他方、加熱温度が99℃以上であると、加熱によって香りが蒸散してしまう、雑味の大きい成分の抽出量が大きくなる、または雑味の成分が生成してしまうなどの恐れがある。加熱温度は、58℃〜97℃がさらに好ましく、60℃〜97℃、65〜97℃、70〜97℃、80〜97℃が特に好ましい。
加熱時間は特に限定されないが、1分〜180分が好ましく、10分〜180分がさらに好ましく、10分〜100分、10分〜80分が特に好ましい。
果皮含有成分が効率的に抽出されるために、必要に応じて撹拌を行ってもよい。撹拌手段は、機械撹拌、不活性ガスや空気による撹拌などの公知の方法を用いることができる。
Next, the pericarp-containing sugar solution is allowed to stand for a certain period of time so that the pericarp-containing component is transferred to the sugar solution. At this time, it is preferable to heat the pericarp-containing sugar solution at 55 ° C to 99 ° C. By heating in such a temperature range, the pericarp-containing component is extracted and transferred to the sugar solution. When the heating temperature is 55 ° C. or less, the amount of the peel-containing component transferred to the sugar solution may be insufficient. On the other hand, when the heating temperature is 99 ° C. or higher, there is a risk that the aroma will evaporate by heating, the extraction amount of a component with a large miscellaneous amount will increase, or a misty component will be generated. The heating temperature is more preferably 58 ° C to 97 ° C, particularly preferably 60 ° C to 97 ° C, 65 to 97 ° C, 70 to 97 ° C, and 80 to 97 ° C.
The heating time is not particularly limited, but is preferably 1 minute to 180 minutes, more preferably 10 minutes to 180 minutes, and particularly preferably 10 minutes to 100 minutes, 10 minutes to 80 minutes.
In order to efficiently extract the skin-containing component, stirring may be performed as necessary. As the stirring means, a known method such as mechanical stirring, stirring with an inert gas or air can be used.
前記果皮含有糖液の加熱後、果皮等の固形分を除去してもよい。固形分の除去は、ろ過、遠心分離等の公知の方法が用いられる。また、オリを除去する際に、一緒に果皮を除去してもよい。 After heating the pericarp-containing sugar solution, solids such as pericarp may be removed. For removing the solid content, a known method such as filtration or centrifugation is used. Moreover, when removing the orientation, the skin may be removed together.
(3)発酵
(2)で得られた糖液(発酵前液)に酵母を添加して発酵させる。
発酵温度は27℃以下でが好ましいが、その範囲の中でも、0℃〜27℃が好ましく、5℃〜27℃がさらに好ましく、7℃〜27℃が特に好ましい。発酵の途中、当該温度範囲で発酵液の温度を昇降させてもよい。このような温度範囲で発酵させると、果皮が有する爽やかな香りの変質を最小限に抑えることができる。これによって、果皮が有する爽やかな香りが豊かなビールテイスト飲料を製造できる。
発酵時間は、2〜30日、3〜20日、5〜15日が好ましい。また、発酵時の圧力も特に限定されないが、常圧が好ましい。また、発酵の途中、圧力を変化させてもよい。
たとえばビールテイスト発酵飲料を製造する場合、通常のビールや発泡酒の製造のための発酵条件である、8〜25℃、3〜15日間の条件で発酵させてもよい。発酵工程の途中で発酵液の温度(昇温、または降温)、または圧力を変化させてもよい。
(3) Fermentation Yeast is added to the sugar solution (pre-fermentation solution) obtained in (2) for fermentation.
The fermentation temperature is preferably 27 ° C. or lower, but in that range, 0 ° C. to 27 ° C. is preferable, 5 ° C. to 27 ° C. is more preferable, and 7 ° C. to 27 ° C. is particularly preferable. During fermentation, the temperature of the fermentation liquid may be raised or lowered within the temperature range. When fermented in such a temperature range, the refreshing fragrance alteration of the peel can be minimized. As a result, a beer-taste beverage rich in the refreshing scent of the skin can be produced.
