JP3358711B2 - Production method of beer-like liquor with tea - Google Patents
Production method of beer-like liquor with teaInfo
- Publication number
- JP3358711B2 JP3358711B2 JP29375997A JP29375997A JP3358711B2 JP 3358711 B2 JP3358711 B2 JP 3358711B2 JP 29375997 A JP29375997 A JP 29375997A JP 29375997 A JP29375997 A JP 29375997A JP 3358711 B2 JP3358711 B2 JP 3358711B2
- Authority
- JP
- Japan
- Prior art keywords
- tea
- added
- beer
- liquor
- wort
- 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.)
- Expired - Fee Related
Links
Landscapes
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、ホップの代りに緑
茶、紅茶、ウーロン茶等の茶を用いたビール様の酒の製
造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing beer-like liquor using teas such as green tea, black tea and oolong tea instead of hops.
【０００２】[0002]
【従来の技術】周知の通り、ビールの製造にはホップが
用いられている。しかしながら、ホップには独特の香味
や苦味又は渋味があるために、好まない人がいる。他
方、日本人は茶を好むことが知られている。しかしなが
ら、茶はタンニンを含むので、微生物の増殖には不適当
と考えられ、茶を醸造に用いることはなかった。2. Description of the Related Art As is well known, hops are used in the production of beer. However, some people do not like hops because of their unique flavor, bitterness, or astringency. On the other hand, it is known that Japanese prefer tea. However, since tea contains tannins, it was considered unsuitable for the growth of microorganisms, and tea was not used for brewing.
【０００３】そこで、本発明者は種々研究の結果、糖化
した濾液に対して２０％（重量）の茶を入れても醸造が
可能であることを見出した。[0003] Thus, as a result of various studies, the present inventors have found that brewing is possible even if 20% (by weight) tea is added to the saccharified filtrate.
【０００４】[0004]
【発明が解決しようとする課題】したがって本発明の目
的は、ホップを用いることなく茶の風味を添加したビー
ル様酒の製造方法を提供するにある。Accordingly, an object of the present invention is to provide a method for producing beer-like liquor to which the flavor of tea is added without using hops.
【０００５】[0005]
【課題を解決するための手段】本発明によれば、粉砕し
た麦芽に湯を加えて糖化後に濾過する茶添加ビール様酒
の製造方法において、麦芽に７０〜７５℃の湯を加え、
そして５０〜６０℃で１．５〜３時間放置して糖化さ
せ、その後濾過してその濾液に１〜６重量％の茶を加え
て沸騰させて３０〜６０分間煮沸し、そして茶を除いて
麦汁とし、その麦汁にビール酵母を加えるに際して、麦
汁５リットルに対し、培養液１０〜１００ｍｌとし、２
０〜３０℃で５〜７日間放置し、アルコール分が３〜５
％になったときにガスを放出しないように濾過した酒を
ビンに詰めて密栓し、ガス圧０．５〜３．０ｋｇ／ｃｍ
２ で６０〜６５℃で熱殺菌を行うようになっている。According to the present invention, there is provided a method for producing a tea-added beer-like liquor in which hot water is added to crushed malt and filtered after saccharification, wherein 70-75 ° C hot water is added to the malt,
It is then left at 50-60 ° C. for 1.5-3 hours to saccharify, then filtered, and the filtrate is added with 1-6% by weight of tea, boiled and boiled for 30-60 minutes, and the tea is removed. When wort is added and brewer's yeast is added to the wort, 10 to 100 ml of the culture solution is added to 5 liters of the wort.
Leave at 0-30 ° C for 5-7 days, alcohol content is 3-5
%, The bottle is filled with liquor filtered so as not to release gas when the bottle is sealed, and the gas pressure is 0.5 to 3.0 kg / cm.
2 , heat sterilization is performed at 60 to 65 ° C.
【０００６】このようにホップの代りに茶を用いること
により、ホップの苦味は茶の渋味、苦味で代替して、香
りもホップとは異なる茶の香りとなる。By using tea instead of hops in this way, the bitterness of hops is replaced by the astringency and bitterness of tea, and the scent becomes different from that of hops.
【０００７】ホップと茶とでは麦芽から生成される味や
香気は異なっているが、本発明によれば、ビール様の風
味のなかに茶の香気のある発泡酒を得ることができる。
すなわち、本発明は、茶を用いてもホップと同様な泡立
ち、泡もちの効果がある点を見出し、それらを利用した
点に特色がある。また茶の抽出物に乳酸菌の増殖を遅ら
せるか又は防止する効果が見出された。したがって、ホ
ップの代りに茶を用いてもビール様の酒を製造すること
ができたのである。[0007] Hops and tea have different flavors and aromas generated from malt, but according to the present invention, happoshu with aroma of tea in a beer-like flavor can be obtained.
