JP5950748B2 - Beer-like malt beverage with reduced grain flavor - Google Patents
Beer-like malt beverage with reduced grain flavor Download PDFInfo
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- JP5950748B2 JP5950748B2 JP2012176216A JP2012176216A JP5950748B2 JP 5950748 B2 JP5950748 B2 JP 5950748B2 JP 2012176216 A JP2012176216 A JP 2012176216A JP 2012176216 A JP2012176216 A JP 2012176216A JP 5950748 B2 JP5950748 B2 JP 5950748B2
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Description
本発明はビール様麦芽飲料に関し、特に、穀物香が低減されたビール様麦芽飲料に関する。 The present invention relates to a beer-like malt beverage, and more particularly, to a beer-like malt beverage with reduced grain aroma.
ビール様麦芽飲料は、原料として麦汁を使用して製造されるビール様飲料である。ここで、「ビール様」とは、味及び香がビールと同様であることをいう。「ビール」とは麦芽、ホップ、及び水を原料として、これらを発酵させて得られる飲料をいう。例えば、麦汁を酵母を用いて発酵させた場合は、含アルコールビール様麦芽飲料が得られる。 A beer-like malt beverage is a beer-like beverage produced using wort as a raw material. Here, “beer-like” means that the taste and aroma are the same as beer. “Beer” refers to a beverage obtained by fermenting malt, hops, and water as raw materials. For example, when wort is fermented using yeast, an alcohol-containing beer-like malt beverage is obtained.
ビール様麦芽飲料の原料としての麦汁は、麦芽を含む穀類を粉砕し、副原料及び水と混合して加熱することによりデンプンを糖化し、得られる糖液にホップを加えて更に煮沸して製造される。麦芽等を水と共に加熱する過程は、一般に、糖化と呼ばれ、糖液を煮沸する過程は麦汁煮沸と呼ばれる。通常、麦汁という文言の意味には、糖化後に得られる糖液も含まれる。しかし、本明細書で麦汁というときは、特に断らない限り、ビール様麦芽飲料の原料としての麦汁、即ち、麦汁煮沸後に得られた液をいう。 Wort as a raw material for beer-like malt beverages is crushed cereal containing malt, saccharified by mixing and heating with auxiliary ingredients and water, adding hops to the resulting sugar solution and further boiling Manufactured. The process of heating malt or the like with water is generally called saccharification, and the process of boiling the sugar solution is called wort boiling. Usually, the meaning of the word wort includes sugar liquid obtained after saccharification. However, the wort in this specification refers to wort as a raw material for beer-like malt beverages, that is, a liquid obtained after boiling wort unless otherwise specified.
麦汁は、麦芽及びホップに由来する味及び穀物香を有し、そのために、ビール様麦芽飲料にはビール特有のコク感、飲み応え、及び香気が実現される。一方で、麦汁の穀物香は過剰に存在するとビール様麦芽飲料の風味がもったりと重たくなり、ビール様麦芽飲料の嗜好性に悪影響を与える。 The wort has a taste and cereal flavor derived from malt and hops, and therefore, a beer-like malt beverage has a beer-like richness, a refreshing response, and an aroma. On the other hand, if the scent of wort is excessive, the flavor of the beer-like malt beverage becomes heavier and the taste of the beer-like malt beverage is adversely affected.
麦汁の穀物香は、由来となる麦芽の使用比率を下げて低減させることもできる。しかし、この場合、麦芽由来の窒素化合物が麦汁に不足することになり、ビール類の旨味やコク感をも損ねてしまう。また、窒素化合物は酵母の栄養源でもあるため、その枯渇は発酵不順を招き、結果としてビール類に発酵不順臭と呼ばれる不快臭が付与されてしまう。 The wort cereal incense can be reduced by reducing the ratio of malt used as a source. However, in this case, the malt-derived nitrogen compound is deficient in wort, and the umami taste and richness of beer are also impaired. In addition, since nitrogen compounds are also a nutrient source for yeast, the depletion thereof leads to unsatisfactory fermentation, and as a result, an unpleasant odor called unsatisfactory fermentation odor is imparted to beer.
