JP6336263B2 - Method for determining production conditions of raw material liquid, raw material liquid, sparkling beverage and production method thereof - Google Patents

Method for determining production conditions of raw material liquid, raw material liquid, sparkling beverage and production method thereof Download PDF

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JP6336263B2
JP6336263B2 JP2013230994A JP2013230994A JP6336263B2 JP 6336263 B2 JP6336263 B2 JP 6336263B2 JP 2013230994 A JP2013230994 A JP 2013230994A JP 2013230994 A JP2013230994 A JP 2013230994A JP 6336263 B2 JP6336263 B2 JP 6336263B2
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隆 飯牟礼
隆 飯牟礼
昌典 白井
昌典 白井
康弘 村岡
康弘 村岡
雄大 片山
雄大 片山
佳朗 時園
佳朗 時園
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Sapporo Breweries Ltd
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Description

本発明は、原料液の製造条件を決定する方法及び原料液、発泡性飲料並びにこれらの製造方法に関し、特に、発酵を行う発泡性飲料の製造に使用される原料液の製造に関する。   The present invention relates to a method for determining the production conditions of a raw material liquid, a raw material liquid, an effervescent beverage, and a production method thereof, and particularly relates to the production of a raw material liquid used for the production of an effervescent beverage for fermentation.

発酵を行う発泡性飲料の製造に使用される原料液の製造条件が当該発泡性飲料の泡特性にどのような影響を及ぼすかを評価することがある。この場合、従来は、発酵を行うことなく原料液の泡特性を評価する方法、又は実際に原料液の発酵を行って得られた発泡性飲料の泡特性を評価する方法が用いられていた（例えば、特許文献１）。   It may be evaluated how the production conditions of the raw material liquid used for the production of the sparkling beverage for fermentation affect the foam characteristics of the sparkling beverage. In this case, conventionally, a method for evaluating the foam characteristics of the raw material liquid without performing fermentation, or a method for evaluating the foam characteristics of an effervescent beverage obtained by actually performing fermentation of the raw material liquid has been used ( For example, Patent Document 1).

特開２０１３−１３５６６２号公報JP2013-135662A

しかしながら、従来の発酵を行うことなく原料液の泡特性を評価する方法においては、得られる評価結果は、必ずしも最終製品である発泡性飲料の泡特性と整合するものではなかった。また、実際に発酵を行って得られた発泡性飲料の泡特性を評価する方法は、相当の時間、コスト及び労力を要するものであった。   However, in the conventional method for evaluating the foam characteristics of the raw material liquid without performing fermentation, the obtained evaluation results are not necessarily consistent with the foam characteristics of the sparkling beverage as the final product. Moreover, the method of evaluating the foam characteristic of the sparkling beverage actually obtained by fermentation required considerable time, cost and labor.

したがって、従来、原料液の製造条件が、当該原料液の発酵を行って最終的に製造される発泡性飲料の泡特性に与える影響を適切に且つ簡便に決定することは難しかった。   Therefore, conventionally, it has been difficult to appropriately and simply determine the influence of the production conditions of the raw material liquid on the foam characteristics of the sparkling beverage finally produced by fermentation of the raw material liquid.

本発明は、上記課題に鑑みて為されたものであり、原料液の製造条件を効果的に決定する方法及び原料液、発泡性飲料並びにこれらの製造方法を提供することをその目的の一つとする。   The present invention has been made in view of the above problems, and one of its objects is to provide a method for effectively determining the production conditions of the raw material liquid, the raw material liquid, the sparkling beverage, and the production methods thereof. To do.

上記課題を解決するための本発明の一実施形態に係る方法は、発酵を行う発泡性飲料の製造方法に使用される原料液の製造条件を決定する方法であって、前記原料液の前記製造条件の候補として１つ以上の候補条件を用意すること、前記１つ以上の候補条件で１つ以上の候補原料液を製造すること、前記１つ以上の候補原料液に酵母処理及びガス付け処理を施すこと、前記酵母処理及び前記ガス付け処理が施された前記１つ以上の候補原料液の泡特性を評価すること、前記泡特性の評価結果に基づいて、前記１つ以上の候補条件のうち１つ以上を、前記原料液の前記製造条件として決定することを含むことを特徴とする。本発明によれば、原料液の製造条件を効果的に決定する方法を提供することができる。   A method according to an embodiment of the present invention for solving the above-described problem is a method for determining a production condition of a raw material liquid used in a method for producing a sparkling beverage for fermentation, and the production of the raw material liquid Preparing one or more candidate conditions as candidate conditions, producing one or more candidate raw material liquids under the one or more candidate conditions, yeast treatment and gassing treatment for the one or more candidate raw material liquids Evaluating the foam characteristics of the one or more candidate raw material liquids that have been subjected to the yeast treatment and the gassing treatment, and based on the evaluation results of the foam characteristics, the one or more candidate conditions One or more of them are determined as the production conditions of the raw material liquid. ADVANTAGE OF THE INVENTION According to this invention, the method of determining the manufacturing conditions of a raw material liquid effectively can be provided.

また、前記方法において、前記発泡性飲料の製造方法は、前記原料液のエキス濃度が所定値以下に低下するまで前記発酵を行う方法であり、前記酵母処理は、前記１つ以上の候補原料液に、処理後の前記候補原料液のエキス濃度が前記所定値超となるよう、酵母を直接的又は間接的に作用させる処理であることとしてもよい。   Moreover, in the said method, the manufacturing method of the said sparkling beverage is a method of performing the said fermentation until the extract density | concentration of the said raw material liquid falls below a predetermined value, The said yeast treatment is the said 1 or more candidate raw material liquids Moreover, it is good also as a process which makes yeast act directly or indirectly so that the extract density | concentration of the said candidate raw material liquid after a process may exceed the said predetermined value.

また、前記方法において、前記酵母処理は、前記１つ以上の候補原料液に、酵母懸濁液の上清を添加する処理であることとしてもよい。また、前記方法において、前記酵母処理は、前記１つ以上の候補原料液に、酵母を前記発酵の時間より短い時間接触させる処理であることとしてもよい。   In the method, the yeast treatment may be a treatment of adding a yeast suspension supernatant to the one or more candidate raw material liquids. In the method, the yeast treatment may be a treatment in which the yeast is brought into contact with the one or more candidate raw material liquids for a time shorter than the fermentation time.

上記課題を解決するための本発明の一実施形態に係る方法は、発酵を行う発泡性飲料の製造方法に使用される原料液を製造する方法であって、前記原料液の製造条件の候補として１つ以上の候補条件を用意すること、前記１つ以上の候補条件で１つ以上の候補原料液を製造すること、前記１つ以上の候補原料液に酵母処理及びガス付け処理を施すこと、前記酵母処理及び前記ガス付け処理が施された前記１つ以上の候補原料液の泡特性を評価すること、前記泡特性の評価結果に基づいて、前記１つ以上の候補条件のうち１つ以上を、前記原料液の前記製造条件として決定すること、決定された前記製造条件で前記原料液を製造することを含むことを特徴とする。本発明によれば、所望の泡特性を有する発泡性飲料を製造するための原料液を効果的に製造する方法を提供することができる。   A method according to an embodiment of the present invention for solving the above problem is a method for producing a raw material liquid used in a method for producing a sparkling beverage for fermentation, and as a candidate for the production conditions of the raw material liquid Preparing one or more candidate conditions, producing one or more candidate raw material liquids under the one or more candidate conditions, subjecting the one or more candidate raw material liquids to a yeast treatment and a gasification treatment, Evaluating one or more candidate raw material liquids subjected to the yeast treatment and the gassing treatment, and one or more of the one or more candidate conditions based on an evaluation result of the foam properties. Is determined as the manufacturing condition of the raw material liquid, and the raw material liquid is manufactured under the determined manufacturing condition. ADVANTAGE OF THE INVENTION According to this invention, the method of manufacturing effectively the raw material liquid for manufacturing the sparkling drink which has a desired foam characteristic can be provided.

また、前記方法において、前記発泡性飲料の製造方法は、前記原料液のエキス濃度が所定値以下に低下するまで前記発酵を行う方法であり、前記酵母処理は、前記１つ以上の候補原料液に、処理後の前記候補原料液のエキス濃度が前記所定値超となるよう、酵母を直接的又は間接的に作用させる処理であることとしてもよい。   Moreover, in the said method, the manufacturing method of the said sparkling beverage is a method of performing the said fermentation until the extract density | concentration of the said raw material liquid falls below a predetermined value, The said yeast treatment is the said 1 or more candidate raw material liquids Moreover, it is good also as a process which makes yeast act directly or indirectly so that the extract density | concentration of the said candidate raw material liquid after a process may exceed the said predetermined value.

また、前記方法において、前記酵母処理は、前記１つ以上の候補原料液に、酵母懸濁液の上清を添加する処理であることとしてもよい。また、前記方法において、前記酵母処理は、前記１つ以上の候補原料液に、酵母を前記発酵の時間より短い時間接触させる処理であることとしてもよい。   In the method, the yeast treatment may be a treatment of adding a yeast suspension supernatant to the one or more candidate raw material liquids. In the method, the yeast treatment may be a treatment in which the yeast is brought into contact with the one or more candidate raw material liquids for a time shorter than the fermentation time.

上記課題を解決するための本発明の一実施形態に係る原料液は、前記いずれかの方法により製造されたことを特徴とする。本発明によれば、所望の泡特性を有する発泡性飲料を製造するための原料液を提供することができる。   A raw material liquid according to an embodiment of the present invention for solving the above-described problems is manufactured by any one of the methods described above. ADVANTAGE OF THE INVENTION According to this invention, the raw material liquid for manufacturing the sparkling drink which has a desired foam characteristic can be provided.

上記課題を解決するための本発明の一実施形態に係る方法は、原料液の発酵を行う発泡性飲料の製造方法であって、前記原料液の製造条件の候補として１つ以上の候補条件を用意すること、前記１つ以上の候補条件で１つ以上の候補原料液を製造すること、前記１つ以上の候補原料液に酵母処理及びガス付け処理を施すこと、前記酵母処理及び前記ガス付け処理が施された前記１つ以上の候補原料液の泡特性を評価すること、前記泡特性の評価結果に基づいて、前記１つ以上の候補条件のうち１つ以上を、前記原料液の前記製造条件として決定すること、決定された前記製造条件で製造された前記原料液の前記発酵を行うことを含むことを特徴とする。本発明によれば、所望の泡特性を有する発泡性飲料を効果的に製造する方法を提供することができる。   A method according to an embodiment of the present invention for solving the above-described problem is a method for producing an effervescent beverage that performs fermentation of a raw material liquid, and one or more candidate conditions are selected as candidates for the production conditions of the raw material liquid. Preparing, producing one or more candidate raw material liquids under the one or more candidate conditions, subjecting the one or more candidate raw material liquids to a yeast treatment and a gassing treatment, the yeast treatment and the gassing. Evaluating the foam characteristics of the one or more candidate raw material liquids that have undergone treatment, based on the evaluation result of the foam characteristics, one or more of the one or more candidate conditions, It is characterized by including determining as manufacturing conditions and performing the fermentation of the raw material liquid manufactured on the determined manufacturing conditions. According to the present invention, it is possible to provide a method for effectively producing an effervescent beverage having desired foam characteristics.

また、前記方法は、前記原料液のエキス濃度が所定値以下に低下するまで前記発酵を行う方法であり、前記酵母処理は、前記１つ以上の候補原料液に、処理後の前記候補原料液のエキス濃度が前記所定値超となるよう、酵母を直接的又は間接的に作用させる処理であることとしてもよい。   Moreover, the said method is a method of performing the said fermentation until the extract density | concentration of the said raw material liquid falls below a predetermined value, The said yeast process is the said candidate raw material liquid after a process to the said one or more candidate raw material liquids. It is good also as a process which makes yeast act directly or indirectly so that the extract concentration may exceed the predetermined value.

また、前記方法において、前記酵母処理は、前記１つ以上の候補原料液に、酵母懸濁液の上清を添加する処理であることとしてもよい。また、前記方法において、前記酵母処理は、前記１つ以上の候補原料液に、酵母を前記発酵の時間より短い時間接触させる処理であることとしてもよい。   In the method, the yeast treatment may be a treatment of adding a yeast suspension supernatant to the one or more candidate raw material liquids. In the method, the yeast treatment may be a treatment in which the yeast is brought into contact with the one or more candidate raw material liquids for a time shorter than the fermentation time.

上記課題を解決するための本発明の一実施形態に係る発泡性飲料は、前記いずれかの方法により製造されたことを特徴とする。本発明によれば、所望の泡特性を有する発泡性飲料を提供することができる。   An effervescent beverage according to an embodiment of the present invention for solving the above-described problems is manufactured by any one of the methods described above. According to the present invention, it is possible to provide a sparkling beverage having desired foam characteristics.

本発明によれば、原料液の製造条件を効果的に決定する方法及び原料液、発泡性飲料並びにこれらの製造方法を提供することができる。   ADVANTAGE OF THE INVENTION According to this invention, the method of determining the manufacturing conditions of a raw material liquid effectively, a raw material liquid, a sparkling drink, and these manufacturing methods can be provided.