That is, the present invention has found that even when tea is used, it has the same foaming and foaming effects as hops, and there is a special feature in using these. It has also been found that tea extracts have the effect of slowing or preventing the growth of lactic acid bacteria. Therefore, it was possible to produce beer-like liquor by using tea instead of hops.
【０００８】なお、本発明において、茶としては緑茶、
紅茶、ウーロン茶のいずれも実施できる。そして茶の使
用量、濾液すなわち麦汁に対して１〜６％（重量）が適
当である。１％以下では茶の効果がなく、また６％以上
では茶を入れることによる効果が特になく無駄である。
前記の通り２０％位まで醸造が可能であるが、茶の添加
による効果はあまりなかった。In the present invention, green tea is used as tea,
Both black tea and oolong tea can be implemented. The amount of tea to be used is 1 to 6% (by weight) based on the filtrate, that is, wort. If it is 1% or less, the effect of tea is not obtained, and if it is 6% or more, the effect of adding tea is not particularly effective and wasteful.
As mentioned above, brewing is possible up to about 20%, but the effect of adding tea was not so significant.
【０００９】[0009]
【発明の実施の形態】本発明の実施に際して、粉砕した
麦芽１ｋｇに対し、７０〜７５℃の湯を加える。そして
５０〜６０℃で１．５ないし３時間放置し、糖化させ、
その後濾過する。その濾液に１ないし６％（重量）の茶
を加えて沸騰させて３０〜６０分間煮沸する。この場
合、沸騰させてから放置してもよい。そして茶を除いて
麦汁とする。DESCRIPTION OF THE PREFERRED EMBODIMENTS In carrying out the present invention, hot water at 70 to 75 ° C. is added to 1 kg of crushed malt. And then left at 50-60 ° C for 1.5-3 hours to saccharify,
Then it is filtered. Add 1-6% (by weight) tea to the filtrate, boil and boil for 30-60 minutes. In this case, it may be left after boiling. Then remove the tea to wort.
【００１０】この麦汁にビール酵母を加える。その場合
麦汁５ｌに対し、培養液１０ないし１００ｍｌを加え、
２０〜３０℃で５〜７日間放置する。発酵が開始してガ
スが表面にあつまる。分析してアルコール分が３〜５％
になったときに、そのまま又は冷却してガスを放出しな
いように濾過した酒をビンに詰めて密栓する。そして、
ガス圧が０．５〜３．０ｋｇ／ｃｍ2 で６０〜６５℃で
熱殺菌を行う。[0010] Beer yeast is added to the wort. In this case, 10 to 100 ml of the culture solution is added to 5 l of wort,
Leave at 20-30 ° C for 5-7 days. Fermentation starts and gas accumulates on the surface. Analysis shows that alcohol content is 3-5%
When it becomes, the liquor filtered as it is or cooled so as not to release gas is packed in a bottle and sealed. And
Heat sterilization is performed at a gas pressure of 0.5 to 3.0 kg / cm 2 at 60 to 65 ° C.
【００１１】このようにして、作った製品の一例を示す
とアルコール分５．０％、ガス圧２．１ｋｇ／ｃｍ2 で
あり、コップに注いだ時の泡立ち、泡もちもよく、甘
味、渋味、苦味のバランスがとれたものであり、若干ビ
ールを思わせる味であったが、香気は茶の香りであり、
ホップを用いないので、ビールの風味とは異なってい
る。[0011] An example of the product thus produced has an alcohol content of 5.0%, a gas pressure of 2.1 kg / cm 2 , and has good lathering and lather when poured into a glass. The taste and bitterness were balanced, and the taste was slightly reminiscent of beer.
Because it does not use hops, the flavor is different from that of beer.
【００１２】なお、本発明の実施に際して、ビールの副
原料と同様に米、デンプン、とうもろこしを用いること
ができる。In the practice of the present invention, rice, starch, and corn can be used in the same manner as the beer raw materials.
【００１３】[0013]
【実施例１】 緑茶の場合、 粉砕麦芽１ｋｇに湯を加えて６５℃で９０分糖化させ
た。糖化終了後「もろみ」を濾過するが、添加した水の
量が５ｌに達するまで「もろみ」に水を加えて濾過し、
その結果、麦汁５ｌを得た。この麦汁に緑茶２５０ｇ
（麦汁に対し５重量％）を加えて９０分煮沸後、茶粕を
除いて緑茶の成分を含有した麦汁を得た。これにビール
酵母（サッカロミセス セレビシェ）を１重量％を添加
し、２５℃で７日間発酵させて、アルコール分が５％に
達した。そして、５℃で２０日後発酵させた。その後発
酵は、ガスが抜けないようにしてビンに詰め密栓して冷
所に置いておくのがよい。ガス圧が２．０ｋｇ／ｃｍ2
になったところで６０℃で１０分間熱殺菌した。Example 1 In the case of green tea, hot water was added to 1 kg of ground malt and saccharified at 65 ° C. for 90 minutes. After the saccharification is completed, the “moromi” is filtered, and water is added to the “moromi” until the amount of added water reaches 5 liters.