そこで、旨味やコク感を有し、不快臭を示さず、しかも穀物香が低減されたビール様麦芽飲料が望まれている。 Therefore, a beer-like malt beverage having umami and richness, showing no unpleasant odor, and having a reduced cereal flavor is desired.
本発明は上記従来の問題を解決するものであり、その目的とするところは、旨味やコク感を有し、不快臭を示さず、しかも穀物香が低減されたビール様麦芽飲料を提供することにある。 The present invention solves the above-mentioned conventional problems, and its object is to provide a beer-like malt beverage having umami and richness, showing no unpleasant odor, and having reduced cereal aroma. It is in.
本発明は、麦汁煮沸をｐＨ３．５を超えてｐＨ４．４以下で行う工程を包含するビール様麦芽飲料の製造方法を提供する。 The present invention provides a method for producing a beer-like malt beverage comprising a step of boiling wort at a pH exceeding 3.5 and not exceeding 4.4.
ある一形態においては、麦汁煮沸におけるｐＨの調整は、リン酸を使用して行う。 In one certain form, adjustment of pH in wort boiling is performed using phosphoric acid.
ある一形態においては、麦汁のｐＨは、麦汁煮沸を終了した後に５．０以上に調節する。 In one certain form, pH of wort is adjusted to 5.0 or more after finishing wort boiling.
ある一形態においては、麦汁煮沸後のｐＨの調整は、炭酸ナトリウムを使用して行う。 In one certain form, adjustment of pH after wort boiling is performed using sodium carbonate.
ある一形態においては、前記ビール様麦芽飲料の製造方法は、麦汁煮沸を行った麦汁に酵母を接種して発酵させる工程を更に包含する。 In one certain form, the manufacturing method of the said beer-like malt drink further includes the process of inoculating yeast and fermenting the wort which carried out the wort boiling.
ある一形態においては、麦汁の原料である穀類が、２５重量％以上の麦芽を含むものである。 In one certain form, the grain which is a raw material of wort contains 25 weight% or more of malt.
また、本発明は、麦汁煮沸をｐＨ３．５を超えてｐＨ４．４以下で行う工程を包含するビール様麦芽飲料の穀物香を低減する方法を提供する。 Moreover, this invention provides the method of reducing the grain fragrance | flavor of beer-like malt drink including the process of performing wort boiling over pH 3.5 and below pH 4.4.
ある一形態においては、前記ビール様麦芽飲料の穀物香を低減する方法は、麦汁煮沸を行った麦汁に酵母を接種して発酵させる工程を更に包含する。 In one certain form, the method of reducing the grain fragrance | flavor of the said beer-like malt drink further includes the process of inoculating yeast and fermenting wort which carried out wort boiling.
ある一形態においては、麦汁の原料である穀類が、２５重量％以上の麦芽を含むものである。 In one certain form, the grain which is a raw material of wort contains 25 weight% or more of malt.
また、本発明は、上記のいずれかに記載の方法によって製造されたビール様麦芽飲料を提供する。 Moreover, this invention provides the beer-like malt drink manufactured by the method in any one of said.
本発明の方法によれば、麦芽由来の旨味やコク感を有しながら軽く爽やかな香を示す、消費者の嗜好性に優れたビール様麦芽飲料が提供される。 According to the method of the present invention, there is provided a beer-like malt beverage excellent in consumer taste, which exhibits a light and refreshing incense while having malt-derived umami and richness.
麦汁煮沸とは、上述の通り、麦芽を含む穀類を糖化して得られる糖液にホップを加えて煮沸する過程をいう。麦汁煮沸はホップ苦味質を溶解し麦汁に芳香を与える等の目的で行われる。 As described above, wort boiling refers to a process in which hops are added to a sugar solution obtained by saccharifying cereals containing malt and boiled. The wort boiling is performed for the purpose of dissolving the hop bitterness and imparting aroma to the wort.