The fermentation time is preferably 2 to 30 days, 3 to 20 days, or 5 to 15 days. Moreover, the pressure at the time of fermentation is not specifically limited, However, Normal pressure is preferable. Moreover, you may change a pressure in the middle of fermentation.
For example, when producing a beer-taste fermented beverage, it may be fermented under conditions of 8 to 25 ° C. and 3 to 15 days, which are fermentation conditions for production of normal beer or sparkling liquor. You may change the temperature (temperature rise or temperature fall) or pressure of a fermented liquid in the middle of a fermentation process.
発酵後、ろ過機などで酵母を取り除き、必要に応じて水、醸造用アルコールや添加剤などを加えてもよい。 After fermentation, the yeast may be removed with a filter or the like, and water, brewing alcohol or additives may be added as necessary.
発酵工程で用いる酵母は、製造すべき発酵飲料の種類、目的とする香味や発酵条件などを考慮して選択することができ、上面発酵酵母あるいは下面発酵酵母のいずれも用いることができる。たとえばWeihenstephan−34株など、市販の酵母を用いることができる。酵母は、酵母懸濁液のまま添加しても良いし、遠心分離あるいは沈降により酵母を濃縮したスラリーを添加しても良い。また、遠心分離の後、完全に上澄みを取り除いたものを添加しても良い。酵母の添加量は適宜設定できるが、たとえば、5×106cells/ml〜1×108cells/ml程度である。 The yeast used in the fermentation step can be selected in consideration of the type of fermented beverage to be produced, the intended flavor and fermentation conditions, and either top fermented yeast or bottom fermented yeast can be used. For example, a commercially available yeast such as Weihenstephan-34 strain can be used. Yeast may be added as a yeast suspension, or a slurry obtained by concentrating yeast by centrifugation or sedimentation may be added. Moreover, you may add what removed the supernatant completely after centrifugation. Although the addition amount of yeast can be set suitably, it is about 5 * 10 < 6 > cells / ml-1 * 10 < 8 > cells / ml, for example.
(4)容器詰め等
貯蔵、必要により炭酸ガス添加、容器詰め、必要により殺菌の工程を経て、ビールテイスト飲料を得ることができる。
(4) Container packing etc. A beer-taste drink can be obtained through storage, carbon dioxide addition if necessary, container packing, and sterilization if necessary.
2.2 製造方法B
製造方法Bにおいて抽出される、「果皮含有成分」は、抽出処理によって果皮から得られる抽出液、該抽出液の希釈液もしくは濃縮液、該抽出液を乾燥して得られる乾燥物、これらの精製物等をいう。
果皮含有成分の原料として使用される果皮は製造方法Aで用いられる果皮と同様である。果皮含有成分を製造するための抽出処理の前に、果皮はミル等の公知の方法で粉砕等の前処理が施されることが好ましい。
2.2 Manufacturing method B
The “fruit peel-containing component” extracted in the production method B is an extract obtained from the peel by the extraction treatment, a diluted or concentrated solution of the extract, a dried product obtained by drying the extract, and purification thereof. It refers to things.
The skin used as a raw material for the skin-containing component is the same as the skin used in production method A. Prior to the extraction treatment for producing the peel-containing component, the peel is preferably subjected to a pretreatment such as pulverization by a known method such as a mill.
果皮含有成分の抽出処理は、果皮含有成分を抽出可能である限り特に限定されるものではない。抽出処理としては、固液抽出が好ましい。
果皮含有成分の抽出処理は55℃〜99℃に加熱して行われることが好ましい。このような温度範囲で果皮を加熱することによって、果皮から好ましい風味を有する成分が効率的に抽出される。加熱温度は、58℃〜97℃がさらに好ましく、60℃〜95℃が特に好ましい。抽出時間は特に限定されないが、1分〜180分が好ましく、10分〜180分がさらに好ましく、10分〜100分、10分〜80分が特に好ましい。
抽出に使用される抽出溶媒としては、果皮含有成分を抽出できれば特に限定されないが、たとえば、水、極性有機溶媒(エタノール等)、水と極性有機溶媒との混合物、超臨界二酸化炭素などが挙げられる。抽出溶媒の量は、特に限定されないが、たとえば水の場合、果皮の容積に対して1〜100,000倍量程度、好ましくは10〜10,000倍量程度が好ましい。
The extraction process of the peel-containing component is not particularly limited as long as the peel-containing component can be extracted. As the extraction process, solid-liquid extraction is preferable.