As a result, 5 l of wort was obtained. 250 g of green tea in this wort
(5% by weight based on wort) was added and the mixture was boiled for 90 minutes, and the wort containing the components of green tea was obtained except for the tea lees. To this, 1% by weight of brewer's yeast (Saccharomyces cerevisiae) was added and fermented at 25 ° C. for 7 days, and the alcohol content reached 5%. The fermentation was carried out at 5 ° C. for 20 days. After that, the fermentation should be packed in bottles to keep the gas from leaking out, sealed and kept in a cool place. Gas pressure is 2.0kg / cm 2
When it became, it was heat sterilized at 60 ° C for 10 minutes.
【００１４】このようにして作った緑茶を用いたビール
様の酒を開栓してコップに注ぐと、泡立ちおよび泡もち
がよく、緑茶の渋味、苦味があり、ホップに近い味がし
た。すなわちホップの香りとは異なるが緑茶の香気があ
って風味のバランスがあった。そして開栓時に分析した
結果、アルコール５．１％、酸度１．２ｍｌ、糖分２．
０％、ガス圧１．８ｋｇであった。When the beer-like liquor using the green tea thus produced was opened and poured into a cup, the foam had good foaming and foaminess, had astringency and bitterness of the green tea, and tasted like hop. That is, the flavor was different from the hop scent, but had a green tea scent and a balanced flavor. As a result of analysis at the time of opening the cap, it was found that alcohol 5.1%, acidity 1.2 ml, sugar content 2.
0% and gas pressure was 1.8 kg.
【００１５】[0015]
【実施例２】 紅茶の場合、 出発原料として麦芽８０％（重量）、白米２０％（重
量）の歩合とし、糖化を促進させるために、酵素剤を用
いた。Example 2 In the case of black tea, the proportion of malt was 80% (by weight) and white rice was 20% (by weight) as starting materials, and an enzymatic agent was used to promote saccharification.
【００１６】粉砕麦芽０．８ｋｇと精米割合９０％の白
米０．２ｋｇと酵素剤０．１ｇ（商品名グルクＳＢ）と
水５ｌとを用い、実施例１と同様にして糖化、濾過を行
い、そして糖化後の麦汁に紅茶３００ｇを加えて以下実
施例１と同様な作業を行った。 このようにして得たビ
ール様の酒は、泡立ち、泡もちがよく、原料の一部とし
て白米を用いたので、淡白な味となり、紅茶の渋味、苦
味があり、紅茶の香気のある酒を得ることができた。開
栓時の分析結果は、アルコール４．５％、酸度１．１ｍ
ｌ、糖分１．５％、ガス圧２．０ｋｇ／ｃｍ2 であっ
た。Using 0.8 kg of ground malt, 0.2 kg of white rice having a milled rice ratio of 90%, 0.1 g of enzyme agent (Gluc SB) and 5 l of water, saccharification and filtration were carried out in the same manner as in Example 1. Then, 300 g of black tea was added to the wort after saccharification, and the same operation as in Example 1 was performed. The beer-like liquor obtained in this way has good foaming and foaminess, and uses white rice as a part of the raw material, so it has a pale taste, has astringent taste and bitterness of black tea, and has aroma of black tea. Could be obtained. The analysis result at the time of opening was 4.5% of alcohol and 1.1m of acidity.
1, the sugar content was 1.5%, and the gas pressure was 2.0 kg / cm 2 .
【００１７】[0017]
【実施例３】 ウーロン茶と緑茶とを併せ用いた場合、 原料として粉砕麦芽０．９ｋｇ、玄米０．１ｋｇ、酵素
剤（商品名グルクＳＢ）０．０５ｇ、水４ｌを用いた。
玄米は水に浸漬後蒸して使用した。Example 3 When oolong tea and green tea were used together, 0.9 kg of ground malt, 0.1 kg of brown rice, 0.05 g of an enzyme agent (trade name: Gluc SB) and 4 l of water were used as raw materials.
Brown rice was dipped in water and steamed before use.
【００１８】この実施例では水を４倍量として濃度を高
めたが、緑茶およびウーロン茶の添加量はいずれも２０
ｇとして、濾過した麦汁の量は４ｌであるから、１重量
％として少なくした。その他は実施例１、２と同様に行
った。In this example, the concentration was increased by making water 4 times the amount, but the amount of green tea and oolong tea added was 20
Since the amount of the filtered wort was 4 l, the amount was reduced to 1% by weight. Others were the same as in Examples 1 and 2.