本発明の一実施形態に係る実施例１において候補原料液の泡特性と発泡性飲料の泡特性との相関関係を評価した結果の一例を示す説明図である。It is explanatory drawing which shows an example of the result of having evaluated the correlation of the foam characteristic of a candidate raw material liquid, and the foam characteristic of a sparkling beverage in Example 1 which concerns on one Embodiment of this invention. 本発明の一実施形態に係る実施例１において候補原料液の泡特性と発泡性飲料の泡特性との相関関係を評価した結果の他の例を示す説明図である。It is explanatory drawing which shows the other example of the result of having evaluated the correlation of the foam characteristic of a candidate raw material liquid, and the foam characteristic of a sparkling beverage in Example 1 which concerns on one Embodiment of this invention. 本発明の一実施形態に係る実施例１において候補原料液の泡特性と発泡性飲料の泡特性との相関関係を評価した結果のさらに他の例を示す説明図である。It is explanatory drawing which shows the further another example of the result of having evaluated the correlation of the foam characteristic of a candidate raw material liquid, and the foam characteristic of a sparkling beverage in Example 1 which concerns on one Embodiment of this invention. 本発明の一実施形態に係る実施例１において候補原料液の泡特性と発泡性飲料の泡特性との相関関係を評価した結果のさらに他の例を示す説明図である。It is explanatory drawing which shows the further another example of the result of having evaluated the correlation of the foam characteristic of a candidate raw material liquid, and the foam characteristic of a sparkling beverage in Example 1 which concerns on one Embodiment of this invention. 本発明の一実施形態に係る実施例１において候補原料液の泡特性と発泡性飲料の泡特性との相関関係を評価した結果のさらに他の例を示す説明図である。It is explanatory drawing which shows the further another example of the result of having evaluated the correlation of the foam characteristic of a candidate raw material liquid, and the foam characteristic of a sparkling beverage in Example 1 which concerns on one Embodiment of this invention. 本発明の一実施形態に係る実施例２において候補原料液の加熱条件と泡特性との関係を評価した結果の一例を示す説明図である。It is explanatory drawing which shows an example of the result of having evaluated the relationship between the heating conditions of a candidate raw material liquid, and a bubble characteristic in Example 2 which concerns on one Embodiment of this invention.

以下に、本発明の一実施形態について説明する。なお、本発明は本実施形態に限られるものではない。   Hereinafter, an embodiment of the present invention will be described. Note that the present invention is not limited to the present embodiment.

本実施形態に係る方法（以下、「本方法」という。）は、例えば、発酵を行う発泡性飲料の製造方法に使用される原料液の製造条件を決定する方法であって、当該原料液の当該製造条件の候補として１つ以上の候補条件を用意すること、当該１つ以上の候補条件で１つ以上の候補原料液を製造すること、当該１つ以上の候補原料液に酵母処理及びガス付け処理を施すこと、当該酵母処理及び当該ガス付け処理が施された当該１つ以上の候補原料液の泡特性を評価すること、当該泡特性の評価結果に基づいて、当該１つ以上の候補条件のうち１つ以上を、当該原料液の当該製造条件として決定することを含む。   The method according to the present embodiment (hereinafter referred to as “the present method”) is a method for determining production conditions for a raw material liquid used in a method for producing a sparkling beverage for fermentation, for example. Preparing one or more candidate conditions as candidates for the production conditions, producing one or more candidate raw material liquids under the one or more candidate conditions, yeast treatment and gas in the one or more candidate raw material liquids Applying one or more candidates, evaluating the foam characteristics of the one or more candidate raw material liquids that have been subjected to the yeast process and the gassing process, and the one or more candidates based on the evaluation results of the foam characteristics It includes determining one or more of the conditions as the manufacturing conditions of the raw material liquid.

また、本方法は、例えば、発酵を行う発泡性飲料の製造方法に使用される原料液を製造する方法であって、当該原料液の製造条件の候補として１つ以上の候補条件を用意すること、当該１つ以上の候補条件で１つ以上の候補原料液を製造すること、当該１つ以上の候補原料液に酵母処理及びガス付け処理を施すこと、当該酵母処理及び当該ガス付け処理が施された当該１つ以上の候補原料液の泡特性を評価すること、当該泡特性の評価結果に基づいて、当該１つ以上の候補条件のうち１つ以上を、当該原料液の当該製造条件として決定すること、決定された当該製造条件で当該原料液を製造することを含む。   Moreover, this method is a method of manufacturing the raw material liquid used for the manufacturing method of the sparkling beverage which performs fermentation, for example, Comprising: Prepare one or more candidate conditions as a candidate of the manufacturing conditions of the said raw material liquid. Manufacturing one or more candidate raw material liquids under the one or more candidate conditions, subjecting the one or more candidate raw material liquids to a yeast treatment and a gassing treatment, performing the yeast treatment and the gasifying treatment. One or more of the one or more candidate conditions are used as the production conditions for the raw material liquid based on the evaluation result of the foam characteristics. Determining, and manufacturing the raw material liquid under the determined manufacturing conditions.

また、本方法は、例えば、原料液の発酵を行う発泡性飲料の製造方法であって、当該原料液の製造条件の候補として１つ以上の候補条件を用意すること、当該１つ以上の候補条件で１つ以上の候補原料液を製造すること、当該１つ以上の候補原料液に酵母処理及びガス付け処理を施すこと、当該酵母処理及び当該ガス付け処理が施された当該１つ以上の候補原料液の泡特性を評価すること、当該泡特性の評価結果に基づいて、当該１つ以上の候補条件のうち１つ以上を、当該原料液の当該製造条件として決定すること、決定された当該製造条件で製造された当該原料液の当該発酵を行うことを含む。   Moreover, this method is a manufacturing method of the sparkling beverage which performs fermentation of a raw material liquid, for example, Comprising: Preparing one or more candidate conditions as a candidate of the manufacturing conditions of the said raw material liquid, the said one or more candidates Producing one or more candidate raw material liquids under conditions, subjecting the one or more candidate raw material liquids to a yeast treatment and a gassing treatment, the yeast treatment and the one or more subjected to the gassing treatment Evaluating the foam characteristics of the candidate raw material liquid, and determining one or more of the one or more candidate conditions as the manufacturing conditions of the raw material liquid based on the evaluation result of the foam characteristics Including performing the fermentation of the raw material liquid produced under the production conditions.

なお、本実施形態に係る発泡性飲料は、泡立ち特性及び泡持ち特性を含む泡特性を有する飲料である。すなわち、発泡性飲料は、例えば、炭酸ガスを含有する飲料であって、グラス等の容器に注いだ際に液面上部に泡の層が形成される泡立ち特性と、その形成された泡が一定時間以上保たれる泡持ち特性とを有する飲料である。   In addition, the sparkling beverage according to the present embodiment is a beverage having foam characteristics including foaming characteristics and foam retention characteristics. That is, effervescent beverages, for example, are beverages containing carbon dioxide gas, and when foamed into a container such as a glass, the foaming property that a layer of foam is formed at the top of the liquid surface, and the foam that is formed is constant It is a beverage having a foam-holding property that is maintained for more than an hour.

また、発泡性飲料は、発泡性アルコール飲料であることとしてもよい。発泡性アルコール飲料は、エタノールの含有量が１体積％以上（アルコール分１度以上）の発泡性飲料である。発泡性アルコール飲料のエタノール含有量は、１体積％以上であれば特に限られないが、例えば、１〜２０体積％であることとしてもよい。   The sparkling beverage may be a sparkling alcoholic beverage. The sparkling alcoholic beverage is a sparkling beverage having an ethanol content of 1% by volume or more (alcohol content of 1 degree or more). Although the ethanol content of the sparkling alcoholic beverage is not particularly limited as long as it is 1% by volume or more, for example, it may be 1 to 20% by volume.

また、発泡性飲料は、例えば、発泡性ノンアルコール飲料であることとしてもよい。発泡性ノンアルコール飲料は、エタノールの含有量が１体積％未満の発泡性飲料である。発泡性ノンアルコール飲料のエタノール含有量は、１体積％未満であれば特に限られないが、例えば、０．５体積％未満であることとしてもよく、０．０５体積％未満であることとしてもよく、０．００５体積％未満であることとしてもよい。   The sparkling beverage may be, for example, a sparkling non-alcoholic beverage. The sparkling non-alcoholic beverage is a sparkling beverage having an ethanol content of less than 1% by volume. The ethanol content of the sparkling non-alcoholic beverage is not particularly limited as long as it is less than 1% by volume. For example, it may be less than 0.5% by volume, or may be less than 0.05% by volume. It may be less than 0.005% by volume.

本方法に係る原料液は、発泡性飲料の製造方法において、発酵を行うために微生物（例えば、酵母）が添加される溶液である。このため、原料液は、微生物が資化可能な炭素源及び窒素源を含む。すなわち、原料液は、微生物が資化可能な炭素源及び窒素源を含む原料を使用して製造される。   The raw material liquid which concerns on this method is a solution in which microorganisms (for example, yeast) are added in order to perform fermentation in the manufacturing method of a sparkling beverage. For this reason, a raw material liquid contains the carbon source and nitrogen source which microorganisms can assimilate. That is, the raw material liquid is manufactured using a raw material containing a carbon source and a nitrogen source that can be assimilated by microorganisms.

なお、本方法に係る発泡性飲料の製造方法において行われる発酵は、微生物による発酵であれば特に限られない。発酵に使用される微生物（原料液に添加される微生物）は、発酵に使用されるものであれば特に限られないが、例えば、酵母又は乳酸菌であることとしてもよく、酵母であることが好ましい。酵母は、アルコールを産生する酵母（アルコール産生酵母）であることとしてもよく、アルコールを産生しない酵母であることとしてもよい。アルコール産生酵母は、アルコール発酵に好ましく使用され、例えば、ビール酵母、ワイン酵母、焼酎酵母及び清酒酵母からなる群より選択される１種以上であることとしてもよい。   In addition, if the fermentation performed in the manufacturing method of the sparkling beverage which concerns on this method is fermentation by microorganisms, it will not be restricted especially. The microorganism used for fermentation (microorganism added to the raw material liquid) is not particularly limited as long as it is used for fermentation. For example, it may be yeast or lactic acid bacteria, and yeast is preferable. . The yeast may be yeast that produces alcohol (alcohol-producing yeast), or may be yeast that does not produce alcohol. The alcohol-producing yeast is preferably used for alcohol fermentation, and may be, for example, one or more selected from the group consisting of beer yeast, wine yeast, shochu yeast, and sake yeast.

本方法は、原料液の製造条件の候補として１つ以上の候補条件を用意することを含む。すなわち、本方法においては、複数の候補条件を用意することとしてもよく、１つの候補条件を用意することとしてもよい。原料液の製造条件は、当該原料液を製造する過程で採用される条件であれば特に限られないが、例えば、原料に関する原料条件、当該原料液の加熱に関する加熱条件、当該原料液の酵素処理に関する酵素条件、当該原料液の煮沸に関する煮沸条件、当該原料液のろ過に関するろ過条件、及び当該原料液の殺菌に関する殺菌条件からなる群より選択される１つ以上であることとしてもよい。   The method includes providing one or more candidate conditions as candidates for the raw material liquid production conditions. That is, in this method, a plurality of candidate conditions may be prepared, or one candidate condition may be prepared. The production conditions of the raw material liquid are not particularly limited as long as the conditions are adopted in the process of producing the raw material liquid. For example, the raw material conditions for the raw material, the heating conditions for heating the raw material liquid, and the enzyme treatment of the raw material liquid It is good also as being one or more selected from the group which consists of the enzyme conditions regarding, the boiling conditions regarding the boiling of the said raw material liquid, the filtration conditions regarding the filtration of the said raw material liquid, and the sterilization conditions regarding the sterilization of the said raw material liquid.

原料条件は、原料液の製造に使用される原料に関する条件であれば特に限られないが、例えば、原料の種類、使用量、混合タイミング及び混合方法からなる群より選択される１つ以上である。より具体的に、原料液が植物原料を使用して製造される場合、原料の種類には、例えば、当該植物原料の品種、発芽の有無及び程度、焙燥の有無及び程度、粉砕の有無及び程度が含まれる。   The raw material conditions are not particularly limited as long as the raw material conditions are related to the raw materials used in the production of the raw material liquid. For example, the raw material conditions are one or more selected from the group consisting of the type of raw material, the amount used, the mixing timing and the mixing method . More specifically, when the raw material liquid is manufactured using plant raw materials, the types of raw materials include, for example, the varieties of the plant raw materials, the presence and degree of germination, the presence and degree of roasting, the presence and absence of grinding, Degree included.

植物原料は、発酵に使用される微生物が資化可能な炭素源及び／又は窒素源を含むものであれば特に限られないが、例えば、穀類、豆類及びいも類からなる群より選択される１種以上である。穀類は、例えば、麦類、米類及びとうもろこしからなる群より選択される１種以上である。麦類は、例えば、大麦及び／又は小麦である。また、植物原料は、ホップを含むこととしてもよい。   The plant material is not particularly limited as long as the microorganism used for fermentation contains a carbon source and / or a nitrogen source that can be assimilated. For example, the plant material is selected from the group consisting of cereals, beans and potatoes. More than a seed. The cereal is at least one selected from the group consisting of wheat, rice, and corn, for example. The barley is, for example, barley and / or wheat. Moreover, a plant raw material is good also as including a hop.

加熱条件は、原料液の加熱に関する条件であれば特に限られないが、例えば、当該原料液を加熱する温度、当該原料液を加熱する時間、加熱による当該原料液の昇温時間、及び加熱による当該原料液の昇温タイミングからなる群より選択される１つ以上である。   The heating condition is not particularly limited as long as it is a condition relating to the heating of the raw material liquid. For example, the temperature of heating the raw material liquid, the time of heating the raw material liquid, the temperature rising time of the raw material liquid by heating, and the heating One or more selected from the group consisting of the temperature rise timing of the raw material liquid.

酵素条件は、原料液に酵素を作用させる条件であれば特に限られないが、例えば、酵素の種類、使用量、添加タイミング、添加方法、酵素処理の温度及び酵素処理の時間からなる群より選択される１つ以上である。   The enzyme condition is not particularly limited as long as the enzyme is allowed to act on the raw material solution. For example, the enzyme condition is selected from the group consisting of enzyme type, amount used, addition timing, addition method, enzyme treatment temperature, and enzyme treatment time. One or more.

煮沸条件は、原料液の煮沸を行う場合における当該煮沸の条件であれば特に限られないが、例えば、煮沸時の原料液の組成、煮沸時間及び煮沸タイミングからなる群より選択される１つ以上である。   The boiling condition is not particularly limited as long as it is the boiling condition in the case of boiling the raw material liquid. For example, one or more selected from the group consisting of the composition of the raw material liquid during boiling, the boiling time, and the boiling timing It is.

ろ過条件は、原料液をろ過する条件であれば特に限られないが、例えば、ろ過に使用されるろ材及び／又は助剤の種類、使用量、ろ過温度、ろ過時間、ろ過時の流量、ろ過方法及びろ過タイミングからなる群より選択される１つ以上である。   The filtration conditions are not particularly limited as long as the raw material liquid is filtered. For example, the type of filter medium and / or auxiliary used for filtration, the amount used, the filtration temperature, the filtration time, the flow rate during filtration, the filtration One or more selected from the group consisting of method and filtration timing.

