JP6871468B1 - 発泡性発酵麦芽飲料の製造方法 - Google Patents
発泡性発酵麦芽飲料の製造方法 Download PDFInfo
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- JP6871468B1 JP6871468B1 JP2020152205A JP2020152205A JP6871468B1 JP 6871468 B1 JP6871468 B1 JP 6871468B1 JP 2020152205 A JP2020152205 A JP 2020152205A JP 2020152205 A JP2020152205 A JP 2020152205A JP 6871468 B1 JP6871468 B1 JP 6871468B1
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- Prior art keywords
- effervescent
- wort
- fermented
- malt beverage
- producing
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- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
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- 235000015041 whisky Nutrition 0.000 description 1
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- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
[1] 少なくとも麦芽及び水を原料とし、ホップを原料とせずに麦汁を調製する仕込工程と、
前記麦汁を酵母により発酵させて発酵液を得る発酵工程と、
前記発酵液中のポリフェノール濃度を5w/w%以上減少させる低減工程と、
前記麦汁又は前記発酵液に、ヒドロキシ酸エステルを、0.5mg/L以上の濃度となるように添加する添加工程と、
を有する、発泡性発酵麦芽飲料の製造方法。
[2] 原料中における麦芽比率が50〜100w/w%である、前記[1]の発泡性発酵麦芽飲料の製造方法。
[3] 前記麦汁のエキスが9〜15w/w%である、前記[1]又は[2]の発泡性発酵麦芽飲料の製造方法。
[4] 前記低減工程において、前記麦汁又は前記発酵液中のポリフェノール濃度を10w/w%以上減少させる、前記[1]〜[3]のいずれかの発泡性発酵麦芽飲料の製造方法。
[5] 前記低減工程において、前記麦汁又は前記発酵液中のポリフェノール濃度を、120mg/L以下に低減させる、前記[1]〜[4]のいずれかの発泡性発酵麦芽飲料の製造方法。
[6] 前記低減工程を、前記麦汁又は前記発酵液の濾過処理により行う、前記[1]〜[5]のいずれかの発泡性発酵麦芽飲料の製造方法。
[7] 前記濾過処理において、ポリビニルポリピロリドンを使用する、前記[1]〜[6]のいずれかの発泡性発酵麦芽飲料の製造方法。
[8] 全窒素量が400〜800mg/Lである発泡性発酵麦芽飲料を製造する、前記[1]〜[7]のいずれかの発泡性発酵麦芽飲料の製造方法。
[9] 前記ヒドロキシ酸エステルは、クエン酸トリエチル、クエン酸トリプロピル、クエン酸トリブチル、酒石酸ジエチル、リンゴ酸ジエチル、及びリンゴ酸ジブチルからなる群より選択される1種以上である、前記[1]〜[8]のいずれかの発泡性発酵麦芽飲料の製造方法。
[10] 前記添加工程において、前記ヒドロキシ酸エステルの添加濃度は、1〜100mg/Lである、前記[1]〜[9]のいずれかの発泡性発酵麦芽飲料の製造方法。
ビール様の発泡性発酵麦芽飲料に対して、PVPPを濾材とした濾過処理(PVPP処理)を行い、安定性(開栓時の噴きの発生)に対する影響を調べた。
麦芽比率が100%、80%、60%、40%となるように、発酵原料として麦芽とコーンスターチを使用した。発酵原料30kgと温水を混合して糖化させた後、76℃で酵素失活を行った。