It is preferable that the extraction process of a skin containing component is performed by heating at 55 to 99 degreeC. By heating the peel in such a temperature range, components having a preferred flavor are efficiently extracted from the peel. The heating temperature is more preferably 58 ° C to 97 ° C, particularly preferably 60 ° C to 95 ° C. The extraction time is not particularly limited, but is preferably 1 minute to 180 minutes, more preferably 10 minutes to 180 minutes, and particularly preferably 10 minutes to 100 minutes, 10 minutes to 80 minutes.
The extraction solvent used for the extraction is not particularly limited as long as the peel-containing component can be extracted. Examples thereof include water, polar organic solvents (such as ethanol), a mixture of water and polar organic solvents, and supercritical carbon dioxide. . The amount of the extraction solvent is not particularly limited. For example, in the case of water, the amount is about 1 to 100,000 times, preferably about 10 to 10,000 times the volume of the skin.
果皮含有成分の抽出に用いられる果皮の量は特に限定されないが、最終的に得られるビールテイスト飲料1Lに対して0.1g〜50g、好ましくは0.2g〜25g、さらに好ましくは0.5g〜10g含有するように果皮が用いられる。 The amount of the peel used for extraction of the peel-containing component is not particularly limited, but is 0.1 g to 50 g, preferably 0.2 g to 25 g, more preferably 0.5 g to 0.1 L of beer-taste beverage finally obtained. The pericarp is used to contain 10 g.
(2)糖液の調製
糖液の調製は、製造方法Aと同様である。
(2) Preparation of sugar solution The preparation of the sugar solution is the same as in Production Method A.
(3)糖液と果皮含有成分との混合
(2)で調製された糖液と(1)で得られた果皮含有成分とを混合する。
(3) Mixing of sugar solution and pericarp-containing component The sugar solution prepared in (2) and the pericarp-containing component obtained in (1) are mixed.
(4)発酵
(3)で得られた混合液(発酵前液)に酵母を添加して発酵させてもよい。発酵条件等は製造方法Aと同様である。
(4) Fermentation You may make it ferment by adding yeast to the liquid mixture (pre-fermentation liquid) obtained by (3). Fermentation conditions and the like are the same as in production method A.
(5)容器詰め等
製造方法Aと同様、貯蔵、必要により炭酸ガス添加、容器詰め、必要により殺菌の工程を経て、ビールテイスト飲料を得ることができる。
(5) Container stuffing etc. Similar to production method A, a beer-taste beverage can be obtained through steps of storage, carbon dioxide addition if necessary, container stuffing, and sterilization if necessary.