１つ以上の候補条件の各々は、上述したような原料液の製造条件のうち１つ以上を含む。すなわち、１つ以上の候補条件の各々は、原料条件、酵素条件、煮沸条件、ろ過条件及び殺菌条件からなる群より選択される１つ以上の製造条件を含む。候補条件が複数の場合、当該複数の候補条件の各々は、他の候補条件とは異なる条件である。なお、候補条件が１つの場合とは、例えば、実際の原料液の製造条件として１つの条件（候補条件）が好ましいと推測される場合である。   Each of the one or more candidate conditions includes one or more of the raw material liquid manufacturing conditions as described above. That is, each of the one or more candidate conditions includes one or more production conditions selected from the group consisting of raw material conditions, enzyme conditions, boiling conditions, filtration conditions, and sterilization conditions. When there are a plurality of candidate conditions, each of the plurality of candidate conditions is a condition different from the other candidate conditions. In addition, the case where there is one candidate condition is, for example, a case where it is estimated that one condition (candidate condition) is preferable as an actual raw material liquid production condition.

本方法は、上述のようにして用意された１つ以上の候補条件で１つ以上の候補原料液を製造することを含む。すなわち、候補条件が複数の場合、当該複数の候補条件で複数の候補原料液を製造する。この場合、複数の候補原料液の各々は、他の候補原料液の候補条件とは異なる候補条件で製造される。また、候補条件が１つの場合、当該１つの候補条件で１つの候補原料液を製造する。   The method includes producing one or more candidate source liquids with one or more candidate conditions prepared as described above. That is, when there are a plurality of candidate conditions, a plurality of candidate raw material liquids are manufactured under the plurality of candidate conditions. In this case, each of the plurality of candidate raw material liquids is manufactured under candidate conditions different from the candidate conditions of the other candidate raw material liquids. Moreover, when there is one candidate condition, one candidate raw material liquid is manufactured under the one candidate condition.

そして、本方法においては、上述のようにして製造された１つ以上の候補原料液に酵母処理及びガス付け処理を施す。ここで、本方法において特徴的なことの一つは、本方法が、１つ以上の候補原料液に酵母処理を施すことを含むことである。本方法における酵母処理は、候補原料液に酵母を直接的又は間接的に作用させる処理であり、発泡性飲料の製造方法において行われる発酵とは異質の処理である。   In this method, one or more candidate raw material solutions produced as described above are subjected to yeast treatment and gassing treatment. Here, one of the characteristic features of the present method is that the method includes subjecting one or more candidate raw material solutions to a yeast treatment. The yeast treatment in this method is a treatment that causes yeast to act directly or indirectly on the candidate raw material liquid, and is a different treatment from the fermentation performed in the method for producing a sparkling beverage.

すなわち、本発明の発明者は、原料液の製造条件が、当該原料液の発酵を行って最終的に製造される発泡性飲料の泡特性に与える影響を評価する技術的手段について鋭意検討を重ねた結果、意外にも、実際に発酵を行うことなく、原料液に、当該発酵とは異なる所定の酵母処理を施した上で、その泡特性を評価することにより、当該原料液の製造条件が当該発泡性飲料の泡特性に与える影響を適切に且つ簡便に決定することができることを独自に見出し、本発明を完成するに至った。   That is, the inventor of the present invention has made extensive studies on technical means for evaluating the influence of the production conditions of the raw material liquid on the foam characteristics of the sparkling beverage that is finally produced by fermentation of the raw material liquid. As a result, the production conditions of the raw material liquid are unexpectedly evaluated by subjecting the raw material liquid to a predetermined yeast treatment different from the fermentation and evaluating the foam characteristics without actually performing the fermentation. The inventors have uniquely found that the influence on the foam characteristics of the sparkling beverage can be determined appropriately and simply, and have completed the present invention.

酵母処理に使用される酵母は、当該酵母処理による効果が得られるものであれば特に限られないが、例えば、発泡性飲料の製造方法において発酵に使用される酵母と同種の酵母であることが好ましい。すなわち、例えば、本方法に係る発泡性飲料の製造方法において、原料液にビール酵母を添加してアルコール発酵を行う場合には、酵母処理においてもビール酵母を使用する。   The yeast used for the yeast treatment is not particularly limited as long as the effect of the yeast treatment can be obtained. For example, it may be the same kind of yeast as that used for fermentation in the method for producing a sparkling beverage. preferable. That is, for example, in the method for producing an effervescent beverage according to the present method, when brewer's yeast is added to the raw material liquid and alcohol fermentation is performed, the brewer's yeast is also used in the yeast treatment.

酵母処理に使用される酵母は、例えば、アルコール産生酵母であり、より具体的には、例えば、ビール酵母、ワイン酵母、焼酎酵母及び清酒酵母からなる群より選択される１種以上である。また、酵母処理に使用される酵母は、例えば、アルコールを産生しない酵母であることとしてもよい。   The yeast used for yeast treatment is, for example, alcohol-producing yeast, and more specifically, for example, one or more selected from the group consisting of beer yeast, wine yeast, shochu yeast, and sake yeast. Moreover, the yeast used for the yeast treatment may be, for example, a yeast that does not produce alcohol.

酵母処理で使用される酵母は、例えば、発酵に使用された後に回収された酵母（回収酵母）であることとしてもよい。具体的に、回収酵母は、例えば、飲料の製造におけるアルコール発酵に使用され、当該アルコール発酵の終了後に回収されたアルコール産生酵母である。   The yeast used in the yeast treatment may be, for example, yeast recovered after being used for fermentation (recovered yeast). Specifically, the recovered yeast is, for example, an alcohol-producing yeast that is used for alcoholic fermentation in the production of beverages and recovered after the alcoholic fermentation is completed.

酵母処理は、１つ以上の候補原料液に酵母を直接的又は間接的に作用させる処理であれば特に限られないが、例えば、本方法に係る発泡性飲料の製造方法は、原料液のエキス濃度が所定値以下に低下するまで発酵を行う方法であり、酵母処理は、１つ以上の候補原料液に、処理後の当該候補原料液のエキス濃度が当該所定値超となるよう、酵母を直接的又は間接的に作用させる処理であることとしてもよい。すなわち、この場合、酵母処理後の候補原料液のエキス濃度は、発泡性飲料の製造方法における発酵後の原料液のエキス濃度より高くなる。   The yeast treatment is not particularly limited as long as it is a treatment that causes yeast to act directly or indirectly on one or more candidate raw material liquids. For example, the method for producing a sparkling beverage according to the present method is an extract of a raw material liquid. In this method, fermentation is performed until the concentration drops below a predetermined value. Yeast treatment is performed on one or more candidate raw material liquids so that the extract concentration of the candidate raw material liquids after treatment exceeds the predetermined value. It is good also as processing which acts directly or indirectly. That is, in this case, the extract concentration of the candidate raw material liquid after the yeast treatment is higher than the extract concentration of the raw material liquid after fermentation in the method for producing a sparkling beverage.

具体的に、例えば、本方法に係る発泡性飲料の製造方法は、原料液のエキス濃度が所定値以下に低下するまで発酵を行う方法であり、酵母処理は、１つ以上の候補原料液に、処理後の当該候補原料液のエキス濃度が当該所定値の１．１倍以上となるよう、酵母を直接的又は間接的に作用させる処理であることとしてもよい。   Specifically, for example, the method for producing an effervescent beverage according to the present method is a method in which fermentation is performed until the extract concentration of the raw material liquid falls below a predetermined value, and the yeast treatment is performed on one or more candidate raw material liquids. In addition, it may be a treatment that causes yeast to act directly or indirectly so that the extract concentration of the candidate raw material liquid after the treatment is 1.1 times or more of the predetermined value.

また、例えば、本方法に係る発泡性飲料の製造方法は、原料液のエキス濃度が５．０％以下に低下するまで発酵を行う方法であり、酵母処理は、１つ以上の候補原料液に、処理後の当該候補原料液のエキス濃度が５．５％以上となるよう、酵母を直接的又は間接的に作用させる処理であることとしてもよい。   In addition, for example, the method for producing an effervescent beverage according to the present method is a method of performing fermentation until the extract concentration of the raw material liquid is reduced to 5.0% or less, and the yeast treatment is performed on one or more candidate raw material liquids. Further, it may be a treatment that causes yeast to act directly or indirectly so that the extract concentration of the candidate raw material liquid after treatment is 5.5% or more.

また、酵母処理は、例えば、当該１つ以上の候補原料液に、酵母懸濁液の上清を添加する処理であることとしてもよい。すなわち、この場合、１つ以上の候補原料液に酵母を間接的に作用させる。   In addition, the yeast treatment may be, for example, a treatment of adding the supernatant of the yeast suspension to the one or more candidate raw material liquids. That is, in this case, yeast is allowed to act indirectly on one or more candidate raw material liquids.

酵母懸濁液は、酵母を含む溶液であれば特に限られない。酵母懸濁液は、酵母と処理液とを混合することにより調製される。処理液は、酵母を分散させることのできる液体であれば特に限られない。具体的に、処理液は、例えば、水又は水を含む溶液である。   The yeast suspension is not particularly limited as long as it is a solution containing yeast. The yeast suspension is prepared by mixing the yeast and the treatment liquid. The treatment liquid is not particularly limited as long as it can disperse yeast. Specifically, the treatment liquid is, for example, water or a solution containing water.

酵母懸濁液の上清は、酵母懸濁液から酵母を除去することにより調製される。すなわち、酵母懸濁液の上清を使用する酵母処理は、候補原料液に、酵母懸濁液から酵母を除去することにより調製された上清を添加する処理である。   The supernatant of the yeast suspension is prepared by removing the yeast from the yeast suspension. That is, the yeast treatment using the supernatant of the yeast suspension is a treatment of adding the supernatant prepared by removing yeast from the yeast suspension to the candidate raw material liquid.

なお、候補原料液に添加される上清は、液体であってもよいし、固体であってもよい。すなわち、例えば、上清を凍結乾燥等の乾燥処理によって固化し、当該固化された上清（例えば、粉末）を候補原料液に添加することとしてもよい。酵母懸濁液の上清は、保存性や操作性といった点で好ましい。   The supernatant added to the candidate raw material liquid may be a liquid or a solid. That is, for example, the supernatant may be solidified by a drying process such as freeze-drying, and the solidified supernatant (for example, powder) may be added to the candidate raw material liquid. The supernatant of the yeast suspension is preferable in terms of storage stability and operability.

また、本方法に係る発泡性飲料の製造方法は、原料液のエキス濃度が所定値以下に低下するまで発酵を行う方法であり、酵母処理は、１つ以上の候補原料液に、処理後の当該候補原料液のエキス濃度が当該所定値超となるよう、酵母懸濁液の上清を添加する処理であることとしてもよい。   Moreover, the manufacturing method of the sparkling beverage which concerns on this method is a method of performing fermentation until the extract density | concentration of a raw material liquid falls below a predetermined value, and a yeast process is a process after processing to one or more candidate raw material liquids. It is good also as the process which adds the supernatant of a yeast suspension so that the extract density | concentration of the said candidate raw material liquid may exceed the said predetermined value.

この場合もまた、上述のとおり、例えば、本方法に係る発泡性飲料の製造方法は、原料液のエキス濃度が所定値以下に低下するまで発酵を行う方法であり、酵母処理は、１つ以上の候補原料液に、処理後の当該候補原料液のエキス濃度が当該所定値の１．１倍以上となるよう、酵母懸濁液の上清を添加する処理であることとしてもよく、また、本方法に係る発泡性飲料の製造方法は、原料液のエキス濃度が５．０％以下に低下するまで発酵を行う方法であり、酵母処理は、１つ以上の候補原料液に、処理後の当該候補原料液のエキス濃度が５．５％以上となるよう、酵母懸濁液の上清を添加する処理であることとしてもよい。   Also in this case, as described above, for example, the method for producing a sparkling beverage according to the present method is a method in which fermentation is performed until the extract concentration of the raw material liquid is reduced to a predetermined value or less, and one or more yeast treatments are performed. The candidate raw material liquid may be a process of adding the supernatant of the yeast suspension so that the extract concentration of the candidate raw material liquid after the treatment is 1.1 times or more of the predetermined value. The method for producing an effervescent beverage according to the present method is a method of performing fermentation until the extract concentration of the raw material liquid is reduced to 5.0% or less, and the yeast treatment is performed on one or more candidate raw material liquids after the treatment. It is good also as the process which adds the supernatant of a yeast suspension so that the extract density | concentration of the said candidate raw material liquid may be 5.5% or more.

また、酵母処理は、例えば、１つ以上の候補原料液に、酵母を発酵の時間より短い時間接触させる処理であることとしてもよい。すなわち、この場合、発泡性飲料の製造方法において行われる発酵の時間より短い時間、１つ以上の候補原料液に酵母を直接作用させる。   In addition, the yeast treatment may be, for example, a treatment in which yeast is brought into contact with one or more candidate raw material solutions for a time shorter than the fermentation time. That is, in this case, yeast is allowed to act directly on one or more candidate raw material liquids for a time shorter than the fermentation time performed in the method for producing a sparkling beverage.

具体的に、例えば、１つ以上の候補原料液に、発泡性飲料の製造方法において行われる発酵の時間の０．００１〜３０％の時間、酵母を接触させることとしてもよい。   Specifically, for example, one or more candidate raw material liquids may be brought into contact with yeast for 0.001 to 30% of the fermentation time performed in the method for producing sparkling beverages.

また、例えば、本方法に係る発泡性飲料の製造方法は、発酵を１２〜３６０時間行う方法であり、酵母処理は、１つ以上の候補原料液に、酵母を１分〜２４時間であって、当該発酵の時間より短い時間（例えば、当該発酵の時間の０．００１〜３０％の時間）接触させる処理であることとしてもよい。   In addition, for example, the method for producing an effervescent beverage according to the present method is a method of performing fermentation for 12 to 360 hours, and the yeast treatment is performed by adding yeast to one or more candidate raw material liquids for 1 minute to 24 hours. It is good also as processing which makes it contact for the time shorter than the time of the said fermentation (for example, 0.001 to 30% of the time of the said fermentation).