穀類を糖化する操作はビールを製造する際に通常行われる方法及び条件に従って行われる。例えば、まず、麦芽の破砕物、大麦等の副原料、及び温水を仕込槽に加えて混合してマイシェを調製する。マイシェの調製は、常法により行うことができ、例えば、３５〜５０℃で２０〜９０分間保持することにより行うことができる。また、必要に応じて、主原料と副原料以外にも、後述する糖化酵素やプロテアーゼ等の酵素剤や、スパイスやハーブ類等の香味成分等を添加してもよい。 The operation of saccharifying cereals is carried out according to the methods and conditions usually used when producing beer. For example, first, a mash is prepared by adding malt crushed material, auxiliary materials such as barley, and warm water to a charging tank and mixing them. Miche can be prepared by a conventional method, for example, by holding at 35 to 50 ° C. for 20 to 90 minutes. Moreover, you may add enzyme components, such as the saccharification enzyme and protease mentioned later, flavor components, such as spices and herbs, etc. other than the main raw material and an auxiliary | assistant raw material as needed.
その後、該マイシェを徐々に昇温して所定の温度で一定期間保持することにより、麦芽由来の酵素やマイシェに添加した酵素を利用して、澱粉質を糖化させる。糖化処理時の温度や時間は、用いる酵素の種類やマイシェの量、目的とする麦芽アルコール飲料の品質等を考慮して、適宜決定することができ、例えば、６０〜７２℃にて３０〜９０分間保持することにより行うことができる。糖化処理後、７６〜７８℃で１０分間程度保持した後、マイシェを麦汁濾過槽にて濾過することにより、透明な糖液を得る。 Then, the starch is gradually saccharified using the malt-derived enzyme and the enzyme added to the mash by gradually raising the temperature of the mash and holding it at a predetermined temperature for a certain period of time. The temperature and time during the saccharification treatment can be appropriately determined in consideration of the type of enzyme used, the amount of miche, the quality of the target malt alcoholic beverage, and the like. For example, 30 to 90 at 60 to 72 ° C This can be done by holding for a minute. After maintaining the saccharification treatment at 76 to 78 ° C. for about 10 minutes, the mash is filtered in a wort filtration tank to obtain a transparent sugar solution.
上記副原料とは、麦芽とホップ以外の原料を意味する。該副原料として、例えば、大麦、小麦、コーンスターチ、コーングリッツ、米、こうりゃん等の澱粉原料や、液糖や砂糖等の糖質原料がある。ここで、液糖とは、澱粉質を酸又は糖化酵素により分解、糖化して製造されたものであり、主にグルコース、マルトース、マルトトリオース等が含まれている。その他、香味を付与又は改善することを目的として用いられるスパイス類、ハーブ類、及び果物等も、副原料に含まれる。 The said auxiliary material means raw materials other than malt and a hop. Examples of the auxiliary raw material include starch raw materials such as barley, wheat, corn starch, corn grits, rice and corn, and saccharide raw materials such as liquid sugar and sugar. Here, the liquid sugar is produced by decomposing and saccharifying starchy substances with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose and the like. In addition, spices, herbs, fruits and the like used for the purpose of imparting or improving flavor are also included in the auxiliary materials.
上記糖化酵素とは、澱粉質を分解して糖を生成する酵素を意味する。該糖化酵素として、例えば、α−アミラーゼ、グルコアミラーゼ、プルナラーゼ等がある。 The saccharifying enzyme means an enzyme that decomposes starch and produces sugar. Examples of the saccharifying enzyme include α-amylase, glucoamylase, and prunalase.
糖化に供される穀類は麦芽を含む。糖化に供される穀類中の麦芽の含有量は、特に限定されないが、２５重量％以上、好ましくは５０重量％以上、より好ましくは６７重量％以上である。糖化に供される穀類は麦芽１００％であってもよい。穀類中の麦芽の含有量が多いほど、得られる麦汁の麦芽由来の旨味やコク感が強くなる。また、穀類中の麦芽の含有量が多いほど得られる麦汁中の窒素化合物の含有量が多くなり、麦汁が発酵に供される場合に発酵不順、不快臭が発生し難くなる。 Cereals subjected to saccharification include malt. The content of malt in the cereal subjected to saccharification is not particularly limited, but is 25% by weight or more, preferably 50% by weight or more, more preferably 67% by weight or more. The cereal subjected to saccharification may be 100% malt. The greater the content of malt in cereals, the stronger the umami and richness of malt derived from the wort obtained. In addition, as the content of malt in the cereal increases, the content of the nitrogen compound in the wort obtained increases, and when the wort is subjected to fermentation, unsatisfactory fermentation and unpleasant odor are less likely to occur.