3 添加物
本発明では、本発明の効果を妨げない範囲で、必要に応じて、様々な添加物が添加されてもよい。たとえば、着色料、泡形成剤、香料、発酵促進剤、甘味料、苦味料、酵母エキス、ペプチド含有物などのタンパク質系物質、アミノ酸などの調味料、アスコルビン酸などの酸化防止剤、各種酸味料などを本発明の効果を妨げない範囲で必要に応じて添加することができる。着色料は、飲料にビール様の色を与えるために使用するものであり、カラメル色素などを用いることができる。泡形成剤は、飲料にビール様の泡を形成させるため、あるいは飲料の泡を保持させるために使用するものであり、大豆サポニン、キラヤサポニン等の植物抽出サポニン系物質、コーン、大豆などの植物タンパク、およびペプチド含有物、ウシ血清アルブミン等のタンパク質系物質、酵母エキスなどを適宜使用することができる。香料は、ビール様の風味付けのために用いるものであり、ビール風味を有する香料を適量使用することができる。発酵促進剤は、酵母による発酵を促進させるために使用するものであり、たとえば、酵母エキス、米や麦などの糠成分、ビタミン、ミネラル剤などを単独または組み合わせて使用することができる。甘味料は、天然甘味料および合成甘味料のいずれの高甘味度甘味料も使用することができ、ショ糖誘導体、たとえばスクラロース等;合成甘味料、たとえばアセスルファムK、サッカリン等が挙げられ、これらは単独または2種以上組み合せて用いることができる。苦味料は、ホップ抽出物のほか、クワシン、ナリンギン、柑橘抽出物、ニガキ抽出物、コーヒー抽出物、茶抽出物、ゴーヤ抽出物、ハス胚芽抽出物、キダチアロエ抽出物、ニガヨモギ抽出物、マンネンロウ抽出物、レイシ抽出物、ローレル抽出物、セージ抽出物、キャラウェイ抽出物などを用いることができる。
3 Additives In the present invention, various additives may be added as necessary within a range not impeding the effects of the present invention. For example, coloring agents, foam-forming agents, flavoring agents, fermentation accelerators, sweeteners, bittering agents, yeast extracts, peptide-containing substances such as amino acids, seasonings such as amino acids, antioxidants such as ascorbic acid, various acidulants Etc. can be added according to need within a range not impeding the effects of the present invention. The colorant is used to give a beverage a beer-like color, and a caramel color or the like can be used. The foam-forming agent is used to form a beer-like foam in a beverage, or to retain the foam of a beverage. Plant-extracted saponin substances such as soybean saponin and kiraya saponin, plants such as corn and soybean Proteins and peptide-containing substances, protein substances such as bovine serum albumin, yeast extract and the like can be used as appropriate. The perfume is used for beer-like flavoring, and an appropriate amount of perfume having a beer flavor can be used. The fermentation promoter is used for promoting fermentation by yeast. For example, yeast extract, rice bran ingredients such as rice and wheat, vitamins, mineral agents and the like can be used alone or in combination. As the sweetener, any one of a natural sweetener and a synthetic sweetener can be used, and sucrose derivatives such as sucralose and the like; synthetic sweeteners such as acesulfame K and saccharin and the like can be mentioned. It can be used alone or in combination of two or more. Bitterings include hop extract, quassin, naringin, citrus extract, nigaki extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, kidachi aloe extract, sagebrush extract, mannen wax extract A litchi extract, a laurel extract, a sage extract, a caraway extract and the like can be used.
4 容器詰飲料
発明のビールテイスト飲料は、容器に充填・密閉して、容器詰めとすることができる。いずれの形態・材質の容器を用いてもよく、容器の例としては、ビン、缶、樽、またはペットボトルが挙げられる。
4. Container-packed beverage The beer-taste beverage of the invention can be filled into a container and sealed to form a container. Containers of any form / material may be used, and examples of containers include bottles, cans, barrels, and plastic bottles.
以下、実施例により本発明をさらに詳しく説明するが、本発明はこれら実施例によっては制限されない。 EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not restrict | limited by these Examples.
[実施例1]
麦芽20kgを粉砕し、52℃の温水80Lに投入した。よく撹拌しながら20分保持し、続いて65℃で40分、78℃で2分保持した後、濾過により麦芽粕を除去して清澄な麦汁を得た。続いて、原麦汁エキス濃度が10%となるように水を添加した。10%エキス濃度の麦汁に、ホップ0.7g/Lと、ミルで細かく粉砕したオレンジピールを2.26g/Lとなるように添加して、95℃で30分間加熱して果皮含有成分を抽出した。
その後、当該麦汁を煮沸釜からオリ分離槽に移し、オリと果皮を除去した。
このようにして得られた発酵前液を発酵タンクに送り、酵母を添加し、常圧下25℃で7日間、発酵を行った。発酵終了後、濾過によって酵母などを除去して官能サンプル(飲料)を得た。
[Example 1]
20 kg of malt was pulverized and charged into 80 L of warm water at 52 ° C. The mixture was held for 20 minutes with good agitation, followed by holding at 65 ° C. for 40 minutes and at 78 ° C. for 2 minutes, and then the malt cake was removed by filtration to obtain a clear wort. Subsequently, water was added so that the raw wort extract concentration was 10%. Add 10g extract concentration of wort with 0.7g / L hop and orange peel finely pulverized with a mill to 2.26g / L, and heat at 95 ° C for 30 minutes to add the peel-containing ingredients. Extracted.