発酵の時間は、当該発酵の開始時に原料液に微生物（例えば、酵母）を添加した時点から、当該発酵の終了時に当該原料液から当該微生物を除去する時点までの時間である。なお、発泡性飲料の製造方法において、発酵を行い、続いて、いわゆる貯酒を行う場合、当該発泡性飲料の製造方法における発酵の時間は、当該発酵の時間であり、当該貯酒の時間は含まない。   The fermentation time is the time from the time when a microorganism (for example, yeast) is added to the raw material liquid at the start of the fermentation to the time when the microorganism is removed from the raw material liquid at the end of the fermentation. In addition, in the method for producing an effervescent beverage, when fermentation is performed, and subsequently so-called sake storage, the fermentation time in the method for producing an effervescent beverage is the time for the fermentation and does not include the time for the alcohol storage. .

また、候補原料液に酵母を接触させる時間は、酵母処理の開始時に当該候補原料液に当該酵母を添加した時点から、当該酵母処理の終了時に当該候補原料液から当該酵母を除去する時点までの時間である。   The time for contacting the yeast with the candidate raw material liquid is from the time when the yeast is added to the candidate raw material liquid at the start of the yeast treatment to the time when the yeast is removed from the candidate raw material liquid at the end of the yeast treatment. It's time.

また、本方法に係る発泡性飲料の製造方法は、原料液のエキス濃度が所定値以下に低下するまで発酵を行う方法であり、酵母処理は、１つ以上の候補原料液に、処理後の当該候補原料液のエキス濃度が当該所定値超となるよう、酵母を当該発酵の時間より短い時間接触させる処理であることとしてもよい。   Moreover, the manufacturing method of the sparkling beverage which concerns on this method is a method of performing fermentation until the extract density | concentration of a raw material liquid falls below a predetermined value, and a yeast process is a process after processing to one or more candidate raw material liquids. It is good also as a process which contacts yeast for the time shorter than the time of the said fermentation so that the extract density | concentration of the said candidate raw material liquid may exceed the said predetermined value.

この場合もまた、上述のとおり、例えば、本方法に係る発泡性飲料の製造方法は、原料液のエキス濃度が所定値以下に低下するまで発酵を行う方法であり、酵母処理は、１つ以上の候補原料液に、処理後の当該候補原料液のエキス濃度が当該所定値の１．１倍以上となるよう、酵母を当該発酵の時間より短い時間接触させる処理であることとしてもよく、また、本方法に係る発泡性飲料の製造方法は、原料液のエキス濃度が５．０％以下に低下するまで発酵を行う方法であり、酵母処理は、１つ以上の候補原料液に、処理後の当該候補原料液のエキス濃度が５．５％以上となるよう、酵母を当該発酵の時間より短い時間接触させる処理であることとしてもよい。   Also in this case, as described above, for example, the method for producing a sparkling beverage according to the present method is a method in which fermentation is performed until the extract concentration of the raw material liquid is reduced to a predetermined value or less, and one or more yeast treatments are performed. It is good also as the process which contacts yeast for the time shorter than the time of the said fermentation so that the extract density | concentration of the said candidate raw material liquid after a process may be 1.1 times or more of the said predetermined value, The method for producing an effervescent beverage according to the present method is a method in which fermentation is performed until the extract concentration of the raw material liquid is reduced to 5.0% or less, and the yeast treatment is performed on one or more candidate raw material liquids after the treatment. It is good also as processing which contacts yeast for the time shorter than the time of the said fermentation so that the extract density | concentration of the said candidate raw material liquid may be 5.5% or more.

また、本方法に係る発泡性飲料の製造方法は、原料液のエキス濃度が初期濃度の所定割合以下に低下するまで発酵を行う方法であり、酵母処理は、１つ以上の候補原料液に、酵母を当該発酵の時間より短い時間接触させ、当該候補原料液のエキス濃度が初期濃度の当該所定割合以下に低下する前に、接触させた当該酵母を除去する処理であることとしてもよい。   In addition, the method for producing a sparkling beverage according to the present method is a method of performing fermentation until the extract concentration of the raw material liquid is reduced to a predetermined ratio or less of the initial concentration, and yeast treatment is performed on one or more candidate raw material liquids, The yeast may be contacted for a time shorter than the fermentation time, and the contacted yeast may be removed before the extract concentration of the candidate raw material liquid falls below the predetermined ratio of the initial concentration.

具体的に、この場合、例えば、本方法に係る発泡性飲料の製造方法は、原料液のエキス濃度が初期濃度の５０％以下に低下するまで発酵を行う方法であり、酵母処理は、候補原料液のエキス濃度が初期濃度の当該５０％以下に低下する前に、接触させた当該酵母を除去する処理であることとしてもよい。   Specifically, in this case, for example, the method for producing a sparkling beverage according to the present method is a method in which fermentation is performed until the extract concentration of the raw material liquid is reduced to 50% or less of the initial concentration. It may be a treatment for removing the contacted yeast before the extract concentration of the liquid is reduced to 50% or less of the initial concentration.

また、本方法に係る発泡性飲料の製造方法は、原料液のエキス濃度が所定値以下に低下するまで発酵を行う方法であり、酵母処理は、１つ以上の候補原料液に、酵母を当該発酵の時間より短い時間接触させ、当該候補原料液のエキス濃度が当該所定値以下に低下する前に、接触させた当該酵母を除去する処理であることとしてもよい。   In addition, the method for producing a sparkling beverage according to the present method is a method in which fermentation is performed until the extract concentration of the raw material liquid is reduced to a predetermined value or less, and the yeast treatment is performed by adding yeast to one or more candidate raw material liquids. It is good also as processing which makes it contact for the time shorter than the time of fermentation, and removes the said contacted yeast, before the extract density | concentration of the said candidate raw material liquid falls below the said predetermined value.

具体的に、この場合、例えば、本方法に係る発泡性飲料の製造方法は、原料液のエキス濃度が５．０％以下に低下するまで発酵を行う方法であり、酵母処理は、候補原料液のエキス濃度が当該５．０％以下に低下する前に、接触させた当該酵母を除去する処理であることとしてもよい。   Specifically, in this case, for example, the method for producing a sparkling beverage according to the present method is a method in which fermentation is performed until the extract concentration of the raw material liquid is reduced to 5.0% or less, and the yeast treatment is performed as a candidate raw material liquid. It is good also as the process which removes the said contacted yeast before the extract density | concentration of this falls to the said 5.0% or less.

また、本方法に係る発泡性飲料の製造方法は、原料液のエタノール濃度が所定値以上に増加するまでアルコール発酵を行う方法であり、酵母処理は、１つ以上の候補原料液に、酵母を当該アルコール発酵の時間より短い時間接触させ、当該候補原料液のエタノール濃度が当該所定値以上に増加する前に、接触させた当該酵母を除去する処理であることとしてもよい。   In addition, the method for producing a sparkling beverage according to the present method is a method in which alcohol fermentation is performed until the ethanol concentration of the raw material liquid increases to a predetermined value or more, and the yeast treatment is performed by adding yeast to one or more candidate raw material liquids. It is good also as the process which is made to contact for the time shorter than the time of the said alcohol fermentation, and removes the said contacted yeast before the ethanol concentration of the said candidate raw material liquid increases more than the said predetermined value.

具体的に、この場合、例えば、本方法に係る発泡性飲料の製造方法は、原料液のエタノール濃度が１体積％以上に増加するまでアルコール発酵を行う方法であり、酵母処理は、候補原料液のエタノール濃度が当該１体積％以上に増加する前に、接触させた当該酵母を除去する処理であることとしてもよい。   Specifically, in this case, for example, the method for producing a sparkling beverage according to the present method is a method of performing alcoholic fermentation until the ethanol concentration of the raw material liquid is increased to 1% by volume or more, and the yeast treatment is performed as a candidate raw material liquid. It is good also as the process which removes the said contacted yeast before the ethanol concentration of this increases to the said 1 volume% or more.

また、本方法において、候補原料液のガス付け処理は、当該候補原料液に含まれる炭酸ガスの濃度を増加させる処理であれば特に限られない。具体的に、ガス付け処理は、例えば、候補原料液に炭酸水を添加する処理、及び／又は候補原料液に炭酸ガスを含む気体を接触させる処理であることとしてもよい。   In the present method, the gas supply process of the candidate raw material liquid is not particularly limited as long as it is a process for increasing the concentration of carbon dioxide gas contained in the candidate raw material liquid. Specifically, the gas application process may be, for example, a process of adding carbonated water to the candidate raw material liquid and / or a process of bringing a gas containing carbon dioxide gas into contact with the candidate raw material liquid.

なお、酵母処理及びガス付け処理は、まず一方の処理を行い、次いで他方の処理を行うこととしてもよく、これら２つの処理を並行して行うこととしてもよい。すなわち、例えば、１つ以上の候補原料液に酵母処理を施し、次いで、当該酵母処理が施された当該１つ以上の候補原料液にガス付け処理を行うこととしてもよい。また、例えば、１つ以上の候補原料液にガス付け処理を施し、次いで、当該ガス付け処理が施された当該１つ以上の候補原料液に酵母処理を行うこととしてもよい。また、例えば、１つ以上の候補原料液に、酵母処理とガス付け処理とを並行して施すこととしてもよい。   In addition, the yeast treatment and the gassing treatment may be performed by first performing one process and then performing the other process, or performing these two processes in parallel. That is, for example, one or more candidate raw material liquids may be subjected to yeast treatment, and then the one or more candidate raw material liquids that have been subjected to the yeast treatment may be subjected to gassing treatment. In addition, for example, one or more candidate raw material liquids may be subjected to a gasification process, and then the one or more candidate raw material liquids that have been subjected to the gasification process may be subjected to a yeast treatment. Further, for example, one or more candidate raw material liquids may be subjected to yeast treatment and gassing treatment in parallel.

そして、本方法は、上述のような酵母処理及びガス付け処理が施された１つ以上の候補原料液の泡特性を評価することを含む。すなわち、本方法においては、酵母処理及びガス付け処理が施された候補原料液の泡特性を定性的又は定量的に評価する。   And this method includes evaluating the foam characteristic of the one or more candidate raw material liquid to which the yeast process and gasification process as mentioned above were given. That is, in this method, the foam characteristics of the candidate raw material liquid that has been subjected to the yeast treatment and the gassing treatment are qualitatively or quantitatively evaluated.

評価される泡特性は、例えば、泡立ち特性、泡持ち特性及び泡付着性からなる群より選択される１つ以上である。泡立ち特性は、例えば、候補原料液をグラス等の容器に注いだ際に液面上部に泡の層が形成される泡特性である。泡持ち特性は、候補原料液をグラス等の容器に注いだ際に液面上部に形成された泡が一定時間以上保たれる泡特性である。泡付着性は、候補原料液をグラス等の容器に注いだ際に液面上部に形成された泡が、当該候補原料液の量が減少するにつれて、当該容器の内面に付着する泡特性である。   The foam characteristic to be evaluated is, for example, one or more selected from the group consisting of foaming characteristics, foam retention characteristics, and foam adhesion. The foaming characteristics are, for example, foam characteristics in which a foam layer is formed at the upper part of the liquid surface when the candidate raw material liquid is poured into a container such as glass. The foam retention characteristic is a foam characteristic in which bubbles formed on the upper part of the liquid surface are maintained for a certain time or longer when the candidate raw material liquid is poured into a container such as glass. The foam adhesion is a foam characteristic in which bubbles formed on the upper surface of the liquid when the candidate raw material liquid is poured into a glass or the like adheres to the inner surface of the container as the amount of the candidate raw material liquid decreases. .

具体的に、本方法においては、例えば、候補原料液の泡特性を定量的に評価する。候補原料液の泡特性を定量的に評価する方法は、ビール等の発泡性アルコール飲料の泡特性の評価に使用される方法等、特に限られないが、例えば、ＮＩＢＥＭ法、Σ法及びＲｕｄｉｎ法により泡特性を定量的に評価することとしてもよい。   Specifically, in this method, for example, the foam characteristics of the candidate raw material liquid are quantitatively evaluated. The method for quantitatively evaluating the foam characteristics of the candidate raw material liquid is not particularly limited, such as a method used for evaluating the foam characteristics of a sparkling alcoholic beverage such as beer. For example, the NIBEM method, the Σ method, and the Rudin method The bubble characteristics may be evaluated quantitatively.

具体的に、例えば、ＮＩＢＥＭ法により得られるＮＩＢＥＭ値は、ビール等の発泡性アルコール飲料の泡持ち特性を示す指標値として使用されている。ＮＩＢＥＭ値は、発泡性飲料を所定の容器に注いだ際に形成された泡の高さが所定量減少するまでの時間（秒）として評価される。ＮＩＢＥＭ値が大きいほど、発泡性飲料の泡持ち特性が優れていることになる。   Specifically, for example, the NIBEM value obtained by the NIBEM method is used as an index value indicating the foam retention characteristics of effervescent alcoholic beverages such as beer. The NIBEM value is evaluated as a time (seconds) until the height of foam formed when a sparkling beverage is poured into a predetermined container is reduced by a predetermined amount. The larger the NIBEM value, the better the foam holding property of the sparkling beverage.

さらに、本方法は、上述した泡特性の評価結果に基づいて、１つ以上の候補条件のうち１つ以上を、原料液の製造条件として決定することを含む。すなわち、候補条件が複数の場合、当該複数の候補条件のうち一部を、原料液の製造条件として決定する。この場合、複数の候補条件のうち１つを、原料液の製造条件として決定することとしてもよい。また、候補条件が１つの場合、当該１つの候補条件を、原料液の製造条件として決定することとしてもよい。なお、候補条件が１つの場合には、泡特性の評価結果に基づいて、当該１つの候補条件を、原料液の製造条件として決定しないこともあり得る。この場合、さらに他の候補条件を検討することになる。   Furthermore, this method includes determining one or more of one or more candidate conditions as the manufacturing conditions of the raw material liquid based on the evaluation result of the foam characteristics described above. That is, when there are a plurality of candidate conditions, a part of the plurality of candidate conditions is determined as a raw material liquid production condition. In this case, one of the plurality of candidate conditions may be determined as a raw material liquid manufacturing condition. Moreover, when there is one candidate condition, the one candidate condition may be determined as a raw material liquid production condition. In addition, when there is one candidate condition, the one candidate condition may not be determined as the production condition of the raw material liquid based on the evaluation result of the bubble characteristics. In this case, further candidate conditions will be examined.