麦汁煮沸は、煮沸する糖液のｐＨを４．４以下に調節して行う。従来、麦汁煮沸を行う際には、麦汁中の蛋白質凝固を促進するために、糖液のｐＨは、蛋白質の等電点に近い約５．２に調節されている。しかし、糖液のｐＨをより低い領域に調節して麦汁煮沸を行うことで、麦汁の穀物香が低減される。 The wort boiling is performed by adjusting the pH of the boiling sugar solution to 4.4 or lower. Conventionally, when boiling wort, the pH of the sugar solution is adjusted to about 5.2, which is close to the isoelectric point of the protein, in order to promote protein coagulation in the wort. However, by adjusting the pH of the sugar solution to a lower region and performing wort boiling, the grain flavor of the wort is reduced.
煮沸する糖液のｐＨは、好ましくは３．５を超えて４．４以下、より好ましくは３．８〜４．３、更に好ましくは、４．０〜４．２に調節される。糖液のｐＨの調節は、人体に無害な酸性物質を添加して行う。そのような酸性物質としては、例えば、リン酸、乳酸、りんご酸、酒石酸等が挙げられる。 The pH of the boiled sugar solution is preferably adjusted to more than 3.5 and not more than 4.4, more preferably 3.8 to 4.3, and still more preferably 4.0 to 4.2. The pH of the sugar solution is adjusted by adding an acidic substance that is harmless to the human body. Examples of such acidic substances include phosphoric acid, lactic acid, malic acid, tartaric acid and the like.
麦汁煮沸の操作は、煮沸する糖液のｐＨを調節すること以外は、ビールを製造する際に通常行われる方法及び条件に従って行えばよい。例えば、ｐＨを調節した糖液を煮沸釜に移し、ホップを加えて煮沸する。ホップは、煮沸開始から煮沸終了前であればどの段階で混合してもよい。煮沸した糖液を、ワールプールと呼ばれる沈殿槽に移し、煮沸により生じたホップ粕や凝固した蛋白質等を除去した後、プレートクーラーにより適切な発酵温度まで冷却する。上記麦汁煮沸の操作により、麦汁が得られる。 The wort boiling operation may be carried out in accordance with the methods and conditions usually used in producing beer, except that the pH of the sugar solution to be boiled is adjusted. For example, the sugar solution adjusted in pH is transferred to a boiling kettle, and hops are added to boil. Hops may be mixed at any stage from the start of boiling to the end of boiling. The boiled sugar solution is transferred to a precipitation tank called a whirlpool, and after removing hop koji and coagulated protein produced by the boil, it is cooled to an appropriate fermentation temperature by a plate cooler. By the operation of boiling the wort, wort is obtained.
麦汁煮沸を行った麦汁は、その後、ｐＨを調節することにより麦汁中の蛋白凝固を促進させる。ｐＨは蛋白凝固を促進させる値であればよいが、ｐＨ５．０以上に調節することが好ましい。麦汁煮沸を行った麦汁のｐＨは、好ましくは５．０〜５．４、より好ましくは５．２に調節される。麦汁のｐＨの調節は、人体に無害な塩基性物質を添加して行う。そのような塩基性物質としては、例えば、炭酸ナトリウム、炭酸カリウム、炭酸カルシウム、アンモニア等が挙げられる。 The wort that has been boiled with wort then promotes protein coagulation in the wort by adjusting the pH. The pH may be any value that promotes protein coagulation, but is preferably adjusted to pH 5.0 or higher. The pH of the wort boiled with wort is preferably adjusted to 5.0 to 5.4, more preferably 5.2. The pH of the wort is adjusted by adding a basic substance that is harmless to the human body. Examples of such basic substances include sodium carbonate, potassium carbonate, calcium carbonate, ammonia and the like.