【００１９】このようにして作ったビール様の酒は、茶
の使用量が少ないけれども、麦汁の濃度は高いので、味
は濃くなった。茶の風味は実施例１、２と比較して少な
かったが、香気は茶の香りがあった。泡立ち、泡もちは
実施例１、２と比べて低下しているが、その泡はビール
様の泡であった。The beer-like liquor thus produced had a low whey concentration, although the amount of tea used was small, and thus the taste became strong. The flavor of the tea was less than in Examples 1 and 2, but the aroma was aroma of tea. Foaming and foaming were lower than in Examples 1 and 2, but the foam was beer-like foam.
【００２０】[0020]
【発明の効果】以上の通り、本発明によれば、ホップ以
外に茶を用いて茶の風味、香味のあるビール様の酒を得
ることができたので、茶の風味や香味の好む人にとって
有望な酒である。As described above, according to the present invention, beer-like liquor with tea flavor and flavor can be obtained by using tea other than hops, so that for those who prefer tea flavor and flavor. Promising sake.
【００２１】しかも、製造装置は従来例と同様なものを
使用でき、製造も容易である。In addition, the same manufacturing apparatus as in the prior art can be used, and the manufacturing is easy.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) C12C 1/00 - 13/10 C12G 1/00 - 3/14 ＪＩＣＳＴ／ＪＡＦＩＣ（ＪＯＩＳ)──────────────────────────────────────────────────続 き Continued on the front page (58) Fields investigated (Int. Cl. 7 , DB name) C12C 1/00-13/10 C12G 1/00-3/14 JICST / JAFIC (JOIS)
Claims (1)
する茶添加ビール様酒の製造方法において、麦芽に７０
〜７５℃の湯を加え、そして５０〜６０℃で１．５〜３
時間放置して糖化させ、その後濾過してその濾液に１〜
６重量％の茶を加えて沸騰させて３０〜６０分間煮沸
し、そして茶を除いて麦汁とし、その麦汁にビール酵母
を加えるに際して、麦汁５リットルに対し、培養液１０
〜１００ｍｌとし、２０〜３０℃で５〜７日間放置し、
アルコール分が３〜５％になったときにガスを放出しな
いように濾過した酒をビンに詰めて密栓し、ガス圧０．
５〜３．０ｋｇ／ｃｍ２ で６０〜６５℃で熱殺菌を行
うことを特徴とする茶添加ビール様酒の製造方法。1. A method for producing a tea-added beer-like liquor, wherein hot water is added to crushed malt and saccharification is performed, followed by filtration.
Add hot water at ~ 75 ° C and 1.5 ~ 3 at 50-60 ° C
Let it saccharify for a period of time, then filter and add 1 to the filtrate.
6% by weight of tea is added, boiled and boiled for 30 to 60 minutes, and the tea is removed to make wort. When adding brewer's yeast to the wort, 5 liters of wort is added to 10 liters of culture solution.
~ 100ml, leave at 20-30 ° C for 5-7 days,
The bottle is filled with filtered liquor so that the gas is not released when the alcohol content becomes 3 to 5%.
A method for producing beer-like liquor having tea added, wherein heat sterilization is performed at 60 to 65 ° C. at 5 to 3.0 kg / cm 2 .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29375997A JP3358711B2 (en) | 1997-10-27 | 1997-10-27 | Production method of beer-like liquor with tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29375997A JP3358711B2 (en) | 1997-10-27 | 1997-10-27 | Production method of beer-like liquor with tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11127838A JPH11127838A (en) | 1999-05-18 |
| JP3358711B2 true JP3358711B2 (en) | 2002-12-24 |
Family
ID=17798861
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP29375997A Expired - Fee Related JP3358711B2 (en) | 1997-10-27 | 1997-10-27 | Production method of beer-like liquor with tea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3358711B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3148167B2 (en) * | 1997-10-29 | 2001-03-19 | 株式会社有明のり | Manufacturing method of aged tea materials and drinking teas |
| KR20030073993A (en) * | 2002-03-14 | 2003-09-19 | 김희정 | Method of blending draft beer and green tea |
| US20070231428A1 (en) * | 2006-03-31 | 2007-10-04 | Mensour Normand A | Tea-flavored beer |
| JP2020080792A (en) * | 2018-11-29 | 2020-06-04 | サッポロビール株式会社 | Fermented beer taste beverage |
| CN112226310A (en) * | 2020-10-26 | 2021-01-15 | 攀枝花学院 | Black tea beer and production method thereof |
| CN112708517B (en) * | 2021-01-29 | 2023-07-21 | 青岛崂滨精酿啤酒有限公司 | Dark tea beer and preparation method thereof |
-
1997
- 1997-10-27 JP JP29375997A patent/JP3358711B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH11127838A (en) | 1999-05-18 |
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