泡特性の評価結果に基づく原料液の製造条件の決定は、例えば、評価された１つ以上の候補原料液の泡特性を互いに比較し又は予め定められた泡特性と比較し、その比較結果に基づき行う。   The determination of the manufacturing conditions of the raw material liquid based on the evaluation result of the foam characteristics is performed, for example, by comparing the foam characteristics of one or more evaluated candidate raw material liquids with each other or with a predetermined foam characteristic, Based on.

すなわち、例えば、１つ以上の候補原料液のうち、泡特性が優れている候補原料液、又は予め定められた泡特性と合致する泡特性を有する候補原料液を特定し、当該特定された候補原料液の製造に使用された候補条件を、原料液の製造条件として決定する。   That is, for example, among one or more candidate raw material liquids, a candidate raw material liquid having excellent foam characteristics or a candidate raw material liquid having a foam characteristic that matches a predetermined foam characteristic is identified, and the identified candidate The candidate conditions used for manufacturing the raw material liquid are determined as the manufacturing conditions for the raw material liquid.

より具体的に、例えば、１つ以上の候補原料液の泡特性を定量的に評価した場合には、当該定量評価により得られた泡特性値（例えば、ＮＩＢＥＭ法により測定されるＮＩＢＥＭ値）が優れている候補原料液、又は当該泡特性値が予め定められた範囲内である候補原料液を特定し、当該特定された候補原料液の製造に使用された候補条件を、原料液の製造条件として決定する。   More specifically, for example, when the bubble characteristic of one or more candidate raw material liquids is quantitatively evaluated, the bubble characteristic value obtained by the quantitative evaluation (for example, the NIBEM value measured by the NIBEM method) is Identify the candidate raw material liquid that is excellent or the candidate raw material liquid whose bubble characteristic value is within a predetermined range, and select the candidate conditions used for manufacturing the specified candidate raw material liquid as the manufacturing conditions of the raw material liquid Determine as.

本方法が発酵を行う発泡性飲料の製造方法に使用される原料液の製造条件を決定する方法である場合には、上述のようにして、実際に発酵を行うことなく、原料液の製造条件が、当該原料液の発酵を行って最終的に製造される発泡性飲料の泡特性に与える影響を適切に且つ簡便に決定することができる。   When the present method is a method for determining the production conditions of the raw material liquid used in the method for producing the sparkling beverage for fermentation, the production conditions for the raw material liquid are as described above without actually performing the fermentation. However, the influence which it has on the foam characteristic of the sparkling beverage finally manufactured by performing fermentation of the said raw material liquid can be determined appropriately and simply.

また、本方法が発酵を行う発泡性飲料の製造方法に使用される原料液を製造する方法である場合、本方法は、上述のようにして決定された製造条件で原料液を製造することを含む。この場合、所望の泡特性を有する発泡性飲料の製造を達成する原料液を確実に製造することができる。   Moreover, when this method is a method of manufacturing the raw material liquid used for the manufacturing method of the sparkling beverage which performs fermentation, this method manufactures a raw material liquid on the manufacturing conditions determined as mentioned above. Including. In this case, the raw material liquid which achieves manufacture of the sparkling drink which has a desired foam characteristic can be manufactured reliably.

また、本方法が原料液の発酵を行う発泡性飲料の製造方法である場合、本方法は、上述のようにして決定された製造条件で製造された原料液の発酵を行うことを含む。この場合、所望の泡特性を有する発泡性飲料を確実に製造することができる。   Moreover, when this method is a manufacturing method of an effervescent drink which performs fermentation of a raw material liquid, this method includes fermenting the raw material liquid manufactured on the manufacturing conditions determined as mentioned above. In this case, an effervescent beverage having desired foam characteristics can be reliably produced.

なお、発泡性飲料の製造方法である本方法は、上述のようにして決定された製造条件で原料液を製造することと、製造された当該原料液の発酵を行うこととを含むこととしてもよい。   In addition, this method which is a manufacturing method of an effervescent drink also includes manufacturing a raw material liquid on the manufacturing conditions determined as mentioned above, and performing the fermentation of the manufactured said raw material liquid. Good.

次に、本実施形態に係る具体的な実施例について説明する。   Next, specific examples according to the present embodiment will be described.

［候補原料液の製造］
まず、植物原料を使用する原料液の製造条件の候補として、各々が他と異なる当該植物原料の原料条件を含む複数の候補条件を用意した。すなわち、各々が５種類の大麦（大麦Ａ、大麦Ｂ、大麦Ｃ、大麦Ｄ、大麦Ｅ）のうち他と異なる１種を使用する、５種類の候補条件を用意した。なお、大麦の種類以外の条件は、５種類の候補条件で共通とした。 [Manufacture of candidate raw material liquid]
First, a plurality of candidate conditions including the raw material conditions of the plant raw material, each different from the others, were prepared as candidates for the manufacturing conditions of the raw material liquid using the plant raw material. That is, five candidate conditions were prepared, each using one of five different barleys (barley A, barley B, barley C, barley D, barley E). The conditions other than the type of barley were common to the five types of candidate conditions.

次いで、上述の複数の候補条件で複数の候補原料液を製造した。すなわち、５種類の大麦Ａ〜Ｅをそれぞれ発芽させて得られた５種類の大麦麦芽を使用して、５種類の候補原料液Ａ〜Ｅを製造した。   Next, a plurality of candidate raw material liquids were manufactured under the above-described plurality of candidate conditions. That is, 5 types of candidate raw material liquids A to E were produced using 5 types of barley malt obtained by germinating 5 types of barley A to E, respectively.

具体的に、粉砕した５種類の大麦麦芽Ａ〜Ｅのいずれかに５０℃の湯を加え、得られた混合液を５０℃で維持することにより、タンパク休止を行った。次いで、糖化後の混合液から大麦麦芽の穀皮を除去した。その後、水を加えて、穀皮除去後の混合液のエキス濃度を１２％に調整した。さらに、エキス濃度調整後の混合液にホップを添加して煮沸を行い、５種類の候補原料液を得た。   Specifically, protein cessation was performed by adding 50 ° C. hot water to any of the five types of crushed barley malt A to E and maintaining the resulting mixture at 50 ° C. Next, barley malt husks were removed from the mixed solution after saccharification. Then, water was added and the extract density | concentration of the liquid mixture after grain removal was adjusted to 12%. Furthermore, hops were added to the mixed solution after adjusting the extract concentration and boiling was performed to obtain five types of candidate raw material solutions.

［酵母処理］
上述のように製造された複数の候補原料液に、酵母を直接的又は間接的に作用させる酵母処理を施した。すなわち、第一の酵母処理として、上述のように製造された５種類の候補原料液に、酵母懸濁液の上清を添加する処理を施した。具体的に、まず、アルコール発酵に使用された後に回収された生きたビール酵母と水とを混合することにより酵母懸濁液を調製し、２℃で７日間保存した。この酵母懸濁液は、３３．７重量％の酵母を含んでいた。 [Yeast treatment]
A plurality of candidate raw material solutions produced as described above were subjected to yeast treatment that allowed yeast to act directly or indirectly. That is, as the first yeast treatment, a treatment of adding the supernatant of the yeast suspension to the five candidate raw material liquids produced as described above was performed. Specifically, first, a yeast suspension was prepared by mixing live brewer's yeast collected after use in alcoholic fermentation and water, and stored at 2 ° C. for 7 days. This yeast suspension contained 33.7% by weight of yeast.

次いで、この酵母懸濁液から酵母を除去することにより上清を調製した。すなわち、酵母懸濁液を含む容器を遠心して酵母を沈降させ、当該遠心後の酵母懸濁液の上清を回収した。さらに、回収された上清を凍結乾燥した。   The supernatant was then prepared by removing the yeast from this yeast suspension. That is, the container containing the yeast suspension was centrifuged to precipitate the yeast, and the supernatant of the yeast suspension after the centrifugation was collected. Furthermore, the collected supernatant was lyophilized.

そして、第一の酵母処理として、候補原料液に、上清の凍結乾燥物を、１４ｍｇ／Ｌの濃度で添加し、当該候補原料液を１時間振とうした。その後、候補原料液を遠心して（８０００×ｇ、１０分）、その上清を、酵母処理後の候補原料液として回収した。   Then, as the first yeast treatment, the lyophilized product of the supernatant was added to the candidate raw material liquid at a concentration of 14 mg / L, and the candidate raw material liquid was shaken for 1 hour. Thereafter, the candidate raw material liquid was centrifuged (8000 × g, 10 minutes), and the supernatant was recovered as a candidate raw material liquid after yeast treatment.

一方、第二の酵母処理として、上述のように製造された５種類の候補原料液に、酵母を短時間接触させる処理を施した。すなわち、候補原料液に、アルコール発酵に使用された後に回収された生きたビール酵母を、４．８ｇ／Ｌの濃度で添加し、次いで、当該酵母を含む候補原料液を１２℃で１時間振とうすることにより、当該候補原料液に当該酵母を接触させた。その後、候補原料液を遠心して（８０００×ｇ、１０分）、酵母を沈降させ、その上清を、酵母処理後の候補原料液として回収した。   On the other hand, as the second yeast treatment, a treatment was performed in which the yeast was brought into contact with the five candidate raw material liquids produced as described above for a short time. That is, live brewer's yeast recovered after being used for alcoholic fermentation is added to the candidate raw material liquid at a concentration of 4.8 g / L, and then the candidate raw material liquid containing the yeast is shaken at 12 ° C. for 1 hour. As a result, the yeast was brought into contact with the candidate raw material liquid. Thereafter, the candidate raw material solution was centrifuged (8000 × g, 10 minutes) to precipitate the yeast, and the supernatant was recovered as a candidate raw material solution after the yeast treatment.

また、比較のための処理として、上述のように製造された５種類の候補原料液の簡易的なアルコール発酵を行った。すなわち、候補原料液に、５０ｇ／Ｌという高濃度のビール酵母を添加し、２０℃で１８時間振とうし、当該ビール酵母に当該候補原料液のエキスを消費させた。   In addition, as a treatment for comparison, simple alcoholic fermentation of the five candidate raw material liquids manufactured as described above was performed. That is, a high-concentration brewer's yeast of 50 g / L was added to the candidate raw material liquid, shaken at 20 ° C. for 18 hours, and the brewer's yeast consumed the extract of the candidate raw material liquid.

その後、候補原料液をろ紙でろ過し、そのろ液を、簡易アルコール発酵後の候補原料液として回収した。この簡易アルコール発酵後の５種類の候補原料液のエキス濃度は１．４〜１．８％であった。   Thereafter, the candidate raw material liquid was filtered with a filter paper, and the filtrate was recovered as a candidate raw material liquid after simple alcohol fermentation. The extract concentrations of the five candidate raw material liquids after this simple alcohol fermentation were 1.4 to 1.8%.

［ガス付け処理］
上述のように酵母処理が施された複数の候補原料液にガス付け処理を施した。すなわち、第一のガス付け処理として、５℃の候補原料液８８ｍＬと、５℃の炭酸水１３２ｍＬとを混合した。そして、この混合後の溶液を、第一のガス付け処理が施された候補原料液として得た。なお、比較のため、酵母処理が施されておらず、アルコール発酵も行っていない候補原料液にも第一のガス付け処理を行った。 [Gasing treatment]
Gasing treatment was performed on a plurality of candidate raw material liquids that had been subjected to yeast treatment as described above. That is, as a first gassing process, 88 mL of a candidate raw material liquid at 5 ° C. and 132 mL of carbonated water at 5 ° C. were mixed. And the solution after this mixing was obtained as a candidate raw material liquid to which the first gassing treatment was performed. For comparison, the first gasification treatment was also performed on a candidate raw material liquid that was not subjected to yeast treatment and was not subjected to alcoholic fermentation.

一方、第二のガス付け処理として、候補原料液２２０ｍＬを入れた容器（容積２３０ｍＬ）の気相部分（空寸部）に、２℃で４８時間、炭酸ガス（ＣＯ２）を９９．５％以上含むガスを流通させた。そして、この炭酸ガスと接触させた後の候補原料液を、第二のガス付け処理が施された候補原料液として得た。なお、比較のため、上述の簡易アルコール発酵後の候補原料液にも第二のガス付け処理を施した。 On the other hand, as a second gassing treatment, carbon dioxide (CO 2 ) was added to the gas phase portion (empty portion) of the container (volume 230 mL) containing 220 mL of the candidate raw material liquid at 2 ° C. for 48 hours, 99.5% The gas containing the above was circulated. And the candidate raw material liquid after making it contact with this carbon dioxide gas was obtained as a candidate raw material liquid to which the 2nd gassing process was performed. For comparison, the second gasification process was also applied to the candidate raw material liquid after the simple alcohol fermentation.

［発泡性飲料の製造］
一方、上述のようにして製造された複数の候補原料液を使用して実際に複数の発泡性飲料を製造した。すなわち、５種類の候補原料液（酵母処理もガス付け処理も施されていない候補原料液）に酵母を４．８ｇ／Ｌの濃度で添加して、１２℃で１００時間、アルコール発酵を行った。 [Manufacture of sparkling beverages]
On the other hand, a plurality of sparkling beverages were actually manufactured using a plurality of candidate raw material liquids manufactured as described above. That is, yeast was added at a concentration of 4.8 g / L to five types of candidate raw material liquids (candidate raw material liquids not subjected to yeast treatment or gasification treatment), and alcohol fermentation was performed at 12 ° C. for 100 hours. .

そして、アルコール発酵後の候補原料液から酵母を除去し、発泡性飲料（ビール）を得た。こうして製造された５種類の発泡性飲料のエキス濃度は１．６〜２．０％であり、エタノール含有量は５．１〜５．２体積％であった。   And yeast was removed from the candidate raw material liquid after alcoholic fermentation, and the sparkling beverage (beer) was obtained. The extract concentrations of the five types of sparkling beverages thus produced were 1.6 to 2.0%, and the ethanol content was 5.1 to 5.2% by volume.