Thereafter, the wort was transferred from the boiling kettle to an orientation separating tank, and the orientation and peel were removed.
The pre-fermentation solution thus obtained was sent to a fermentation tank, yeast was added, and fermentation was performed at 25 ° C. under normal pressure for 7 days. After the fermentation was completed, yeast and the like were removed by filtration to obtain a sensory sample (beverage).
[実施例2]
発酵温度を10℃、発酵期間を15日間に設定した以外は実施例1と同じ条件で官能サンプル(飲料)を得た。
[Example 2]
A sensory sample (beverage) was obtained under the same conditions as in Example 1 except that the fermentation temperature was set to 10 ° C. and the fermentation period was set to 15 days.
[比較例1]
発酵温度を30℃、発酵期間を6日間に設定した以外は実施例1と同じ条件で官能サンプル(飲料)を得た。
[Comparative Example 1]
A sensory sample (beverage) was obtained under the same conditions as in Example 1 except that the fermentation temperature was set to 30 ° C. and the fermentation period was set to 6 days.
このようにして得られた飲料について、パネラー4名による「香りの強度」と「爽やかな香りの強度」の官能評価を下記の基準で実施し、3点以上の評点で優れた品質と判定した。 The beverage obtained in this way was subjected to sensory evaluation of “scent intensity” and “fresh scent intensity” by four panelists based on the following criteria, and judged to be excellent quality with a score of 3 or more. .
香りの強度
「弱い」=1点 「ある程度感じる」=3点 「強く感じる」=5点
爽やかな香りの強度
「弱い」=1点 「ある程度感じる」=3点 「強く感じる」=5点
結果は表1のとおりであった。
Aroma intensity “Weak” = 1 point “Some feel” = 3 points “Strongly feel” = 5 points
Refreshing fragrance intensity “weak” = 1 point “feel some” = 3 points “feel strong” = 5 points Table 1 shows the results.
これらの実施例と比較例から、ビールテイスト飲料の原材料に果皮を用い、果皮を含む糖液を所定の温度範囲で発酵させることで香りが豊かで、特に爽やかな香りも豊かで、良好な香味を有するビールテイスト飲料が製造できることがわかった。
From these examples and comparative examples, the perfume is used as a raw material for beer-taste beverages, and the sugar liquid containing the pericarp is fermented at a predetermined temperature range, so that the aroma is rich and the refreshing aroma is particularly rich and has a good flavor. It was found that a beer-taste beverage having
Claims (7)
糖液と前記果皮とを混合して果皮含有糖液を調製する工程、および
前記果皮含有糖液に酵母を添加して、27℃以下の発酵温度で発酵させる発酵工程、
を含む、製造方法。 A method for producing a beer-taste beverage using pericarp as a raw material,
A step of preparing a pericarp-containing sugar liquid by mixing the sugar liquid and the pericarp, and a fermentation step of adding yeast to the pericarp-containing sugar liquid and fermenting at a fermentation temperature of 27 ° C. or lower,
Manufacturing method.