糖化工程を経て得られたマイシェを濾過して麦汁を得た。煮沸釜に麦汁を入れ、エキス11%になるように加水した。ホップを添加する場合は、ここでホップを適量添加した。加水した麦汁を70分間煮沸した後、湯を加えてエキス11%になるように液量を再調整した。その後、ワールプールで固液分離し、熱交換器によって麦汁を冷却して、冷麦汁を得た。
得られた冷麦汁に、下面発ビール酵母を添加して、発酵させて発酵液を得た。
各容器詰発泡性発酵麦芽飲料の麦汁エキス濃度(%)、ポリフェノール濃度(mg/L)、全窒素量(mg/L)、及びエタノール濃度(%)は、「BCOJビール分析法」(ビール酒造組合国際技術委員会編集、2013年発行)に記載の方法で測定した。
各容器詰発泡性発酵麦芽飲料の安定性試験は、以下の方法により実施した。
まず、各サンプルを、25℃で、回転機(20rpm)で24時間振盪した。次いで、10秒間に3回転させた後に30秒間静置した。その後開栓し、噴いた量を測定した。噴き量が20mL以上の場合を×、10〜20mLの場合を△、10mL未満の場合を○、0mLの場合を◎と評価した。
各容器詰発泡性発酵麦芽飲料の飲み応えの官能試験は、ビール類専門パネル6名が試飲し、5段階(評点1が、最も飲み応えが弱く、評点5が、最も飲み応えがある。)で採点した。パネル全員の評点の平均値を、容器詰発泡性発酵麦芽飲料の評価点とした。
ホップを原料とせず、PVPP処理を行って製造したビール様の発泡性発酵麦芽飲料に対して、消泡剤を添加し、安定性(開栓時の噴きの発生)に対する影響を調べた。
PVPP処理後に、表に示す通りに、クエン酸トリブチル、シリコーン系消泡剤(KM−72F、信越化学工業社製)、又はグリセリン脂肪酸エステル系消泡剤(サンエアーNo.35971、三栄源エフ・エフ・アイ社製)を添加した以外は、実施例1と同様にしてビール様の容器詰発泡性発酵麦芽飲料を製造した。
各容器詰発泡性発酵麦芽飲料の後味のしまりの官能試験は、ビール類専門パネル6名が試飲し、5段階(評点1が、最も後味のしまりが弱く、評点5が、最も後味のしまりがある。)で採点した。パネル全員の評点の平均値を、容器詰発泡性発酵麦芽飲料の評価点とした。
Claims (10)
- 少なくとも麦芽及び水を原料とし、ホップを原料とせずに麦汁を調製する仕込工程と、
前記麦汁を酵母により発酵させて発酵液を得る発酵工程と、
前記麦汁又は前記発酵液中のポリフェノール濃度を5w/w%以上減少させる低減工程と、
前記麦汁又は前記発酵液に、ヒドロキシ酸エステルを、0.5mg/L以上の濃度となるように添加する添加工程と、
を有する、発泡性発酵麦芽飲料の製造方法。 - 原料中における麦芽比率が50〜100w/w%である、請求項1に記載の発泡性発酵麦芽飲料の製造方法。
- 前記麦汁のエキスが9〜15w/w%である、請求項1又は2に記載の発泡性発酵麦芽飲料の製造方法。
- 前記低減工程において、前記麦汁又は前記発酵液中のポリフェノール濃度を10w/w%以上減少させる、請求項1〜3のいずれか一項に記載の発泡性発酵麦芽飲料の製造方法。
- 前記低減工程において、前記麦汁又は前記発酵液中のポリフェノール濃度を、120mg/L以下に低減させる、請求項1〜4のいずれか一項に記載の発泡性発酵麦芽飲料の製造方法。
- 前記低減工程を、前記麦汁又は前記発酵液の濾過処理により行う、請求項1〜5のいずれか一項に記載の発泡性発酵麦芽飲料の製造方法。
- 前記濾過処理において、ポリビニルポリピロリドンを使用する、請求項6に記載の発泡性発酵麦芽飲料の製造方法。
- 全窒素量が400〜800mg/Lである発泡性発酵麦芽飲料を製造する、請求項1〜7のいずれか一項に記載の発泡性発酵麦芽飲料の製造方法。
- 前記ヒドロキシ酸エステルは、クエン酸トリエチル、クエン酸トリプロピル、クエン酸トリブチル、酒石酸ジエチル、リンゴ酸ジエチル、及びリンゴ酸ジブチルからなる群より選択される1種以上である、請求項1〜8のいずれか一項に記載の発泡性発酵麦芽飲料の製造方法。
- 前記添加工程において、前記ヒドロキシ酸エステルの添加濃度は、1〜100mg/Lである、請求項1〜9のいずれか一項に記載の発泡性発酵麦芽飲料の製造方法。
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