［泡特性の評価］
上述のようにしてガス付け処理が施された複数の候補原料液、及び実際にアルコール発酵を行って製造された複数の発泡性飲料の泡特性を評価した。すなわち、５種類の候補原料液、及び当該５種類の候補原料液に対応する５種類の発泡性飲料の泡持ち特性を、ＮＩＢＥＭ法により定量評価した。 [Evaluation of foam properties]
The foam characteristics of a plurality of candidate raw material liquids subjected to gassing treatment as described above and a plurality of sparkling beverages actually produced by alcohol fermentation were evaluated. That is, the foam retention characteristics of five types of candidate raw material liquids and five types of sparkling beverages corresponding to the five types of candidate raw material liquids were quantitatively evaluated by the NIBEM method.

そして、特定の候補原料液の泡特性の評価結果（ＮＩＢＥＭ値）と、実際に当該特定の候補原料液を使用して製造された発泡性飲料の泡特性の評価結果（ＮＩＢＥＭ値）との相関関係を確認した。   And the correlation between the evaluation result (NIBEM value) of the foam property of the specific candidate raw material liquid and the evaluation result (NIBEM value) of the foam characteristic of the sparkling beverage actually produced using the specific candidate raw material liquid Confirmed the relationship.

［結果］
図１には、酵母を短時間接触させる第二の酵母処理と、炭酸水と混合する第一のガス付け処理とを施された５種類の候補原料液Ａ〜ＥのＮＩＢＥＭ値と、当該酵母処理及びガス付け処理が施されていない当該候補原料液Ａ〜Ｅのアルコール発酵を実際に行って製造された５種類の発泡性飲料のＮＩＢＥＭ値との相関関係を示す。 [result]
FIG. 1 shows the NIBEM values of five types of candidate raw material liquids A to E that have been subjected to a second yeast treatment in which the yeast is contacted for a short time and a first gasification treatment mixed with carbonated water, and the yeast. The correlation with the NIBEM value of five types of sparkling beverages manufactured by actually performing the alcohol fermentation of the candidate raw material liquids A to E that have not been subjected to the treatment and gasification treatment is shown.

図２には、酵母懸濁液の上清を添加する第一の酵母処理と、炭酸水と混合する第一のガス付け処理とを施された５種類の候補原料液Ａ〜ＥのＮＩＢＥＭ値と、当該酵母処理及びガス付け処理が施されていない当該候補原料液Ａ〜Ｅのアルコール発酵を実際に行って製造された５種類の発泡性飲料のＮＩＢＥＭ値との相関関係を示す。   FIG. 2 shows NIBEM values of five types of candidate raw material liquids A to E subjected to the first yeast treatment to which the supernatant of the yeast suspension is added and the first gasification treatment to be mixed with carbonated water. And the correlation with the NIBEM value of five types of sparkling beverages produced by actually performing alcohol fermentation of the candidate raw material liquids A to E that have not been subjected to the yeast treatment and gassing treatment is shown.

図３には、酵母を短時間接触させる第二の酵母処理と、炭酸ガスと接触させる第二のガス付け処理とを施された５種類の候補原料液Ａ〜ＥのＮＩＢＥＭ値と、当該酵母処理及びガス付け処理が施されていない当該候補原料液Ａ〜Ｅのアルコール発酵を実際に行って製造された５種類の発泡性飲料のＮＩＢＥＭ値との相関関係を示す。   In FIG. 3, the NIBEM values of five types of candidate raw material liquids A to E subjected to the second yeast treatment in which the yeast is contacted for a short time and the second gasification treatment in which the yeast is brought into contact with carbon dioxide, and the yeast The correlation with the NIBEM value of five types of sparkling beverages manufactured by actually performing the alcohol fermentation of the candidate raw material liquids A to E that have not been subjected to the treatment and gasification treatment is shown.

図４には、酵母処理を施さず、炭酸ガスと接触させる第二のガス付け処理を施された５種類の候補原料液Ａ〜ＥのＮＩＢＥＭ値と、当該酵母処理及びガス付け処理が施されていない当該候補原料液Ａ〜Ｅのアルコール発酵を実際に行って製造された５種類の発泡性飲料のＮＩＢＥＭ値との相関関係を示す。   In FIG. 4, the NIBEM values of the five types of candidate raw material liquids A to E that have been subjected to the second gasification treatment that is brought into contact with carbon dioxide without being subjected to yeast treatment, and the yeast treatment and gasification treatment are applied. The correlation with the NIBEM value of five types of sparkling beverages manufactured by actually performing alcohol fermentation of the candidate raw material liquids A to E that are not present is shown.

図５には、簡易アルコール発酵を行った後に炭酸ガスと接触させる第二のガス付け処理を施された５種類の候補原料液Ａ〜ＥのＮＩＢＥＭ値と、当該酵母処理及びガス付け処理が施されていない当該候補原料液Ａ〜Ｅのアルコール発酵を実際に行って製造された５種類の発泡性飲料のＮＩＢＥＭ値との相関関係を示す。   FIG. 5 shows the NIBEM values of the five candidate raw material liquids A to E that have been subjected to the second gasification treatment that is brought into contact with carbon dioxide gas after simple alcoholic fermentation, and the yeast treatment and gasification treatment. The correlation with the NIBEM value of five types of sparkling beverages produced by actually performing alcohol fermentation of the candidate raw material liquids A to E that have not been performed is shown.

図１〜図５において、横軸は候補原料液のＮＩＢＥＭ値（秒）を示し、縦軸は発泡性飲料のＮＩＢＥＭ値（秒）を示す。また、図１〜図５には、プロットされた５つの点Ａ〜Ｅを最小二乗法で直線近似した場合の相関係数ｒを示している。   1 to 5, the horizontal axis represents the NIBEM value (second) of the candidate raw material liquid, and the vertical axis represents the NIBEM value (second) of the sparkling beverage. 1 to 5 show correlation coefficients r when the plotted five points A to E are linearly approximated by the least square method.

図４及び図５に示すように、候補原料液に酵母処理を施さない場合には、当該候補原料液の泡特性と発泡性飲料の泡特性との間に十分な相関関係が認められなかった。これに対し、図１〜図３に示すように、酵母処理及びガス付け処理が施された候補原料液の泡特性を評価することにより、当該候補原料液の泡特性と、発泡性飲料の泡特性との間に十分な相関関係が確認された。   As shown in FIGS. 4 and 5, when the candidate raw material liquid was not subjected to yeast treatment, a sufficient correlation was not found between the foam characteristics of the candidate raw material liquid and the foam characteristics of the sparkling beverage. . On the other hand, as shown in FIGS. 1 to 3, by evaluating the foam characteristics of the candidate raw material liquid that has been subjected to the yeast treatment and the gassing process, the foam characteristics of the candidate raw material liquid and the foam of the sparkling beverage A sufficient correlation was confirmed between the characteristics.

このように、本方法によれば、原料液の製造条件が、当該原料液のアルコール発酵を行って最終的に製造される発泡性飲料の泡特性に与える影響を適切に且つ簡便に決定できることが確認された。   Thus, according to this method, it is possible to appropriately and easily determine the influence of the production conditions of the raw material liquid on the foam characteristics of the sparkling beverage finally produced by performing alcoholic fermentation of the raw material liquid. confirmed.

具体的に、例えば、図１〜図３に示す評価結果に基づき、最も優れた泡持ち特性を達成する１つの候補条件、すなわち、大麦Ａを使用する候補条件を、原料液の製造条件として決定することができる。   Specifically, for example, based on the evaluation results shown in FIG. 1 to FIG. 3, one candidate condition that achieves the most excellent foam retention characteristics, that is, a candidate condition that uses barley A is determined as a raw material liquid production condition. can do.

また、例えば、比較的優れた泡持ち特性を達成する一部の候補条件、すなわち、大麦Ａ、大麦Ｂ又は大麦Ｃを使用する３つの候補条件を、原料液の製造条件として決定することができる。   In addition, for example, some candidate conditions for achieving relatively excellent foam retention characteristics, that is, three candidate conditions using barley A, barley B, or barley C can be determined as production conditions for the raw material liquid. .

また、このように複数の候補条件から一部又は１つの候補条件を、実際の原料液の製造条件として決定することにより、所望の泡特性を有する発泡性飲料の製造を達成する原料液を確実に製造することができ、また、所望の泡特性を有する発泡性飲料を確実に製造することもできる。   In addition, by determining a part or one candidate condition from the plurality of candidate conditions as the actual raw material liquid production conditions in this way, the raw material liquid for achieving the production of the sparkling beverage having the desired foam characteristics can be reliably obtained. In addition, it is also possible to reliably produce a sparkling beverage having desired foam characteristics.

［候補原料液の製造］
まず、植物原料を使用する原料液の製造条件の候補として、各々が他と異なる当該植物原料の原料条件及び酵素条件を含む複数の候補条件を用意した。すなわち、各々が、５種類の大麦（大麦Ａ、大麦Ｂ、大麦Ｃ、大麦Ｄ、大麦Ｅ）のうち１種と、３種類のタンパク休止温度（５０℃、５５℃、６０℃）のうち１つとからなる他と異なる組み合わせを使用する、１５種類の候補条件を用意した。なお、大麦の種類及びタンパク休止温度以外の条件は、１５種類の候補条件で共通とした。タンパク休止温度は、原料液にタンパク休止処理を施す温度である。タンパク休止処理は、原料液においてタンパク分解酵素による酵素反応を進行させるための処理である。 [Manufacture of candidate raw material liquid]
First, a plurality of candidate conditions including raw material conditions and enzyme conditions of the plant raw material, which are different from others, were prepared as candidates for the manufacturing conditions of the raw material liquid using the plant raw material. That is, each one of five types of barley (barley A, barley B, barley C, barley D, barley E) and one of three types of protein resting temperatures (50 ° C, 55 ° C, 60 ° C). Fifteen types of candidate conditions were prepared using different combinations of the other. The conditions other than the type of barley and the protein resting temperature were common to the 15 candidate conditions. The protein resting temperature is a temperature at which protein resting treatment is performed on the raw material liquid. The protein resting process is a process for advancing an enzyme reaction by a proteolytic enzyme in the raw material solution.

次いで、上述の複数の候補条件で複数の候補原料液を製造した。すなわち、１５種類の候補条件で１５種類の候補原料液を製造した。具体的に、粉砕した５種類の大麦麦芽Ａ〜Ｅのいずれかに、５０℃、５５℃又は６０℃の湯を加え、得られた５種類の混合液をそれぞれ５０℃、５５℃又は６０℃で３０分保持した。その後、全ての混合液を加熱して６５℃で６０分保持し、さらに加熱して７６℃で３分保持した。次いで、混合液から大麦麦芽の穀皮を除去した。その後、水を加えて、穀皮除去後の混合液のエキス濃度を１２％に調整した。さらに、エキス濃度調整後の混合液にホップを添加して煮沸を行い、１５種類の候補原料液を得た。   Next, a plurality of candidate raw material liquids were manufactured under the above-described plurality of candidate conditions. That is, 15 types of candidate raw material liquids were manufactured under 15 types of candidate conditions. Specifically, hot water of 50 ° C., 55 ° C. or 60 ° C. is added to any one of the pulverized five types of barley malt A to E, and the obtained five types of mixed solutions are respectively 50 ° C., 55 ° C. or 60 ° C. For 30 minutes. Thereafter, all the mixed liquids were heated and held at 65 ° C. for 60 minutes, and further heated and held at 76 ° C. for 3 minutes. Next, barley malt husks were removed from the mixture. Then, water was added and the extract density | concentration of the liquid mixture after grain removal was adjusted to 12%. Furthermore, hops were added to the mixed solution after the extract concentration was adjusted, and boiling was performed to obtain 15 types of candidate raw material solutions.

［酵母処理］
上述のように製造された複数の候補原料液に酵母処理を施した。すなわち、上述のように製造された１５種類の候補原料液に、上述の実施例１と同様にして、酵母懸濁液の上清の凍結乾燥物を添加する酵母処理を施した。 [Yeast treatment]
A plurality of candidate raw material liquids manufactured as described above were subjected to yeast treatment. That is, the yeast treatment of adding the lyophilized product of the supernatant of the yeast suspension to the 15 kinds of candidate raw material liquids produced as described above was performed in the same manner as in Example 1 described above.

［ガス付け処理］
上述のように酵母処理が施された複数の候補原料液にガス付け処理を施した。すなわち、上述のように酵母処理が施された１５種類の候補原料液に、上述の実施例１と同様にして、炭酸水と混合するガス付け処理を施した。 [Gasing treatment]
Gasing treatment was performed on a plurality of candidate raw material liquids that had been subjected to yeast treatment as described above. That is, 15 kinds of candidate raw material liquids subjected to the yeast treatment as described above were subjected to a gasification treatment for mixing with carbonated water in the same manner as in Example 1 described above.

［泡特性の評価］
上述のようにしてガス付け処理が施された複数の候補原料液の泡特性を評価した。すなわち、上述の実施例１と同様にして、１５種類の候補原料液の泡持ち特性を、ＮＩＢＥＭ法により定量評価した。 [Evaluation of foam properties]
The foam characteristics of a plurality of candidate raw material liquids that have been gassed as described above were evaluated. That is, in the same manner as in Example 1 described above, the foam retention characteristics of 15 types of candidate raw material liquids were quantitatively evaluated by the NIBEM method.

［結果］
図６には、酵母処理及びガス付け処理が施された１５種類の候補原料液のＮＩＢＥＭ値を測定した結果を示す。図６において、横軸は使用された大麦の種類Ａ〜Ｅを示し、縦軸は候補原料液のＮＩＢＥＭ値（秒）を示し、白抜き棒グラフは５０℃でタンパク休止処理を行った場合の結果を示し、ハッチングが施された棒グラフは５５℃でタンパク休止処理を行った場合の結果を示し、黒塗り棒グラフは６０℃でタンパク休止処理を行った場合の結果を示す。 [result]
In FIG. 6, the result of having measured the NIBEM value of 15 types of candidate raw material liquid to which the yeast process and the gassing process were performed is shown. In FIG. 6, the horizontal axis indicates the types A to E of barley used, the vertical axis indicates the NIBEM value (seconds) of the candidate raw material liquid, and the white bar graph indicates the results when the protein resting treatment is performed at 50 ° C. The hatched bar graph shows the results when the protein resting treatment was performed at 55 ° C., and the black bar graph shows the results when the protein resting treatment was performed at 60 ° C.

図６に示すように、酵母処理及びガス付け処理が施された複数の候補原料液の泡特性を評価することにより、当該複数の候補原料液の製造に使用された製造条件が泡特性に与える影響を確認することができた。   As shown in FIG. 6, by evaluating the foam characteristics of a plurality of candidate raw material liquids that have been subjected to yeast treatment and gassing treatment, the production conditions used for the production of the plurality of candidate raw material liquids give the foam characteristics. The impact could be confirmed.

すなわち、一般に、ビールの製造において、タンパク休止温度が高くなると、ビールの泡持ち特性が向上することが知られている（例えば、参考文献：Evans, D.E., Bamforth, C.W., 2009. Beer foam: achieving a suitable head. In: Bamforth, Charles, W., Russell, I., Stewart, G. (Eds.), Handbook of Alcoholic Beverages Series, Beer A Quality perspective. Elsevier Ltd., pp. 1-60, Chapter 1）。   That is, it is generally known that beer foaming properties are improved when protein resting temperature is increased in beer production (for example, reference: Evans, DE, Bamforth, CW, 2009. Beer foam: achieving a: suitable head.In: Bamforth, Charles, W., Russell, I., Stewart, G. (Eds.), Handbook of Alcoholic Beverages Series, Beer A Quality perspective.Elsevier Ltd., pp. 1-60, Chapter 1 ).

この点、図６に示すように、大麦の種類にかかわらず、候補原料液の製造におけるタンパク休止温度が高くなるにつれて、当該候補原料液のＮＩＢＥＭ値も高くなった。すなわち、タンパク休止温度が高くなるにつれてビールの泡持ち特性が向上するという傾向を、実際にアルコール発酵を行うことなく、候補原料液のＮＩＢＥＭ値が増加する傾向として確認することができた。   In this regard, as shown in FIG. 6, regardless of the type of barley, the NIBEM value of the candidate raw material liquid increased as the protein resting temperature in the production of the candidate raw material liquid increased. That is, the tendency that the foam retention characteristic of beer improves as the protein resting temperature increases can be confirmed as a tendency that the NIBEM value of the candidate raw material liquid increases without actually performing alcoholic fermentation.

また、例えば、５種類の大麦Ａ〜Ｅのうち、３種類の大麦Ａ，Ｂ，Ｃを使用した場合に優れた泡特性が得られること、５種類の大麦Ａ〜Ｅのいずれを使用した場合においても、５０℃でタンパク休止処理を行う場合よりも５５℃でタンパク休止処理を行う場合の方が優れた泡持ち特性が得られ、６０℃でタンパク休止処理を行う場合にはさらに優れた泡持ち特性が得られること、したがって、特に、当該３種類の大麦Ａ，Ｂ，Ｃを使用し、且つ６０℃でタンパク休止処理を行うことにより、極めて優れた泡特性が得られることが確認された。   In addition, for example, among five types of barley A to E, excellent foam characteristics are obtained when three types of barley A, B, C are used, and when any of the five types of barley A to E is used. However, when the protein quiescence treatment is performed at 55 ° C., the better foam retention characteristics are obtained than when the protein quiescence treatment is performed at 50 ° C., and more excellent foam is obtained when the protein quiescence treatment is performed at 60 ° C. It was confirmed that the holding characteristics were obtained, and in particular, the use of the three kinds of barley A, B, and C and the protein resting treatment at 60 ° C. yielded extremely excellent foam characteristics. .

Claims (14)

発酵を行う発泡性飲料の製造方法に使用される、植物原料を使用した原料液の製造条件を決定する方法であって、
前記原料液の前記製造条件の候補として１つ以上の候補条件を用意すること、
前記１つ以上の候補条件で１つ以上の候補原料液を製造すること、
前記１つ以上の候補原料液に酵母処理及びガス付け処理を施すこと、
前記酵母処理及び前記ガス付け処理が施された前記１つ以上の候補原料液の泡特性を評価すること、
前記泡特性の評価結果に基づいて、前記１つ以上の候補条件のうち１つ以上を、前記原料液の前記製造条件として決定すること
を含み、
前記酵母処理は、前記１つ以上の候補原料液に、生きた酵母を含む酵母懸濁液から前記酵母を除去して調製された上清を添加する処理である
ことを特徴とする方法。 A method for determining the production conditions of a raw material liquid using a plant raw material used in a method for producing a sparkling beverage for fermentation,
Preparing one or more candidate conditions as candidates for the production conditions of the raw material liquid;
Producing one or more candidate raw material liquids under the one or more candidate conditions;
Subjecting the one or more candidate raw material liquids to a yeast treatment and a gassing treatment;
Evaluating the foam properties of the one or more candidate raw material liquids that have been subjected to the yeast treatment and the gassing treatment;
Based on the evaluation result of the foam properties, one or more of the one or more candidate condition, seen including determining as the production conditions of the raw material liquid,
The yeast treatment is a method of adding a supernatant prepared by removing the yeast from a yeast suspension containing live yeast to the one or more candidate raw material liquids . 発酵を行う発泡性飲料の製造方法に使用される、植物原料を使用した原料液の製造条件を決定する方法であって、
前記原料液の前記製造条件の候補として１つ以上の候補条件を用意すること、
前記１つ以上の候補条件で１つ以上の候補原料液を製造すること、
前記１つ以上の候補原料液に酵母処理及びガス付け処理を施すこと、
前記酵母処理及び前記ガス付け処理が施された前記１つ以上の候補原料液の泡特性を評価すること、
前記泡特性の評価結果に基づいて、前記１つ以上の候補条件のうち１つ以上を、前記原料液の前記製造条件として決定すること
を含み、
前記発泡性飲料の製造方法は、前記原料液のエキス濃度が所定値以下に低下するまで前記発酵を行う方法であり、
前記酵母処理は、前記１つ以上の候補原料液に、処理後の前記候補原料液のエキス濃度が前記所定値の１．１倍以上となるよう、生きた酵母を直接的又は間接的に作用させる処理であり、
前記発酵は、前記発泡性飲料の製造方法において、発酵を行い、続いて貯酒を行う場合には、前記貯酒を含まない
ことを特徴とする方法。 A method for determining the production conditions of a raw material liquid using a plant raw material used in a method for producing a sparkling beverage for fermentation,
Preparing one or more candidate conditions as candidates for the production conditions of the raw material liquid;
Producing one or more candidate raw material liquids under the one or more candidate conditions;
Subjecting the one or more candidate raw material liquids to a yeast treatment and a gassing treatment;
Evaluating the foam properties of the one or more candidate raw material liquids that have been subjected to the yeast treatment and the gassing treatment;
Based on the evaluation result of the foam properties, one or more of the one or more candidate condition, seen including determining as the production conditions of the raw material liquid,
The method for producing the sparkling beverage is a method of performing the fermentation until the extract concentration of the raw material liquid is reduced to a predetermined value or less.
The yeast treatment acts directly or indirectly on the one or more candidate raw material liquids so that the extract concentration of the candidate raw material liquid after the treatment is 1.1 times or more of the predetermined value. Process
In the method for producing an effervescent beverage, the fermentation does not include the storage of alcohol when the fermentation is performed and then the storage of alcohol is performed . 発酵を行う発泡性飲料の製造方法に使用される、植物原料を使用した原料液の製造条件を決定する方法であって、
前記原料液の前記製造条件の候補として１つ以上の候補条件を用意すること、
前記１つ以上の候補条件で１つ以上の候補原料液を製造すること、
前記１つ以上の候補原料液に酵母処理及びガス付け処理を施すこと、
前記酵母処理及び前記ガス付け処理が施された前記１つ以上の候補原料液の泡特性を評価すること、
前記泡特性の評価結果に基づいて、前記１つ以上の候補条件のうち１つ以上を、前記原料液の前記製造条件として決定すること
を含み、
前記発泡性飲料の製造方法は、前記原料液のエキス濃度が所定値以下に低下するまで前記発酵を行う方法であり、
前記酵母処理は、前記１つ以上の候補原料液に、処理後の前記候補原料液のエキス濃度が前記所定値超となるよう、生きた酵母を直接的又は間接的に作用させる処理であり、
前記発酵は、前記発泡性飲料の製造方法において、発酵を行い、続いて貯酒を行う場合には、前記貯酒を含まない
ことを特徴とする方法。 A method for determining the production conditions of a raw material liquid using a plant raw material used in a method for producing a sparkling beverage for fermentation,
Preparing one or more candidate conditions as candidates for the production conditions of the raw material liquid;
Producing one or more candidate raw material liquids under the one or more candidate conditions;
Subjecting the one or more candidate raw material liquids to a yeast treatment and a gassing treatment;
Evaluating the foam properties of the one or more candidate raw material liquids that have been subjected to the yeast treatment and the gassing treatment;
Based on the evaluation result of the foam properties, one or more of the one or more candidate condition, seen including determining as the production conditions of the raw material liquid,
The method for producing the sparkling beverage is a method of performing the fermentation until the extract concentration of the raw material liquid is reduced to a predetermined value or less.
The yeast treatment is a treatment that directly or indirectly causes live yeast to act on the one or more candidate raw material liquids so that the extract concentration of the candidate raw material liquid after the treatment exceeds the predetermined value,
In the method for producing an effervescent beverage, the fermentation does not include the storage of alcohol when the fermentation is performed and then the storage of alcohol is performed . 発酵を行う発泡性飲料の製造方法に使用される、植物原料を使用した原料液の製造条件を決定する方法であって、
前記原料液の前記製造条件の候補として１つ以上の候補条件を用意すること、
前記１つ以上の候補条件で１つ以上の候補原料液を製造すること、
前記１つ以上の候補原料液に酵母処理及びガス付け処理を施すこと、
前記酵母処理及び前記ガス付け処理が施された前記１つ以上の候補原料液の泡特性を評価すること、
前記泡特性の評価結果に基づいて、前記１つ以上の候補条件のうち１つ以上を、前記原料液の前記製造条件として決定すること
を含み、
前記酵母処理は、前記１つ以上の候補原料液に、生きた酵母を前記発酵と同一の酵母濃度で前記発酵の時間の０．００１％〜３０％の時間接触させる処理であり、
前記発酵の前記時間は、前記発泡性飲料の製造方法において、発酵を行い、続いて貯酒を行う場合には、前記貯酒の時間を含まない
ことを特徴とする方法。 A method for determining the production conditions of a raw material liquid using a plant raw material used in a method for producing a sparkling beverage for fermentation,
Preparing one or more candidate conditions as candidates for the production conditions of the raw material liquid;
Producing one or more candidate raw material liquids under the one or more candidate conditions;
Subjecting the one or more candidate raw material liquids to a yeast treatment and a gassing treatment;
Evaluating the foam properties of the one or more candidate raw material liquids that have been subjected to the yeast treatment and the gassing treatment;
Based on the evaluation result of the foam properties, one or more of the one or more candidate condition, seen including determining as the production conditions of the raw material liquid,
The yeast treatment is a treatment in which live yeast is brought into contact with the one or more candidate raw material liquids at the same yeast concentration as the fermentation for 0.001% to 30% of the fermentation time,
In the method for producing an effervescent beverage, the fermentation time does not include the storage time in the case of performing fermentation and subsequently storing alcohol . 発酵を行う発泡性飲料の製造方法に使用される原料液を、植物原料を使用して製造する方法であって、
前記原料液の製造条件の候補として１つ以上の候補条件を用意すること、
前記１つ以上の候補条件で１つ以上の候補原料液を製造すること、
前記１つ以上の候補原料液に酵母処理及びガス付け処理を施すこと、
前記酵母処理及び前記ガス付け処理が施された前記１つ以上の候補原料液の泡特性を評価すること、
前記泡特性の評価結果に基づいて、前記１つ以上の候補条件のうち１つ以上を、前記原料液の前記製造条件として決定すること、
決定された前記製造条件で前記原料液を製造すること
を含み、
前記酵母処理は、前記１つ以上の候補原料液に、生きた酵母を含む酵母懸濁液から前記酵母を除去して調製された上清を添加する処理である
ことを特徴とする原料液の製造方法。 A method for producing a raw material liquid used in a method for producing a sparkling beverage for fermentation using plant raw materials ,
Preparing one or more candidate conditions as candidates for the manufacturing conditions of the raw material liquid;
Producing one or more candidate raw material liquids under the one or more candidate conditions;
Subjecting the one or more candidate raw material liquids to a yeast treatment and a gassing treatment;
Evaluating the foam properties of the one or more candidate raw material liquids that have been subjected to the yeast treatment and the gassing treatment;
Determining one or more of the one or more candidate conditions as the production condition of the raw material liquid based on the evaluation result of the foam characteristics;
It looks including that produced the raw material liquid at the determined the production conditions,
The yeast treatment is a treatment in which a supernatant prepared by removing the yeast from a yeast suspension containing live yeast is added to the one or more candidate raw material liquids. Production method. 発酵を行う発泡性飲料の製造方法に使用される原料液を、植物原料を使用して製造する方法であって、
前記原料液の製造条件の候補として１つ以上の候補条件を用意すること、
前記１つ以上の候補条件で１つ以上の候補原料液を製造すること、
前記１つ以上の候補原料液に酵母処理及びガス付け処理を施すこと、
前記酵母処理及び前記ガス付け処理が施された前記１つ以上の候補原料液の泡特性を評価すること、
前記泡特性の評価結果に基づいて、前記１つ以上の候補条件のうち１つ以上を、前記原料液の前記製造条件として決定すること、
決定された前記製造条件で前記原料液を製造すること
を含み、
前記発泡性飲料の製造方法は、前記原料液のエキス濃度が所定値以下に低下するまで前記発酵を行う方法であり、
前記酵母処理は、前記１つ以上の候補原料液に、処理後の前記候補原料液のエキス濃度が前記所定値の１．１倍以上となるよう、酵母を直接的又は間接的に作用させる処理であり、
前記発酵は、前記発泡性飲料の製造方法において、発酵を行い、続いて貯酒を行う場合には、前記貯酒を含まない
ことを特徴とする原料液の製造方法。 A method for producing a raw material liquid used in a method for producing a sparkling beverage for fermentation using plant raw materials ,
Preparing one or more candidate conditions as candidates for the manufacturing conditions of the raw material liquid;
Producing one or more candidate raw material liquids under the one or more candidate conditions;
Subjecting the one or more candidate raw material liquids to a yeast treatment and a gassing treatment;
Evaluating the foam properties of the one or more candidate raw material liquids that have been subjected to the yeast treatment and the gassing treatment;
Determining one or more of the one or more candidate conditions as the production condition of the raw material liquid based on the evaluation result of the foam characteristics;
It looks including that produced the raw material liquid at the determined the production conditions,
The method for producing the sparkling beverage is a method of performing the fermentation until the extract concentration of the raw material liquid is reduced to a predetermined value or less.
The yeast treatment is a treatment in which the yeast is directly or indirectly acted on the one or more candidate raw material liquids such that the extract concentration of the candidate raw material liquid after the treatment is 1.1 times or more of the predetermined value. And
In the method for producing an effervescent beverage, the fermentation does not include the stored alcohol when the fermentation is performed and then the stored alcohol is stored . 発酵を行う発泡性飲料の製造方法に使用される原料液を、植物原料を使用して製造する方法であって、
前記原料液の製造条件の候補として１つ以上の候補条件を用意すること、
前記１つ以上の候補条件で１つ以上の候補原料液を製造すること、
前記１つ以上の候補原料液に酵母処理及びガス付け処理を施すこと、
前記酵母処理及び前記ガス付け処理が施された前記１つ以上の候補原料液の泡特性を評価すること、
前記泡特性の評価結果に基づいて、前記１つ以上の候補条件のうち１つ以上を、前記原料液の前記製造条件として決定すること、
決定された前記製造条件で前記原料液を製造すること
を含み、
前記発泡性飲料の製造方法は、前記原料液のエキス濃度が所定値以下に低下するまで前記発酵を行う方法であり、
前記酵母処理は、前記１つ以上の候補原料液に、処理後の前記候補原料液のエキス濃度が前記所定値超となるよう、酵母を直接的又は間接的に作用させる処理であり、
前記発酵は、前記発泡性飲料の製造方法において、発酵を行い、続いて貯酒を行う場合には、前記貯酒を含まない
ことを特徴とする原料液の製造方法。 A method for producing a raw material liquid used in a method for producing a sparkling beverage for fermentation using plant raw materials ,
Preparing one or more candidate conditions as candidates for the manufacturing conditions of the raw material liquid;
Producing one or more candidate raw material liquids under the one or more candidate conditions;
Subjecting the one or more candidate raw material liquids to a yeast treatment and a gassing treatment;
Evaluating the foam properties of the one or more candidate raw material liquids that have been subjected to the yeast treatment and the gassing treatment;
Determining one or more of the one or more candidate conditions as the production condition of the raw material liquid based on the evaluation result of the foam characteristics;
It looks including that produced the raw material liquid at the determined the production conditions,
The method for producing the sparkling beverage is a method of performing the fermentation until the extract concentration of the raw material liquid is reduced to a predetermined value or less.
The yeast treatment is a treatment in which the yeast is directly or indirectly acted on the one or more candidate raw material liquids so that the extract concentration of the candidate raw material liquid after the treatment exceeds the predetermined value,
In the method for producing an effervescent beverage, the fermentation does not include the stored alcohol when the fermentation is performed and then the stored alcohol is stored . 発酵を行う発泡性飲料の製造方法に使用される原料液を、植物原料を使用して製造する方法であって、
前記原料液の製造条件の候補として１つ以上の候補条件を用意すること、
前記１つ以上の候補条件で１つ以上の候補原料液を製造すること、
前記１つ以上の候補原料液に酵母処理及びガス付け処理を施すこと、
前記酵母処理及び前記ガス付け処理が施された前記１つ以上の候補原料液の泡特性を評価すること、
前記泡特性の評価結果に基づいて、前記１つ以上の候補条件のうち１つ以上を、前記原料液の前記製造条件として決定すること、
決定された前記製造条件で前記原料液を製造すること
を含み、
前記酵母処理は、前記１つ以上の候補原料液に、酵母を前記発酵と同一の酵母濃度で前記発酵の時間の０．００１％〜３０％の時間接触させる処理であり、
前記発酵の前記時間は、前記発泡性飲料の製造方法において、発酵を行い、続いて貯酒を行う場合には、前記貯酒の時間を含まない
ことを特徴とする原料液の製造方法。 A method for producing a raw material liquid used in a method for producing a sparkling beverage for fermentation using plant raw materials ,
Preparing one or more candidate conditions as candidates for the manufacturing conditions of the raw material liquid;
Producing one or more candidate raw material liquids under the one or more candidate conditions;
Subjecting the one or more candidate raw material liquids to a yeast treatment and a gassing treatment;
Evaluating the foam properties of the one or more candidate raw material liquids that have been subjected to the yeast treatment and the gassing treatment;
Determining one or more of the one or more candidate conditions as the production condition of the raw material liquid based on the evaluation result of the foam characteristics;
It looks including that produced the raw material liquid at the determined the production conditions,
The yeast treatment is a treatment in which the yeast is brought into contact with the one or more candidate raw material liquids at the same yeast concentration as the fermentation for 0.001% to 30% of the fermentation time,
In the method for producing an effervescent beverage, the fermentation time does not include the alcohol storage time when performing fermentation and subsequently storing alcohol . 前記植物原料は、穀類、豆類及びいも類からなる群より選択される１種以上であるThe plant material is at least one selected from the group consisting of cereals, beans and potatoes
ことを特徴とする請求項５乃至８のいずれかに記載の原料液の製造方法。The method for producing a raw material liquid according to any one of claims 5 to 8. 植物原料を使用した原料液の発酵を行う発泡性飲料の製造方法であって、
前記原料液の製造条件の候補として１つ以上の候補条件を用意すること、
前記１つ以上の候補条件で１つ以上の候補原料液を製造すること、
前記１つ以上の候補原料液に酵母処理及びガス付け処理を施すこと、
前記酵母処理及び前記ガス付け処理が施された前記１つ以上の候補原料液の泡特性を評価すること、
前記泡特性の評価結果に基づいて、前記１つ以上の候補条件のうち１つ以上を、前記原料液の前記製造条件として決定すること、
決定された前記製造条件で製造された前記原料液の前記発酵を行うこと
を含み、
前記酵母処理は、前記１つ以上の候補原料液に、生きた酵母を含む酵母懸濁液から前記酵母を除去して調製された上清を添加する処理である
ことを特徴とする発泡性飲料の製造方法。 A method for producing an effervescent beverage for fermentation of a raw material liquid using plant raw materials ,
Preparing one or more candidate conditions as candidates for the manufacturing conditions of the raw material liquid;
Producing one or more candidate raw material liquids under the one or more candidate conditions;
Subjecting the one or more candidate raw material liquids to a yeast treatment and a gassing treatment;
Evaluating the foam properties of the one or more candidate raw material liquids that have been subjected to the yeast treatment and the gassing treatment;
Determining one or more of the one or more candidate conditions as the production condition of the raw material liquid based on the evaluation result of the foam characteristics;
Seen including: performing the fermentation of the material liquid produced at the determined the production conditions,
The yeast treatment is a process of adding a supernatant prepared by removing the yeast from a yeast suspension containing live yeast to the one or more candidate raw material liquids. Manufacturing method. 植物原料を使用した原料液の発酵を行う発泡性飲料の製造方法であって、
前記原料液の製造条件の候補として１つ以上の候補条件を用意すること、
前記１つ以上の候補条件で１つ以上の候補原料液を製造すること、
前記１つ以上の候補原料液に酵母処理及びガス付け処理を施すこと、
前記酵母処理及び前記ガス付け処理が施された前記１つ以上の候補原料液の泡特性を評価すること、
前記泡特性の評価結果に基づいて、前記１つ以上の候補条件のうち１つ以上を、前記原料液の前記製造条件として決定すること、
決定された前記製造条件で製造された前記原料液の前記発酵を行うこと
を含み、
前記発泡性飲料の製造方法は、前記原料液のエキス濃度が所定値以下に低下するまで前記発酵を行う方法であり、
前記酵母処理は、前記１つ以上の候補原料液に、処理後の前記候補原料液のエキス濃度が前記所定値の１．１倍以上となるよう、酵母を直接的又は間接的に作用させる処理であり、
前記発酵は、前記発泡性飲料の製造方法において、発酵を行い、続いて貯酒を行う場合には、前記貯酒を含まない
ことを特徴とする発泡性飲料の製造方法。 A method for producing an effervescent beverage for fermentation of a raw material liquid using plant raw materials ,
Preparing one or more candidate conditions as candidates for the manufacturing conditions of the raw material liquid;
Producing one or more candidate raw material liquids under the one or more candidate conditions;
Subjecting the one or more candidate raw material liquids to a yeast treatment and a gassing treatment;
Evaluating the foam properties of the one or more candidate raw material liquids that have been subjected to the yeast treatment and the gassing treatment;
Determining one or more of the one or more candidate conditions as the production condition of the raw material liquid based on the evaluation result of the foam characteristics;
Seen including: performing the fermentation of the material liquid produced at the determined the production conditions,
The method for producing the sparkling beverage is a method of performing the fermentation until the extract concentration of the raw material liquid is reduced to a predetermined value or less.
The yeast treatment is a treatment in which the yeast is directly or indirectly acted on the one or more candidate raw material liquids such that the extract concentration of the candidate raw material liquid after the treatment is 1.1 times or more of the predetermined value. And
In the method for producing an effervescent beverage, the fermentation does not include the liquor when the fermentation is performed and then the alcohol is stored . 植物原料を使用した原料液の発酵を行う発泡性飲料の製造方法であって、
前記原料液の製造条件の候補として１つ以上の候補条件を用意すること、
前記１つ以上の候補条件で１つ以上の候補原料液を製造すること、
前記１つ以上の候補原料液に酵母処理及びガス付け処理を施すこと、
前記酵母処理及び前記ガス付け処理が施された前記１つ以上の候補原料液の泡特性を評価すること、
前記泡特性の評価結果に基づいて、前記１つ以上の候補条件のうち１つ以上を、前記原料液の前記製造条件として決定すること、
決定された前記製造条件で製造された前記原料液の前記発酵を行うこと
を含み、
前記発泡性飲料の製造方法は、前記原料液のエキス濃度が所定値以下に低下するまで前記発酵を行う方法であり、
前記酵母処理は、前記１つ以上の候補原料液に、処理後の前記候補原料液のエキス濃度が前記所定値超となるよう、酵母を直接的又は間接的に作用させる処理であり、
前記発酵は、前記発泡性飲料の製造方法において、発酵を行い、続いて貯酒を行う場合には、前記貯酒を含まない
ことを特徴とする発泡性飲料の製造方法。 A method for producing an effervescent beverage for fermentation of a raw material liquid using plant raw materials ,
Preparing one or more candidate conditions as candidates for the manufacturing conditions of the raw material liquid;
Producing one or more candidate raw material liquids under the one or more candidate conditions;
Subjecting the one or more candidate raw material liquids to a yeast treatment and a gassing treatment;
Evaluating the foam properties of the one or more candidate raw material liquids that have been subjected to the yeast treatment and the gassing treatment;
Determining one or more of the one or more candidate conditions as the production condition of the raw material liquid based on the evaluation result of the foam characteristics;
Seen including: performing the fermentation of the material liquid produced at the determined the production conditions,
The method for producing the sparkling beverage is a method of performing the fermentation until the extract concentration of the raw material liquid is reduced to a predetermined value or less.
The yeast treatment is a treatment in which the yeast is directly or indirectly acted on the one or more candidate raw material liquids so that the extract concentration of the candidate raw material liquid after the treatment exceeds the predetermined value,
In the method for producing an effervescent beverage, the fermentation does not include the liquor when the fermentation is performed and then the alcohol is stored . 植物原料を使用した原料液の発酵を行う発泡性飲料の製造方法であって、
前記原料液の製造条件の候補として１つ以上の候補条件を用意すること、
前記１つ以上の候補条件で１つ以上の候補原料液を製造すること、
前記１つ以上の候補原料液に酵母処理及びガス付け処理を施すこと、
前記酵母処理及び前記ガス付け処理が施された前記１つ以上の候補原料液の泡特性を評価すること、
前記泡特性の評価結果に基づいて、前記１つ以上の候補条件のうち１つ以上を、前記原料液の前記製造条件として決定すること、
決定された前記製造条件で製造された前記原料液の前記発酵を行うこと
を含み、
前記酵母処理は、前記１つ以上の候補原料液に、酵母を前記発酵と同一の酵母濃度で前記発酵の時間の０．００１％〜３０％の時間接触させる処理であり、
前記発酵の前記時間は、前記発泡性飲料の製造方法において、発酵を行い、続いて貯酒を行う場合には、前記貯酒の時間を含まない
ことを特徴とする発泡性飲料の製造方法。 A method for producing an effervescent beverage for fermentation of a raw material liquid using plant raw materials
Preparing one or more candidate conditions as candidates for the manufacturing conditions of the raw material liquid;
Producing one or more candidate raw material liquids under the one or more candidate conditions;
Subjecting the one or more candidate raw material liquids to a yeast treatment and a gassing treatment;
Evaluating the foam properties of the one or more candidate raw material liquids that have been subjected to the yeast treatment and the gassing treatment;
Determining one or more of the one or more candidate conditions as the production condition of the raw material liquid based on the evaluation result of the foam characteristics;
Seen including: performing the fermentation of the material liquid produced at the determined the production conditions,
The yeast treatment is a treatment in which the yeast is brought into contact with the one or more candidate raw material liquids at the same yeast concentration as the fermentation for 0.001% to 30% of the fermentation time,
In the method for producing an effervescent beverage, the time for the fermentation does not include the time for storing the alcoholic beverage when performing fermentation and subsequently storing alcohol . 前記植物原料は、穀類、豆類及びいも類からなる群より選択される１種以上であるThe plant material is at least one selected from the group consisting of cereals, beans and potatoes
ことを特徴とする請求項１０乃至１３のいずれかに記載の発泡性飲料の製造方法。The method for producing a sparkling beverage according to any one of claims 10 to 13.
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