得られた麦汁は、例えば、発酵させて、含アルコールビール様麦芽飲料を製造する原料として使用することができる。麦汁の発酵は常法に従って行えばよい。例えば、冷却した麦汁に酵母を接種して、発酵タンクに移し、発酵を行う。さらに、熟成工程として、得られた発酵液を、貯酒タンク中で熟成させ、０℃程度の低温条件下で貯蔵し安定化させる。次いで濾過工程として、熟成後の発酵液を濾過することにより酵母及びタンパク質等を除去して、目的の含アルコールビール様麦芽飲料が得られる。 The obtained wort can be used, for example, as a raw material for fermenting to produce an alcohol-containing beer-like malt beverage. What is necessary is just to perform fermentation of wort according to a conventional method. For example, yeast is inoculated into the cooled wort and transferred to a fermentation tank for fermentation. Furthermore, as a ripening step, the obtained fermentation broth is aged in a storage tank, stored under a low temperature condition of about 0 ° C., and stabilized. Subsequently, as a filtration step, yeast, protein, and the like are removed by filtering the fermented liquid after aging, and the target alcohol-containing beer-like malt beverage is obtained.
以下の実施例により本発明を更に具体的に説明するが、本発明はこれらに限定されない。 The following examples further illustrate the present invention, but the present invention is not limited thereto.
実施例１
製麦工程として、収穫された大麦を、水に浸けて適度に発芽させた後、熱風により焙燥して、麦芽を製造した。該麦芽は常法により破砕した。次に、麦芽の破砕物及び温水を仕込槽に加えて混合してマイシェを調製した。マイシェの調製は、５０℃で９０分間保持することにより行った。その後、該マイシェを徐々に昇温して所定の温度で一定期間保持することにより、麦芽由来の酵素を利用して、澱粉質を糖化させた。糖化処理時の温度や時間は、７２℃にて３０分間保持することにより行った。糖化処理後、７８℃で１０分間保持した後、マイシェを麦汁濾過槽にて濾過することにより、透明な糖液を得た。
Example 1
In the malting process, the harvested barley was dipped in water and allowed to germinate properly, and then dried with hot air to produce malt. The malt was crushed by a conventional method. Next, the malt crushed material and warm water were added to the preparation tank and mixed to prepare a miche. Miche was prepared by holding at 50 ° C. for 90 minutes. Then, the starch was gradually saccharified using an enzyme derived from malt by gradually raising the temperature of the miche and holding it at a predetermined temperature for a certain period of time. The temperature and time during the saccharification treatment were maintained at 72 ° C. for 30 minutes. After maintaining the saccharification treatment at 78 ° C. for 10 minutes, the mash was filtered through a wort filtration tank to obtain a transparent sugar solution.
得られた糖液は煮沸釜に移した。糖液のｐＨを測定したところ５．８であった。この糖液にリン酸を添加することによりｐＨを４．４に低下させた。ｐＨを調節した糖液にホップを添加した。次いで、煮沸釜を加熱することにより、１００℃で１時間麦汁煮沸を行った。内容物を煮沸釜からワールプールに移し、これに炭酸ナトリウムを添加して、麦汁のｐＨを５．２に上昇させた。その後、７．０℃まで冷却することにより、麦汁を得た。 The obtained sugar solution was transferred to a boiling kettle. The pH of the sugar solution was measured and found to be 5.8. By adding phosphoric acid to the sugar solution, the pH was lowered to 4.4. Hops were added to the sugar solution with adjusted pH. Next, the boiling was heated at 100 ° C. for 1 hour by heating the boiling kettle. The contents were transferred from the boiling kettle to a whirlpool, to which sodium carbonate was added to raise the pH of the wort to 5.2. Then, wort was obtained by cooling to 7.0 degreeC.
得られた麦汁に酵母を接種して、発酵タンクに移し、７日間発酵を行った。さらに、熟成工程として、得られた発酵液を、貯酒タンク中で７日間熟成させ、−１．０〜０．０℃程度の低温条件下で貯蔵し安定化させた。次いで濾過工程として、熟成後の発酵液を濾過することにより酵母及びタンパク質等を除去して、目的の含アルコールビール様麦芽飲料を得た。 The obtained wort was inoculated with yeast, transferred to a fermentation tank, and fermented for 7 days. Furthermore, as a ripening step, the obtained fermentation broth was aged in a storage tank for 7 days, and stored and stabilized at a low temperature of about -1.0 to 0.0 ° C. Next, as a filtration step, yeast, protein, and the like were removed by filtering the ripened fermentation broth to obtain the target alcohol-containing beer-like malt beverage.
実施例２及び３
糖液のｐＨをそれぞれ、４．２及び４．０に調節すること以外は実施例１と同様にして各実施例の含アルコールビール様麦芽飲料を製造した。
Examples 2 and 3
Alcohol-containing beer-like malt beverages of each example were produced in the same manner as in Example 1 except that the pH of the sugar solution was adjusted to 4.2 and 4.0, respectively.
比較例１及び２
糖液のｐＨをそれぞれ、５．２及び３．５に調節すること以外は実施例１と同様にして各比較例の含アルコールビール様麦芽飲料を製造した。
Comparative Examples 1 and 2
Alcohol-containing beer-like malt beverages of each comparative example were produced in the same manner as in Example 1 except that the pH of the sugar solution was adjusted to 5.2 and 3.5, respectively.
麦芽飲料の官能評価
専門評価者によって、調製した含アルコールビール様麦芽飲料の穀物香について官能評価を行った。その際、従来の麦汁煮沸条件を採用した比較例１の麦汁を対照として使用し、評価値は、１５人の専門評価者の平均値を採用した。評価基準及び評価結果を表１〜５に示す。また、図１に評価結果をグラフとして示す。
Sensory evaluation of the malt beverage A sensory evaluation was performed on the cereal incense of the alcohol-containing beer-like malt beverage prepared by an expert evaluator. In that case, the wort of the comparative example 1 which employ | adopted the conventional wort boiling conditions was used as a control | contrast, and the average value of 15 expert evaluators was employ | adopted for the evaluation value. Evaluation criteria and evaluation results are shown in Tables 1-5. FIG. 1 shows the evaluation results as a graph.
［表１］
穀物香評価基準
Grain scent evaluation criteria
［表２］
評価結果
Evaluation results
評価結果に示されるように、含アルコールビール様麦芽飲料の穀物香は、麦汁煮沸を行う糖液のｐＨに依存して強度が変化する。そして、糖液のｐＨを最適範囲に調節することで、糖化原料中の麦芽含有量が高い場合に、含アルコールビール様麦芽飲料の穀物香が過剰に生成することを防止することができる。 As shown in the evaluation results, the intensity of the cereal incense of the alcohol-containing beer-like malt beverage changes depending on the pH of the sugar liquid used for boiling the wort. And by adjusting the pH of the sugar solution to the optimum range, when the malt content in the saccharified raw material is high, it is possible to prevent excessive generation of the cereal flavor of the alcohol-containing beer-like malt beverage.
Claims (8)
麦汁煮沸を終了した後に麦汁のｐＨを５．０以上に調節する工程；
を包含するビール様麦芽飲料の製造方法。 Performing the wort boiling above pH 3.5 and below pH 4.4 ; and
Adjusting the pH of the wort to 5.0 or more after finishing the wort boiling;
For producing a beer-like malt beverage.
麦汁煮沸を終了した後に麦汁のｐＨを５．０以上に調節する工程；
を包含するビール様麦芽飲料の穀物香を低減する方法。 Performing the wort boiling above pH 3.5 and below pH 4.4 ; and
Adjusting the pH of the wort to 5.0 or more after finishing the wort boiling;
A method for reducing the cereal aroma of a beer-like malt beverage.
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