前記果皮から果皮含有成分を抽出する工程、
糖液と前記果皮含有成分とを混合する工程、および
前記混合工程で得られた混合液に酵母を添加して、27℃以下の発酵温度で発酵させる発酵工程、
を含む、製造方法。 A method for producing a beer-taste beverage using pericarp as a raw material,
Extracting a skin-containing component from the skin,
A step of mixing the sugar liquor and the skin-containing component, and a fermentation step of adding yeast to the mixed solution obtained in the mixing step and fermenting at a fermentation temperature of 27 ° C. or lower,
Manufacturing method.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2016253625A JP6765296B2 (en) | 2016-12-27 | 2016-12-27 | Beer-taste beverage and its manufacturing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2016253625A JP6765296B2 (en) | 2016-12-27 | 2016-12-27 | Beer-taste beverage and its manufacturing method |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2018102246A true JP2018102246A (en) | 2018-07-05 |
JP6765296B2 JP6765296B2 (en) | 2020-10-07 |
Family
ID=62785320
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2016253625A Active JP6765296B2 (en) | 2016-12-27 | 2016-12-27 | Beer-taste beverage and its manufacturing method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP6765296B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2020048479A (en) * | 2018-09-26 | 2020-04-02 | サッポロビール株式会社 | Beer-taste beverage and method for producing beer-taste beverage |
CN112280628A (en) * | 2019-07-22 | 2021-01-29 | 中山医学大学 | Method for producing litchi flower beer |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2005192562A (en) * | 2003-12-08 | 2005-07-21 | Suntory Ltd | Method for producing malt fermentation drink containing lactic fermentation fruit juice |
JP2016123357A (en) * | 2014-12-29 | 2016-07-11 | サッポロビール株式会社 | Beer taste beverage and production process therefor |
-
2016
- 2016-12-27 JP JP2016253625A patent/JP6765296B2/en active Active
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2005192562A (en) * | 2003-12-08 | 2005-07-21 | Suntory Ltd | Method for producing malt fermentation drink containing lactic fermentation fruit juice |
JP2016123357A (en) * | 2014-12-29 | 2016-07-11 | サッポロビール株式会社 | Beer taste beverage and production process therefor |
Non-Patent Citations (1)
Title |
---|
WAYNE1, BLUE MOON CLONE, JPN6020003925, 9 March 2008 (2008-03-09), pages 3枚目、全体, ISSN: 0004205491 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2020048479A (en) * | 2018-09-26 | 2020-04-02 | サッポロビール株式会社 | Beer-taste beverage and method for producing beer-taste beverage |
JP7217117B2 (en) | 2018-09-26 | 2023-02-02 | サッポロビール株式会社 | Beer-taste beverage and method for producing beer-taste beverage |
CN112280628A (en) * | 2019-07-22 | 2021-01-29 | 中山医学大学 | Method for producing litchi flower beer |
Also Published As
Publication number | Publication date |
---|---|
JP6765296B2 (en) | 2020-10-07 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6960742B2 (en) | Beer-taste beverages and their manufacturing methods | |
AU2016306247B2 (en) | Beer-like effervescent beverage | |
JP6831442B1 (en) | Fermented beer taste beverage | |
JP5695322B2 (en) | Method for improving flavor of beer-taste beverage using yeast extract and beer-taste beverage with improved flavor | |
JP7109514B2 (en) | beer-taste beverages | |
JP7109513B2 (en) | beer-taste beverages | |
JP7506705B2 (en) | Beer-flavored beverages | |
JP7038141B2 (en) | Beverage | |
JP7076472B2 (en) | Beverage | |
JP7043535B2 (en) | Beer taste beverage | |
JP6765296B2 (en) | Beer-taste beverage and its manufacturing method | |
JP6827803B2 (en) | Beer-taste beverage and its manufacturing method | |
JP6765295B2 (en) | Beer-taste beverage and its manufacturing method | |
JP6789102B2 (en) | Beer-taste beverage and its manufacturing method | |
JP6779795B2 (en) | Beer-taste beverage and its manufacturing method | |
JP6986350B2 (en) | Beer-taste beverages and their manufacturing methods | |
JP7049057B2 (en) | Beer-taste beverages and their manufacturing methods | |
JP7022506B2 (en) | Beer-taste beverages and their manufacturing methods | |
JP2020191809A (en) | Packaged beverage | |
JP7487272B1 (en) | Beer-flavored beverages | |
WO2022168691A1 (en) | Non-alcoholic-beer-taste beverage | |
WO2024143083A1 (en) | Beer-flavored beverage | |
WO2024143082A1 (en) | Beer-flavored beverage | |
JP2024092374A (en) | Beer-flavored beverages | |
JP2024092376A (en) | Beer-flavored beverages |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20190403 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200204 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20200131 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200323 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20200825 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20200915 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 6765296 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |