JP5767385B1 - Method for producing fermented beverage - Google Patents
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- JP5767385B1 JP5767385B1 JP2014250888A JP2014250888A JP5767385B1 JP 5767385 B1 JP5767385 B1 JP 5767385B1 JP 2014250888 A JP2014250888 A JP 2014250888A JP 2014250888 A JP2014250888 A JP 2014250888A JP 5767385 B1 JP5767385 B1 JP 5767385B1
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 35
- 238000000855 fermentation Methods 0.000 claims abstract description 251
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- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
【課題】本発明は、原料としてアルコール類を使用しているにも関わらず、アルコール自体のとがった刺激感が抑えられており、まろやかな発酵飲料を製造するための方法を提供する。【解決手段】発酵原料液に酵母を接種して発酵させる発酵工程を有し、酵母を接種する前の発酵原料液又は前記発酵工程中の発酵液に、アルコール類を添加することを特徴とする、発酵飲料の製造方法、前記発酵工程において、発酵液にガスをバブリングする、前記記載の発酵飲料の製造方法、並びに、原料用アルコールを原料として製造されており、アルコール濃度が４〜１０容量％であり、かつ糖質濃度が０．５ｇ／１００ｍＬ以下である、発酵ビール様発泡性飲料。【選択図】なしThe present invention provides a method for producing a mellow fermented beverage in which the sharp irritation of alcohol itself is suppressed despite the use of alcohols as raw materials. The present invention includes a fermentation process in which yeast is inoculated and fermented in a fermentation raw material liquid, and an alcohol is added to the fermentation raw material liquid before inoculating yeast or the fermentation liquid in the fermentation process. The fermented beverage manufacturing method, in the fermentation step, gas is bubbled into the fermented liquid, the fermented beverage manufacturing method as described above, and the raw material alcohol is used as a raw material, and the alcohol concentration is 4 to 10% by volume. A fermented beer-like sparkling beverage having a carbohydrate concentration of 0.5 g / 100 mL or less. [Selection figure] None
Description
本発明は、アルコール類を原料として使用する発酵飲料の製造方法に関する。 The present invention relates to a method for producing a fermented beverage using alcohol as a raw material.
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、低カロリーや低糖質のビール様発泡性飲料に対する需要が高まっている。発酵工程を経て製造される発酵ビール様発泡性飲料の場合には、麦芽等の発酵原料の使用量を抑えることによって、飲料のカロリーや糖質含有量を低減させることができるが、発酵により生成されるアルコール量も少なくなってしまう。 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, the demand for low-calorie and low-sugar beer-like sparkling beverages has increased in recent years due to consumer health. In the case of fermented beer-like sparkling beverages manufactured through a fermentation process, the calorie content and sugar content of the beverage can be reduced by reducing the amount of fermented raw materials such as malt. The amount of alcohol used is also reduced.
一方で、ビール等の発酵ビール様発泡性飲料に、その他のアルコール類を添加することにより、ビール様発泡性飲料を製造する方法も報告されている。例えば、特許文献１には、ビール、発泡酒、雑酒、麦芽発酵飲料等の、原料中の麦芽の使用比率が高い麦芽発酵飲料に、麦焼酎等の少なくとも麦を原料の一部としたアルコール含有蒸留物を、特定の割合で添加することにより、麦芽発酵飲料の飲み応えを損ねることなく、喉越しのキレが付与できることが記載されている。 On the other hand, a method for producing a beer-like sparkling beverage by adding other alcohols to a fermented beer-like sparkling beverage such as beer has also been reported. For example, Patent Document 1 discloses a malt fermented beverage having a high use ratio of malt in a raw material such as beer, happoshu, miscellaneous sake, and malt fermented beverage, and an alcohol having at least wheat such as barley shochu as part of the raw material It is described that the addition of the contained distillate at a specific ratio can impart a sharpness over the throat without impairing the drinking response of the malt fermented beverage.
特許文献１に記載の方法のように、発酵原料の使用量を低く抑えて製造された発酵ビール様発泡性飲料に、蒸留酒等のアルコール類を混合することにより、カロリーや糖質含有量をさほど高めることなく、アルコール濃度を高めることができる。しかしながら、発酵ビール様発泡性飲料にアルコール類を混合しただけでは、発酵ビール様発泡性飲料とアルコール類の味が充分に馴染まず、アルコール自体のとがった刺激感が強く、味のバランスが悪くなる場合がある。 By mixing alcohol such as distilled liquor into a fermented beer-like sparkling beverage produced by keeping the amount of fermentation raw material used low as in the method described in Patent Document 1, the calorie content and sugar content can be reduced. The alcohol concentration can be increased without much increase. However, just mixing alcohol with fermented beer-like sparkling beverages does not allow the taste of fermented beer-like sparkling beverages and alcohols to be fully harmonized, and the alcohol itself has a strong pointed irritation, resulting in a poor balance of taste. There is a case.
本発明は、原料としてアルコール類を使用しているにも関わらず、アルコール自体のとがった刺激感が抑えられており、まろやかな発酵飲料を製造するための方法を提供することを目的とする。 The object of the present invention is to provide a method for producing a mellow fermented beverage in which the alcohol itself is used in spite of the fact that alcohol is used as a raw material and the sharp irritation of the alcohol itself is suppressed.
本発明者は、上記課題を解決すべく鋭意研究した結果、発酵飲料において、発酵工程により得られた発酵物にアルコール類を添加するのではなく、発酵前の発酵原料液又は発酵中の発酵液にアルコール類を添加することによって、アルコール自体のとがった刺激感が抑えられており、まろやかな発酵飲料が製造できることを見出し、本発明を完成させた。 As a result of earnest research to solve the above-mentioned problems, the present inventor did not add alcohol to the fermented product obtained by the fermentation process in the fermented beverage, but the fermentation raw material liquid before fermentation or the fermented liquid during fermentation. It was found that by adding alcohols, the sharp irritation of the alcohol itself was suppressed, and a mellow fermented beverage could be produced, and the present invention was completed.
本発明に係る発酵飲料の製造方法は、下記［１］〜［１０］である。
［１］ 発酵原料液に酵母を接種して発酵させる発酵工程を有し、
酵母を接種する前の発酵原料液に、酵母を含まないアルコール類を添加し、
発酵ビール様発泡性飲料を製造することを特徴とする、発酵飲料の製造方法。
［２］ 前記発酵工程において、発酵液にガスをバブリングする、前記［１］の発酵飲料の製造方法。
［３］ 前記発酵工程において、発酵液の浮遊酵母数を経時的に測定し、前記浮遊酵母数のピークを確認した後に、発酵液へのガスのバブリングを開始する、前記［２］の発酵飲料の製造方法。
［４］ 前記ガスが、炭酸ガス又は窒素ガスである、前記［２］又は［３］の発酵飲料の製造方法。
［５］ 酵母を接種する前の発酵原料液に添加する酵母を含まないアルコール類の量が、製造された発酵飲料のアルコール濃度を１〜４容量％増大させられる量である、前記［１］〜［４］のいずれかの発酵飲料の製造方法。
［６］ 前記発酵工程が、発酵原料を含む第１の液汁に酵母を接種した後、発酵原料とアルコール類を含み、かつ酵母を含まない第２の液汁と混合して得られた混合物を発酵させる工程であり、
前記第１の液汁と前記第２の液汁は、それぞれ別個に調製されたものである、前記［１］〜［５］のいずれかの発酵飲料の製造方法。
［７］ 前記第１の液汁と前記第２の液汁の密度比重計により測定された比重値の差が０．０１７以下である、前記［６］の発酵飲料の製造方法。
［８］ 前記第１の液汁及び前記第２の液汁の密度比重計により測定された比重値が１．０３０〜１．０４７である、前記［６］の発酵飲料の製造方法。
［９］ 前記混合物が、それぞれ２以上に分けて調製された前記第１の液汁と前記第２の液汁を、交互に発酵タンクに投入することにより調製される、前記［６］〜［８］のいずれかの発酵飲料の製造方法。
［１０］ 前記アルコール類が、原料用アルコール又は蒸留酒である、前記［１］〜［９］のいずれかの発酵飲料の製造方法。
The manufacturing method of the fermented drink which concerns on this invention is following [1]-[ 10 ].
[1] A fermentation process in which yeast is inoculated into the fermentation raw material liquid and fermented,
Fermentation raw material liquid prior to inoculation with the yeast, was added to an alcohol containing no yeast,
A method for producing a fermented beverage, comprising producing a fermented beer-like sparkling beverage .
[2] The method for producing a fermented beverage according to [1], wherein in the fermentation step, gas is bubbled through the fermentation broth.
[3] The fermented beverage according to [2], wherein in the fermentation step, the number of floating yeasts in the fermentation broth is measured over time, and after the peak of the number of floating yeasts is confirmed, gas bubbling to the fermentation broth is started. Manufacturing method.
[4] The method for producing a fermented beverage according to [2] or [3], wherein the gas is carbon dioxide gas or nitrogen gas.
[5] the amount of alcohol does not contain a yeast added to the fermentation raw material solution before inoculating yeast, is an amount that is increasing the alcohol concentration of the produced fermented beverages 1-4 volume%, wherein [1] The manufacturing method of the fermented drink in any one of-[4].
[6] The fermentation step, following inoculation with the yeast in the first soup containing fermentation starting material, see containing fermentation starting material and an alcohol, and a mixture obtained by mixing the second sap free of yeast A process of fermenting,
The method for producing a fermented beverage according to any one of [1] to [5], wherein the first juice and the second juice are prepared separately.
[7] The method for producing a fermented beverage according to [6], wherein a difference between specific gravity values measured by a density hydrometer of the first juice and the second juice is 0.017 or less.
[8] The method for producing a fermented beverage according to [6] above, wherein a specific gravity value measured by a density hydrometer of the first juice and the second juice is 1.030 to 1.047.
[9] The above [6] to [8], wherein the mixture is prepared by alternately charging the first and second liquid juices prepared separately in two or more into a fermentation tank. The manufacturing method of any one of fermented drinks of.
[10] The method for producing a fermented beverage according to any one of [1] to [9], wherein the alcohol is a raw material alcohol or a distilled liquor .
本発明に係る発酵飲料の製造方法により、原料としてアルコール類を使用しているにも関わらず、アルコール自体のとがった刺激感が抑えられており、まろやかな発酵飲料が製造できる。 According to the method for producing a fermented beverage according to the present invention, although the alcohol is used as a raw material, the sharp irritation of the alcohol itself is suppressed, and a mellow fermented beverage can be produced.
本発明及び本願明細書においては、「ビールらしさ」とは、製品名称・表示にかかわらず、香味上ビールを想起させる呈味のことを意味する。つまり、ビールらしさを有する発泡性飲料（ビール様発泡性飲料）とは、麦芽及びホップの使用の有無に関わらず、ビールと同等の又はそれと似た風味・味覚及びテクスチャーを有する発泡性飲料である。 In the present invention and the specification of the present application, “beer-likeness” means a taste reminiscent of flavored beer regardless of the product name and display. That is, an effervescent beverage (beer-like effervescent beverage) having a beer-like character is an effervescent beverage having a taste, taste, and texture equivalent to or similar to beer regardless of the use of malt and hops. .
また、本発明及び本願明細書における発酵飲料とは、発酵原料の種類にかかわらず、発酵原料を酵母により発酵させる発酵工程を経て製造される飲料を意味する。また、発酵ビール様発泡性飲料とは、発酵工程を経て製造される飲料であって、ビールらしさと炭酸ガスによる発泡性を有する飲料を意味する。具体的には、ビール、発泡酒等が挙げられる。 Moreover, the fermented drink in this invention and this-application specification means the drink manufactured through the fermentation process which ferments fermented raw material with yeast irrespective of the kind of fermented raw material. Moreover, a fermented beer-like sparkling beverage is a beverage manufactured through a fermentation process, and means a beverage having beer-like properties and sparkling properties due to carbon dioxide gas. Specifically, beer, happoshu, etc. are mentioned.
本発明に係る発酵飲料の製造方法は、発酵原料液に酵母を接種して発酵させる発酵工程を有し、酵母を接種する前の発酵原料液又は前記発酵工程中の発酵液に、アルコール類を添加することを特徴とする。発酵完了前にアルコール類を添加することにより、発酵後に得られた発酵液にアルコール類を添加して得られる飲料に比べて、アルコールと発酵液との味馴染みがよく、アルコール自体のとがった刺激感が抑えられ、マイルドな味の発酵飲料が得られる。 The method for producing a fermented beverage according to the present invention includes a fermentation process in which yeast is inoculated into a fermentation raw material liquid and fermented, and alcohol is added to the fermentation raw material liquid before inoculating yeast or the fermentation liquid in the fermentation process. It is characterized by adding. Compared with beverages obtained by adding alcohols to the fermentation broth obtained after fermentation by adding alcohols before fermentation is complete, the taste of alcohol and fermentation broth is better, and the alcohol itself has a sharp stimulus The feeling is suppressed and a mild flavored fermented beverage can be obtained.
発酵原料液等に添加するアルコール類の量は、目的の製品品質、特に最終製品たる発酵飲料の目的とするアルコール濃度を考慮して適宜調整できる。例えば、発酵原料液等に添加するアルコール類の量としては、添加したアルコール類により、製造される発酵飲料のアルコール濃度が１容量％以上増大させられる量が好ましく、製造される発酵飲料のアルコール濃度が１〜４容量％増大させられる量がより好ましい。 The amount of alcohol added to the fermentation raw material liquid or the like can be appropriately adjusted in consideration of the target product quality, particularly the target alcohol concentration of the fermented beverage that is the final product. For example, the amount of alcohol added to the fermentation raw material liquid or the like is preferably an amount by which the alcohol concentration of the fermented beverage to be produced is increased by 1% by volume or more by the added alcohol, and the alcohol concentration of the fermented beverage to be produced Is more preferably 1 to 4% by volume.
発酵原料液等に添加するアルコール類としては、アルコールを含むものであれば特に限定されるものではなく、例えば、原料用アルコールであってもよく、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、焼酎等の蒸留酒であってもよい。本発明に係る発酵飲料の製造方法において用いられるアルコール類としては、発酵飲料の呈味性に対してあまり影響を与えることなくアルコール濃度を高められることから、原料用アルコールや、ウオッカ等の特徴的な香味が少ない蒸留酒が好ましく、原料用アルコールがより好ましい。 The alcohol added to the fermentation raw material liquid or the like is not particularly limited as long as it contains alcohol, and may be, for example, a raw material alcohol such as spirits, whiskey, brandy, vodka, lamb, tequila, Distilled liquors such as gin and shochu may be used. As alcohols used in the method for producing a fermented beverage according to the present invention, the alcohol concentration can be increased without significantly affecting the taste of the fermented beverage. Distilled liquor with a small flavor is preferable, and alcohol for raw materials is more preferable.
本発明に係る発酵飲料の製造方法において、アルコール類を添加する時期は、発酵完了前であればよいが、添加したアルコール類を充分に発酵液と馴染ませることができるため、発酵工程にアルコール類を添加する場合には、アルコール類を添加した後にも発酵が充分に進行することが好ましい。具体的には、例えば、アルコール類を添加した後の発酵液のアルコール濃度が、発酵完了までの間にアルコール類添加時点よりも１容量以上は増大するように、アルコール類を添加することが好ましい。 In the method for producing a fermented beverage according to the present invention, the time for adding alcohols may be before completion of fermentation, but since the added alcohols can be sufficiently blended with the fermentation broth, alcohols are used in the fermentation process. It is preferable that the fermentation proceeds sufficiently even after the alcohols are added. Specifically, for example, it is preferable to add the alcohols so that the alcohol concentration of the fermentation broth after adding the alcohols is increased by 1 volume or more from the time when the alcohols are added until the completion of the fermentation. .
発酵開始前にアルコール類を添加する場合、発酵原料液にアルコール類を添加して混合した後に酵母を接種してもよく、発酵原料液に酵母を接種した後にアルコール類を添加して混合し、発酵を開始してもよい。また、発酵原料液を予め、酵母を接種する第１の液汁と、アルコール類を混合する第２の液汁とに分けて調製し、両者を混合して発酵を開始させてもよい。発酵原料を含む第１の液汁と発酵原料とアルコール類を含む第２の液汁とをそれぞれ別個に調製し、第１の液汁に酵母を接種した後、当該第１の液汁とアルコール類を含む第２の液汁とを混合して得られた混合物（酵母を接種した発酵原料液）を発酵させる。 When adding alcohols before the start of fermentation, you may inoculate the yeast after adding and mixing the alcohols to the fermentation raw material liquid, add the alcohols after inoculating the fermentation raw material liquid and mix, Fermentation may be started. Alternatively, the fermentation raw material liquid may be prepared in advance by dividing it into a first liquid juice for inoculating yeast and a second liquid juice for mixing alcohols, and both may be mixed to start fermentation. A first liquid juice containing a fermentation raw material, a fermentation liquid raw material, and a second liquid juice containing an alcohol are prepared separately, and after inoculating yeast into the first liquid juice, the first liquid juice containing the first liquid juice and the alcohol The mixture (fermentation raw material liquid inoculated with yeast) obtained by mixing the juice of 2 is fermented.
前記第１の液汁と前記第２の液汁は、互いに混合しやすいように、比重が実質的に同一なるように調製されることが好ましい。例えば、前記第１の液汁と前記第２の液汁の比重値の差が、０．０１７以下となるように調製されることが好ましく、０．０１０以下となるように調製されることがより好ましい。また、前記第１の液汁と前記第２の液汁の比重値は、両方とも１．０３０〜１．０４７の範囲内であることも好ましい。 It is preferable that the first juice and the second juice are prepared so as to have substantially the same specific gravity so that they can be easily mixed with each other. For example, the difference in specific gravity between the first juice and the second juice is preferably adjusted to be 0.017 or less, and more preferably 0.010 or less. . Moreover, it is also preferable that the specific gravity values of the first juice and the second juice are both in the range of 1.030 to 1.047.
なお、本発明及び本願明細書において、液汁や発酵原料液の比重値は、固有振動周期測定方式の密度比重計（例えば、京都電子工業株式会社製「DA-510」）により、液の温度２０℃で測定された値である。 In the present invention and the specification of the present application, the specific gravity value of the liquid juice or fermentation raw material liquid is measured using a density specific gravity meter (for example, “DA-510” manufactured by Kyoto Electronics Industry Co., Ltd.) with a natural vibration period measurement method. It is a value measured at ° C.
第１の液汁と第２の液汁は、それぞれ２以上に分けて調製してもよい。第１の液汁を２以上に分けて調製した場合、各液汁にそれぞれ酵母を接種する。第１の液汁と第２の液汁を２以上に分けて調製した場合には、第１の液汁と第２の液汁は、交互に発酵タンクに投入することが好ましい。２以上に分けて調製した第１の液汁と第２の液汁を交互に投入することにより、両者が混合し易くなり、より迅速に均一な発酵原料液となる。 The first liquid juice and the second liquid juice may be prepared separately in two or more. When the first juice is prepared by dividing into two or more, each juice is inoculated with yeast. When the first juice and the second juice are prepared by dividing into two or more, it is preferable that the first juice and the second juice are alternately put into the fermentation tank. By alternately charging the first liquid juice and the second liquid juice prepared by dividing into two or more, it becomes easy to mix both, and a uniform fermentation raw material liquid is obtained more quickly.
酵母を接種する前の発酵原料液や発酵中の発酵液にアルコール類を添加すると、発酵が早く停止してしまい、発酵が不充分となる場合がある。発酵工程において、発酵液にガスをバブリングすることにより、発酵原料液や発酵中の発酵液にアルコール類を添加した場合でも、充分に発酵させることができる。 When alcohol is added to the fermentation raw material liquid before inoculating yeast or the fermentation liquid during fermentation, fermentation may stop early and fermentation may become insufficient. In the fermentation process, by bubbling gas in the fermentation broth, even when alcohols are added to the fermentation raw material liquid or the fermentation broth during fermentation, it can be sufficiently fermented.
バブリングに用いるガスとしては、ガスであれば特に限定されるものではないが、炭酸ガスや窒素ガスが好ましい。炭酸ガスや窒素ガスを用いてバブリングすることにより、発酵液中の溶存酸素量も低下させられるため、最終的に製造される発酵飲料中の溶存酸素量も低くすることができる。つまり、ガスバブリングにより、アルコール類を添加しても充分な発酵を行うことができる上に、保存安定性が高く、香味劣化が抑制された発酵飲料を製造することができる。 The gas used for bubbling is not particularly limited as long as it is a gas, but carbon dioxide gas and nitrogen gas are preferable. By bubbling using carbon dioxide gas or nitrogen gas, the amount of dissolved oxygen in the fermented liquid is also reduced, so that the amount of dissolved oxygen in the finally produced fermented beverage can also be reduced. That is, by bubbling, it is possible to produce a fermented beverage that can perform sufficient fermentation even when alcohols are added, and has high storage stability and suppressed flavor deterioration.
バブリングの条件は、バブリングを行う容器の容量や大きさ、内部に含む発酵液の量等を考慮して適宜決定することができるが、流量が所定の時間で均一となる条件で行うことが好ましい。また、過度にバブリングして発酵液が起泡しないような条件で行うことも好ましい。具体的には、例えば、発酵液３０００Ｌ当たり２〜５５Ｌ／分の割合、好ましくは２〜２０Ｌ／分の割合で行うことができる。 The conditions for bubbling can be appropriately determined in consideration of the capacity and size of the vessel for bubbling, the amount of fermentation broth contained therein, etc., but it is preferable that the flow rate be uniform under a predetermined time. . Moreover, it is also preferable to carry out on the conditions which bubbling excessively and a fermentation liquid does not foam. Specifically, for example, it can be performed at a rate of 2 to 55 L / min, preferably 2 to 20 L / min per 3000 L of the fermentation broth.
ガスバブリングにより、発酵液中の溶存酸素が低下するため、ガスバブリングは、発酵液中の酵母の増殖が終了した後に開始することが好ましい。酵母の増殖の程度は、発酵液の浮遊酵母数を指標にして知ることができる。酵母が活発に増殖している時期には発酵液の浮遊酵母数は増大し、酵母の増殖が終了すると、酵母は沈降し、発酵液の浮遊酵母数も低下する。このため、発酵液の浮遊酵母数を経時的に測定し、浮遊酵母数のピークを確認した後に、発酵液へのガスのバブリングを開始することが好ましい。 Since gas oxygen reduces the dissolved oxygen in the fermentation broth, it is preferable to start gas bubbling after the growth of yeast in the fermentation broth is complete. The degree of yeast growth can be determined using the number of floating yeast in the fermentation broth as an index. When the yeast is actively growing, the number of floating yeast in the fermentation liquid increases. When the yeast growth is completed, the yeast settles and the number of floating yeast in the fermentation liquid also decreases. For this reason, it is preferable to start bubbling of gas to the fermentation broth after measuring the number of floating yeast in the fermentation broth over time and confirming the peak of the number of floating yeast.
本発明に係る発酵飲料の製造方法により製造する発酵飲料が発酵ビール様発泡性飲料の場合、酵母を接種する前の発酵原料液又は前記発酵工程中の発酵液に、アルコール類を添加する以外は、一般的な発酵ビール様発泡性飲料と同様にして製造できる。一般的な発酵ビール様発泡性飲料は、仕込（発酵原料液調製）、発酵、貯酒、濾過の工程で製造することができる。 In the case where the fermented beverage produced by the method for producing a fermented beverage according to the present invention is a fermented beer-like sparkling beverage, except for adding alcohols to the fermentation raw material liquid before inoculating yeast or the fermented liquid during the fermentation process. It can be produced in the same manner as a general fermented beer-like sparkling beverage. A general fermented beer-like sparkling beverage can be produced by the steps of preparation (fermentation raw material liquid preparation), fermentation, storage, and filtration.
まず、仕込工程（発酵原料液調製工程）として、穀物原料及び糖質原料からなる群より選択される１種以上から発酵原料液を調製する。具体的には、まず、穀物原料と糖質原料の少なくともいずれかと原料水とを含む混合物を調製して加温し、穀物原料等の澱粉質を糖化させる。糖液の原料としては、穀物原料のみを用いてもよく、糖質原料のみを用いてもよく、両者を混合して用いてもよい。穀物原料としては、例えば、大麦や小麦、これらの麦芽等の麦類、米、トウモロコシ、大豆等の豆類、イモ類等が挙げられる。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、粉砕処理して得られる穀物粉砕物として用いることが好ましい。穀物類の粉砕処理は、常法により行うことができる。穀物粉砕物としては、麦芽粉砕物、コーンスターチ、コーングリッツ等のように、粉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。本発明においては、用いられる穀物粉砕物は、麦芽粉砕物であることが好ましい。麦芽粉砕物を用いることにより、ビールらしさがよりはっきりとした発酵ビール様発泡性飲料を製造することができる。麦芽粉砕物は、大麦、例えば二条大麦を、常法により発芽させ、これを乾燥後、所定の粒度に粉砕したものであればよい。また、本発明において用いられる穀物原料としては、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。例えば、主原料として麦芽粉砕物を、副原料として米やトウモロコシの粉砕物を用いてもよい。糖質原料としては、例えば、液糖等の糖類が挙げられる。 First, as a preparation process (fermentation raw material liquid preparation process), a fermentation raw material liquid is prepared from 1 or more types selected from the group which consists of a grain raw material and a saccharide raw material. Specifically, first, a mixture containing at least one of a grain raw material and a sugar raw material and raw water is prepared and heated to saccharify starch such as the grain raw material. As a raw material of the sugar liquid, only the grain raw material may be used, only the sugar raw material may be used, or both may be used in combination. Examples of the grain raw material include barley, wheat, wheat such as malt, beans such as rice, corn, and soybean, and potatoes. The grain raw material can be used as a grain syrup, a grain extract or the like, but is preferably used as a ground grain product obtained by a grinding process. Grain pulverization can be carried out by a conventional method. As the pulverized cereal, a pulverized pulverized product, corn starch, corn grits or the like may be subjected to a treatment usually performed before and after the pulverization treatment. In the present invention, the pulverized grain used is preferably a malt pulverized product. By using the pulverized malt, it is possible to produce a fermented beer-like sparkling beverage with a clearer beer character. The malt pulverized product may be any product obtained by germinating barley, for example, Nijo barley, by a conventional method, drying it, and then pulverizing it to a predetermined particle size. Moreover, as a grain raw material used in this invention, one type of grain raw material may be sufficient, and what mixed several types of grain raw material may be sufficient. For example, pulverized malt may be used as the main material, and pulverized rice or corn may be used as the auxiliary material. Examples of the saccharide raw material include saccharides such as liquid sugar.
当該混合物には、穀物原料等と水以外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、酵母エキス、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。 You may add grain raw materials etc. and auxiliary materials other than water to the said mixture. Examples of the auxiliary material include hops, dietary fiber, yeast extract, 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.
糖化処理は、穀物原料等由来の酵素や、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、発酵原料全体に占める穀物原料の割合、添加した酵素の種類や混合物の量、目的とする発酵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、穀物原料等を含む混合物を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 or the like or an enzyme added separately. The temperature and time during the saccharification treatment include the type of cereal raw material used, the proportion of cereal raw material in the entire fermentation raw material, the type of enzyme added and the amount of the mixture, the quality of the desired fermented beer-like sparkling beverage, etc. It is adjusted as appropriate in consideration. For example, the saccharification treatment can be performed by a conventional method such as holding a mixture containing grain raw materials and the like at 35 to 70 ° C. for 20 to 90 minutes.
糖化処理後に得られた糖液を煮沸することにより、煮汁（糖液の煮沸物）を調製することができる。糖液は、煮沸処理前に濾過し、得られた濾液を煮沸処理することが好ましい。また、この糖液の濾液に替わりに、麦芽エキスに温水を加えたものを用い、これを煮沸してもよい。煮沸方法及びその条件は、適宜決定することができる。 By boiling the sugar solution obtained after the saccharification treatment, a boiled juice (boiled sugar solution) can be prepared. The sugar solution is preferably filtered before boiling, and the obtained filtrate is preferably boiled. Moreover, you may boil this using the thing which added warm water to the malt extract instead of the filtrate of this sugar liquid. The boiling method and its conditions can be determined as appropriate.
煮沸処理前又は煮沸処理中に、香草等を適宜添加することにより、所望の香味を有する発酵ビール様発泡性飲料を製造することができる。特にホップは、煮沸処理前又は煮沸処理中に添加することが好ましい。ホップの存在下で煮沸処理することにより、ホップの風味・香気成分を効率よく煮出することができる。ホップの添加量、添加態様（例えば数回に分けて添加するなど）及び煮沸条件は、適宜決定することができる。 A fermented beer-like sparkling beverage having a desired flavor can be produced by appropriately adding herbs before boiling treatment or during boiling treatment. In particular, hops are preferably added before or during the boiling process. By boiling in the presence of hops, the hop flavor and aroma components can be efficiently boiled. The addition amount of hops, the addition mode (for example, adding in several steps) and the boiling conditions can be determined as appropriate.
仕込工程後、発酵工程前に、調製された煮汁から、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。この際の煮汁の温度は、１５℃以上であればよく、一般的には５０〜８０℃程度で行われる。粕を除去した後の煮汁（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。この粕を除去した後の煮汁が、発酵原料液となる。 After the preparation process and before the fermentation process, it is preferable to remove protein and other soot produced by precipitation from the prepared broth. 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 the broth at this time should just be 15 degreeC or more, and is generally performed at about 50-80 degreeC. The broth (filtrate) after removing the koji is cooled to an appropriate fermentation temperature with a plate cooler or the like. The broth after removing this koji becomes the fermentation raw material liquid.
次いで、発酵工程として、冷却した発酵原料液に酵母を接種して、発酵を行う。冷却した発酵原料液は、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 fermentation raw material liquid to perform fermentation. The cooled fermentation raw material liquid 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.
発酵原料液にアルコール類を添加して混合した後に酵母を接種してもよく、酵母を接種した発酵原料液にアルコール類を添加して混合してもよい。また、発酵原料液に酵母を接種して発酵を開始後に、アルコール類を添加してもよい。更に、前述のように、発酵原料液の一部にアルコール類を混合し、残りの発酵原料液に酵母を接種し、両者を混合して発酵を開始させてもよい。 The yeast may be inoculated after adding and mixing the alcohol to the fermentation raw material liquid, or the alcohol may be added to and mixed with the fermentation raw material liquid inoculated with the yeast. Moreover, you may add alcohol after inoculating yeast to a fermentation raw material liquid and starting fermentation. Furthermore, as described above, alcohol may be mixed in a part of the fermentation raw material liquid, yeast may be inoculated into the remaining fermentation raw material liquid, and both may be mixed to start fermentation.
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、目的の発酵ビール様発泡性飲料を得ることができる。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。 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 fermented beer-like sparkling beverage can be obtained by removing yeast and proteins insoluble in the temperature range. 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.
本発明に係る発酵飲料の製造方法においては、アルコール類を発酵完了前に添加することにより、発酵原料の使用量が少ない場合であっても、アルコール濃度の高い発酵飲料を製造することができる。つまり、本発明に係る発酵飲料の製造方法を用いることにより、発酵原料の使用量を、最終製品中の糖質濃度が０．５ｇ／１００ｍＬ以下となるように抑えた場合であっても、アルコール濃度が４〜１０容量％と充分に高い発酵ビール様発泡性飲料を製造することができる。 In the method for producing a fermented beverage according to the present invention, a fermented beverage having a high alcohol concentration can be produced by adding alcohols before the completion of fermentation, even when the amount of fermentation raw material used is small. In other words, by using the method for producing a fermented beverage according to the present invention, the amount of fermented raw material used can be reduced even if the sugar concentration in the final product is suppressed to 0.5 g / 100 mL or less. A fermenting beer-like sparkling beverage having a concentration of 4 to 10% by volume can be produced.
次に実施例及び参考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等に限定されるものではない。なお、以下の実施例において、もろみの比重値は、密度比重計「DA-510」（京都電子工業株式会社製）により、液の温度２０℃で測定した。また、発酵液の浮遊酵母数は、粒子計数分析装置「CDA-1000B」（シスメックス株式会社製）により測定した。 EXAMPLES Next, although an Example and a reference example are shown and this invention is demonstrated further in detail, this invention is not limited to a following example etc. In the following examples, the specific gravity of moromi was measured at a liquid temperature of 20 ° C. using a density specific gravity meter “DA-510” (manufactured by Kyoto Electronics Industry Co., Ltd.). In addition, the number of floating yeast in the fermentation broth was measured with a particle counting analyzer “CDA-1000B” (manufactured by Sysmex Corporation).
［実施例１］
麦芽を原料としない発酵ビール様発泡性飲料において、原料用アルコールを、発酵工程前の発酵原料液に混合した場合と、発酵工程後に混合した場合について、アルコール刺激の強さとまろやかさの官能評価を行った。添加する原料用アルコールは、発酵ビール様発泡性飲料のアルコール濃度が５、６、又は７容量％となるように調整した。
[Example 1]
In fermenting beer-like sparkling beverages that do not use malt as a raw material, the alcoholic strength and mellowness sensory evaluation of the case where alcohol for raw materials is mixed with the fermentation raw material liquid before the fermentation process and when it is mixed after the fermentation process went. The raw material alcohol to be added was adjusted so that the alcohol concentration of the fermented beer-like sparkling beverage was 5, 6 or 7% by volume.
発酵工程前の発酵原料液に原料用アルコールを混合した発酵ビール様発泡性飲料は、発酵原料を含むもろみＡに酵母を接種した後、発酵原料と原料用アルコールを含むもろみＢと混合して得られた混合物を発酵させて調製した。
もろみＡは、以下のようにして調製した。まず、液糖（昭和産業株式会社製）１３ｋｇ、大豆たんぱく（不二製油株式会社製）６００ｇ、及び酵母エキス（アサヒフードアンドヘルスケア社製）４００ｇを温水に溶解させた後、ホップペレット（アメリカ、ナゲット種）２０ｇを添加して１００℃で６０分間煮沸した。煮沸した液汁に９０Ｌになるように湯を入れて調整したものを、もろみＡ（比重値：１．０４１）とした。もろみＡは、熱交換器で冷却した後、酵母を添加して発酵タンクに投入した。
もろみＡとは別に、以下のようにしてもろみＢを調製した。まず、液糖（昭和産業株式会社製）１３ｋｇを温水に溶解させた後、ホップペレット（アメリカ、ナゲット種）２０ｇを添加し、１００℃で６０分間煮沸した。煮沸した液汁を熱交換器で冷却した後、原料用アルコール（第一アルコール株式会社製）を表５に記載の量添加し、最終容量を表５に記載の量となるように調整したものを、もろみＢ（比重値：１．０４１）とし、発酵タンクに投入した。
A fermented beer-like sparkling beverage in which raw material alcohol is mixed with fermentation raw material liquid before the fermentation process is obtained by inoculating yeast into moromi A containing fermented raw material and then mixing with moromi B containing fermented raw material and raw material alcohol. The resulting mixture was prepared by fermentation.
Moromi A was prepared as follows. First, 13 kg of liquid sugar (manufactured by Showa Sangyo Co., Ltd.), 600 g of soybean protein (manufactured by Fuji Oil Co., Ltd.), and 400 g of yeast extract (manufactured by Asahi Food and Healthcare Co., Ltd.) were dissolved in warm water, and then hop pellets (USA) , Nugget seed) was added and boiled at 100 ° C. for 60 minutes. A mash A (specific gravity value: 1.041) was prepared by adding hot water to the boiled liquid so as to be 90 L. Moromi A was cooled with a heat exchanger, yeast was added, and it was put into a fermentation tank.
Separately from moromi A, moromi B was prepared as follows. First, 13 kg of liquid sugar (manufactured by Showa Sangyo Co., Ltd.) was dissolved in warm water, and then 20 g of hop pellets (American, nugget type) were added and boiled at 100 ° C. for 60 minutes. After cooling the boiled juice with a heat exchanger, the amount of raw material alcohol (manufactured by Daiichi Alcohol Co., Ltd.) is added as shown in Table 5, and the final volume is adjusted to the amount shown in Table 5. Moromi B (specific gravity value: 1.041) and put into the fermentation tank.
もろみＡともろみＢの両方を発酵タンクに投入した後、発酵を開始した。発酵開始から、発酵液の浮遊酵母数と外観エキス（質量％）を１日ごとに経時的に測定したところ、発酵開始から３日目までは浮遊酵母数は増大したが、４日目から減少し始めた。つまり、発酵液の浮遊酵母数のピークは３日目であった。そこで、浮遊酵母数の減少傾向が確認された４日目から４８時間、発酵液に炭酸ガスを１ＮＬ／分で流してバブリングを実施した。 Fermentation was started after both Moromi A and Moromi B were put into the fermentation tank. From the start of fermentation, the number of floating yeasts in the fermentation broth and the appearance extract (mass%) were measured over time every day. The number of floating yeasts increased from the start of fermentation until the third day, but decreased from the fourth day. Began to do. That is, the peak of the number of floating yeast in the fermentation broth was on the third day. Therefore, bubbling was carried out by flowing carbon dioxide into the fermentation broth at 1 NL / min for 48 hours from the fourth day on which the tendency of decrease in the number of floating yeast was confirmed.
なお、外観エキスとは、ビールテイスト飲料のエキスを、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をいう。アルコールを含むため、外観エキスは本来の意味でのエキス（可溶性蒸発残渣＝真正エキス）とは異なる。 The appearance extract refers to an extract of a beer-taste beverage expressed as a sucrose concentration (usually mass%) of a sucrose aqueous solution having the same specific gravity at 20 ° C. Since it contains alcohol, the appearance extract is different from the original extract (soluble evaporation residue = genuine extract).
発酵終了後、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、珪藻土濾過することにより、発酵ビール様発泡性飲料を得た（サンプル１−１〜１−３）。 After completion of fermentation, the obtained fermented liquor was aged in a storage tank, stored and stabilized at a low temperature of about 0 ° C., and then filtered through diatomaceous earth to obtain a fermented beer-like sparkling beverage ( Samples 1-1 to 1-3).
発酵完了後の発酵液に原料用アルコールを混合した発酵ビール様発泡性飲料は、発酵原料を含むもろみＡに酵母を接種した後、もろみＡとは別個に調製した発酵原料を含むもろみＢと混合して、得られた混合物を発酵させて調製した。
もろみＡは、液糖（昭和産業株式会社製）１３ｋｇ、大豆たんぱく（不二製油株式会社製）６００ｇ、及び酵母エキス（アサヒフードアンドヘルスケア社製）４００ｇを温水に溶解させた後、ホップペレット（アメリカ、ナゲット種）２０ｇを添加して１００℃で６０分間煮沸した。煮沸した液汁を９０Ｌになるように湯を入れて調整したものを、もろみＡとした。もろみＡは、熱交換器で冷却した後、酵母を添加して発酵タンクに投入した。
もろみＡとは別に、以下のようにしてもろみＢを調製した。すなわち、液糖（昭和産業株式会社製）１３ｋｇを温水に溶解させた後、ホップペレット（アメリカ、ナゲット種）２０ｇを添加し、１００℃で６０分間煮沸して得た液汁を、もろみＢとした。もろみＢは、熱交換器で冷却した後、発酵タンクに投入した。
もろみＡともろみＢの両方を発酵タンクに投入した後、発酵を開始した。発酵開始から、発酵液の浮遊酵母数と外観エキス（質量％）を１日ごとに経時的に測定したところ、発酵開始から３日目までは浮遊酵母数は増大したが、４日目から減少し始めた。発酵終了後、得られた発酵液に原料用アルコール（第一アルコール株式会社製）を、最終製品中のアルコール濃度が表２に記載の濃度となるように混合した後、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、珪藻土濾過することにより、発酵ビール様発泡性飲料を得た（サンプル１−４〜１−６）。
Fermented beer-like effervescent beverage in which raw material alcohol is mixed with fermented liquor after fermentation is mixed with moromi B containing fermented raw material prepared separately from moromi A after inoculating yeast into moromi A containing fermented raw material The resulting mixture was then fermented and prepared.
Moromi A is 13 kg of liquid sugar (made by Showa Sangyo Co., Ltd.), 600 g of soybean protein (made by Fuji Oil Co., Ltd.), and 400 g of yeast extract (made by Asahi Food and Healthcare Co., Ltd.), and then hop pellets. (American, nugget seed) 20 g was added and boiled at 100 ° C. for 60 minutes. Moromi A was prepared by adding boiling water to 90 L of boiling liquid juice. Moromi A was cooled with a heat exchanger, yeast was added, and it was put into a fermentation tank.
Separately from moromi A, moromi B was prepared as follows. That is, after dissolving 13 kg of liquid sugar (manufactured by Showa Sangyo Co., Ltd.) in warm water, 20 g of hop pellets (American, nugget type) was added, and the liquid juice obtained by boiling at 100 ° C. for 60 minutes was designated as moromi B . Moromi B was cooled in a heat exchanger and then put into a fermentation tank.
Fermentation was started after both Moromi A and Moromi B were put into the fermentation tank. From the start of fermentation, the number of floating yeasts in the fermentation broth and the appearance extract (mass%) were measured over time every day. The number of floating yeasts increased from the start of fermentation until the third day, but decreased from the fourth day. Began to do. After the fermentation is completed, the alcohol for raw materials (manufactured by Daiichi Alcohol Co., Ltd.) is mixed with the obtained fermentation broth so that the alcohol concentration in the final product is the concentration shown in Table 2, and then aged in a storage tank. Then, after storage and stabilization at a low temperature of about 0 ° C., diatomaceous earth filtration was performed to obtain a fermented beer-like sparkling beverage (Samples 1-4 to 1-6).
各サンプルに対して、アルコール刺激の強さとまろやかさについて、１３名の専門パネルによりブラインドでの官能評価を実施した。評価は、３段階評価（○：アルコール刺激が弱い／まろやかである、△：アルコール刺激がやや強い／ややまろやかである、×：アルコール刺激が強い／まろやかではない）にて行った。評価結果を、最終製品中のアルコール濃度（容量％）と共に表１及び２に示す。 Each sample was subjected to a sensory evaluation in a blind manner using 13 specialist panels for the strength and mildness of alcohol stimulation. The evaluation was carried out by a three-level evaluation (◯: alcohol stimulation is weak / mellow, Δ: alcohol stimulation is slightly strong / slightly mellow, x: alcohol stimulation is strong / not mellow). The evaluation results are shown in Tables 1 and 2 together with the alcohol concentration (volume%) in the final product.
この結果、サンプル１−１と１−４、サンプル１−２と１−５、サンプル１−３と１−６を比較すると、いずれも最終製品のアルコール濃度は同じであるにもかかわらず、原料用アルコールを発酵後に添加したサンプルでは、アルコールの刺激感が強く、味のバランスが悪かったのに対して、原料用アルコールを発酵前に添加したサンプルでは、アルコールの刺激感が弱く、まろやかであった。 As a result, comparing Samples 1-1 and 1-4, Samples 1-2 and 1-5, and Samples 1-3 and 1-6, all of them had the same alcohol concentration in the final product, but the raw materials In the sample added with alcohol for fermentation after fermentation, the alcohol irritation was strong and the taste balance was poor, whereas in the sample added with alcohol for raw material before fermentation, the alcohol irritation was weak and mellow. It was.
［実施例２］
麦芽を原料とした発酵ビール様発泡性飲料において、原料用アルコールを、発酵工程前の発酵原料液に混合した場合と、発酵工程後に混合した場合について、アルコール刺激の強さとまろやかさの官能評価を行った。添加する原料用アルコールは、発酵ビール様発泡性飲料のアルコール濃度が５、６、又は７容量％となるように調整した。
[Example 2]
In fermented beer-like sparkling beverages made from malt, the alcoholic strength and mellowness of sensory evaluation of alcohol for raw materials mixed with fermentation raw material liquid before fermentation process and when mixed after fermentation process went. The raw material alcohol to be added was adjusted so that the alcohol concentration of the fermented beer-like sparkling beverage was 5, 6 or 7% by volume.
発酵工程前の発酵原料液に原料用アルコールを混合した発酵ビール様発泡性飲料は、発酵原料を含むもろみＡに酵母を接種した後、発酵原料と原料用アルコールを含むもろみＢと混合して得られた混合物を発酵させて調製した。
もろみＡは、以下のようにして調製した。まず、仕込槽にて、麦芽粉砕物２０ｋｇを１００Ｌの温水に溶解させた後、６５℃に保持した。この麦芽粉砕物液に、グルコアミラーゼ（天野エンザイム株式会社製）を１０ｇ添加して６５℃で３０分間保持し、次いで７６℃に温度を上昇させることにより、麦汁を調製した。得られた麦汁は、麦汁ろ過槽にて濾過した後、煮沸釜に投入した。
麦汁を投入した煮沸釜に、液糖（昭和産業株式会社製）１３ｋｇ、大豆たんぱく（不二製油株式会社製）６００ｇ、酵母エキス（アサヒフードアンドヘルスケア社製）４００ｇ、及び温水を投入して溶解させた後、ホップペレット（アメリカ、ナゲット種）２０ｇを添加して１００℃で６０分間煮沸した。煮沸した液汁に、９０Ｌになるように湯を入れて調整したものを、もろみＡ（比重値：１．０４１）とした。もろみＡは、熱交換器で冷却した後、酵母を添加して発酵タンクに投入した。
もろみＡとは別に、以下のようにしてもろみＢを調製した。すなわち、液糖（昭和産業株式会社製）１３ｋｇを温水に溶解させた後、ホップペレット（アメリカ、ナゲット種）２０ｇを添加し、１００℃で６０分間煮沸した。煮沸した液汁を熱交換器で冷却した後、原料用アルコール（第一アルコール株式会社製）を表３に記載の量添加し、最終容量を表３に記載の量となるように調整したものを、もろみＢ（比重値：１．０４１）とし、発酵タンクに投入した。
A fermented beer-like sparkling beverage in which raw material alcohol is mixed with fermentation raw material liquid before the fermentation process is obtained by inoculating yeast into moromi A containing fermented raw material and then mixing with moromi B containing fermented raw material and raw material alcohol. The resulting mixture was prepared by fermentation.
Moromi A was prepared as follows. First, in a charging tank, 20 kg of malt pulverized product was dissolved in 100 L of warm water and then held at 65 ° C. 10 g of glucoamylase (manufactured by Amano Enzyme Co., Ltd.) was added to this malt pulverized liquid and held at 65 ° C. for 30 minutes, and then the temperature was raised to 76 ° C. to prepare wort. The obtained wort was filtered in a wort filtration tank and then put into a boiling kettle.
In a boiling kettle charged with wort, 13 kg of liquid sugar (manufactured by Showa Sangyo Co., Ltd.), 600 g of soybean protein (manufactured by Fuji Oil Co., Ltd.), 400 g of yeast extract (manufactured by Asahi Food and Healthcare), and hot water Then, 20 g of hop pellets (American, nugget seed) was added and boiled at 100 ° C. for 60 minutes. A mash A (specific gravity value: 1.041) was prepared by adding hot water to the boiled liquid so as to be 90 L. Moromi A was cooled with a heat exchanger, yeast was added, and it was put into a fermentation tank.
Separately from moromi A, moromi B was prepared as follows. That is, after 13 kg of liquid sugar (manufactured by Showa Sangyo Co., Ltd.) was dissolved in warm water, 20 g of hop pellets (American, nugget type) were added and boiled at 100 ° C. for 60 minutes. After cooling the boiled juice with a heat exchanger, the amount of alcohol for raw materials (manufactured by Daiichi Alcohol Co., Ltd.) is added as shown in Table 3, and the final volume is adjusted to the amount shown in Table 3. Moromi B (specific gravity value: 1.041) and put into the fermentation tank.
もろみＡともろみＢの両方を発酵タンクに投入した後、発酵を開始した。発酵開始から、発酵液の浮遊酵母数と外観エキス（質量％）を１日ごとに経時的に測定したところ、発酵開始から３日目までは浮遊酵母数は増大したが、４日目から減少し始めた。つまり、発酵液の浮遊酵母数のピークは３日目であった。そこで、浮遊酵母数の減少傾向が確認された４日目から４８時間、発酵液に炭酸ガスを１ＮＬ／分で流してバブリングを実施した。 Fermentation was started after both Moromi A and Moromi B were put into the fermentation tank. From the start of fermentation, the number of floating yeasts in the fermentation broth and the appearance extract (mass%) were measured over time every day. The number of floating yeasts increased from the start of fermentation until the third day, but decreased from the fourth day. Began to do. That is, the peak of the number of floating yeast in the fermentation broth was on the third day. Therefore, bubbling was carried out by flowing carbon dioxide into the fermentation broth at 1 NL / min for 48 hours from the fourth day on which the tendency of decrease in the number of floating yeast was confirmed.
発酵終了後、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、珪藻土濾過することにより、発酵ビール様発泡性飲料を得た（サンプル２−１〜２−３）。 After completion of fermentation, the obtained fermented liquor was aged in a storage tank, stored and stabilized at a low temperature of about 0 ° C., and then filtered through diatomaceous earth to obtain a fermented beer-like sparkling beverage ( Samples 2-1 to 2-3).
発酵完了後の発酵液に原料用アルコールを混合した発酵ビール様発泡性飲料は、発酵原料を含むもろみＡに酵母を接種した後、もろみＡとは別個に調製した発酵原料を含むもろみＢと混合して、得られた混合物を発酵させて調製した。
もろみＡは、以下のようにして調製した。まず、仕込槽にて、麦芽粉砕物２０ｋｇを、１００Ｌの温水に溶解させた後、６５℃に保持した。この麦芽粉砕物液に、グルコアミラーゼ（天野エンザイム株式会社製）を１０ｇ添加して６５℃で３０分間保持し、次いで７６℃に温度を上昇させることにより、麦汁を調製した。得られた麦汁は、麦汁濾過槽にて濾過した。濾過した麦汁は、煮沸釜に投入した。
麦汁が投入された煮沸釜に、液糖（昭和産業株式会社製）１３ｋｇ、大豆たんぱく（不二製油株式会社製）６００ｇ、酵母エキス（アサヒフードアンドヘルスケア社製）４００ｇ、及び温水を投入して溶解させた後、ホップペレット（アメリカ、ナゲット種）２０ｇを添加して１００℃で６０分間煮沸した。煮沸した液汁に９０Ｌになるように湯を入れて調整したものを、もろみＡ（比重値：１．０４１）とした。もろみＡは、熱交換器で冷却した後、酵母を添加して発酵タンクに投入した。
もろみＡとは別に、以下のようにしてもろみＢを調製した。まず、液糖（昭和産業株式会社製）１３ｋｇを温水に溶解させた後、ホップペレット（アメリカ、ナゲット種）２０ｇを添加し、１００℃で６０分間煮沸して得た液汁を、もろみＢとした。もろみＢは、熱交換器で冷却した後、発酵タンクに投入した。
もろみＡともろみＢの両方を発酵タンクに投入した後、発酵を開始した。発酵開始から、発酵液の浮遊酵母数と外観エキス（質量％）を１日ごとに経時的に測定したところ、発酵開始から３日目までは浮遊酵母数は増大したが、４日目から減少し始めた。発酵終了後、得られた発酵液に原料用アルコール（第一アルコール株式会社製）を、最終製品中のアルコール濃度が表４に記載の濃度となるように混合した後、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、珪藻土濾過することにより、発酵ビール様発泡性飲料を得た（サンプル２−４〜２−６）。
Fermented beer-like effervescent beverage in which raw material alcohol is mixed with fermented liquor after fermentation is mixed with moromi B containing fermented raw material prepared separately from moromi A after inoculating yeast into moromi A containing fermented raw material The resulting mixture was then fermented and prepared.
Moromi A was prepared as follows. First, 20 kg of malt pulverized material was dissolved in 100 L of warm water in a charging tank and then held at 65 ° C. 10 g of glucoamylase (manufactured by Amano Enzyme Co., Ltd.) was added to this malt pulverized liquid and held at 65 ° C. for 30 minutes, and then the temperature was raised to 76 ° C. to prepare wort. The obtained wort was filtered in a wort filtration tank. The filtered wort was put into a boiling kettle.
13 kg of liquid sugar (manufactured by Showa Sangyo Co., Ltd.), 600 g of soy protein (manufactured by Fuji Oil Co., Ltd.), 400 g of yeast extract (manufactured by Asahi Food and Healthcare Co., Ltd.) and hot water are added to the boiling kettle charged with wort. Then, 20 g of hop pellets (American, nugget seed) was added and boiled at 100 ° C. for 60 minutes. A mash A (specific gravity value: 1.041) was prepared by adding hot water to the boiled liquid so as to be 90 L. Moromi A was cooled with a heat exchanger, yeast was added, and it was put into a fermentation tank.
Separately from moromi A, moromi B was prepared as follows. First, 13 kg of liquid sugar (manufactured by Showa Sangyo Co., Ltd.) was dissolved in warm water, and then 20 g of hop pellets (American, nugget type) was added, and the liquid juice obtained by boiling at 100 ° C. for 60 minutes was designated as moromi B . Moromi B was cooled in a heat exchanger and then put into a fermentation tank.
Fermentation was started after both Moromi A and Moromi B were put into the fermentation tank. From the start of fermentation, the number of floating yeasts in the fermentation broth and the appearance extract (mass%) were measured over time every day. The number of floating yeasts increased from the start of fermentation until the third day, but decreased from the fourth day. Began to do. After completion of fermentation, the raw material alcohol (produced by Daiichi Alcohol Co., Ltd.) is mixed with the obtained fermentation broth so that the alcohol concentration in the final product is the concentration shown in Table 4, and then aged in a storage tank. Then, after storage and stabilization at a low temperature of about 0 ° C., diatomaceous earth filtration was performed to obtain a fermented beer-like sparkling beverage (Samples 2-4 to 2-6).
各サンプルに対して、実施例１と同様にして、アルコール刺激の強さとまろやかさについて官能評価を実施した。評価結果を、最終製品中のアルコール濃度（容量％）と共に表３及び４に示す。 Each sample was subjected to sensory evaluation in the same manner as in Example 1 for the strength and mellowness of alcohol stimulation. The evaluation results are shown in Tables 3 and 4 together with the alcohol concentration (volume%) in the final product.
この結果、サンプル２−１と２−４、サンプル２−２と２−５を比較すると、いずれも最終製品のアルコール濃度は同じであるにもかかわらず、原料用アルコールを発酵後に添加したサンプルでは、アルコールの刺激感が強く、味のバランスが悪かったのに対して、原料用アルコールを発酵前に添加したサンプルでは、アルコールの刺激感が弱く、まろやかであった。 As a result, comparing Samples 2-1 and 2-4 and Samples 2-2 and 2-5, in all the samples with the same alcohol concentration in the final product, the raw material alcohol was added after fermentation. The sample with the alcohol for raw material added before fermentation was weak and mellow, whereas the alcohol was strongly stimulated and the taste balance was poor.
［実施例３］
麦芽を原料とせず、糖質濃度が０．５ｇ／１００ｍＬ以下である発酵ビール様発泡性飲料において、原料用アルコールを、発酵工程前の発酵原料液に混合した場合と、発酵工程後に混合した場合について、アルコール刺激の強さとまろやかさの官能評価を行った。添加する原料用アルコールは、発酵ビール様発泡性飲料のアルコール濃度が５、６、又は７容量％となるように調整した。
[Example 3]
In fermented beer-like sparkling beverages that do not use malt as a raw material and have a sugar concentration of 0.5 g / 100 mL or less, when alcohol for raw materials is mixed in the fermentation raw material liquid before the fermentation process, and after the fermentation process Was subjected to sensory evaluation of the strength and mellowness of alcohol stimulation. The raw material alcohol to be added was adjusted so that the alcohol concentration of the fermented beer-like sparkling beverage was 5, 6 or 7% by volume.
発酵工程前の発酵原料液に原料用アルコールを混合した発酵ビール様発泡性飲料は、発酵原料を含むもろみＡに酵母を接種した後、発酵原料と原料用アルコールを含むもろみＢと混合して得られた混合物を発酵させて調製した。
もろみＡは、以下のようにして調製した。まず、液糖（昭和産業株式会社製）１３ｋｇ、大豆たんぱく（不二製油株式会社製）６００ｇ、及び酵母エキス（アサヒフードアンドヘルスケア社製）４００ｇを温水に溶解させた後、ホップペレット（アメリカ、ナゲット種）２０ｇを添加して１００℃で６０分間煮沸した。煮沸した液汁に９０Ｌになるように湯を入れて調整したものを、もろみＡ（比重値：１．０４１）とした。もろみＡは、熱交換器で冷却した後、酵母を添加して発酵タンクに投入した。
もろみＡとは別に、以下のようにしてもろみＢを調製した。まず、液糖（昭和産業株式会社製）１３ｋｇ及び食物繊維（松谷化学工業株式会社製）５ｋｇを温水に溶解させた後、ホップペレット（アメリカ、ナゲット種）２０ｇを添加し、１００℃で６０分間煮沸した。煮沸した液汁を熱交換器で冷却した後、原料用アルコール（第一アルコール株式会社製）を表５に記載の量添加し、最終容量を表５に記載の量となるように調整したものを、もろみＢ（比重値：１．０４１）とし、発酵タンクに投入した。
A fermented beer-like sparkling beverage in which raw material alcohol is mixed with fermentation raw material liquid before the fermentation process is obtained by inoculating yeast into moromi A containing fermented raw material and then mixing with moromi B containing fermented raw material and raw material alcohol. The resulting mixture was prepared by fermentation.
Moromi A was prepared as follows. First, 13 kg of liquid sugar (manufactured by Showa Sangyo Co., Ltd.), 600 g of soybean protein (manufactured by Fuji Oil Co., Ltd.), and 400 g of yeast extract (manufactured by Asahi Food and Healthcare Co., Ltd.) were dissolved in warm water, and then hop pellets (USA) , Nugget seed) was added and boiled at 100 ° C. for 60 minutes. A mash A (specific gravity value: 1.041) was prepared by adding hot water to the boiled liquid so as to be 90 L. Moromi A was cooled with a heat exchanger, yeast was added, and it was put into a fermentation tank.
Separately from moromi A, moromi B was prepared as follows. First, 13 kg of liquid sugar (manufactured by Showa Sangyo Co., Ltd.) and 5 kg of dietary fiber (manufactured by Matsutani Chemical Co., Ltd.) were dissolved in warm water, and then 20 g of hop pellets (American, nugget seeds) were added and the mixture was heated at 100 ° C. for 60 minutes. Boiled. After cooling the boiled juice with a heat exchanger, the amount of raw material alcohol (manufactured by Daiichi Alcohol Co., Ltd.) is added as shown in Table 5, and the final volume is adjusted to the amount shown in Table 5. Moromi B (specific gravity value: 1.041) and put into the fermentation tank.
もろみＡともろみＢの両方を発酵タンクに投入した後、発酵を開始した。発酵開始から、発酵液の浮遊酵母数と外観エキス（質量％）を１日ごとに経時的に測定したところ、発酵開始から３日目までは浮遊酵母数は増大したが、４日目から減少し始めた。つまり、発酵液の浮遊酵母数のピークは３日目であった。そこで、浮遊酵母数の減少傾向が確認された４日目から４８時間、発酵液に炭酸ガスを１ＮＬ／分で流してバブリングを実施した。 Fermentation was started after both Moromi A and Moromi B were put into the fermentation tank. From the start of fermentation, the number of floating yeasts in the fermentation broth and the appearance extract (mass%) were measured over time every day. The number of floating yeasts increased from the start of fermentation until the third day, but decreased from the fourth day. Began to do. That is, the peak of the number of floating yeast in the fermentation broth was on the third day. Therefore, bubbling was carried out by flowing carbon dioxide into the fermentation broth at 1 NL / min for 48 hours from the fourth day on which the tendency of decrease in the number of floating yeast was confirmed.
発酵終了後、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、珪藻土濾過することにより、発酵ビール様発泡性飲料を得た（サンプル３−１〜３−３）。 After completion of fermentation, the obtained fermented liquor was aged in a storage tank, stored and stabilized at a low temperature of about 0 ° C., and then filtered through diatomaceous earth to obtain a fermented beer-like sparkling beverage ( Samples 3-1 to 3-3).
発酵完了後の発酵液に原料用アルコールを混合した発酵ビール様発泡性飲料は、発酵原料を含むもろみＡに酵母を接種した後、もろみＡとは別個に調製した発酵原料を含むもろみＢと混合して、得られた混合物を発酵させて調製した。
もろみＡは、以下のようにして調製した。まず、液糖（昭和産業株式会社製）１３ｋｇ、大豆たんぱく（不二製油株式会社製）６００ｇ、及び酵母エキス（アサヒフードアンドヘルスケア社製）４００ｇを温水に溶解させた後、ホップペレット（アメリカ、ナゲット種）２０ｇを添加して１００℃で６０分間煮沸した。煮沸した液汁を９０Ｌになるように湯を入れて調整したものを熱交換器で冷却したものを、もろみＡとした。もろみＡは、熱交換器で冷却した後、酵母を添加して発酵タンクに投入した。
もろみＡとは別に、以下のようにしてもろみＢを調製した。すなわち、液糖（昭和産業株式会社製）１３ｋｇ及び食物繊維（松谷化学工業株式会社製）５ｋｇを温水に溶解させた後、ホップペレット（アメリカ、ナゲット種）２０ｇを添加し、１００℃で６０分間煮沸して得た液汁を、もろみＢとした。もろみＢは、熱交換器で冷却した後、発酵タンクに投入した。
もろみＡともろみＢの両方を発酵タンクに投入した後、発酵を開始した。発酵開始から、発酵液の浮遊酵母数と外観エキス（質量％）を１日ごとに経時的に測定したところ、発酵開始から３日目までは浮遊酵母数は増大したが、４日目から減少し始めた。発酵終了後、得られた発酵液に原料用アルコール（第一アルコール株式会社製）を、最終製品中のアルコール濃度が表６に記載の濃度となるように混合した後、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、珪藻土濾過することにより、発酵ビール様発泡性飲料を得た（サンプル３−４〜３−６）。
Fermented beer-like effervescent beverage in which raw material alcohol is mixed with fermented liquor after fermentation is mixed with moromi B containing fermented raw material prepared separately from moromi A after inoculating yeast into moromi A containing fermented raw material The resulting mixture was then fermented and prepared.
Moromi A was prepared as follows. First, 13 kg of liquid sugar (manufactured by Showa Sangyo Co., Ltd.), 600 g of soybean protein (manufactured by Fuji Oil Co., Ltd.), and 400 g of yeast extract (manufactured by Asahi Food and Healthcare Co., Ltd.) were dissolved in warm water, and then hop pellets (USA) , Nugget seed) was added and boiled at 100 ° C. for 60 minutes. What was adjusted by adding hot water so that the boiled liquid soup to 90 L was cooled with a heat exchanger was designated as moromi A. Moromi A was cooled with a heat exchanger, yeast was added, and it was put into a fermentation tank.
Separately from moromi A, moromi B was prepared as follows. That is, 13 kg of liquid sugar (manufactured by Showa Sangyo Co., Ltd.) and 5 kg of dietary fiber (manufactured by Matsutani Chemical Co., Ltd.) were dissolved in warm water, and then 20 g of hop pellets (American, nugget seeds) were added and the mixture was heated at 100 ° C. for 60 minutes. The liquid juice obtained by boiling was designated as moromi B. Moromi B was cooled in a heat exchanger and then put into a fermentation tank.
Fermentation was started after both Moromi A and Moromi B were put into the fermentation tank. From the start of fermentation, the number of floating yeasts in the fermentation broth and the appearance extract (mass%) were measured over time every day. The number of floating yeasts increased from the start of fermentation until the third day, but decreased from the fourth day. Began to do. After completion of fermentation, the raw material alcohol (produced by Daiichi Alcohol Co., Ltd.) is mixed with the obtained fermentation broth so that the alcohol concentration in the final product is the concentration shown in Table 6, and then aged in a storage tank. Then, after storage and stabilization at a low temperature of about 0 ° C., diatomaceous earth filtration was performed to obtain a fermented beer-like sparkling beverage (Samples 3-4 to 3-6).
各サンプルに対して、実施例１と同様にして、アルコール刺激の強さとまろやかさについて官能評価を実施した。評価結果を、最終製品中のアルコール濃度（容量％）と共に表５及び６に示す。 Each sample was subjected to sensory evaluation in the same manner as in Example 1 for the strength and mellowness of alcohol stimulation. The evaluation results are shown in Tables 5 and 6 together with the alcohol concentration (volume%) in the final product.
この結果、サンプル３−１と３−４、サンプル３−２と３−５、サンプル３−３と３−６を比較すると、いずれも最終製品のアルコール濃度は同じであるにもかかわらず、原料用アルコールを発酵後に添加したサンプルでは、アルコールの刺激感が強く、味のバランスが悪かったのに対して、原料用アルコールを発酵前に添加したサンプルでは、アルコールの刺激感が弱く、まろやかであった。 As a result, comparing Samples 3-1 and 3-4, Samples 3-2 and 3-5, and Samples 3-3 and 3-6, although the alcohol concentration of the final product is the same, In the sample added with alcohol for fermentation after fermentation, the alcohol irritation was strong and the taste balance was poor, whereas in the sample added with alcohol for raw material before fermentation, the alcohol irritation was weak and mellow. It was.
［実施例４］
麦芽を原料とせず、糖質濃度が０．５ｇ／１００ｍＬ以下である発酵ビール様発泡性飲料において、原料用アルコールを発酵工程において添加せず、かつ発酵中にガスバブリングしなかった場合と、原料用アルコールを発酵工程前の発酵原料液に混合し、かつ発酵中にガスバブリングしなかった場合と、原料用アルコールを発酵工程前の発酵原料液に混合し、かつ発酵中にガスバブリングした場合とにおいて、発酵効率を調べた。
[Example 4]
In fermented beer-like sparkling beverages that do not use malt as a raw material and have a sugar concentration of 0.5 g / 100 mL or less, no alcohol for raw materials is added in the fermentation process, and gas bubbling is not performed during fermentation. When mixing the alcohol for fermentation into the fermentation raw material liquid before the fermentation process and not gas bubbling during fermentation, and when mixing the alcohol for raw material into the fermentation raw material liquid before the fermentation process and gas bubbling during the fermentation The fermentation efficiency was examined.
原料用アルコールを発酵工程において添加せず、かつ発酵中にガスバブリングせずに製造した発酵ビール様発泡性飲料は、発酵原料を含むもろみＡに酵母を接種した後、もろみＡとは別個に調製した発酵原料を含むもろみＢと混合して、得られた混合物を発酵させて調製した。
もろみＡは、以下のようにして調製した。まず、液糖（昭和産業株式会社製）１３ｋｇ、大豆たんぱく（不二製油株式会社製）６００ｇ、及び酵母エキス（アサヒフードアンドヘルスケア社製）４００ｇを温水に溶解させた後、ホップペレット（アメリカ、ナゲット種）２０ｇを添加して１００℃で６０分間煮沸した。煮沸した液汁を９０Ｌになるように湯を入れて調整したものを、もろみＡとした。もろみＡは、熱交換器で冷却した後、酵母を添加して発酵タンクに投入した。
もろみＡとは別に、以下のようにしてもろみＢを調製した。すなわち、液糖（昭和産業株式会社製）１３ｋｇ及び食物繊維（松谷化学工業株式会社製）５ｋｇを温水に溶解させた後、ホップペレット（アメリカ、ナゲット種）２０ｇを添加し、１００℃で６０分間煮沸して得た液汁を、もろみＢとした。もろみＢは、熱交換器で冷却した後、発酵タンクに投入した。
もろみＡともろみＢの両方を発酵タンクに投入した後、発酵を開始した。発酵開始から、発酵液の浮遊酵母数と外観エキス（質量％）を１日ごとに経時的に測定した。発酵終了後、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、珪藻土濾過することにより、発酵ビール様発泡性飲料を得た（サンプル４−１）。
Fermented beer-like sparkling beverage manufactured without adding raw material alcohol in the fermentation process and without gas bubbling during fermentation is prepared separately from moromi A after inoculating yeast into moromi A containing fermented raw material It was mixed with moromi B containing the fermented raw material, and the resulting mixture was fermented and prepared.
Moromi A was prepared as follows. First, 13 kg of liquid sugar (manufactured by Showa Sangyo Co., Ltd.), 600 g of soybean protein (manufactured by Fuji Oil Co., Ltd.), and 400 g of yeast extract (manufactured by Asahi Food and Healthcare Co., Ltd.) were dissolved in warm water, and then hop pellets (USA) , Nugget seed) was added and boiled at 100 ° C. for 60 minutes. Moromi A was prepared by adding boiling water to 90 L of boiling liquid juice. Moromi A was cooled with a heat exchanger, yeast was added, and it was put into a fermentation tank.
Separately from moromi A, moromi B was prepared as follows. That is, 13 kg of liquid sugar (manufactured by Showa Sangyo Co., Ltd.) and 5 kg of dietary fiber (manufactured by Matsutani Chemical Co., Ltd.) were dissolved in warm water, and then 20 g of hop pellets (American, nugget seeds) were added and the mixture was heated at 100 ° C. for 60 minutes. The liquid juice obtained by boiling was designated as moromi B. Moromi B was cooled in a heat exchanger and then put into a fermentation tank.
Fermentation was started after both Moromi A and Moromi B were put into the fermentation tank. From the start of fermentation, the number of floating yeast and the appearance extract (mass%) of the fermentation broth were measured over time every day. After completion of fermentation, the obtained fermented liquor was aged in a storage tank, stored and stabilized under a low temperature condition of about 0 ° C., and then filtered through diatomaceous earth to obtain a fermented beer-like sparkling beverage (sample) 4-1).
原料用アルコールを発酵工程前の発酵原料液に混合し、かつ発酵中にガスバブリングせずに製造した発酵ビール様発泡性飲料は、発酵原料を含むもろみＡに酵母を接種した後、発酵原料と原料用アルコールを含むもろみＢと混合して得られた混合物を発酵させて調製した。
もろみＡは、以下のようにして調製した。まず、液糖（昭和産業株式会社製）１３ｋｇ、大豆たんぱく（不二製油株式会社製）６００ｇ、及び酵母エキス（アサヒフードアンドヘルスケア社製）４００ｇを温水に溶解させた後、ホップペレット（アメリカ、ナゲット種）２０ｇを添加して１００℃で６０分間煮沸した。煮沸した液汁に９０Ｌになるように湯を入れて調整したものを、もろみＡ（比重値：１．０４１）とした。もろみＡは、熱交換器で冷却した後、酵母を添加して発酵タンクに投入した。
もろみＡとは別に、以下のようにしてもろみＢを調製した。まず、液糖（昭和産業株式会社製）１３ｋｇ及び食物繊維（松谷化学工業株式会社製）５ｋｇを温水に溶解させた後、ホップペレット（アメリカ、ナゲット種）２０ｇを添加し、１００℃で６０分間煮沸した。煮沸した液汁を熱交換器で冷却した後、原料用アルコール（第一アルコール株式会社製）９．６５ｋｇ（６５．５容量％）を添加し、最終容量が１１０Ｌとなるように調整したものを、もろみＢ（比重値：１．０４１）とし、発酵タンクに投入した。
発酵開始から、発酵液の浮遊酵母数と外観エキス（質量％）を１日ごとに経時的に測定した。発酵終了後、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、珪藻土濾過することにより、発酵ビール様発泡性飲料を得た（サンプル４−２）。なお、もろみＢに添加した原料用アルコールにより、最終製品のアルコール濃度は３．５容量％増大した。
The fermented beer-like sparkling beverage prepared by mixing the alcohol for raw material with the fermented raw material liquid before the fermentation process and without gas bubbling during the fermentation, inoculates the mash A containing the fermented raw material with yeast, It was prepared by fermenting a mixture obtained by mixing with moromi B containing raw material alcohol.
Moromi A was prepared as follows. First, 13 kg of liquid sugar (manufactured by Showa Sangyo Co., Ltd.), 600 g of soybean protein (manufactured by Fuji Oil Co., Ltd.), and 400 g of yeast extract (manufactured by Asahi Food and Healthcare Co., Ltd.) were dissolved in warm water, and then hop pellets (USA) , Nugget seed) was added and boiled at 100 ° C. for 60 minutes. A mash A (specific gravity value: 1.041) was prepared by adding hot water to the boiled liquid so as to be 90 L. Moromi A was cooled with a heat exchanger, yeast was added, and it was put into a fermentation tank.
Separately from moromi A, moromi B was prepared as follows. First, 13 kg of liquid sugar (manufactured by Showa Sangyo Co., Ltd.) and 5 kg of dietary fiber (manufactured by Matsutani Chemical Co., Ltd.) were dissolved in warm water, and then 20 g of hop pellets (American, nugget seeds) were added and the mixture was heated at 100 ° C. for 60 minutes. Boiled. After cooling the boiled juice with a heat exchanger, 9.65 kg (65.5% by volume) of raw material alcohol (made by Daiichi Alcohol Co., Ltd.) was added, and the final volume was adjusted to 110 L. Moromi B (specific gravity value: 1.041) was added to the fermentation tank.
From the start of fermentation, the number of floating yeast and the appearance extract (mass%) of the fermentation broth were measured over time every day. After completion of fermentation, the obtained fermented liquor was aged in a storage tank, stored and stabilized under a low temperature condition of about 0 ° C., and then filtered through diatomaceous earth to obtain a fermented beer-like sparkling beverage (sample) 4-2). The alcohol for the raw material added to Moromi B increased the alcohol concentration of the final product by 3.5% by volume.
原料用アルコールを発酵工程前の発酵原料液に混合し、かつ発酵中にガスバブリングして製造した発酵ビール様発泡性飲料は、発酵開始から、浮遊酵母数の減少傾向が確認された４日目から４８時間、発酵液に炭酸ガスを１ＮＬ／分で流してバブリングを実施した以外は、サンプル４−２と同様にして製造した（サンプル４−３）。 The fermented beer-like sparkling beverage produced by mixing the alcohol for raw material with the fermentation raw material liquid before the fermentation process and gas bubbling during the fermentation was confirmed on the 4th day after the start of fermentation. The sample was produced in the same manner as Sample 4-2 except that carbon dioxide gas was allowed to flow through the fermentation broth at 1 NL / min for 48 hours to perform bubbling (Sample 4-3).
各サンプルの発酵液の外観エキス濃度（質量％）と、発酵終了時の真正エキス（質量％）の測定結果を表７及び８に示す。原料用アルコールを添加し、ガスバブリングを実施して発酵させたサンプル４−３は、発酵終了時の真正エキスが、原料用アルコールを添加していないサンプル４−１よりもやや低く、発酵工程においてアルコールを外添しているにもかかわらず、アルコールを外添していない従来の発酵工程と同様に充分に発酵することがわかった。これに対して、原料用アルコールを添加し、ガスバブリングを行わなかったサンプル４−２では、発酵開始から５日目以降には外観エキスの減少が小さく、発酵があまり進まなかった。実際に、サンプル４−２の発酵終了時の真正エキス濃度はサンプル４−１や４−２と比べて明らかに高く、発酵が不充分であった。これらの結果から、発酵中に発酵液にガスをバブリングすることにより、アルコール類を添加した発酵液においても、充分に発酵を進行させられることが明らかとなった。 Tables 7 and 8 show the measurement results of the appearance extract concentration (mass%) of the fermentation liquid of each sample and the authentic extract (mass%) at the end of fermentation. Sample 4-3 fermented by adding raw material alcohol and carrying out gas bubbling has a slightly lower authentic extract at the end of fermentation than sample 4-1 to which raw material alcohol is not added. In spite of the external addition of alcohol, it was found that the fermentation was sufficiently carried out in the same manner as in the conventional fermentation process in which no alcohol was added. On the other hand, in Sample 4-2 in which the raw material alcohol was added and gas bubbling was not performed, the decrease in the appearance extract was small after the fifth day from the start of fermentation, and the fermentation did not progress much. Actually, the authentic extract concentration at the end of fermentation of Sample 4-2 was clearly higher than Samples 4-1 and 4-2, and fermentation was insufficient. From these results, it became clear that fermentation can be sufficiently advanced even in a fermentation solution to which alcohols are added by bubbling gas in the fermentation solution during fermentation.
Claims (10)
酵母を接種する前の発酵原料液に、酵母を含まないアルコール類を添加し、
発酵ビール様発泡性飲料を製造することを特徴とする、発酵飲料の製造方法。 It has a fermentation process in which yeast is inoculated into the fermentation raw material and fermented,
Fermentation raw material liquid prior to inoculation with the yeast, was added to an alcohol containing no yeast,
A method for producing a fermented beverage, comprising producing a fermented beer-like sparkling beverage .
前記第１の液汁と前記第２の液汁は、それぞれ別個に調製されたものである、請求項１〜５のいずれか一項に記載の発酵飲料の製造方法。 Wherein the step fermentation process is, after inoculating the yeast first soup containing fermentation starting material, the saw including a fermentation material and alcohol, and fermenting the resulting mixture is mixed with a second sap free of yeast And
The method for producing a fermented beverage according to any one of claims 1 to 5, wherein the first juice and the second juice are prepared separately.
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